Slow Cooker Chicken Tacos

A hand holding a taco in a corn tortilla topped with tomato, red onion, queso fresco, and cilantro, above a cutting board with more tacos and a bowl of guacamole.

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Slow Cooker Chicken Tacos are EASY to make, made with chicken breast, salsa, onion, and taco seasoning, slow cooked and shredded with a fork! Serve with corn tortillas and your favorite taco toppings.

Prep Time5

Cook Time4

Total Time4 5

Course: Dinner

Cuisine: American, Mexican

Diet: Gluten Free

Servings: servings

Calories: 146kcal

Author: Jacqui

Equipment

1 6-Quart Slow Cooker

Ingredients

2 pounds chicken breast boneless skinless (about 4 breasts)
1 medium yellow onion chopped
3 tablespoons taco seasoning gluten free
1 cup salsa hot or mild

US Customary - Metric

Instructions

Place chicken breasts in the slow cooker. Add the chopped onion on top of the chicken. Top evenly with the taco seasoning, then pour the salsa over everything.
Place the lid on the slow cooker and cook on high for 3-4 hours, or on low for 7-8 hours, until the chicken is fully cooked.
Remove from the pot and shred chicken with two forks. Place the shredded chicken back into the slow cooker and stir together with the juices.
Serve with corn tortillas and your favorite taco toppings.

Notes

Click on the time in the instructions to start a timer!

Storage

Refrigerate in an airtight container for 3-4 days.

Freeze for 3-4 months in a freezer-safe container.

Cooking Tips

I don't recommend making this with frozen chicken breasts, because it will release too much water when cooking.
Make shredding the chicken faster with an electric hand mixer. Set the mixer on low, and be careful for any liquid in the pot that might splash. I do not recommend this if you're using a plastic crockpot liner.
Serve with corn tortillas and your favorite taco toppings.

Nutrition