Slow Cooker Chicken Tacos

Here’s a simple and flavorful Slow Cooker Chicken Tacos recipe with make ahead storage tips and variations.

Ingredients:

• 2 lbs boneless, skinless chicken breasts (or thighs)

• 1 packet taco seasoning (or homemade mix: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp oregano, salt & pepper to taste)

• 1 cup salsa (or canned diced tomatoes with green chilies)

• ½ cup chicken broth

• 1 small onion, finely chopped (optional)

• 1-2 cloves garlic, minced (optional)

• 1 tbsp lime juice

• ½ tsp smoked paprika (optional for extra depth)

Instructions:

1. Add Ingredients to Slow Cooker – Place the chicken in the slow cooker. Sprinkle taco seasoning over the top, then pour in the salsa, chicken broth, onion, and garlic. Stir gently to coat the chicken.

2. Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.

3. Shred Chicken – Remove the chicken from the slow cooker and shred with two forks. Return it to the slow cooker, add lime juice, and stir. Let it sit for 10-15 minutes to soak up the flavors.

4. Assemble Tacos – Serve in warm tortillas with your favorite toppings.

Topping Ideas:

• Shredded lettuce or cabbage

• Diced tomatoes

• Sliced avocado or guacamole

• Sour cream or Mexican crema

• Shredded cheese

• Pickled red onions

• Fresh cilantro

• Jalapeños

• Extra lime wedges

This recipe is easy, delicious, and perfect for meal prep🌮

Make-Ahead Tips:

1. Prep the Ingredients in Advance:

• Chop the onions and garlic (if using) ahead of time.

• Measure out your taco seasoning and store it in a small container.

• If using homemade salsa, prepare it in advance.

2. Assemble in a Freezer Bag:

• Place the raw chicken, taco seasoning, salsa, and broth in a gallon-sized freezer bag.

• Label with the date and freeze for up to 3 months.

• When ready to cook, thaw overnight in the fridge and then dump it into the slow cooker.

3. Cook and Store for Later:

• Prepare the chicken as directed, then let it cool before storing.

Storage Tips:

Refrigerator:

• Storage Time: Up to 4 days in an airtight container.

• Best Containers: Glass or BPA-free plastic containers.

• Reheating: Microwave for 1-2 minutes, or warm in a skillet over low heat with a splash of broth for moisture.

Freezer:

• Storage Time: Up to 3 months in a freezer-safe container or bag.

• Best Freezing Method:

• Cool completely before freezing.

• Store in portion-sized freezer bags for easy reheating.

• Lay bags flat to save space.

• Reheating from Frozen:

• Thaw overnight in the fridge, then reheat in a skillet, slow cooker, or microwave.

Bonus: Meal Prep Ideas

• Burrito Bowls: Serve the chicken over rice with beans, avocado, and salsa.

• Taco Salads: Toss shredded chicken over lettuce with tortilla strips.

• Quesadillas: Stuff into tortillas with cheese and grill until crispy.

• Loaded Nachos: Spread over tortilla chips and top with cheese, jalapeños, and sour cream.

*These tips will make your slow cooker chicken tacos even more convenient and delicious.🌮

1. Creamy Chicken Tacos

How to modify:

• Add 4 oz cream cheese (cubed) during the last 30 minutes of cooking.

• Stir until creamy before shredding the chicken.

• Optionally, mix in ½ cup sour cream for extra richness.

Great with: Flour tortillas, shredded lettuce, diced tomatoes, and a sprinkle of shredded cheese.

2. Chipotle Honey Chicken Tacos

How to modify:

• Replace salsa with one can of chipotle peppers in adobo sauce (chop the peppers for extra heat).

• Add 2 tbsp honey for a sweet-and-smoky balance.

• Reduce chicken broth to ¼ cup.

Great with: Corn tortillas, cotija cheese, fresh cilantro, and pickled red onions.

3. Salsa Verde Chicken Tacos

Great with: Soft corn tortillas, queso fresco, and avocado slices.

How to modify:

• Swap red salsa for 16 oz salsa verde (green tomatillo salsa).

• Use ½ tsp ground coriander for added depth.

• Add ½ cup chopped fresh cilantro at the end for a fresh kick.

4. BBQ Ranch Chicken Tacos

How to modify:

• Swap taco seasoning for 1 tsp smoked paprika + 1 tsp garlic powder + ½ tsp black pepper.

• Add ½ cup BBQ sauce and ¼ cup ranch dressing during the last 30 minutes of cooking.

Great with: Flour tortillas, coleslaw, and crispy fried onions.

5. Buffalo Chicken Tacos

How to modify:

• Replace salsa with ½ cup buffalo wing sauce (adjust to taste).

• Stir in 2 tbsp melted butter for a smooth finish.

• Serve with a drizzle of ranch or blue cheese dressing.

Great with: Lettuce wraps or flour tortillas, shredded carrots, and crumbled blue cheese.

6. Pineapple Jerk Chicken Tacos

How to modify:

• Use 2 tsp jerk seasoning instead of taco seasoning.

• Add ½ cup crushed pineapple and 1 tbsp lime juice.

• Reduce broth to ¼ cup and use coconut milk instead.

Great with: Soft corn tortillas, shredded cabbage, and a drizzle of mango salsa.

Bonus: Spicy Korean Chicken Tacos

How to modify:

• Swap taco seasoning for 1 tbsp gochujang (Korean chili paste).

• Add 2 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp sesame oil.

• Stir in 1 tsp grated ginger for extra flavor.

Great with: Flour tortillas, kimchi, and shredded carrots.

All of these variations use the same slow cooker method, so you can switch up flavors without extra effort! 💚