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White platter filled with slow cooker chicken tacos topped with sliced avocado, salsa, red onion, crumbled feta cheese, and chopped cilantro with lime wedges on the side on a white background.

Slow-Cooker Chicken Tacos

Author: Stephanie Kay

These crockpot chicken tacos are perfect for an easy, healthy, and family-friendly dinner. Serve on corn or flour tortillas with toppings of your choice for a crowd-pleasing meal.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 16 tacos 1x
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American
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Ingredients

Instructions

  1. In a large measuring cup or bowl, add the chicken broth and tomato paste, and stir until well combined. Set aside.
  2. In a small bowl, add the chili powder, paprika, cumin, oregano, onion powder, garlic powder, and salt, and stir to combine. Set aside.
  3. Place the chicken breasts in a large slow cooker and sprinkle the spice mixture on top, then pour in the chicken broth mixture.
  4. Cover the slow cooker with a lid and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is fork-tender.
  5. Once cooked, transfer the chicken breasts to a cutting board and, using two forks, shred them into bite-sized pieces.
  6. Transfer any remaining liquid from the slow cooker to a small saucepan, bring to a boil, and then reduce to a simmer for 5 minutes until the liquid has reduced by about 1/4 in volume. (If your slow cooker has a removable stove-safe insert, you can do this directly in the insert on the stove.)
  7. Return the shredded chicken and reduced liquid to the slow cooker, add the lime juice, and toss until well combined. Taste the chicken and season with additional salt and pepper as needed.
  8. Finally, prepare the corn tortillas. Heat a heavy-bottom or cast-iron skillet over medium-high heat. Working in batches, heat the corn tortillas for roughly 30-45 seconds per side, until toasted and golden brown.
  9. Once everything is ready, assemble the tacos by filling the tortillas with shredded chicken and serve with toppings of your choice.
  10. Any leftover chicken can be stored in the fridge in separate airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Chicken Thighs: Swap the chicken breasts for 2 pounds of boneless, skinless chicken thighs in step #3. For the best results, sear the chicken thighs in a pan for 2-3 minutes per side before adding them to the slow cooker.

To Use Taco Seasoning: Swap all of the spices and salt for 3 tablespoons of taco seasoning in step #2.

To Use Tomato Sauce: Swap the tomato paste for 1/2 cup tomato sauce and reduce the chicken broth to 3/4 cup in step #1.

Nutrition

Find it online: https://kaynutrition.com/slow-cooker-chicken-tacos/