Slow Cooker Chicken Tacos
Slow Cooker Chicken Tacos made with boneless chicken breasts and a homemade chipotle spice blend stirred into salsa, no store-bought seasoning packet needed. Everything goes in the slow cooker with just 10 minutes of prep and dinner is ready in under 6 hours.
Servings: 4
Ingredients
- 2 pounds boneless skinless chicken breasts
- 16 oz jar salsa any kind you prefer
- ¼ cup water
- 1 teaspoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon garlic powder
- ½ teaspoon chipotle powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper or more for extra heat
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- In a bowl, whisk together the salsa, water, chili powder, cumin, garlic powder, chipotle powder, salt, black pepper, and cayenne.
- Pour the salsa mixture over the chicken, making sure the chicken is well coated.
- Cook: On low for 4-6 hours and on high for 3–4 hours. The chicken should be very tender and easy to shred.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir into the sauce. Let it sit for 5–10 minutes on “Warm” to soak up more flavor.
- Spoon the chicken into warm tortillas and add your favorite toppings—like avocado, shredded lettuce, cheese, sour cream, jalapeños, or cilantro.
Notes
To store: Tightly cover the shredded chicken, once cooled, and store it in the fridge for up to 4 days.
To reheat: Reheat in a small saucepan over low heat with a splash of water to loosen it up. You can also reheat it in the microwave in 60-second intervals, stirring between each.
To freeze: Tightly pack the shredded chicken into a freezer-safe container with some of the braising sauce and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 1/4 | Calories: 327kcal | Carbohydrates: 7g | Protein: 55g | Fat: 7g | Cholesterol: 144mg | Sodium: 538mg | Potassium: 581mg | Fiber: 3g | Sugar: 4g | Calcium: 23mg | Iron: 11mg