Slow Cooker Chicken Tacos
Tender shredded chicken infused with bold Mexican spices makes these tacos an effortless weeknight favorite. Serve them warm in charred corn tortillas for a restaurant-quality meal right at home.
- Prep time: 16 minutes
- Cook time: 260 minutes
- Total time: 276 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 cup mild salsa
- 1/2 cup diced yellow onion
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1/2 cup chicken broth
- 12 small corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a small bowl, whisk together taco seasoning, salsa, onion, garlic, cumin, and broth.
- Pour the mixture over the chicken.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker to coat with juices.
- Serve on warm tortillas topped with cheese and cilantro.
Tips
- Use chicken thighs for a juicier result.
- Char your tortillas directly over a gas flame for authentic flavor.
- Top with a squeeze of fresh lime juice to brighten the flavors.
Frequently Asked Questions
Can I use frozen chicken?
It is not recommended to use frozen chicken in a slow cooker for food safety reasons.
How long will leftovers last?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this lower in sodium?
Yes, use a homemade taco seasoning blend and low-sodium broth.