Slow Cooker Chicken Tacos

The whole family will love these spicy slow cooker chicken tacos! Versatile served with tortillas, nachos, quinoa bowl, or as lettuce wrap. Serve with rice, beans, and avocado for an easy Taco Tuesday.

These slow cooker chicken tacos quickly became our favorite taco recipe to make because it is so easy and flavorful! I first had a version of these at my moms’ and it is our go-to when we want tacos.

Chicken taco bowl with avocado

This is perfect for my favorite trifecta of vegetable goodness – onion, bell pepper, and jalapeno. You can modify the heat level by removing the seeds and ribs from the jalapeno or using a hot salsa for an extra kick.

It is important to shred the chicken part way through the cook time to give it time to meld flavors thoroughly and absorb the liquid. The slow cooker I have is self-stirring and has two paddles for general purpose and stews. It stirs itself every half hour but you can manually pulse it to do a rotation, if needed. This helps keep things from sticking and helps meld flavors when you can’t be there to keep an eye on your meal. It is important to shred the chicken part way through the cook time to give it time to meld flavors thoroughly and absorb the liquid.

We eat ours nacho-style with tortilla chips but you can use with tortillas, lettuce wrap, or even by itself. This works great as leftovers as well. You could even make a batch on Sunday for your weeks’ lunch meal prep.

Slow Cooker Chicken Tacos

Course: MainCuisine: MexicanDifficulty: Easy

Ingredients

  • 3 skinless boneless chicken breasts, about 1.5 lbs, pat dry and cut into ½ inch chunks

  • ½ onion, diced

  • 1 bell pepper, chopped

  • 1 jalapeno, seeds and ribs removed depending on heat preference, diced

  • Salt and freshly ground pepper

  • Hefty ¼ cup taco seasoning

  • 1 jar salsa, 16 oz.

Directions

  • Spray slow cooker with non-stick spray. Add chicken, onion, bell pepper, and jalapeno.
  • Season with salt, pepper, and taco seasoning. Stir to combine. Add salsa and mix well.
  • Cook on low for 4 hours.
  • Shred the chicken using two forks or mash using a pestle. Continue to cook on low for 2-4 hours.

Notes

  • You can top these with sour cream, cheese, cilantro, or whatever you like on tacos. Serve with avocado, quinoa, and beans.

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