These easy Slow Cooker Chicken Tacos are my go-to dump-and-go dinner for busy weeknights when I know I won’t have time to cook later.
Dump-and-Go Crock-Pot Chicken Tacos
These easy Slow Cooker Chicken Tacos are my go-to dinner when I know I won’t have time to cook later. The five-ingredient chicken filling takes about two minutes to prep, then the slow cooker does the rest. It’s one of my favorite slow cooker recipes for busy days. When it’s time to eat, shred the juicy salsa chicken and serve it in warm tortillas with a quick cabbage slaw and avocado.
Why You’ll Love These Slow Cooker Chicken Tacos
Madison asks me to make these tacos every week! I love them because the chicken takes just two minutes to prep, and dinner is nearly ready when we are. All that’s left is to make the quick limey slaw, slice the avocado, and warm the corn tortillas.
- Two-minute prep: Add everything to the slow cooker and turn it on.
- Only five ingredients: The chicken filling uses basic ingredients I usually have on hand.
- Kid-friendly: The mild salsa chicken is always a hit with my family.
- Perfect for busy weeknights: Add everything to the slow cooker earlier in the day and come home to dinner.
- Healthy and filling: Three tacos have 45.5 grams of protein and 9.5 grams of fiber.
- Great for leftovers: Use the chicken in taco bowls, salads, quesadillas, or nachos.
- Freezer-friendly: Double the chicken and freeze half for another meal.
Madison’s Favorite Beef Tacos and these Fish Tacos are two more taco recipes we make on repeat!
Slow Cooker Chicken Taco Ingredients
Here’s what you’ll need to make the five-ingredient shredded chicken filling. See the recipe card below for exact measurements.
- Chicken breast: Boneless, skinless chicken breasts cook until tender and easy to shred. Chicken thighs also work.
- Adobo seasoning: Seasons the chicken with garlic, salt, and savory flavor. You can use salt if you don’t have it.
- Garlic powder and cumin: These simple pantry spices add warmth without requiring a packet of taco seasoning.
- Salsa: Use a chunky mild or medium salsa you already enjoy. It provides all the liquid the chicken needs, so there’s no need to add water.
- For serving: Corn tortillas, cabbage, lime, cilantro, and avocado turn the shredded chicken into a complete taco dinner.
How To Make Slow Cooker Chicken Tacos
These chicken tacos in the crock pot couldn’t be easier! See recipe card for printable directions.
- Season the chicken: Season the chicken with adobo or salt, then place it in the slow cooker and sprinkle with the garlic powder and cumin.
- Add the salsa: Pour the salsa over the chicken. There’s no need to add water.
- Slow cook: Cover and cook on LOW for 4 to 6 hours, until the chicken is tender and shreds easily.
- Shred the chicken: Drain off any excess liquid, keeping as much of the tomato sauce as possible, then shred the chicken with two forks.
- Make the slaw: Toss the cabbage with the lime juice, cilantro, and salt.
- Assemble the tacos: Warm the tortillas until lightly charred, then fill them with the chicken, slaw, and avocado. Serve with lime wedges.
How to Heat Corn Tortillas
- Heat the corn tortillas over the open flame of your gas stove. Hold the tortillas one at a time with tongs for 15 to 30 seconds. Once they are slightly charred, put on a plate and cover with a towel to keep warm.
- If you don’t have a gas stove or are short on time, you can microwave the tortillas. Put them on a plate and cover with a damp paper towel. Microwave for about 30 seconds until warm.
- You can also heat tortillas in the oven. Wrap them in foil and bake for 10 to 15 minutes at 350 degrees until warm.
Variations
- Chicken: Substitute boneless, skinless chicken thighs for the chicken breasts. They’ll be extra juicy and tender.
- Salsa: Change the flavor with salsa verde, roasted tomato salsa, or a spicier salsa.
- Tortillas: Use flour or whole-wheat tortillas instead of corn tortillas.
- Toppings: Swap the sliced avocado for guacamole, or add pico de gallo, pickled onions, jalapeños, or a little shredded cheese.
- Make bowls: Skip the tortillas and serve the shredded chicken over rice with the cabbage slaw, avocado, and your favorite taco toppings.
Tips for the Best Crockpot Chicken Tacos
- Don’t add water. The salsa and chicken release enough liquid as they cook.
- Cook on low when possible. Chicken breast stays juicier and is less likely to overcook.
- Check it early. Slow cookers vary, so start checking the chicken at four hours. It’s ready when it reaches 165°F and shreds easily.
- Save some cooking liquid. Drain off only the excess, then stir a little liquid back into the shredded chicken so it stays moist.
- Use a salsa you love. Since salsa provides most of the flavor, the finished chicken will taste like the salsa you choose.
Looking for more easy ways to get enough protein? My Skinnytaste High Protein cookbook has 100 protein-packed recipes, plus a four-week meal plan with more than 120 grams of protein per day.
Slow Cooker Chicken Tacos Recipe
Ingredients
- 1-1/2 lbs boneless skinless chicken breast
- adobo seasoning, or salt to taste
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1 cup chunky mild or medium salsa
tacos
- 1 cup shredded red cabbage
- juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
- 6 ounces from 1 medium haas avocado, sliced
- lime wedges for squeezing
- 12 corn tortillas
Instructions
- Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
- Top chicken with salsa (no water needed).
- Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
- When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
- Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
- Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
- To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.
Last Step:
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Notes
- Do not add water. The salsa and chicken will release enough liquid as they cook.
- Slow cookers vary, so begin checking the chicken at 4 hours. It is ready when it reaches 165°F and shreds easily.
- Drain only the excess liquid, keeping as much of the tomato sauce as possible so the shredded chicken stays moist.
- Boneless, skinless chicken thighs can be used in place of chicken breasts.
- Refrigerate leftover chicken for up to 4 days or freeze for up to 3 months.
- Love high-protein recipes? Find 100 more in my Skinnytaste High Protein cookbook.
Nutrition
Meal Prep
To Make Ahead: You can make the chicken ahead and store in a container. Keep covered and refrigerate up to four days. To reheat, microwave in 30-second intervals until heated through.
Freezer-Friendly: Let the chicken cool and store in a freezer-safe container. Freeze for up to three months. To reheat, transfer to the refrigerator overnight or reheat from frozen in 30-second intervals until heated through.
FAQ
Yes. Place the raw chicken directly into the slow cooker with the seasonings and salsa, then cook until it reaches 165°F and shreds easily.
For food safety and even cooking, thaw the chicken completely before adding it to the slow cooker.
Yes. Cook it on high for approximately 2 to 3 hours, checking early so the chicken breasts don’t overcook.
Yes. Boneless, skinless chicken thighs are an easy substitute and tend to stay especially juicy in the slow cooker.
