Hey there, friends! Today, I’m thrilled to share one of my family’s absolute favorite meals: Slow Cooker Chicken Tacos. There’s something magical about tossing everything into a slow cooker and letting it do all the work, especially on those hectic weekdays. These tacos are packed with all the delicious flavors we love and are so simple to make. Plus, if you’re like me and love multitasking, you’ll appreciate how easy it is to prepare while juggling the kids’ soccer practice and piano lessons. After you’ve tried these, you might want to check out my other family favorite: Instant Pot Beef Stew.
Why you’ll love this recipe
Imagine walking in the door after a busy day to the mouthwatering aroma of Slow Cooker Chicken Tacos simmering and waiting for you. Sounds dreamy, right? That’s the beauty of this recipe: it’s incredibly easy and convenient, yet feels like a treat. Whether you’re a seasoned home cook or a newbie, you’ll find these tacos to be a breeze to prepare.
And let’s talk flexibility. You can adjust the spice level to suit your family’s needs. Need to make it more kid-friendly? Dial back the chili powder. Hosting adults who love a bit of heat? Throw in some jalapeños!
I remember the first time I made these. I was running late for my book club (big surprise there), but luckily, my cooker had the chicken perfectly tender and ready to serve. My friends couldn’t stop raving about them, and one even asked if I’d had them catered!
Ingredients
Here’s what you’ll need:
- 1 (15-ounce) can tomato sauce
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 Tbsp. kosher salt
- 2 tsp. paprika
- 1 tsp. black pepper
- 3 garlic cloves, finely chopped
- 1 large onion, chopped
- 6 large boneless, skinless chicken breasts (about 4 ½ pounds)
- Flour tortillas, for serving
- Shredded iceberg lettuce, for serving
- Chopped tomato, for serving
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Salsa, for serving
Step-by-step instructions
Mixing the ingredients
First, grab your 6- to 8-quart slow cooker. Combine the tomato sauce, chili powder, cumin, salt, paprika, black pepper, garlic, and onion. Stir these together until they’re well mixed. Your kitchen already smells heavenly, right?
Cooking the chicken
Now, add the chicken breasts to the slow cooker. Stir to ensure each piece is coated with the sauce. Cover and cook on low for 4 to 6 hours, or crank it up to high for a quicker 2 to 3 hours. You’re aiming for an internal temperature of 165°F.
Preparing the taco filling
Once the chicken is cooked through, remove it to a cutting board. Allow it to cool slightly before chopping it into bite-sized pieces. Return the chopped chicken to the sauce in the slow cooker. Stir everything well, cover, and cook for an additional 15 minutes on low.
Assembling your tacos
Warm some flour tortillas and get set up to serve. Pile on the chicken mixture, top with shredded lettuce, chopped tomatoes, a sprinkle of cheddar cheese, a dollop of sour cream, and some salsa.
Recipe tips & variations
- Spice it up: Feel free to add a pinch of cayenne or some freshly sliced jalapeños for extra heat.
- Make it cheesy: Stir in some cream cheese or a handful of shredded cheese into the chicken mixture for a richer flavor.
- Switch the meat: Not in the mood for chicken? This recipe works just as well with pork or beef.
Storage & reheating
Got leftovers? Lucky you! Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheating is a snap: just warm it in the microwave or on the stove over medium heat. Add a splash of water or chicken broth if it seems dry to freshen it right up.
FAQs
Can I freeze the cooked chicken?
Absolutely! Place it in a freezer-safe container, and it’ll last for up to 3 months. Thaw in the fridge overnight before reheating.
Is this recipe gluten-free?
The chicken mixture itself is gluten-free. Just use gluten-free tortillas, and you’re set!
Can I use chicken thighs instead?
Sure thing! They’ll add a bit more flavor and stay juicy. Just adjust the cooking time as thighs might cook faster.
How do I make this ahead of time?
Simply follow the steps until chopping the chicken, then refrigerate overnight. Reheat in the slow cooker or microwave just before serving.
Recipes you may like
If you loved these Slow Cooker Chicken Tacos, make sure to try these other easy and tasty recipes:
Mozzarella Wrapped with Prosciutto
Smoked salmon cucumber bites
And there you have it: delicious, fuss-free, and customizable Slow Cooker Chicken Tacos that are sure to please. Enjoy, and until next time, happy cooking!
Slow Cooker Chicken Tacos
- Total Time: 4 to 6 hours 15 minutes
- Yield: 6 servings 1x
Description
A delicious and easy recipe for Slow Cooker Chicken Tacos that is perfect for busy weekdays.
Ingredients
- 1 (15-ounce) can tomato sauce
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 Tbsp. kosher salt
- 2 tsp. paprika
- 1 tsp. black pepper
- 3 garlic cloves, finely chopped
- 1 large onion, chopped
- 6 large boneless, skinless chicken breasts (about 4 1/2 pounds)
- Flour tortillas, for serving
- Shredded iceberg lettuce, for serving
- Chopped tomato, for serving
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Salsa, for serving
Instructions
- First, grab your 6- to 8-quart slow cooker. Combine the tomato sauce, chili powder, cumin, salt, paprika, black pepper, garlic, and onion. Stir these together until they’re well mixed.
- Now, add the chicken breasts to the slow cooker. Stir to ensure each piece is coated with the sauce. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
- Once the chicken is cooked through, remove it to a cutting board. Allow it to cool slightly before chopping it into bite-sized pieces. Return the chopped chicken to the sauce in the slow cooker. Stir everything well, cover, and cook for an additional 15 minutes on low.
- Warm some flour tortillas and pile on the chicken mixture. Top with shredded lettuce, chopped tomatoes, cheddar cheese, sour cream, and salsa.
Equipment
Notes
- Spice it up: Feel free to add a pinch of cayenne or some freshly sliced jalapeños for extra heat.
- Make it cheesy: Stir in some cream cheese or a handful of shredded cheese into the chicken mixture for a richer flavor.
- Switch the meat: This recipe works just as well with pork or beef.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg