Slow Cooker Chicken Tacos Recipe
Juicy, flavorful shredded chicken slow-cooked with spices and salsa. Perfect for stuffing into tortillas, over rice, or straight from the bowl.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup salsa pick your spice level
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup chicken broth keeps it juicy
- Juice of 1 lime
- 8 small tortillas flour or corn
- Optional toppings: avocado cheese, sour cream, cilantro, diced tomatoes
Instructions
- Dump It All In: Place chicken breasts in the slow cooker. Add salsa, broth, and all spices. Squeeze in fresh lime juice.
- Slow Cook Like a Pro: Cover and cook on low for 6 hours (or high for 4 hours if impatient).
- Shred & Soak: Remove the chicken and shred it using two forks. Return it to the slow cooker to soak up the flavors.
- Warm the Tortillas: Heat them in a pan, microwave, or directly over the stove flame (if you like a little char).
- Assemble the Tacos: Fill each tortilla with the shredded chicken and add your favorite toppings.
- Devour Immediately: No need to wait—these taste best straight away.
Notes
Nutritional Information (Per Serving – Without Toppings)
- Calories: ~280
- Total Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
Vitamins & Minerals (Per Serving)
- Vitamin B6: 35%
- Iron: 12%
- Potassium: 18%
- Vitamin C: 10%
- Magnesium: 15%
Extra Tips for Maximum Flavor
- Use fresh salsa for the best taste. Jarred salsa works but isn’t as vibrant.
- Don’t skip the lime juice. It adds a fresh, zesty kick.
- For extra spice, throw in some diced jalapeños.
- Make extra chicken. It tastes even better the next day.
- Taco bar idea: Serve with multiple toppings and let everyone build their own.