These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!
Slow Cooker Chicken Tacos
If you need a weeknight dinner that’s hands-off and family-approved, these Slow Cooker Chicken Tacos are it. Just five simple ingredients turn into juicy, flavorful shredded chicken—perfect for stuffing into tortillas, layering in bowls, or piling onto salads. It’s one of my easiest dump-and-go recipes, and the leftovers are even better the next day. Bonus, they’re also perfect if you need more high-protein dinner ideas!
Crock-Pot Chicken Tacos That Never Fail
My daughter Madison asks me to make these tacos every week! These are the best chicken tacos because they’re so easy, just dump everything in the slow cooker. Then, when it’s time to eat, it takes just a few minutes to whip up the simple limey slaw, slice the avocado, and heat the corn tortillas.
- Kid-friendly
- Perfect for busy weeknights
- Freezer Friendly
- Healthy and high-protein
Madison’s Favorite Beef Tacos and these Fish Tacos are a couple of our favorite taco recipes that are also on repeat!
Are chicken tacos healthy?
Yes, chicken tacos can be healthy – it all depends on the toppings. Cheese and creamy sauces are higher in calories than veggies. These healthy tacos are topped with a cabbage slaw and avocado. I use corn tortillas, which are a little lighter than flour tortillas.
Chicken Taco Toppings
To make the cabbage slaw, combine the shredded cabbage, lime, salt, and cilantro and mix together. Slice the avocado and cut the lime into wedges.
How To Make Slow Cooker Chicken Tacos
These chicken tacos in the crock pot couldn’t be easier! See recipe card for printable directions.
- Season the chicken with your favorite seasoning salt and transfer to the crockpot with garlic powder and cumin.
- Top with the jarred salsa (no water needed) then cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
- When cooked, drain excess liquid and shred the chicken with two forks.
- Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
- Heat the tortillas until slightly charred, top with chicken, slaw, sliced avocado and serve with lime wedges.
How to Heat Corn Tortillas
- Heat the corn tortillas over the open flame of your gas stove. Hold the tortillas one at a time with tongs for 15 to 30 seconds. Once they are slightly charred, put on a plate and cover with a towel to keep warm.
- If you don’t have a gas stove or are short on time, you can microwave the tortillas. Put them on a plate and cover with a damp paper towel. Microwave for about 30 seconds until warm.
- You can also heat tortillas in the oven. Wrap them in foil and bake for 10 to 15 minutes at 350 degrees until warm.
Variations
- Use flour or whole-wheat tortillas instead of corn.
- Swap the chicken breasts for boneless, skinless chicken thighs.
- Top with guacamole instead of avocado slices. Just mash up some avocado and season with salt and lime for a simple guac.
- You can use chicken breast as I did here or make it with boneless chicken thighs, which we often do too.
Meal Prep
To Make Ahead: You can make the chicken ahead and store in a container. Keep covered and refrigerate up to four days. To reheat, microwave in 30-second intervals until heated through.
Freezer-Friendly: Let the chicken cool and store in a freezer-safe container. Freeze for up to three months. To reheat, transfer to the refrigerator overnight or reheat from frozen in 30-second intervals until heated through.
More Taco Recipes You’ll Love:
- Grilled Chicken Tacos
- Cod Fish Tacos
- Lobster Tacos
- Thai Chicken Peanut Lettuce Tacos
- Ground Turkey Tacos
Slow Cooker Chicken Tacos Recipe
Ingredients
- 1-1/2 lbs boneless skinless chicken breast
- adobo seasoning, or salt to taste
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1 cup chunky mild or medium salsa
tacos
- 1 cup shredded red cabbage
- juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
- 6 ounces from 1 medium haas avocado, sliced
- lime wedges for squeezing
- 12 corn tortillas
Instructions
- Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
- Top chicken with salsa (no water needed).
- Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
- When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
- Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
- Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
- To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.
