Chicken Taco Slow Cooker Recipe
A hearty and flavorful shredded chicken taco filling that’s set‑and‑forget in your Crock‑Pot® slow cooker.
Why This Recipe Works
- Hands‑off convenience: just cook the chicken low and slow—effortless prep, rich flavor.
- Deep, balanced seasoning: chipotle powder, chile seasoning and sautéed aromatics build complexity.
- Versatile usage: perfect in tacos, burrito bowls, tostadas, or alongside rice and beans.
Chicken Taco Slow Cooker Recipe
6
servings10
minutes4
hours300
kcalIngredients
4 tablespoons oil
2 medium onions, finely chopped
2 teaspoons kosher salt, divided
6 cloves garlic, minced
1 medium tomato, diced
1 teaspoon ground chipotle powder
1½ tablespoons chili powder or taco seasoning (not cayenne)
1½ pounds boneless skinless chicken thighs
Directions
- Sauté aromatics
- Heat oil in a heavy skillet over medium‑high. Add chopped onion and 1 teaspoon salt; cook for about 10 minutes until the onions turn golden. Add garlic and cook one minute more. Transfer this mixture to your slow cooker.
- Add remaining ingredients
- Stir in diced tomato, chipotle powder, chili powder (or taco seasoning), the remaining teaspoon of salt, and chicken thighs into the slow cooker
- Crock-Pot
- Slow cook the chicken
- Cover and cook on LOW for 4 hours.
- Shred and integrate
- Remove the chicken to a cutting board once fully cooked. Switch the slow cooker heat to HIGH to let the sauce thicken while you shred the chicken with forks. Once cooled enough to handle, shred the chicken into bite‑size pieces, return it to the slow cooker, and stir to coat with sauce
Serving Suggestions
- Serve in warm corn or flour tortillas with your favorite toppings—fresh cilantro, chopped onion, shredded lettuce, pico de gallo, or avocado work well.
- Use the shredded chicken for burrito bowls, taco salads, tostadas, or simply spoon it over rice and beans.
- Pair with sides like Mexican rice, refried beans, tortilla chips, or grilled vegetables.
Tips & Variations
- Chicken cut: chicken thighs stay moist. Chicken breasts may dry out, so they’re less recommended.
- Seasoning flexibility: adjust the chipotle and chili powder depending on your heat preference.
- To reheat: store cooled shredded chicken and sauce in an airtight container in the fridge for up to 4 days. Reheat gently on low in the slow cooker or on the stovetop, adding a splash of broth or water if needed.
Storage & Reheating
- Fridge: store leftovers in airtight container for up to 4 days.
- Freezer: freeze portions for up to 3 months. Thaw overnight in fridge and reheat before serving.
Frequently Asked Questions
- Can I cook this on HIGH?
The recipe is developed for LOW for a full 4 hours. Cooking on HIGH is not recommended and may dry out the chicken. - Is the sauce spicy?
It has a moderate warmth from chipotle and chili powder. Adjust seasoning if you prefer it milder or spicier. - Can I substitute taco seasoning?
Yes—use your preferred blend, but avoid cayenne‑only mixes; traditional chili/taco seasoning blends work best.
Nutrition Snapshot (estimated per serving)
About 6‑8 ounces of shredded chicken in sauce—protein‑rich, modest carbs from tomato and minimal fat from oil.
Final Thoughts
This Chicken Taco Slow Cooker recipe from Crock‑Pot is ideal for busy cooks—full of flavor, minimal hands‑on time. The combination of sautéed onions, garlic, tomatoes, and smoky chipotle creates a satisfying spice base. Easily customize toppings and usage for tacos, bowls, or stuffed sides. With simple prep and slow cooking, it’s a reliable go‑to recipe for busy weeknights or feeding a small crowd.
Let me know if you’d like printable recipe card formatting, variations (like freezer‑meal prep), or side pairing ideas.
