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Slow Cooker Shredded Chicken Tacos

Slow cooker shredded chicken tacos with tender, shreddable chicken simmered in salsa and broth until easy to mix into a flavorful sauce. Serve in warm tortillas with simple fresh toppings like lettuce, tomato, cheese, sour cream, lime, and cilantro.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker chicken
  • 2.5 lb boneless skinless chicken breasts or thighs Use breasts for leaner meat or thighs for extra richness.
  • 1 salsa Jarred or homemade works; use medium for a mild heat level.
  • 0.5 cup chicken broth
  • 2 tbsp taco seasoning
  • 1 tsp cumin
  • 1 jalapeño, diced Dice and include seeds for more heat if desired.
  • 1 small onion, diced
Taco toppings
  • 1 shredded lettuce
  • 1 diced tomato
  • 1 shredded cheddar cheese
  • 1 sour cream
  • 1 salsa Have extra on the side for serving.
  • 1 lime wedges
  • 1 cilantro
Tortillas
  • 16 small corn or flour tortillas

Equipment

  • 1 slow cooker

Method
 

Cook the chicken
  1. Place the chicken breasts in a slow cooker. Add 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 be able to pull the meat apart easily with a fork.
  3. Shred the chicken directly in the slow cooker, mixing it into the sauce. Stir until the chicken looks evenly coated and saucy.
Warm and assemble tacos
  1. Warm the tortillas. Heat until pliable and lightly steaming, then keep wrapped to retain moisture.
  2. Fill each tortilla with shredded chicken and desired toppings. Top with shredded lettuce, diced tomato, shredded cheddar cheese, sour cream, salsa, lime wedges, and cilantro.
  3. Serve with lime wedges and extra salsa on the side. Keep toppings ready so everyone can build tacos to taste.

Notes

Pro tip: If your salsa is thick, the sauce will still loosen as the chicken cooks—stir once after shredding to get a glossy coating. Store leftovers in an airtight container in the fridge for 3-4 days; reheat the chicken gently until hot. Freezing is yes—freeze shredded chicken with sauce for up to 2 months and thaw in the fridge overnight. For a lower-carb swap, use lettuce wraps instead of tortillas while keeping the same toppings.