Slow Cooker Chicken Tacos

Published on June 20, 2015 By Lauren

chicken tacos

Taco night will look different at our house from now on. Once I made these Slow Cooker Chicken Tacos, I don't know if I can go back to the normal way of using ground beef… and that's hard for me to say because I would usually prefer beef over chicken every time.

This recipe is part of an AMAZING slow cooker dump meal plan!

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Ok back to the recipe at hand…

These are WAY easier for me – and according to my kids, they taste WAY better. No need to use a seasoning mix pack with this – just 4 spices plus salt.

chicken tacos

Simply toss in 2-3 chicken breasts (about 1-1.5 pounds). I cut mine into chunks so they would cook faster. Then put all the other ingredients on top. Cook on high in your slow cooker for 4 hours, and then you're ready to shred the chicken!

chicken tacos

At this point, the chicken will just fall apart and shred pretty easily. You can use forks, or a potato masher.

Serve in either soft or hardshell, and then top as you normally would!

This also would work AMAZING for freezer cooking. Just toss all the ingredients in a freezer bag to cook at a later date.

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!


Slow Cooker Chicken Tacos
  • 2-3 boneless skinless chicken breasts
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 bouillon cube
  • 1/2 cup water
  1. Place chicken breasts in the bottom of the slow cooker.
  2. Add all other ingredients on top.
  3. Cook on high for 4 hours (or low for 8, medium for 6).
  4. Shred with forks or a potato masher.
  5. Serve in taco shells and top as desired.


chicken tacos


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  • Great recipe! I’m glad I found it! However, the cooking time will depend on your crock pot. I cooked the chicken on low for 8 hrs like the recipe says and it came out dry. I added olive oil, though, and my guests still devoured it. The second time I cooked on low for 6 hrs and it was better, but probably could still cook for less time. I’ll try five hours on low next time. Also, I used sazon seasoning, common in latin american cooking.

  • I’m making this recipe today but have a question. Do you need 1 cup of chicken broth for the 1 chicken cube plus a 1/2 cup of water as well? Or just 1/2 cup of chicken broth (1 cube + 1 cup of water makes 1 cup of broth)? Please let me know ASAP, thanks!!

  • Hello Lauren. I am ready to put this together – I’ve got my chicken in the pot, however, I bought 3 chicken breasts as you suggest but it turned out to be 3.5 lbs. How do you recommend I increase the spices? Double? Triple? Let me know as soon as you can – otherwise I’ll have to wing it. Thanks!

  • Hi Lauren, made this a couple weeks ago in the crock pot and it was excellent. Any suggestions on timing for doing it in the Instant Pot?

  • I’m trying to figure out if Aldi’s Pueblo Lindo White Corn Tortillas are gluten free. Can any one help?

  • I made these for a party i’m Having and they don’t taste good. They taste like chili powder. Very disappointed!! Disgusting. I don’t know what people are talking about if they say they are good unless they are friends of the person with the blog.

  • Any idea how to convert this to using an instapot? We live this recipe and recently bought an instapot. Kids want it for dinner. Many thanks

  • Hello Lauren, I doubled the recipe and there was too much liquid so that there ended up being no flavoring on the chicken. I used 6 chicken breasts so I doubled the ingredients. any recommendations? I would like to try them again. thanks.

  • Hi Lauren! I’m wondering if there’s a way to convert this to
    Instapot using frozen chicken breasts? Or is my best bet to microwave thaw and throw them in the crockpot?

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