Slow Cooker Chicken Tacos Recipe

Slow cooker chicken tacos with salsa, diced tomatoes, avocado, shredded cheese, and sour cream.

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These slow cooker chicken tacos are a quick and flavorful Tex-Mex dinner made with chicken breasts, taco seasoning, salsa, Rotel, and sliced onions. The chicken cooks low and slow until tender and easy to shred, making it perfect for piling into warm tortillas with your favorite toppings.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Mexican, Tex-Mex

Diet: Low Fat

Servings: servings

Calories: 189kcal

Author: Angela Lietzke

Equipment

Slow cooker or crockpot

Ingredients

2 pounds chicken breasts boneless, skinless
2 Tablespoons taco seasoning
¾ cup salsa
10 ounce Rotel
½ white onion sliced
12 tortillas corn or flour
Optional taco toppings: diced tomatoes, sliced avocado, shredded cheese, sour cream, cilantro

Instructions

Place the chicken breasts in the bottom of your slow cooker. Sprinkle half of the taco seasoning over the top, flip the chicken, and season the other side with the remaining seasoning.
Pour the salsa and Rotel over the chicken, then add the sliced onions. Gently stir so the chicken is covered in the sauce.
Cover and cook on high for 4 hours or low for 6 hours, until the chicken is tender, juicy, and shreds easily with a fork.
Transfer the cooked chicken to a cutting board and shred it with two forks.
Return the shredded chicken to the slow cooker and stir it into the warm sauce. For even more flavor, switch the slow cooker to "Warm" and let the chicken soak in the sauce for 20–30 minutes before serving.
Assemble tacos by warming tortillas in a dry skillet and loading them with the shredded chicken and your favorite toppings.

Notes

Chicken is fully cooked when the internal temperature reaches 165 ℉.
For spicy chicken tacos, use a spicy taco seasoning and "hot" Rotel. If you're making your own seasoning at home, add in extra chili powder and cayenne powder.
Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. Add a spoonful of broth or salsa when reheating to prevent the chicken from drying out. Store the tortillas and toppings separately.

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