introduction
Tacos are a beloved staple in many households, and this Slow Cooker Chicken Tacos recipe takes the classic dish to a whole new level of flavor and convenience. With minimal prep and incredible results, it’s bound to become a favorite for family dinners and gatherings alike.
Why You’ll Love This Slow Cooker Chicken Tacos:
- Flavor-Packed: The combination of spices creates a lively and robust flavor that enhances the tender chicken.
- Time-Saving: Simply set it and forget it! Perfect for busy days when you want a delicious meal without the fuss.
- Meal Prep Friendly: Make a large batch and enjoy leftovers throughout the week in various dishes.
- Family-Friendly: Kids and adults alike will love putting together their own tacos with customizable toppings.
Ingredients Needed
Protein
- 3 pounds of boneless skinless chicken breasts or thighs (OR a mix of 1 ½ pound of each)
Vegetables
- ½ medium white or yellow onion (diced)
Sauce
- 1 14-ounce can diced tomatoes
- 2 tablespoons brown sugar or honey
- 2 tablespoons distilled white vinegar
Spices
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons paprika
- 1 teaspoon table salt (plus more as needed)
- ¾ teaspoon dried oregano
- ¾ teaspoon ground black pepper (plus more as needed)
Toppings
- ¼ cup chopped cilantro (plus more for topping)
- 12 taco-sized tortillas
- Sour cream (for topping)
Step-by-Step Instructions
- Spread the diced onions over the bottom of your slow cooker, creating a flavorful bed for the chicken.
- Place the chicken in an even layer over the onions.
- Pour the canned tomatoes with their juices over the chicken, then drizzle honey or brown sugar on top.
- Sprinkle all the spices and salt evenly over the mixture.
- Cover with the slow cooker lid and cook until the chicken reaches at least 165°F for breasts or 175°F for thighs (about 2-3 hours on high or 3 to 6 hours on low).
- Once cooked, transfer the chicken to a cutting board and allow it to cool until it’s manageable. Use two forks to shred the chicken.
- Before returning the chicken to the slow cooker, add 2 tablespoons of white vinegar to the cooking juices. Stir in the shredded chicken and chopped cilantro, and season with additional salt and pepper to taste.
- Serve the taco meat with your favorite tortillas and a dollop of sour cream. Enjoy!
Serving Suggestions Slow Cooker Chicken Tacos
Pair your tacos with classic sides like refried beans, Mexican rice, or a simple salad. Add a squeeze of lime or a dash of hot sauce for an extra flavor kick.
Tips for Success Slow Cooker Chicken Tacos
- Adjust Spice Level: Feel free to tweak the amount of chili powder based on your preference for spiciness.
- Don’t Overcrowd: Make sure the chicken is in a single layer for even cooking.
- Add Fresh Ingredients Last: Mix in your cilantro just before serving for freshness.
- Make Ahead: These tacos can be prepped the night before; just refrigerate after assembling and cook in the morning.
- Customize: Add your favorite toppings like shredded cheese, avocado, or jalapeños for a personalized touch.
Variation
For a lighter option, swap the tortillas for lettuce wraps or serve the chicken over a bed of quinoa or rice for a delicious bowl.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; just be sure to extend the cooking time, and ensure that the chicken is fully cooked before shredding.
Can I make this recipe in advance?
Absolutely! You can prepare the chicken a day or two ahead of time, and then simply reheat it before serving.
What can I do with leftovers?
Leftover chicken can be used in salads, quesadillas, or burritos. It’s a versatile dish that lasts a few days in the refrigerator!
Servings: 8 tacos
Calories: 250kcal
Ingredients
Protein
- 3 pounds boneless skinless chicken breasts or thighs (OR a mix of 1 ½ pound of each)
Vegetables
- ½ medium white or yellow onion (diced)
Sauce
- 1 14-ounce can diced tomatoes
- 2 tablespoons brown sugar or honey
- 2 tablespoons distilled white vinegar
Spices
- 2 tablespoons chili powder
- 1.5 teaspoons cumin
- 1.5 teaspoons paprika
- 1 teaspoon table salt (plus more as needed)
- 0.75 teaspoon dried oregano
- 0.75 teaspoon ground black pepper (plus more as needed)
Toppings
- ¼ cup chopped cilantro (plus more for topping)
- 12 taco-sized tortillas
- to taste sour cream (for topping)
Instructions
Preparation
- Spread the diced onions over the bottom of your slow cooker, creating a flavorful bed for the chicken.
- Place the chicken in an even layer over the onions.
- Pour the canned tomatoes with their juices over the chicken, then drizzle honey or brown sugar on top.
- Sprinkle all the spices and salt evenly over the mixture.
Cooking
- Cover with the slow cooker lid and cook until the chicken reaches at least 165°F for breasts or 175°F for thighs (about 2-3 hours on high or 3 to 6 hours on low).
- Once cooked, transfer the chicken to a cutting board and allow it to cool until it’s manageable. Use two forks to shred the chicken.
- Before returning the chicken to the slow cooker, add 2 tablespoons of white vinegar to the cooking juices. Stir in the shredded chicken and chopped cilantro, and season with additional salt and pepper to taste.
- Serve the taco meat with your favorite tortillas and a dollop of sour cream. Enjoy!
Notes
Adjust spice level as desired. Ensure chicken is in a single layer for even cooking. Add fresh cilantro just before serving for freshness. Make ahead by prepping the night before.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 30g | Protein: 25g | Fat: 6g | Saturated Fat: 1.5g | Sodium: 600mg | Fiber: 3g | Sugar: 5g
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