Slow Cooker Chicken Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 25 mins
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Servings
4
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Calories
129 kcal
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Course
Main Course
Slow Cooker Chicken Tacos
Description
This recipe starts with boneless, skinless chicken breasts or thighs placed in a slow cooker. A sauce made from chicken broth or salsa, Italian salad dressing (or salsa as an alternative), lime juice, and a combination of chili powder, onion powder, garlic powder, paprika, cumin, salt, and pepper is whisked together and poured over the chicken. Cooking on low for several hours results in tender meat that shreds easily.
The slow cooking method infuses the chicken evenly with bright and mildly spicy flavors. Once shredded, the chicken can be finished in the cooker for additional time to absorb the seasoning further.
Served in warmed corn or flour tortillas, this shredded chicken fits well with toppings such as lettuce, cheese, salsa, guacamole, and lime wedges. It also adapts well to other uses like enchiladas, quesadillas, tostadas, burritos, or taco salads.
For meal prep convenience, the shredded chicken can be cooked ahead and stored refrigerated or frozen for later use. An Instant Pot method is also available as a faster alternative.
Ingredients
- 1 pound chicken breast or thighs, boneless skinless
- 1/2 cup chicken broth or use salsa, low-sodium
- 1/3 cup Italian salad dressing (or use salsa)
- 3 teaspoons lime juice fresh
- 3 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon EACH garlic powder
- 3/4 teaspoon EACH paprika
- 3/4 teaspoon EACH cumin
- 1/2 teaspoon salt freshly ground
- 1/2 teaspoon black pepper freshly ground
Optional, for Serving:
- 8 corn tortillas , or 4 flour tortillas
- lettuce desired toppings; shredded lettuce or cabbage; shredded cheese; salsa or hot sauce; pico de gallo; guacamole; onion; cilantro; lime wedges
- cabbage
- cheese
- salsa
- hot sauce
- Pico de Gallo
- guacamole
- onion
- cilantro
- lime wedge
Instructions
- Add chicken to slow cooker.
- Whisk remaining ingredients in a small bowl and pour over chicken.
- Cover and cook on LOW for about 3-4 hours (or 4-5 hours for chicken thighs).
- Shred chicken. Cook for 30 more minutes.
- Serve in flour or corn tortillas, with desired toppings. Or, use shredded taco chicken for enchiladas, quesadillas, tostadas, burritos, taco salads etc.
Notes
- Serving size is approximately 4 ounces of shredded chicken per person.
- Prepared shredded chicken can be stored refrigerated for up to two days and reheated before serving.
- Freeze shredded chicken in an airtight container for up to three months and thaw overnight in the refrigerator before reheating.
- An Instant Pot method uses similar seasonings with 8 minutes on manual, high pressure, followed by quick release, then shredding.
- For gluten-free adaptations, use corn tortillas and ensure Italian dressing or salsa is gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 241mg | 10% |
| Potassium | 350mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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