Slow Cooker Shredded Chicken Tacos
Taco night just got easier. These Slow Cooker Shredded Chicken Tacos are made with chicken breasts, green chiles and taco seasoning, then cooked until tender enough to pull apart with two forks.
Add the ingredients to your slow cooker, walk away and return to flavorful shredded chicken that is ready for hard shells, soft tortillas, taco bowls or salads. Set out everyone’s favorite toppings and let them build their own dinner—because Taco Tuesday should not require this much management.
- Prep Time: 10 minutes
- Cook Time: 2–3 hours on HIGH or 4–6 hours on LOW
- Total Time: 2 hours 10 minutes to 6 hours 10 minutes
- Servings: 5
Ingredients
- 6 boneless, skinless chicken breasts
- 1 (4-ounce) can diced green chiles
- ¼ cup water
- 1 packet chicken taco seasoning
Optional Toppings
- Hard taco shells or soft tortillas
- Shredded lettuce
- Shredded cabbage
- Mexican cheese blend
- Sour cream
- Salsa
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning over the chicken, then add the diced green chiles and water.
Step 2: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork. Cooking time may vary depending on the size and thickness of the chicken breasts.
Step 3: Shred the chicken directly in the slow cooker using two forks. Stir it into the cooking liquid so it can soak up the flavor.
Step 4: Spoon the shredded chicken into hard taco shells or soft tortillas. Add your favorite toppings and serve.
Nutrition note: Nutritional values include only the shredded chicken mixture. Taco shells, tortillas and toppings are not included.
🍋 Simply Made Suggestions and Swaps
- Use chicken thighs. Boneless, skinless chicken thighs stay especially tender and work with the same cooking method.
- Add more liquid if needed. Slow cookers vary, so add a small amount of chicken broth if the chicken begins to look dry.
- Adjust the heat. Add diced jalapeños or use hot taco seasoning for a spicier version.
- Use it beyond tacos. Serve the chicken over rice, salads, nachos or baked potatoes.
- Save the leftovers. Refrigerate the cooled chicken in an airtight container for up to 3–4 days.
🌮 Before You Go…
Need more versatile dinner ideas? Browse our collection of easy chicken dinner recipes, including tacos, soups, sheet-pan meals and casseroles.
Slow Cooker Shredded Chicken Tacos
Equipment
- 1 Slow cooker
Ingredients
- 6 boneless, skinless chicken breasts
- 4 oz can of diced green chiles
- 1/4 cup water
- 1 package chicken taco seasoning
Instructions
- Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning over the chicken, then add the diced green chiles and water.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork. Cooking time may vary depending on the size and thickness of the chicken breasts.
- Shred the chicken directly in the slow cooker using two forks. Stir it into the cooking liquid so it can soak up the flavor.
- Spoon the shredded chicken into hard taco shells or soft tortillas. Add your favorite toppings and serve.
- Nutrition note: Nutritional values include only the shredded chicken mixture. Taco shells, tortillas and toppings are not included.
Notes
- The nutritional values do not represent the dietary values of the taco shells or toppings—only the shredded chicken.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
