Description
This Slow Cooker Chicken Tacos recipe offers tender, flavorful shredded chicken cooked low and slow with a blend of spices and salsa. Perfect for tacos, taco bowls, or lettuce wraps, it’s a versatile, family-friendly meal with customizable toppings.
Ingredients
Scale
Chicken and Seasonings
- 2 lbs. chicken breast or thighs
- 1 cup salsa, any kind
- ½ cup water
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander (optional but recommended)
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper (use more for extra spice)
- ¼ teaspoon black pepper
Serving Options
- Taco shells for tacos
- Rice or cauliflower rice for taco bowls
- Lettuce for taco salads or lettuce wraps
Toppings (Optional)
- Diced tomatoes
- Diced onions
- Jalapeno slices
- Fresh cilantro
- Olives
- Avocado
- Hot sauce
- Fresh salsa
- Lime wedges
- Shredded cheese
- Sour cream
Instructions
- Prepare Ingredients: Place the chicken breasts or thighs, salsa, water, ground cumin, chili powder, garlic powder, ground coriander, sea salt, cayenne pepper, and black pepper into a slow cooker. Ensure the ingredients are evenly combined.
- Cook Chicken: Cook on the high setting for 5 hours, allowing the chicken to become tender and infused with the spices and salsa.
- Shred Chicken: Carefully remove the chicken from the slow cooker and shred it using two forks until it reaches your desired consistency.
- Simmer with Sauce: Return the shredded chicken to the slow cooker and cook on low for an additional 30 minutes to let the flavors meld and the sauce thicken slightly.
- Serve: Serve the shredded chicken in taco shells, over rice or cauliflower rice for taco bowls, or wrapped in lettuce leaves for tacos or salads. Add your favorite taco toppings such as diced tomatoes, onions, jalapeno, cilantro, olives, avocado, hot sauce, fresh salsa, lime wedges, shredded cheese, or sour cream to customize each serving.
Notes
- This recipe can also be made using an Instant Pot: cook on High Pressure for 16 minutes with natural pressure release for 15 minutes, then shred.
- Use chicken thighs for juicier, more flavorful meat or chicken breasts for leaner protein.
- Adjust cayenne pepper to control the spice level according to your preference.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with rice, lettuce wraps, or taco shells depending on dietary preference or occasion.
Nutrition
- Serving Size: 4 ounces shredded chicken
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 76 mg
