Save to Pinterest Tender, flavorful shredded chicken cooked in a slow cooker and served in warm tortillas with your favorite toppings—perfect for an easy and satisfying family meal.
I first served this to my family on a busy weeknight and everyone loved how simple yet delicious it was.
Ingredients
- Chicken: 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
- Sauce & Seasonings: 1 cup (240 ml) tomato salsa (mild or medium as preferred), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
- Tacos: 12 small corn or flour tortillas warmed
- Optional Toppings: 1 cup (100 g) shredded lettuce, 1 cup (100 g) shredded cheese (cheddar Monterey Jack or Mexican blend), ½ cup (120 ml) sour cream, 1 avocado sliced, ½ cup (80 g) diced tomatoes, ¼ cup (15 g) chopped fresh cilantro, Lime wedges for serving
Instructions
- Step 1:
- Place the chicken breasts or thighs in the bottom of the slow cooker.
- Step 2:
- In a bowl, mix together the salsa chili powder cumin smoked paprika garlic powder onion powder salt and pepper.
- Step 3:
- Pour the sauce mixture over the chicken ensuring all pieces are well-coated.
- Step 4:
- Cover and cook on low for 6 hours or on high for 4 hours until the chicken is tender and easily shredded.
- Step 5:
- Remove the chicken from the slow cooker and shred with two forks Return the shredded chicken to the cooker stirring to combine with the sauce.
- Step 6:
- Warm the tortillas Fill each with a generous portion of shredded chicken and your choice of toppings.
- Step 7:
- Serve immediately with lime wedges on the side.
Save to Pinterest My family always gathers around the table when I make these tacos and share stories from our day.
Required Tools
Slow cooker Mixing bowl Forks (for shredding) Knife and cutting board
Allergen Information
Contains Milk (if using cheese or sour cream) Wheat (if using flour tortillas) For gluten-free use corn tortillas and double-check labels on all packaged ingredients.
Nutritional Information
Calories: 210 Total Fat: 5 g Carbohydrates: 15 g Protein: 25 g (per serving without toppings)
Save to Pinterest 
This recipe is quick to prepare and perfect for any occasion where you want a tasty and easy meal.
Recipe FAQs
- → How long should I cook the chicken in the slow cooker?
Cook on low for 6 hours or on high for 4 hours until the chicken is tender enough to shred easily.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and remain juicy after slow cooking.
- → What type of tortillas work best?
Both corn and flour tortillas can be used; corn tortillas make the meal gluten-free.
- → How can I make this dish spicier?
Use hot salsa or add ½ teaspoon of cayenne pepper to the seasoning mix for extra heat.
- → What toppings complement this dish?
Options like shredded lettuce, cheese, sour cream, sliced avocado, diced tomatoes, and fresh cilantro enhance the flavors.
- → Any tips for leftovers?
Leftover shredded chicken pairs well with salads, quesadillas, or burrito bowls for versatile meals.