Description
Delicious and easy Slow Cooker Chicken Tacos made with simple spices, tender shredded chicken, and your favorite salsa. This dump-and-go recipe requires minimal prep and slow cooking to create flavorful, juicy chicken perfect for tacos, burritos, or bowls.
Ingredients
Spices
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1 1/2 teaspoon kosher salt
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 2 cups salsa of choice (chunky jarred salsa recommended)
- 2 tablespoons fresh lime juice
Instructions
- Mix spices: In a small bowl, combine the granulated garlic, ground cumin, mild chili powder, and kosher salt to create a flavorful spice blend.
- Season chicken: Place the chicken breasts or thighs into a 6-quart slow cooker. Using clean hands, rub the spice mixture evenly over all sides of the chicken to ensure deep flavor.
- Cook chicken: Cover the slow cooker and cook on high heat for 3 to 4 hours or on low heat for 5 to 6 hours, or until the chicken is fully cooked and easily shreds with a fork.
- Shred chicken: Remove the chicken from the slow cooker and place it on a cutting board. Shred the meat using two forks or cut it into small chunks, depending on your preference.
- Prepare sauce: Drain all but 1/2 cup of the cooking liquid from the slow cooker. Switch the slow cooker setting to warm. Return the shredded chicken to the slow cooker, then add the fresh lime juice and salsa. Stir well to combine all ingredients evenly.
- Warm through and serve: Allow the chicken and sauce mixture to warm for about 3 to 5 minutes before serving. Serve in tortillas with your favorite taco toppings such as cheese, avocado, lettuce, or sour cream.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
- Any type of salsa works, from mild to spicy, chunky or smooth, depending on your taste.
- Make sure to only drain most of the liquid but keep about 1/2 cup to maintain moisture and flavor.
- Leftover chicken taco meat can be refrigerated for up to 4 days or frozen for up to 3 months.
- Try serving the chicken in taco shells, burrito wraps, or over rice bowls for versatile meals.
