Slow Cooker Chicken Tacos
Slow Cooker Chicken Tacos are juicy, flavorful, and easy to make. Perfect for a hands-off weeknight dinner with endless topping options.
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.