Go Back Email Link
–+ servings
Slow cooker chicken tacos served in warm flour tortillas with shredded cabbage, sour cream, fresh cilantro, lime wedges, and diced avocado on a rustic wooden board

Slow Cooker Chicken Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 tacos
Calories 410 kcal

Equipment

  • 6-quart slow cooker
  • Two forks or hand mixer for shredding
  • Small mixing bowl
  • Cast-iron skillet (for charring tortillas)
  • Measuring cups and spoons

Ingredients
  

For the Chicken Filling

  • 2 lbs boneless skinless chicken thighs about 6–8 thighs
  • 1 cup chunky salsa medium heat recommended
  • 1 oz taco seasoning packet or 2½ tablespoons homemade
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 cloves garlic minced
  • ½ cup low-sodium chicken broth
  • 1 tbsp lime juice freshly squeezed, added after cooking
  • ½ tsp kosher salt adjust to taste
  • ¼ tsp black pepper

For Serving

  • 8 small flour or corn tortillas warmed or charred
  • 1 cup shredded cabbage or lettuce
  • ½ cup cotija cheese or shredded cheddar
  • ¼ cup sour cream or Mexican crema
  • 1 avocado sliced or mashed
  • ¼ cup fresh cilantro roughly chopped
  • 2 limes cut into wedges for serving

Instructions
 

Cook the Chicken

  • Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker in a single layer.
  • In a small bowl, combine the taco seasoning, cumin, smoked paprika, salt, and black pepper. Sprinkle the spice mixture evenly over the chicken thighs.
  • Add the minced garlic over the top of the chicken, then pour the chunky salsa and chicken broth over everything.
  • Place the lid on the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is completely tender and shreds easily with a fork.

Shred and Season

  • Turn the slow cooker off and let the chicken rest in the cooking liquid for 10–15 minutes. This helps the juices redistribute and makes shredding easier.
  • Using two forks, shred the chicken directly in the slow cooker, pulling it apart into bite-sized pieces. Stir the shredded chicken into the cooking juices so it soaks up all the flavor.
  • Squeeze the lime juice over the shredded chicken and stir to combine. Taste and adjust salt and seasoning as needed.
  • If the filling appears too liquidy, set the slow cooker to HIGH with the lid off for 20–30 minutes to reduce. If it looks dry, stir in a small splash of broth.

Assemble and Serve

  • Warm your tortillas directly over a gas burner flame for 15–20 seconds per side until lightly charred, or heat in a dry skillet over medium-high heat for 30 seconds per side.
  • Spoon a generous amount of the shredded chicken filling onto each tortilla.
  • Top with shredded cabbage, cheese, sour cream, avocado, fresh cilantro, and a squeeze of fresh lime juice. Serve immediately.

Notes

Make-Ahead: The shredded chicken filling keeps in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat with a splash of chicken broth, stirring until warmed through.
Freezer-Friendly: Cool the filling completely, then freeze in zip-lock bags or airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken Breasts: You can substitute boneless skinless chicken breasts. Check for doneness at the 5-hour mark on LOW — they cook faster and can dry out if overcooked.
Spice Level: For extra heat, add one diced chipotle pepper in adobo sauce to the slow cooker. For a milder version, use a mild salsa and reduce the taco seasoning slightly.
Bowl Option: Skip the tortillas and serve over cilantro-lime rice with black beans for a burrito bowl that's naturally gluten-free.

Nutrition

Calories: 410kcalCarbohydrates: 28gProtein: 36gFat: 16gSodium: 720mgFiber: 3gSugar: 4g
No ratings yet