Slow Cooker Chicken Tacos Recipe
This Slow Cooker Chicken Tacos recipe features tender, flavorful chicken breasts slow-cooked with adobo seasoning, garlic powder, ground cumin, and chunky salsa. Served in warm corn tortillas with fresh shredded red cabbage, lime juice, cilantro, and sliced avocado, these tacos offer a vibrant and satisfying meal perfect for easy weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 40 minutes (high)
- Yield: 12 tacos 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken and Seasoning
- 1–1/2 lbs boneless skinless chicken breast
- Adobo seasoning, or salt to taste
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1 cup chunky mild or medium salsa
Toppings and Assembly
- 1 cup shredded red cabbage
- Juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
- 6 ounces (from 1 medium Haas avocado), sliced
- Lime wedges for squeezing
- 12 corn tortillas
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with adobo seasoning (or salt), garlic powder, and ground cumin. Ensure the seasoning is well distributed for maximum flavor.
- Slow Cook the Chicken: Place the seasoned chicken breasts in the slow cooker. Pour the chunky salsa over the chicken, coating it thoroughly. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it well with the salsa juices to keep it moist and flavorful.
- Prepare the Cabbage Slaw: In a medium bowl, combine the shredded red cabbage, lime juice, chopped cilantro, and kosher salt. Toss well to combine and set aside to let the flavors meld.
- Warm the Tortillas: Heat corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until warm and pliable. Keep them warm wrapped in a clean kitchen towel.
- Assemble the Tacos: Place a generous amount of shredded chicken onto each tortilla. Top with a portion of the cabbage slaw and 2-3 slices of avocado. Serve immediately with lime wedges for squeezing over the tacos.
Notes
- For extra spice, add chopped jalapeños to the cabbage slaw or use a hot salsa.
- Leftover shredded chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Warm tortillas before serving to prevent cracking and improve texture.
- Substitute corn tortillas with flour tortillas if preferred; however, corn tortillas keep the dish traditional and gluten-free.
Keywords: slow cooker chicken tacos, easy chicken tacos, Mexican chicken recipe, healthy tacos, crockpot chicken tacos
Find it online: https://mjrecipe.com/slow-cooker-chicken-tacos-recipe/