This post contains affiliate links. Please see our disclosure policy.
Saucy, tender shredded chicken is what these Slow Cooker Chicken Tacos are all about. With only 4 ingredients required for the taco filling, this flavorful recipe couldn’t be easier. Pop them under the broiler with cheese before serving, and you’ve got yourself a real treat!
Table of Contents
These slow cooker chicken tacos are almost too simple. The ingredient list is short and the prep is minimal, making them perfect for feeding a game day crowd—or even for those slow days you crave comfort food but don’t want to do much to get it! Even on low, I find that chicken cooks rather quickly in my slow cooker. So I only recommend about 4 hours, 6 at the most, with this recipe.
Want more delicious and easy taco recipes? Check out these crispy baked chicken tacos! And bookmark these leftover pulled pork tacos for the next time you make a pork butt and have a some left.
Why You’ll Love This Recipe
- Set it & forget it—Nothing to tend to here! Throw everything into the slow cooker, set it, and walk away for a few hours. Let dinner be cooked for you!
- Only 4 ingredients—Aside from the taco shells and toppings, the chicken mixture calls for just four simple ingredients.
The 4 Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Seasoning—I like using my homemade taco seasoning, but you could use your own or a store-bought packet. Even a fajita or chili seasoning packet will do, if that’s what you have on hand.
- Chicken—I’ve always used boneless, skinless chicken breasts, but you could definitely use boneless, skinless chicken thighs if you wish!
Recipe Modifications
- Make it spicy! Add your favorite taco night hot sauce to the slow cooker for a yummy kick.
- Make it low-carb! Serve the filling in lettuce cups.
How to Make Slow Cooker Chicken Tacos
Put the chicken breasts into your slow cooker crock. Pour the salsa and green chiles over the chicken, followed by the taco seasoning. Stir well to mix the seasoning in and cover the chicken breasts.
Set the slow cooker to cook on low for 4-6 hours.
Once the chicken reaches an internal temperature of 165ºF, transfer the breasts to a cutting board and shred them with two forks. The meat should fall apart very easily.
Transfer the shredded chicken back into the slow cooker crock and stir it into the sauce. Let it sit in the sauce for another 30 minutes or so.
Preheat the broiler in your oven; stuff the taco shells about halfway with shredded chicken, then place them into a baking dish (size will depend on how many tacos you’re making, but you want to make sure your tacos don’t fall over, so make sure it’s a snug fit.)
Top the tacos with shredded cheese, then pop them under the broiler for a few minutes, only until the cheese has melted.
Remove from the oven and top them with your favorite taco toppers!
Recipe Tip
As written, this recipe is great for a potluck, game day crowd, or larger family since the shredded chicken goes a long way. If you’re feeding 4 people or less, go ahead and half the recipe. Unless you want leftovers! The shredded chicken would be perfect for my healthy burrito bowl recipe.
What to Serve With Slow Cooker Chicken Tacos
Staying on theme with minimal ingredients, this 4-ingredient guacamole recipe makes for a great side with some chips! For veggies, I love a side of these honey lime air fryer sweet potatoes. And let’s be honest, taco night isn’t truly taco night unless you’ve got a classic margarita in hand.
Storage, Freezing & Reheating
Leftovers can be stored in the fridge in an airtight container or silicone bag for up to 4 days.
To freeze, let the shredded chicken cool, then store it in a freezer-friendly container and pop it in the freezer for up to 3 months. Transfer it to the fridge to thaw overnight before using again.
To reheat, transfer the chicken to a microwave-safe plate and heat in increments of 25 seconds until warmed through.
Frequently Asked Questions
You can cook the meat for tacos in a slow cooker along with some spices, vegetables, and sauces. You don’t want to include taco shells, however. Set taco shells and toppings aside to build your taco once the meat is fully cooked.
Absolutely! The chicken will cook through, and any bacteria will be killed, thanks to the prolonged exposure to heat and steam.
Chicken contains less fat than beef or pork, so it can dry out or become rubbery more quickly if overcooked. The key is to stick with a recipe’s instructions and keep an eye on your chicken’s internal temperature. Different slow cooker brands could cook at a higher temperature than others, so make sure your chicken doesn’t exceed an internal temperature of 160º F. You can use a meat thermometer for this.
More Tasty Taco Recipes to Try…
If you try my Slow Cooker Chicken Tacos, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Slow Cooker Chicken Tacos
Ingredients
- 2 lbs chicken breast
- 1 cup jarred salsa
- 1 7 oz can of green chiles
- 2 TBSP taco seasoning
- Hard taco shells, You can use soft flour tortillas if preferred
- Shredded cheese
Recommended toppings:
- Pickled red onion or minced white onion
- Chopped lettuce
- Chopped tomatoes
- Diced Avocado
- Fresh chopped parsley or cilantro
Instructions
- Put the chicken breasts into your slow cooker crock.
- Pour the salsa and green chiles over the chicken, followed by the taco seasoning. Stir well to mix the seasoning in and cover the chicken breasts.
- Set the slow cooker to cook on low for 4-6 hours. Once the chicken reaches an internal temperature of 165ºF, transfer the breasts to a cutting board and shred them with two forks. The meat should fall apart very easily.
- Transfer the shredded chicken back into the slow cooker crock and stir it into the sauce. Let it sit in the sauce for another 30 minutes or so.
- Preheat the broiler in your oven; stuff the taco shells about halfway with shredded chicken, then place them into a baking dish (size will depend on how many tacos you're making, but you want to make sure your tacos don't fall over, so make sure it's a snug fit.) Top the tacos with shredded cheese, then pop them under the broiler for a few minutes, only until the cheese has melted.
- Remove from the oven and top them with your favorite taco toppers!
Oh hey, guess what is cooking in our slow cooker as we speak? Yep! These tacos! I just LOVE how easy you made this recipe! We had all the ingredients!
The slow cooker is a perfect way to cook chicken for tacos. I’m feeding a crowd this weekend and this recipe is on the menu. Thank you!
MmmMMMM. These look good. I love chicken tacos, but what I love even more is ridiculously easy chicken tacos. You have a winner here for sure.
Enjoyed these for dinner last night and it was the perfect dinner for a lazy Sunday! Easy, delicious and hearty; definitely a new favorite way to enjoy tacos!
This looks delish! I’m always looking for new slow cooker recipes and this one is calling my name!
Love how simple and easy this chicken is to make. The saucy meat is wonderful and I can’t wait to dig in to some tacos again!
Oh my goodness, this is my new favorite way to make this recipe! I had no idea it was so easy and now we’re going to have it once a week!