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Slow Cooker Chicken Tacos

Two slow cooker Chicken Tacos on a green plate, topped with shredded cheese, lettuce, and sour cream.

Get ready for Cinco de mayo with these slow cooker chicken tacos! Simple pantry ingredients like salsa, garlic powder, chicken breasts, and taco shells mean that preparing for this yummy staple is easy! Mix all the ingredients in the slow cooker early in the day, and then let it sit while you prepare other appetizers and dips. These slow cooker chicken tacos will be ready just in time for dinner! You can also try this chicken mixture over nachos with the usual toppings, or as filling for enchiladas, quesadillas, or tostados.


6 Servings


4 Hours





oz chunky salsa 

choose your heat/flavor level


tsp garlic powder


oz green chilies

chopped, and drained if they’re from a can


tsp cumin


chicken breasts

boneless, skinless

pepper (to taste)


tbsp chili powder


taco shells

hard or soft


  1. Add the salsa and chilies to the slow cooker pot. Stir to blend.

  2. Place the chicken breasts on top of the salsa and top with the spices.

  3. Cover and cook on LOW for 6-8 hours, or HIGH 4 hours, or until the chicken comes apart easily. Shred the chicken with two forks and stir into the sauce.

  4. Serve in taco shells, topped with lettuce, cheddar cheese, sour cream, and other delicious taco toppings.

A white plate filled with chicken tacos topped with tomato, lettuce and shredded cheese.

Comments (2)

What should I use instead of green chilies – husband hates those!!!!

Very good and easy

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