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Slow Cooker Shredded Chicken Tacos

Updated: Sep 14, 2020

Who doesn't like tacos?! Who doesn't LOVE a recipe you can just throw in the slow cooker and forget for a few hours?! NOBODY!

This recipe is perfect to put in the crockpot before you head to work, and assemble once you are home that night.

Yield: 4 servings

Prep time: 15 minutes

Cook time: 4-8 hours (varies depending on slow cooker setting)

Total time: 4-8 hours 15 minutes


1 lb fresh chicken breasts

1/2 small jalapeno diced

1/4 cup cilantro fresh

2 garlic cloves minced

1 large tomato diced (or canned diced tomatoes)

1 tablespoon olive oil

1 Package Tampico taco sauce mix (or any of your favorite, we just love this because its VERY spicy)

1 tablespoon brown sugar


Drizzle olive oil on the bottom of your slow cooker and place chicken breasts on top. I prefer to use the slow cooker liners for an easier clean up! Sprinkle with diced jalapenos, cilantro, minced garlic, tomatoes, taco seasoning, and brown sugar. Place lid on top and cook for 4-6 hours on high, or 8-10 hours on low. Remove chicken from slow cooker and place in a separate bowl to shred. I usually let the chicken sit out for a few minutes so that it can cool down enough for me to shred the chicken with my fingers.

The tortillas are the best part! I prefer corn tortillas because I think it gives the tacos a little extra sumthin'. I like to warm up the tortillas over an open flame. If you do not have a gas burning stove or grille available, then use your oven on the "broil" setting. Brush the tortillas lightly with olive oil and place in the oven for 30 sec-1 min on each side.

Once you're ready to assemble the tacos you can use any of your favorite toppings! I love to use shredded lettuce/cabbages, red onions, sliced avocado, sliced jalapenos, sour cream, cilantro, and fresh lime juice!


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