These delicious Slow Cooker Shredded Chicken Tacos are an easy and crowd-pleasing meal made with just a few simple ingredients. If you can open a jar, dump spices and turn your slow cooker on then you can make this recipe!
Tacos are one of the most common and beloved family dinners in America, hence the ever-popular Taco Tuesday! Mix up the classic ground beef tacos with these healthy and easy Chicken Tacos for a different twist on the taco.
This chicken taco tecipe is grain-free, gluten-free, dairy-free, keto, low-carb, paleo and whole 30 so it works for a variety of dietary restrictions as long as you adjust the toppings and what it's served in to meet the restriction.
If you like these Slow Cooker Mexican Shredded Chicken Tacos, you'll also love these Slow Cooker Beef Tacos or my Slow Cooker Chicken Tortilla Soup.
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Ingredients
Here's what you need to make Slow Cooker Shredded Chicken Tacos:
- chili powder
- smoked paprika
- cumin
- salt
- black pepper
- garlic powder
- salsa
- boneless skinless chicken breasts
- taco shells
- your favorite taco toppings: chopped fresh cilantro, sour cream, shredded cheese, salsa, jalapenos, sliced avocado, hot sauce or chopped onion.
See recipe card for quantities.
Instructions
Here's how to make Slow Cooker Shredded Chicken Tacos:
1. First, trim the fat off the chicken breasts using a knife and cutting board.
2. Then, in a greased slow cooker, stir together the salsa, chili powder, smoked paprika, cumin, salt, pepper and garlic powder. Add the chicken breasts, stirring to coat. Cook on low for 8 hours or high for 4 hours.
3. Remove the chicken to a plate and shred it using two forks.
4. Return the shredded chicken to the slow cooker and give everything a good stir. Serve the chicken taco meat immediately or keep warm until serving. To serve, pile chicken inside of a taco shell and top with desired toppings.
Hint: Serve these Slow Cooker Shredded Chicken Tacos in hard or soft taco shells, on a salad or even in a bowl with rice or cauliflower rice and some Pineapple Pico de Gallo on top. Mateo's is my absolute favorite store-bought salsa for cooking this chicken.
Substitutions
Want to substitute an ingredient for Slow Cooker Shredded Chicken Tacos? Here's how:
- Salsa - substitute an equal amount of tomato sauce or diced tomatoes with chiles for the salsa.
- Spices - use 1 package of taco seasoning in place of the chili powder, smoked paprika, cumin, salt, pepper and garlic powder for the homemade taco seasoning.
- Chicken breasts - use an equal amount of boneless skinless chicken thighs instead of chicken breasts for a richer shredded chicken.
Variations
Try this variation of Crockpot Chicken Tacos:
- Spicy - add ½ teaspoon of cayenne or 4 tablespoons of hot sauce to the salsa and spice mixture before cooking.
- Low-carb/ keto - enjoy this same filling on a salad or in a bowl with cauliflower rice and your favorite toppings.
Equipment
This equipment comes in handy for Slow Cooker Shredded Chicken Tacos:
Storage
Once the Slow Cooker Shredded Chicken Taco meat has cooled, you can store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. (Check out this article for more details on how to properly freeze and thaw cooked meat.)
Top tip
Serve these tacos with your favorite toppings such as Mexican Pickled Onions, Guacamole, Jalapeno Salsa, chopped onion, sliced jalapenos, chopped cilantro, sour cream or cheese.
FAQ
Put chicken breasts, salsa and spices in a slow cooker and cook on low for 8 hours or high for 4 hours. Then, remove the chicken, shred using two forks, and return to the slow cooker giving everything a good stir. Serve with your favorite shells and toppings.
Related
Looking for other easy slow cooker recipes like this? Try these:
Pairing
Serve Crockpot Shredded Chicken Tacos recipe with one of these vegetable dishes for a complete meal:
Recipe
Slow Cooker Shredded Chicken Tacos
Equipment
- 1 knife
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups salsa
- 1 Tablespoon chili powder
- 1 Tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 12 taco shells
- desired toppings
Instructions
- If desired, trim fat off the chicken breasts.
- In a greased slow cooker, stir together the salsa, chili powder, smoked paprika, cumin, salt, pepper and garlic powder. Add the chicken breasts, stirring to coat.
- Cook on low for 8 hours or high for 4 hours.
- Remove the chicken to a plate and shred it using two forks. Return the shredded chicken to a pot and give everything a good stir.
- Serve immediately or keep warm until serving. To serve, pile chicken inside of a taco shell and top with desired toppings.
Notes
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
Such an easy crowd-pleaser!