Daily Meal Journal

Slow Cooker Chicken Tacos

Pull out your slow cooker for easy chicken tacos! The breasts cook whole in a spicy sauce, then they're chopped and can be used in tons of Tex-Mex recipes.

By Ree Drummond   Published: Mar 14, 2025

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Slow Cooker Chicken Tacos
Yields:
16 - 20
Prep Time:
15 mins
Total Time:
6 hr 45 mins

Stacy AllenYields: 16 - 20Prep Time: 15 minsTotal Time: 6 hrs 45 minsSavePrintMy family loves Tex-Mex food and taco recipes of all kinds, so these slow cooker chicken tacos are always a huge hit. The chicken breasts cook whole in a spicy, flavorful tomato sauce, ensuring they stay as juicy as possible. And after a few hours of zero work (That's the whole point of slow cooker recipes!), they're ready to be chopped and served up in so many delicious ways. I like making a big batch of this slow-cooked chicken and stuffing it in warm flour tortillas for tacos, pressing it into quesadillas, rolling it into burritos, and tossing it on salads and nachos. This recipe makes a ton (enough for 16 to 20 servings or 3 quarts), so it's perfect for feeding a big crowd. But you can also enjoy some now and freeze the rest for easy meals later on!

Yes! Boneless, skinless chicken thighs work great in this recipe. Just use about 4 1/2 pounds and you'll be set.

Stored in an airtight container in the refrigerator, the chicken will stay good for up to three days. Any longer, and it's best to freeze it. (Find freezing instructions in the tip at the bottom of the recipe.) Reheat the chicken in a saucepan on the stove until the sauce is simmering.

Ingredients

Directions

  1. Step 1
    In a 6- to 8-quart slow cooker, stir together the tomato sauce, chili powder, cumin, salt, paprika, pepper, garlic, and onion until well combined. Add the chicken, stirring to ensure it is fully coated with the sauce.
  2. Step 2
    Cover and cook until the chicken is cooked through and the internal temperature of the chicken is 165°F, on low for 4 to 6 hours or on high for 2 to 3 hours.
  3. Step 3
    Remove the chicken to a large cutting board. When it is cool enough to handle, cut it into bite-sized pieces. Return the chicken to the sauce and stir very well.
  4. Step 4
    Cover and cook on low for 15 minutes more.
  5. Step 5
    Serve on tortillas topped with lettuce, tomatoes, cheese, sour cream, and salsa.