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–+ servings

Slow Cooker Shredded Chicken Tacos

Tender chicken breasts slow-cooked in salsa and green chiles create a perfect taco filling that’s low-effort, budget-friendly, and endlessly customizable.
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 2–3 pieces large boneless, skinless chicken breasts (about 1.5–2 lb) Chicken thighs can be swapped for richer flavor.
  • 1 to 1 1/2 cups salsa Choose mild, medium, or hot based on taste.
  • 1 packet taco seasoning (or 2–3 tbsp homemade blend) Reduce salt if using a salty store-bought mix.
  • 1 can diced green chiles (4 oz)
  • 12 pieces taco shells or tortillas Use soft flour or corn tortillas.

Toppings

  • shredded cheese
  • shredded lettuce
  • sour cream
  • chopped cilantro
  • lime wedges
  • diced tomatoes
  • avocado

Instructions

Preparation

  • Place the chicken breasts in the slow cooker in a single layer.
  • Pour the salsa evenly over the chicken.
  • Sprinkle the taco seasoning and scatter the diced green chiles on top.

Cooking

  • Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is tender and shreds easily.
  • Remove the lid and use two forks to shred the chicken right in the pot. Stir the shredded meat into the sauce so it soaks up the juices.
  • Taste and adjust seasoning — add salt, pepper, or a squeeze of lime if needed.

Serving

  • Spoon the shredded chicken into warmed taco shells and top as desired.

Notes

For a crunchy finish, broil the shredded chicken for 2-3 minutes. Store in airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.