Who doesn’t love tacos? But cooking them from scratch can be time-consuming and messy.
There’s a way to enjoy delicious tacos with this slow-cooker chicken tacos recipe—a simple yet scrumptious dish that delivers the ultimate taco experience with minimal effort.
Ingredients
This easy slow cooker chicken recipe is perfect for tacos, burritos, or salads.
For the Chicken
- 1 cup chicken stock or water
- 5 cloves garlic, smashed
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 2 bay leaves
- 4 2 pounds large boneless, skinless chicken breasts
For Serving
- 12 to 16 corn tortillas, warmed
- Guacamole
- Pico de gallo
- Limes
- Fresh cilantro leaves
How to Make Slow-Cooker Chicken Tacos
Making slow cooker chicken tacos is easy. Just follow these steps:
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- In a slow cooker, mix together the stock (or water), garlic, cumin, chili powder, paprika, salt, bay leaves, and chicken breasts.
- Put the lid on the slow cooker and cook until the chicken reaches 165°F internally. Cook on low for 4-5 hours or on high for 2-3 hours.
- When the chicken is still warm, take it out and shred it using two forks.
- Put the shredded chicken on tortillas. Add guacamole, pico de gallo, and fresh cilantro on top. Serve right away.
Tip
- Make Ahead: The chicken can be cooked up to four days ahead of time and kept in the refrigerator in an airtight container.
- Storage: Leftover chicken stays fresh in the refrigerator for up to four days if stored in an airtight container. Alternatively, freeze it for up to three months.
These slow-cooker chicken tacos prove that extraordinary flavor doesn’t have to come with a complicated recipe. With just a few simple steps, you can enjoy a fiesta of taste that’s perfect for busy weeknights or laid-back weekends.
Slow-Cooker Chicken Tacos
Equipment
- 1 Slow cooker
- 2 Forks (for shredding the chicken)
Ingredients
For the Chicken
- 1 cup chicken stock or water
- 5 cloves garlic (smashed)
- 1 tbsp ground cumin
- 2 tbsps chili powder
- 1 tbsp smoked paprika
- 2 tsps kosher salt
- 2 bay leaves
- 2 lbs 4 large chicken breasts (boneless and skinless)
For Serving
- 12 to 16 corn tortillas (warmed)
- Guacamole
- Pico de gallo
- Limes
- Fresh cilantro leaves
Instructions
- In a slow cooker, mix together the stock (or water), garlic, cumin, chili powder, paprika, salt, bay leaves, and chicken breasts.
- Put the lid on the slow cooker and cook until the chicken reaches 165°F internally. Cook on low for 4-5 hours or on high for 2-3 hours.
- When the chicken is still warm, take it out and shred it using two forks.
- Put the shredded chicken on tortillas. Add guacamole, pico de gallo, and fresh cilantro on top. Serve right away.
Notes
- Make Ahead: The chicken can be cooked up to four days ahead of time and kept in the refrigerator in an airtight container.
- Storage: Leftover chicken stays fresh in the refrigerator for up to four days if stored in an airtight container. Alternatively, freeze it for up to three months.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.