Easy Slow Cooker Chicken Tacos: Best Family Dinner
These easy slow cooker chicken tacos are tender, flavorful, and perfect for busy weeknights. Made with simple pantry ingredients, this set-it-and-forget-it recipe delivers a crowd-pleasing meal that tastes just like your favorite taqueria.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 3-4 hours (HIGH)
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1/2 cup (120ml) low-sodium chicken broth
- 3 tablespoons tomato paste
- 4 oz (113g) canned diced green chiles (mild)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice
- For serving: small corn or flour tortillas, shredded lettuce, diced tomatoes, shredded cheese (cheddar or Mexican blend), sour cream, fresh cilantro
Instructions
- In a small bowl, whisk together chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Place chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the spice blend over the chicken, turning to coat evenly.
- In a separate small bowl, mix tomato paste with chicken broth until smooth. Pour over the seasoned chicken. Add diced green chiles (with liquid) and fresh lime juice. Stir gently to combine.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fork-tender and easily shreds.
- Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir into the cooking liquid. Let sit for 5-10 minutes to absorb sauce.
- Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
- Assemble tacos: spoon shredded chicken onto warm tortillas and top with desired toppings (lettuce, tomatoes, cheese, sour cream, cilantro).
Notes
For best results, cook on LOW for 6 hours. If sauce is too thin, remove lid and cook on HIGH for 15-20 minutes. If too thick, add a splash of chicken broth. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 285
- Sugar: 4
- Sodium: 520
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
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