Slow Cooker Chicken Tacos

It’s hard to pick a favorite taco, but after one bite of these Slow Cooker Chicken Tacos, you’ll definitely be begging for more. Unlike traditional pork-based tacos, this chicken taco recipe uses a much leaner protein.

A common concern with lean proteins, like chicken breasts, is that the meat will overcook and come out dry, which is where the slow cooker comes in: by combining a mixture of chicken broth, garlic, cumin and jalapeño and cooking the mixture down slowly, the juices infuse the meat with flavor and moisture. No more dry, stringy chicken!

We know it can be tempting to rely on pre-made flavor mixes and spice packets for Taco Tuesdays (or any other night you’re making tacos…), but this recipe is so easy you won’t miss the pre-packaged mixes.

Got extras? Store leftovers in the fridge with the meat separate from the tortillas and toppings. Unless you like soggy tacos (no one likes soggy tacos.) Then use the leftovers to make quesadillas, wraps, or even pile the filling on top of nachos!

Slow Cooker Chicken Tacos

slow cooker chicken tacos
5 from 3 votes
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Slow Cooker Chicken Tacos

Bring the flavor of your favorite Mexican restaurant home with this recipe for moist and juicy Slow Cooker Chicken Tacos. 

Course Main Course
Cuisine Mexican
Keyword slow cooker chicken tacos
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 Servings (2 tacos each)
Calories 333 kcal
Author Toshi Jones

Ingredients

  • 1 cup low-sodium organic chicken broth
  • 4 cloves garlic finely chopped
  • 2 medium jalapeños seeded and deveined, chopped (optional)
  • 2 Tbsp. ground chili powder
  • 2 Tbsp. ground cumin
  • 2 tsp. ground smoked paprika
  • ½ tsp. sea salt or Himalayan salt
  • 2 bay leaves
  • 1 lb. raw chicken breast boneless, skinless
  • 8 (6-inch) corn tortillas warm
  • 1 cup pico de gallo or fresh tomato salsa
  • 1 medium ripe avocado sliced
  • 1 medium lime cut into 4 wedges
  • ¼ cup finely chopped fresh cilantro

Instructions

  1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.

  2. Transfer chicken to a cutting board and shred with 2 forks. 

  3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Slow Cooker Chicken Tacos
Amount Per Serving (2 tacos)
Calories 333 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 65mg 22%
Sodium 774mg 32%
Total Carbohydrates 30g 10%
Dietary Fiber 8g 32%
Sugars 4g
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Chicken Tacos recipe photographs by Anguel Dimov