Ingredients
Equipment
Method
- Prep the Slow Cooker
- Place the chicken breasts in the bottom of your slow cooker in a single layer—don't pile them on top of each other if you can help it. Pour the salsa over the chicken, then sprinkle with taco seasoning, cumin, garlic powder, and smoked paprika. Add the diced green chiles if using. Drizzle with lime juice and add the chicken broth. Tip: You don't need to stir at this point. Everything will meld together beautifully as it cooks.
- Set It and Forget It
- Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours. The chicken is done when it reaches 165°F internally and shreds easily with a fork.
- Shred the Chicken
- Once the chicken is cooked, remove it to a cutting board using tongs or a slotted spoon. Use two forks to shred it into bite-sized pieces—it should practically fall apart. Return the shredded chicken to the slow cooker and stir it into the cooking liquid. Let it sit on WARM for 10-15 minutes to soak up all those flavors. This step makes a huge difference in flavor!
- Warm the Tortillas
- Heat your tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds. This makes them pliable and brings out their flavor.
- Build Your Tacos
- Set up a taco bar with all your toppings. Let everyone build their own with chicken, lettuce, cheese, tomatoes, sour cream, cilantro, avocado, jalapeños, and a squeeze of fresh lime.
Video
Notes
Recipe Variations & Tips:
Spice Level Adjustments:
- Mild: Use mild salsa and skip the green chiles and jalapeños
- Medium: Use medium salsa and include the green chiles (standard)
- Spicy: Use hot salsa, add diced fresh jalapeños to the slow cooker, and serve with pickled jalapeños on the side Homemade Taco Seasoning (if you want to skip the packet):
Mix together: 1 tablespoon chili powder, 1½ teaspoons cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne. This makes about 3 tablespoons. Make It Your Own:
- Chicken thighs: Swap in boneless, skinless thighs for even more tender, flavorful meat. Same cooking time.
- Extra veggies: Add a diced bell pepper or half a sliced onion in step 1
- Citrus twist: Use half lime juice and half orange juice for a brighter flavor
- Cream cheese hack: Stir in 4 oz of cream cheese during the last 30 minutes for ultra-creamy tacos Taco Bar Success:
Set out small bowls of toppings and let everyone customize. This is genius for picky eaters and adventurous eaters sitting at the same table. Make-Ahead:
You can prep the chicken and seasonings the night before. Just place everything in your slow cooker insert, cover, and refrigerate overnight. In the morning, put the insert in the slow cooker base and start cooking. Add about 30 minutes to your cook time since you're starting cold. Storage & Reheating:
- Refrigerator: Store leftover chicken in an airtight container with some of the cooking liquid for up to 4 days
- Freezer: Freeze the cooked, shredded chicken in freezer bags for up to 3 months. Portion into 2-cup servings for easy thawing
- Reheating: Microwave in 30-second intervals or warm in a skillet with a splash of water or broth Leftover Ideas:
Use the chicken in quesadillas, burrito bowls over rice, nachos, taco salad, breakfast tacos, or stuffed bell peppers.
- Mild: Use mild salsa and skip the green chiles and jalapeños
- Medium: Use medium salsa and include the green chiles (standard)
- Spicy: Use hot salsa, add diced fresh jalapeños to the slow cooker, and serve with pickled jalapeños on the side Homemade Taco Seasoning (if you want to skip the packet):
Mix together: 1 tablespoon chili powder, 1½ teaspoons cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cayenne. This makes about 3 tablespoons. Make It Your Own:
- Chicken thighs: Swap in boneless, skinless thighs for even more tender, flavorful meat. Same cooking time.
- Extra veggies: Add a diced bell pepper or half a sliced onion in step 1
- Citrus twist: Use half lime juice and half orange juice for a brighter flavor
- Cream cheese hack: Stir in 4 oz of cream cheese during the last 30 minutes for ultra-creamy tacos Taco Bar Success:
Set out small bowls of toppings and let everyone customize. This is genius for picky eaters and adventurous eaters sitting at the same table. Make-Ahead:
You can prep the chicken and seasonings the night before. Just place everything in your slow cooker insert, cover, and refrigerate overnight. In the morning, put the insert in the slow cooker base and start cooking. Add about 30 minutes to your cook time since you're starting cold. Storage & Reheating:
- Refrigerator: Store leftover chicken in an airtight container with some of the cooking liquid for up to 4 days
- Freezer: Freeze the cooked, shredded chicken in freezer bags for up to 3 months. Portion into 2-cup servings for easy thawing
- Reheating: Microwave in 30-second intervals or warm in a skillet with a splash of water or broth Leftover Ideas:
Use the chicken in quesadillas, burrito bowls over rice, nachos, taco salad, breakfast tacos, or stuffed bell peppers.