Slow Cooker Chicken Tacos are the ultimate fuss-free weeknight dinner, perfect for piling high with all your favorite toppings. The juicy, tender chicken simmers in salsa and taco seasoning, soaking up flavor while you go about your day. For another easy, flavor-packed dinner, check out our Ground Beef Tacos recipe.
Why You’ll Love This Recipe
These Slow Cooker Chicken Tacos are easy to make, full of flavor, and customizable for any taste. The slow cooker does the work while you handle the rest of your day, and the chicken turns out juicy and tender every time. You can choose flour or corn tortillas, mix and match toppings, and even make the chicken ahead for meal prep. This is a family-approved dinner that disappears fast.
Best Toppings for Chicken Tacos
Toppings can take these tacos from good to unforgettable. Popular choices include shredded lettuce, diced tomatoes, pico de gallo, guacamole, salsa, sour cream, shredded cheese, fresh cilantro, jalapeños, and lime wedges. For extra crunch, sprinkle crushed tortilla chips over the top before serving.
Tips for the Best Chicken Tacos
- Shred the chicken while it is hot so it soaks up more of the salsa mixture.
- Warm tortillas before filling to prevent tearing.
- Double the recipe to have leftovers for burritos, taco bowls, or quesadillas.
- Adjust the spice level by adding extra taco seasoning or mixing in chopped jalapeños.
Storage and Reheating
- Refrigerate leftover chicken in an airtight container for up to 4 days.
- Freeze in freezer bags for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat gently on the stove or in the microwave with a splash of chicken broth to keep it moist.
Slow Cooker Chicken Tacos
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons taco seasoning, store-bought or homemade
- 1 tablespoon extra virgin olive oil
- 1 cup mild salsa
- 1/2 cup water
- 8 small flour or corn tortillas
- 1 cup Pico de gallo, homemade or store-bought
- 1 cup finely shredded lettuce
- 1 cup Monterey Jack cheese, finely grated
- ¼ cup fresh cilantro, chopped (plus extra for topping)
- Lime wedges, for serving
Instructions
- Place the chicken breasts in the slow cooker.
- In a small bowl, stir together taco seasoning and olive oil to make a paste. Rub this evenly over the chicken.
- Pour the salsa and water evenly over the top of the chicken.
- Cover with the lid and cook on low for 4-5 hours or on high for 2–3 hours, until the chicken reaches 165°F and is very tender.
- Transfer the chicken to a large bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir to coat.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- To assemble each taco, place shredded chicken onto a warm tortilla, then top with pico de gallo, shredded lettuce, finely grated white cheese, extra cilantro leaves, and a squeeze of fresh lime juice.
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I made these yesterday and they were absolutely delicious! I used my Dutch oven because I don’t have a slow cooker. I set my oven on 325, cooked for 2.5 hours and it came out perfect! I followed the recipe (doubled it) exactly as it was. My family loved it!