Description
This Slow Cooker Chicken Tacos recipe offers a hands-off, flavorful way to prepare tender shredded chicken infused with diced tomatoes, green chiles, and taco seasoning. Perfect for a casual weeknight dinner, this recipe yields a crowd-pleasing filling that’s easy to serve with tortillas and your favorite toppings.
Ingredients
Chicken
- 2 1/2 lbs boneless skinless chicken breast, cubed
Sauce and Seasoning
- 1 can (10 ounces) Rotel Original Diced Tomatoes with Green Chiles
- 10 ounces salsa
- 1 packet taco seasoning
- 7 ounces diced green chiles (optional for flavor)
Instructions
- Prepare Ingredients: Cube the boneless skinless chicken breasts into even pieces to ensure uniform cooking and place them directly into the slow cooker.
- Add Flavors: Pour in the can of Rotel diced tomatoes with green chiles, salsa, taco seasoning packet, and optional diced green chiles on top of the chicken.
- Cook: Cover the slow cooker with its lid and set it to the low setting. Allow the chicken and ingredients to cook undisturbed for 6 hours to develop rich flavors and tender meat.
- Shred Chicken: After cooking, carefully remove the chicken from the slow cooker and shred it using two forks or a mixer for a fine, consistent texture.
- Combine and Serve: Turn off the slow cooker, return the shredded chicken to the cooking juices inside, stirring well to combine all the flavors evenly. Serve warm as taco filling.
Notes
- For extra spice, add additional diced jalapeños or use a spicy salsa.
- The chicken can be cooked on high for 3-4 hours if short on time, but low and slow yields the best texture.
- Serve tacos with tortillas, fresh cilantro, chopped onions, lime wedges, and favorite toppings like cheese, sour cream, or avocado.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
