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Slow Cooker Shredded Chicken Tacos

Slow cooker shredded chicken tacos with tender, flavorful chicken simmered in salsa, broth, and taco seasoning. Pile it into warm tortillas and finish with fresh toppings like lime, cilantro, and shredded cheddar.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken mixture
  • 2.5 lb boneless skinless chicken breasts or thighs Use breasts for a leaner shred or thighs for extra tenderness.
  • 1 cup salsa
  • 0.5 cup chicken broth
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 1 jalapeño, diced Remove seeds for a milder filling.
  • 1 small onion, diced
  • 16 small corn or flour tortillas
Toppings
  • 1 shredded lettuce
  • 1 diced tomato
  • 1 shredded cheddar cheese
  • 1 sour cream
  • 0.5 cup salsa Serve extra on the side for dipping.
  • 1 lime wedges
  • 1 cilantro

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker. Add the salsa, chicken broth, taco seasoning, cumin, jalapeño, and onion, then stir gently to combine.
  2. Cover and cook on low for 6 hours until the chicken is very tender. You should see the mixture thickened and the chicken shredding easily when tested.
Shred, warm, and assemble tacos
  1. Shred the chicken directly in the slow cooker, mixing it into the sauce. Stir until the chicken is evenly coated and the filling looks glossy.
  2. Warm the tortillas until pliable and lightly steamy. Keep them warm so they don’t crack when filled.
  3. Fill each tortilla with shredded chicken and desired toppings. Build as you go with lettuce, diced tomato, shredded cheddar cheese, sour cream, extra salsa, lime wedges, and cilantro.
  4. Serve immediately with lime wedges and extra salsa on the side. Offer cilantro for finishing and bright lime juice over each taco.

Notes

For the best texture, keep the slow cooker on low and avoid lifting the lid too often during the 6 hours. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until hot. Freezing is yes—freeze shredded chicken with some sauce for up to 3 months, then thaw and reheat. For a dietary swap, use corn tortillas and ensure the salsa and taco seasoning are gluten-free if needed.