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Chicken for slow cooker chicken tacos in a crock pot
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Slow Cooker Chicken Tacos

These Slow Cooker Chicken Tacos are quick to prep, easy to make, and filled with tons of flavor!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 409kcal
Author Tracy

Ingredients

  • ½ medium white or yellow onion diced
  • 3 pounds of boneless skinless chicken breasts or thighs OR a mix of 1 ½ pound of each
  • 1 14-ounce can diced tomatoes *
  • 2 tablespoons brown sugar or honey
  • 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
  • 2 tablespoons distilled white vinegar
  • ¼ cup chopped cilantro plus more for topping
  • 12 taco-sized tortillas
  • Sour cream for topping

Instructions

  • Spread the onions over the bottom of your slow cooker and then place the chicken in an even layer over the top.
  • Add canned tomatoes with their juices followed by the honey or brown sugar. Then sprinkle all spices and salt over the top.
  • Place the lid on your slow cooker, and cook until the chicken reaches at least 165°F for chicken breasts and 175°F for thighs, about 2-3 hours on high or 3 to 6 hours on low.
  • Transfer chicken from the slow cooker to a cutting board, allow to cool until cool enough to handle and then and use 2 forks to shred the chicken.
  • Before returning the chicken, add 2 tablespoons of white vinegar to the cooking juices. Stir in shredded chicken and cilantro, and salt and pepper to taste.
  • Serve the taco meat with your favorite tortillas and a dollop of sour cream and enjoy!

Notes

*To substitute with canned whole tomatoes, roughly chop them before adding them and their juices to the slow cooker. I do not recommend substituting crushed tomatoes here.
*All spices and the salt can be replaced by 3 tablespoons of store-bought taco seasoning. If using homemade taco seasoning without salt, add the salt called for in the recipe.
Approximate nutritional information is for 6 servings of the taco meat and does not include tortillas or toppings.
Storage Instructions
  • Refrigerator: Store the chicken taco meat in its juices in an airtight container for up to 4 days.
  • Freezer: Store in individual portions in quart-sized freezer bags in the freezer for up to 6 months. Use within 3 months for best results.

Nutrition

Calories: 409kcal