5.0 from 489 votes
Slow Cooker Chicken Tacos
Our favorite Slow Cooker Chicken Tacos recipe is delicious and healthy and easy to throw together and let the slow cooker do the work.
Prep Time
5 mins
Cook Time
3 hrs 5 mins
Total Time
3 hrs 25 mins
Servings: 4
Calories: 129 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 1 pound boneless skinless chicken breasts , or thighs
- 1/2 cup low-sodium chicken broth (or use salsa)
- 1/3 cup Italian salad dressing (or use salsa)
- 3 teaspoons fresh lime juice
- 3 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon EACH garlic powder, paprika, cumin
- 1/2 teaspoon Salt and freshly ground black pepper
Optional, for Serving:
- 8 corn tortillas , or 4 flour tortillas
- Desired toppings: shredded lettuce or cabbage, shredded cheese, Salsa or hot sauce, pico de gallo, guacamole, onion, cilantro, lime wedges
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.
Cup of Yum
Notes
- Serving size: about 4oz shredded chicken
- Make Ahead Instructions: The shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.
- Freezing Instructions: Freeze the shredded chicken in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Instant Pot Instructions: Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and 1 cup salsa (or use broth and Italian dressing). Cook on Manual, High Pressure, for 8 minutes. Quick release the pressure and carefully remove the lid. Shred chicken.
- Instant Pot Instructions: Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and 1 cup salsa (or use broth and Italian dressing). Cook on Manual, High Pressure, for 8 minutes. Quick release the pressure and carefully remove the lid. Shred chicken.
- Gluten-free Adaptations: Use corn tortillas, and gluten-free Italian dressing / or salsa in replacement.
Nutrition Information
Calories
129kcal
(6%)
Carbohydrates
3g
(1%)
Protein
17g
(34%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
48mg
(16%)
Sodium
241mg
(10%)
Potassium
350mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
451IU
(9%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 129
% 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.