Slow Cooker Shredded Chicken Tacos

These amazing slow cooker chicken tacos are perfect for busy families who want delicious homemade meals without all the fuss. Your whole family will absolutely love these tender, flavorful tacos that practically cook themselves while you go about your day!

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Additional Time: 2 hours 45 minutes, Total Time: 3 hours, Serves: 8 people, Yield: 16 tacos.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Aging, Low-Sodium, Soy-Free, Heart-Healthy, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 256 Calories, 6g Fat, 24g Carbs, 25g Protein.

Ingredients You’ll Need

Fire-roasted diced tomatoes: You’ll need one 14.5-ounce can with all the juices included. The fire-roasted flavor adds such a wonderful smoky taste that makes these tacos extra special!

Fresh jalapeño pepper: Just one pepper, halved and stemmed, gives the perfect amount of heat. Don’t worry – it’s not too spicy, but it adds amazing flavor!

Garlic: Three cloves, peeled and ready to blend. Fresh garlic makes such a difference in the overall taste of your sauce.

Chili powder: Two tablespoons of this warm spice blend creates that classic taco flavor we all love. Use your favorite brand!

Ground cumin: One tablespoon adds that earthy, warm flavor that’s essential for great Mexican-inspired dishes.

Salt: Just half a teaspoon helps bring out all the wonderful flavors in your chicken and sauce.

Chicken thighs: Two pounds of skinless, boneless thighs stay incredibly moist and tender in the slow cooker. They’re perfect for shredding!

Tortillas: Sixteen 6-inch corn or flour tortillas, warmed up and ready for filling. Use whichever type your family prefers!

Toppings: One cup of guacamole, chopped fresh cilantro, and lime wedges make these tacos absolutely perfect. Pick your favorites!

How to Make Slow Cooker Shredded Chicken Tacos

Step 1: Add your tomatoes, jalapeño, garlic, chili powder, cumin, and salt to your blender. Blend everything until it’s completely smooth and looks like a beautiful red sauce. Pour this amazing mixture into your 3½ to 4-quart slow cooker.

Step 2: Add your chicken thighs right into the slow cooker with the sauce. Give everything a good stir to make sure all the chicken pieces are nicely coated with that flavorful sauce.

Step 3: Cover your slow cooker and cook on Low for 5 to 6 hours or High for 2½ to 3 hours. Your house will smell absolutely incredible while this cooks!

Step 4: Remove the tender chicken and place it in a large bowl. Use two forks to shred the chicken into bite-sized pieces. Add just enough of the cooking sauce to keep your chicken nice and moist.

Step 5: Warm your tortillas and fill them with the delicious shredded chicken. Top with guacamole, fresh cilantro, and a squeeze of lime if you’d like!

Easy and Quick Slow Cooker Shredded Chicken Tacos Version

Want to make this even easier? You can use 2 tablespoons of your favorite taco seasoning instead of the individual spices! Just blend the tomatoes, jalapeño, garlic, and taco seasoning together. This shortcut saves you time and still tastes fantastic!

Serving Ideas

These tacos make a complete and satisfying meal all on their own. Serve them with some crispy tortilla chips and creamy guacamole on the side. A simple side of Mexican rice or black beans would be perfect too!

Storage

Store your leftover shredded chicken in the fridge for up to 4 days in a covered container. To reheat, just warm it in the microwave for 1-2 minutes or heat it in a pan over medium heat until warmed through.

Substitutions

No chicken thighs? You can use chicken breasts instead, but thighs stay more tender and juicy. If you can’t find fire-roasted tomatoes, regular diced tomatoes work just fine. You can also use taco seasoning packets instead of individual spices!

Pro Tips

• Wear gloves: Always wear rubber gloves when handling jalapeños to protect your hands and eyes from the oils.
• Don’t overcook: Chicken thighs are forgiving, but check them at the minimum cooking time to avoid drying out.
• Save the sauce: Don’t throw away the extra cooking liquid – it makes an amazing base for soup or rice!
• Warm tortillas properly: Wrap tortillas in damp paper towels and microwave for 30 seconds for perfectly soft wraps.

FAQs

Can I make these tacos ahead of time?

You bet! The shredded chicken actually tastes even better the next day. Just store it in the fridge and reheat when you’re ready to serve. The flavors have more time to blend together!

Can I freeze the leftover chicken?

Sure! The cooked shredded chicken freezes beautifully for up to 3 months. Just thaw it overnight in the fridge and reheat gently. It’s perfect for quick weeknight dinners!

How spicy are these tacos?

These tacos have a mild heat level that most people find perfect. If you want them spicier, add an extra jalapeño or leave some seeds in. For milder tacos, remove all the jalapeño seeds before blending!

Can I use chicken breasts instead of thighs?

You can definitely use chicken breasts, but thighs stay much more tender and juicy in the slow cooker. If you use breasts, check them at the shorter cooking time to prevent them from getting dry!

I hope you and your family love these easy slow cooker chicken tacos as much as we do! They’re such a lifesaver on busy days. Let me know how yours turn out – I’d love to hear about your favorite toppings!