Go Back

Slow Cooker Shredded Chicken Tacos

Slow cooker shredded chicken tacos with tender, shred-ready chicken cooked on low for 6 hours and mixed into warm salsa sauce. Serve in soft tortillas with fresh toppings like lettuce, tomato, cilantro, lime, and cheddar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Cuisine: Mexican/American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco filling
  • 2.5 lb boneless skinless chicken breasts or thighs
  • 1 cup salsa
  • 0.5 cup chicken broth
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 1 jalapeño, diced
  • 1 small onion, diced
Tacos
  • 16 small corn or flour tortillas
  • 0.5 shredded lettuce
  • 1 diced tomato
  • 0.5 shredded cheddar cheese
  • 0.25 sour cream
  • 1 salsa
  • 2 lime wedges
  • 1 cilantro

Equipment

  • 1 slow cooker

Method
 

Cook the chicken
  1. Place chicken breasts in a slow cooker. Add salsa, chicken broth, taco seasoning, cumin, jalapeño, and onion, then stir gently to combine.
  2. Cover and cook on low for 6 hours until the chicken is very tender. The mixture should bubble lightly around the edges and look saucy.
  3. Shred chicken directly in the slow cooker, mixing it into the sauce. Keep stirring until the chicken is evenly coated and the sauce clings to it.
Assemble and serve
  1. Warm tortillas until pliable, about 30 to 60 seconds each. They should feel soft and flexible without cracking.
  2. Fill each tortilla with shredded chicken and desired toppings. Arrange toppings so each taco has lettuce, diced tomato, shredded cheddar cheese, sour cream, salsa, lime wedges, and cilantro options.
  3. Serve with lime wedges and extra salsa on the side. Offer immediately while the chicken is hot and tortillas are warm.

Notes

Pro tip: shred thoroughly while the chicken is hot so it fully absorbs the salsa sauce. Refrigerate leftovers in an airtight container up to 3 days; rewarm in the microwave or on the stove with a splash of broth. Freezing is yes—freeze filling (without toppings) up to 3 months. For a lighter option, swap sour cream for plain Greek yogurt.