So the first time I made these slow cooker chicken tacos, I’d just come home after a nutty day where EVERYTHING seemed to go sideways. You know those days where the dog’s barking, the laundry’s eating up half your living room, and the idea of standing over the stove is, well, laughable. That was me—except my cousin dropped by around dinner, and instead of panic, I chucked a few chicken breasts in the slow cooker with what I had on hand. Well, next thing I knew, these tacos basically saved our night. And honestly (true story), my cousin still tells people I’m some sort of taco wizard, which—I mean—totally not true, but I’ll take it!
Why You’ll End Up Making These Again
I make this when I want dinner to basically cook itself; I mean, who wants to spend all evening fussing over a stove? My family goes nuts for these because they’re (a) full of flavor, (b) literally just fall apart, and (c) the leftovers taste even better—though, honestly, leftovers are rare around here. If I’m being real, I used to dread taco night because everything would go cold before I got all the toppings out, but with these, it’s just – boom – self-serve and hot right until folks are tired of eating. Also, sometimes I toss in extra spice just to see who’s paying attention…(hot tip: they notice.)
Here’s What You’ll Need (with my 2 cents!)
- 3-4 boneless, skinless chicken breasts (or thighs; honestly, thighs stay a little juicier, but use what you’ve got – even rotisserie chicken works in a pinch)
- 1 cup chunky salsa (my grandma used to say only homemade, but any store brand is just fine, really!)
- 1 packet taco seasoning (or a mix of cumin, smoked paprika, chili powder, salt—go wild; I sometimes skip the packet and make my own if I can’t find one hiding at the back of my drawer)
- Half a lime, juiced (I use bottled when I forget to grab limes…don’t tell the food police)
- Optional: 1 small chopped onion and 2 cloves garlic, minced (or honestly, a spoonful of garlic powder and onion flakes if you’re in “use what’s there” mode)
- 8-10 taco shells or soft tortillas (corn or flour, whatever floats your boat)
- Your favorite toppings: shredded cheese, chopped lettuce, diced tomatoes, avocado, sour cream, shredded cabbage, cilantro, hot sauce, more lime wedges (you could do pickled onions if you’re feeling posh, but I rarely do because, you know, who’s got time)
How To Make ‘Em (Just the Way I Do…Usually)
- Chuck everything in: Grab your slow cooker (mine’s the old kind with the mysterious dent), toss in the chicken, dump over the salsa, shake on the seasoning, squeeze the lime, and stir a bit. Add onion and garlic if you’ve got ‘em. No need for fancy layering; just dump it all in.
- Lid on, walk away: Set it to low for 5-6 hours or high for 3ish—honestly, I’ve forgotten and left it longer, no harm done, just check it isn’t dry (I add a glug of chicken stock or water if I think it needs it).
- Shred and taste (the best part): Chicken should basically fall apart. I use two forks right in the slow cooker, but sometimes I just use tongs and kinda mash it up if I’m feeling lazy. This is where I sneak a bite or two, for “quality control.” If it looks a bit runny, just let it cook with the lid off for 10 minutes—it’ll thicken up, promise. Taste for salt and spice, add more if you like.
- Assemble: Warm the tortillas (sometimes I just toss them on the burner quick, but you could wrap ‘em in foil and heat in the oven). Pile in chicken and go nuts with toppings. I love loads of cilantro but my husband thinks it tastes like soap. To each their own.
- Eat! Probably make a bit of a mess; it’s just the way it goes. Honestly, messier tacos are better tacos, in my opinion.
A Few Notes (Learned The Slightly Hard Way)
- I tried using frozen chicken once (don’t recommend, it made for watery tacos, plus the texture was just, well, not ideal—live and learn)
- If you want spicier, just add chipotles in adobo—just watch out, a little goes a long way!
- I once skipped the salsa and used a can of diced tomatoes with green chilies instead; not bad, but salsa is lazier and tastier
- If your taco shells are stale, put them in the oven for 5 minutes at 180°C; makes a world of difference
Variations Worth Trying (and One Flop)
- Tried it with beef? Works! But it needs a bit longer—plus, the flavor is more “Sunday roast” than “Taco Tuesday.” Still, give it a whirl if you’re bored of chicken.
- Vegetarian version: My neighbor does it with jackfruit. I…admit jackfruit isn’t really my jam, but she swears by it, so maybe it works for you?
- Once, I thought adding pineapple would be clever; it wasn’t. Too sweet! Maybe if you’re after that Hawaiian vibe, but it wasn’t for us.
What If I Don’t Have A Slow Cooker?
No worries! Just use a big pot on your stove, lowest heat, lid on. You may have to babysit it more, and stir so it doesn’t stick, but totally do-able. I saw this guide on Serious Eats that covers stovetop and oven alternatives if you need more ideas.
Keeping It Tasty (aka Storing Leftovers… If You Have Any)
Store leftovers in a covered container in the fridge, 3 to 4 days easy. It reheats fine in the microwave or a pan; actually, I think it tastes better the next day, which is rare for me to say! Though, in my house, it never lasts long enough to test the limits—maybe that just means I have hungry kids, hard to tell.
How We Serve It (Your Mileage May Vary)
We toss everything on the table and let folks build their own—saves me a headache, plus the kids love making “taco art.” Sometimes I shove a handful in a salad for lunch the next day, or if I’m feeling wild, I’ll put it on nachos (oh wow, so good with extra cheese and a blob of sour cream). My sister dips hers in hot sauce until her eyes water, but that’s a personal choice.
What I Wish I’d Known (Pro Tips With a Side of Oops)
- Don’t skip the lime—seriously, it brings it all together. Once, I tried lemon, not the same.
- Rushing the shredding step? Regrets. Let the chicken rest a couple mins first or you’ll burn your fingers (I do this basically every single time, because I never learn…)
- Taste before serving; taco flavors mellow as they cook!
Questions Folks Actually Ask Me
- Do I have to use chicken breast? Nope! Thighs are great (juicer, costs less). Or combine the two!
- Can you freeze the leftovers? For sure. Just cool them first. I stick a date on the container, but honestly, it’s gone before I have to worry. Here’s a helpful freezing guide for chicken, from Food Network.
- What if I don’t have taco seasoning? You can totally mix up chili powder, cumin, paprika, garlic powder, salt, and a pinch of sugar. I forget the exact proportions every time but just taste as you go!
- Is it meant to be this runny? Sometimes, yeah! If it’s soupy, take lid off for last bit or use a slotted spoon. Makes for less leaky tacos… or more, if that’s your style.
Anyway, that’s the long and winding road to our favorite easy tacos. Oh—and if you ever try these with pork, let me know how it goes. Happy slow cooking! (and if you’re still hungry after, here’s a link to Budget Bytes for more super-simple weeknight ideas, because sometimes we all need a little extra inspo).
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 oz)
- 1 cup salsa
- 1/2 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 12 small corn or flour tortillas
- Optional toppings: shredded lettuce, chopped tomatoes, shredded cheese, sour cream
Instructions
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1Place chicken breasts in the bottom of the slow cooker.
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2Sprinkle taco seasoning over the chicken and add diced onion and minced garlic.
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3Pour salsa and chicken broth over the chicken. Cover and cook on low for 6 hours or until chicken is tender and easy to shred.
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4Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir in lime juice.
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5Serve shredded chicken in warmed tortillas. Add your favorite toppings such as lettuce, tomatoes, cheese, and sour cream.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310 caloriescal
Protein:
30gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
29gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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