Effortless weeknight win! These Slow Cooker Chicken Tacos are ready in minutes, leaving you more time to relax and savor the deliciousness. Add a side of queso and guacamole for the BEST taco night!
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These chicken tacos have a special place in my heart! I discovered them 6 years ago, and they've become a go-to for busy weeknights.
These are easy to make. Add taco seasoning, salsa, and chicken to a slow cooker and cook for a few hours. The result is tender and tasty chicken that you finish off with cilantro and lime!
If you like these slow cooker shredded chicken tacos, then you need to check out my shredded BBQ brisket tacos, Shredded Mexican Beef Tacos, or this Fajita Rice Bowl!
Ingredients & Substitutions
Jar of Salsa: Since this recipe has few ingredients, each one can make a big impact. Choose a high-quality salsa that you really like. I used Tenayo, and the chicken came out so tasty.
Taco Seasoning: Use one package of premade taco seasoning or your own homemade taco seasoning!
Chicken Breast: I prefer chicken breast over chicken thighs for this recipe because it is a leaner option and has a better texture.
Don't worry. The chicken breast won't dry out in your crockpot. The salsa and low temperature will prevent that from happening.
Cilantro: Optional, but I love the traditional Mexican flavor it adds to the chicken.
Tortillas: You can use flour tortillas, corn tortillas, or hard-shell tortillas for this recipe.
Lime Juice: The lime juice brightens up the chicken.
Favorite Taco Toppings
- Shredded Cheese
- Pickled Red Onions
- Jalapenos: pickled or fresh
- Pico de Gallo
- Sour Cream
- Guacamole
How to Make Slow-Cooker Chicken Tacos
Mix: Mix together the salsa and taco seasoning together in a slow cooker. Add chicken.
Cook: Cook on high for 3 hours or low for 6 hours.
Shred: Remove chicken and shred it with 2 forks. Return it to the slow cooker. Mix in cilantro and lime juice.
Assemble: Warm your tortillas and fill them with shredded chicken and your favorite toppings.
Top Tip
If you can, I would recommend cooking it on low for 6 hours. The chicken will be more tender and juicy.
What to Serve with Slow Cooker Chicken Tacos
- Guacamole & Chips - Classic go-to that always hits!
- Cilantro Lime Rice - This easy Cilantro Lime Rice is perfect for your next burrito bowl or taco night, this recipe can be made using a rice cooker or stovetop.
- Black Bean Salad - Packed with black beans, sweet corn, and fresh vegetables, it's a high-protein side salad.
- Mexican Rice - This super easy Mexican rice recipe is the perfect side dish for your Mexican or Tex-Mex dinner.
For more options, check out my list of 20 healthy sides for tacos!
Common Questions
Research conducted by USDA FSIS indicates that it's safe to cook large cuts of meat and poultry in a slow cooker.
Store any leftovers in an airtight container in the fridge for up to 4 days. Leftovers are great for burrito bowls, taco salads, and quesadillas.
Chicken cooked for too long in the slow cooker will be dry. Next time, try cooking your chicken for 5 hours. Make sure the chicken reaches at least 165F before shredding.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Slow Cooker Chicken Tacos
Ingredients
- 1 ¼ cup salsa I used Tenayo original salsa
- 1 package taco seasoning or ¼ cup taco seasoning
- 1.5 lbs chicken breast
- ⅓ cup fresh cilantro chopped
- juice from 1 lime
- 10 tortillas
- 1 ¼ cup cheese like cotija, cheddar, Mexican, Monterey jack
- other toppings like lettuce, guacamole, pico, pickled onions, sour cream, lime, tomato
Instructions
- Mix together salsa and taco seasoning in the slow cooker. Add chicken. Cook on high for 3 hours or low for 6 hours.*
- Remove chicken and shred it with 2 forks. Return it to the slow cooker, and mix in cilantro and lime juice.
- Warm your tortillas and fill them with shredded chicken and your toppings.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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