Taco night just got easier – and even more delicious! This zesty Slow Cooker Chicken Taco recipe is prepped in 10 minutes and then the slow cooker works its magic.
There’s something magical that happens in a slow cooker. I’m not sure if it’s the fact that I really don’t have to tend to the cooking process or if there is something that happens during the slow cooking process. Whatever it is, I approve.
With a handful of ingredients, most of which I keep in my pantry, I can have a warm, zesty meal on the table with minimal effort.
What Kind of Chicken to Use
I like to combine both white meat and dark meat in this recipe. If you prefer one over the other, you could do that too. I just like using some leaner meat for health and some tastier, juicier meat to moisten it up and add flavor.
How to Make Slow Cooker Chicken Tacos
The thing that I love about this recipe is that it uses ingredients that already have layers of flavors built into them, like fire roasted tomatoes and prepared salsa. Adding chili powder, cumin, garlic powder, oregano, and onion intensifies those south-of the-border flavors.
The beauty of this recipe is in the ease of preparation. The chicken and onions are layered in the bottom of the slow cooker, a sauce that includes fire roasted tomatoes, salsa, and spices is poured over the top and then the slow cooker is set to cook. Depending upon how much time you have, you can choose Low for 6 – 8 hour or High for 3 – 4 hours.
Once the cooking time is up, simply use two forks to shred the chicken, stir in the chopped cilantro, and transfer to a serving bowl. Serve with warmed tortillas and your favorite toppings.
Taco night just got easier – and even more delicious! This zesty Slow Cooker Chicken Taco recipe is prepped in 10 minutes and then the slow cooker works its magic. To serve, warm up some tortillas, add the slow-cooked chicken, and pile in some other taco toppings like chopped tomatoes, green onion, sour cream, and guacamole.
1 (14.5-oz.) can fire roasted diced tomatoes
1/2 cup salsa
1 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1 lb. boneless, skinless chicken breasts
1 lb. boneless, skinless chicken thighs
1 small onion, chopped
1/4 cup chopped cilantro
In a medium bowl, combine, tomatoes, salsa, chili powder, cumin, salt, garlic powder, and oregano.
In the bottom of a 6 quart slow cooker, layer the chicken breasts, thighs, and onions.
Pour the sauce over the chicken and onions.
Cover and cook on LOW for 6 – 8 hours or HIGH for 3 – 4 hours.
Shred the chicken with two forks and stir in the cilantro.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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