Chicken Tacos

Name: Slow Cooker Chicken Tacos
Prep time: 2 min
Cook time: 4 h
Total time: 4 h 2 min
Yield: 4 servings
Cuisine: Mexican
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; 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

Slow Cooker Chicken Tacos are an easy weeknight dinner where chicken breast cooks in salsa and cumin for 4 hours, then shreds for serving with cabbage slaw and avocado. Minimal prep, maximum flavor.

⚡Crock Pot

🌍Mexican 🏷️Chicken tacos 🏷️Crock pot 🏷️Slow cooker chicken tacos

Total

4h 2m

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Skinnytaste

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
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

12 Ingredients

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Instructions

1
Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
2
Top chicken with salsa (no water needed).
3
Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
4
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.
5
Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
6
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.
7
To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.

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Tips & Notes

Pro tips

Do not crowd the slow cooker—use chicken breasts that fit snugly on the bottom in a single layer for even cooking.
Shred chicken directly in the slow cooker while still warm for easier pulling and to absorb residual sauce.
Toss the lime juice with the cabbage slaw just before serving to prevent sogginess.
If the sauce looks too thin after cooking, leave the lid off and cook on high for 15–20 minutes to reduce and thicken.

Substitutions

Salsa → pico de gallo or fresh tomato sauce (will be less thick; add 1/4 cup broth to compensate)
Red cabbage → green cabbage or shredded lettuce (note: lettuce wilts faster, add just before serving)
Haas avocado → any ripe avocado variety, or skip (optional topping)

Storage & make-ahead

Store cooked shredded chicken and sauce in an airtight container in the refrigerator for up to 4 days; reheat in the slow cooker on low or microwave. Freeze for up to 3 months.