Save Tender, flavorful shredded chicken cooked in a slow cooker and served in warm tortillas with your favorite toppings—perfect for an easy and satisfying family meal.
I first served this recipe to my family on a busy weeknight, and it quickly became one of our favorites because of how simple and delicious it is.
Ingredients
- Chicken: 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
- Sauce & Seasonings: 1 cup (240 ml) tomato salsa (mild or medium as preferred), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
- Tacos: 12 small corn or flour tortillas warmed
- Optional Toppings: 1 cup (100 g) shredded lettuce, 1 cup (100 g) shredded cheese (cheddar Monterey Jack or Mexican blend), ½ cup (120 ml) sour cream, 1 avocado sliced, ½ cup (80 g) diced tomatoes, ¼ cup (15 g) chopped fresh cilantro, Lime wedges for serving
Instructions
- Place Chicken:
- Place the chicken breasts or thighs in the bottom of the slow cooker.
- Mix Sauce:
- In a bowl, mix together the salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Add Sauce:
- Pour the sauce mixture over the chicken ensuring all pieces are well-coated.
- Cook:
- Cover and cook on low for 6 hours or on high for 4 hours until the chicken is tender and easily shredded.
- Shred:
- Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the cooker stirring to combine with the sauce.
- Warm Tortillas:
- Warm the tortillas. Fill each with a generous portion of shredded chicken and your choice of toppings.
- Serve:
- Serve immediately with lime wedges on the side.
Save My family always gathers around the table with smiles when these tacos are served, making every meal feel special.
Serving Suggestions
Pair the tacos with a light lager or a classic margarita for an authentic experience.
Variations
Try using hot salsa or add cayenne pepper for a spicier version. Swap sour cream with Greek yogurt for a lighter option.
Storage Tips
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Save 
This recipe makes a delicious and effortless meal perfect for weeknights or entertaining guests.
Recipe FAQs
- → How long should chicken be cooked in the slow cooker?
Chicken should be cooked on low for about 6 hours or on high for 4 hours until it becomes tender enough to shred easily.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and usually stay juicier after slow cooking.
- → What kind of tortillas work best?
Soft corn or flour tortillas warmed before serving provide a great base for the shredded chicken and toppings.
- → How can I make this dish spicier?
Use a hot salsa or add a half teaspoon of cayenne pepper to the sauce mixture before cooking.
- → What toppings complement the shredded chicken?
Shredded lettuce, cheese blends, sour cream or Greek yogurt, avocado slices, diced tomatoes, fresh cilantro, and lime wedges all enhance the flavors nicely.
- → Is this dish suitable for gluten-free diets?
Yes, using corn tortillas and checking all ingredients for gluten ensures a gluten-free meal option.