Slow Cooker Chicken Tacos (No Salsa)
Friends, these are the best shredded slow cooker chicken tacos ever! Using only 6 ingredients, and with the option to use no salsa, it's a simple time-saving, dump-and-go recipe that will allow you to celebrate Taco Tuesday every week!
Equipment
Ingredients
For the Slow Cooker Taco Chicken
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1 1/2 teaspoon kosher salt
- 2 pounds boneless skinless chicken breasts (or boneless skinless chicken thighs)
Optional Add at the End
- 2 cups salsa of choice (I used jarred chunky salsa, but any type of salsa will work)
- 2 tablespoons fresh lime juice
Instructions
- In a small bowl, combine the garlic, cumin, chili powder, and salt.
- Add the chicken to a 6-quart slow cooker. Using clean hands, rub the chicken evenly on all sides with the spices.
- Cover and cook on high for 3-4 hours, or low for 5-6, or until the chicken is cooked through and shreds easily with a fork.
- Uncover and remove the chicken to a cutting board. Shred using two forks or dice into small chunks.
- Drain all but 1/2 cup liquid from the slow cooker. Switch to warm, then add back the shredded chicken along with the lime juice and salsa (if using), stirring to combine.
- Allow to warm through (about 3-5 minutes) then serve with toppings of your choice.
Notes
- Nutrition information calculated for the chicken only, not including any toppings or tortillas.
- For spicy chicken tacos, add 1 teaspoon spicy chili powder.
- See blog post for ingredient substitutions, how to use, storage, freezing, and more.
Nutrition
Serving: 1 (of 8) | Calories: 201kcal | Carbohydrates: 7g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 632mg | Potassium: 802mg | Fiber: 2g | Sugar: 3g | Vitamin A: 564IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
