Slow cooker shredded chicken tacos are an easy, practically prep-free meal to make on busy weeknights. Chicken is slow-cooked with salsa and spicy seasoning until pull-apart tender. Serve on tortillas with your favorite taco toppings!
Does your family love taco night, but you've grown tired of the same old ground beef? Give these slow cooker shredded chicken tacos a try.
Salsa chicken has long been a recipe staple on the internet. It's easy to make - just add chicken and salsa to a slow cooker. Set it and forget it!
I add taco seasoning to my salsa chicken and use a blend of chicken breasts and thighs. Add toppings like sliced avocado, sour cream, and cilantro - they're easy to customize with your favorites!
Ingredients and substitutions
Chicken - Two pounds of boneless, skinless chicken. Can be breasts, thighs, or a combination of both. I like to use 1 pound of each. If you only have bone-in chicken on hand, your cooking time will increase slightly. Take care to remove all of the bones before shredding your chicken meat.
Salsa - Can be store bought or homemade (of any spice level). I suggest a medium or hot heat - once mixed in with the chicken, the flavor mellows slightly.
Taco seasoning - Can be store bought or homemade. Want to make your own taco seasoning at home? Try my recipe: Easy Homemade Taco Seasoning
Tortillas - Add your favorite tortillas for a complete meal. Flour, corn, or hard shell tortillas work great. You could also make nachos with a plate of tortilla chips.
Toppings - Add your favorite toppings to your tacos. I recommend lettuce, cilantro, red onion, avocado, and sour cream.
Tips and tricks
Slow cooker size - For best results, your slow cooker should be filled about ½ to ¾ full. An overfilled slow cooker can take longer, and an underfilled slow cooker can cook too quickly and dry out your chicken. For this recipe, I recommend a 4 to 6 quart slow cooker.
Keep lid flush to the slow cooker - Once you've started your slow cooker, ensure the lid is flush and sealed. An uneven lid releases steam, which slows down the cooking process and dries out your food.
Remove lid as little as possible - Just like above, removing the lid releases steam. This reduces the heat in your slow cooker and slows down the cooking process even more.
Storage
Leftover chicken will keep for 3-4 days in a sealed container in the refrigerator. To reheat, cover with a damp paper towel and reheat in the microwave until just heated through.
To freeze: allow your cooked, shredded chicken to cool to room temperature. Then, portion into freezer safe containers or freezer bags. Tightly sealed, your frozen chicken will keep for up to 3 months.
To thaw: transfer your chicken to the refrigerator and allow to thaw overnight.
Frequently asked questions
If your chicken turns out tough and/or dry, it sounds like it was cooked too long. Chicken is done cooking through at 165 degrees Fahrenheit. Once your chicken reaches this temperature, turn the slow cooker off to prevent your chicken from drying out. I highly recommend using a meat thermometer to prevent dry chicken.
Serve your salsa chicken over rice with some black beans, over tortilla chips with some shredded cheese to make nachos, or over a bed of lettuce with your favorite taco toppings to make a taco salad.
Recommended
📖 Recipe
Slow Cooker Shredded Chicken Tacos
Ingredients
- 2 pounds boneless skinless chicken breasts, or thighs
- 1 tablespoon taco seasoning
- 2 cups salsa
- flour or corn tortillas
Toppings (optional, add your favorites!)
- 1 avocado, sliced
- 2 cups iceberg lettuce, shredded
- ½ cup sour cream
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
Instructions
- In a 6 quart slow cooker, add thawed chicken in a single layer. Add taco seasoning and toss to coat. Top chicken with salsa in an even layer. Cover with lid.
- Cook on low for about 4 to 5 hours, or on high for 2 ½ to 3 hours, or until chicken shreds apart with a fork (time depends on thickness of chicken). Shred all of your chicken and stir to combine with salsa.
- Serve hot on flour or corn tortillas with your favorite taco toppings.
Equipment Recommendations
Notes
- Slow cooker assembly: If chicken is stacked in multiple layers in a smaller slow cooker, it may take longer to cook in the middle. A single, even layer is best.
- Leftovers: Leftover chicken will keep in a sealed container in the refrigerator for 3-4 days, or up to 3 months in the freezer. Reheat leftovers in the microwave, lightly covered with a damp paper towel, until just heated through.
- For milder tacos: use mild salsa and the listed amount of taco seasoning.
- For spicy tacos: use hot salsa and add up to double the taco seasoning.
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