Description
These Slow Cooker Chicken Tacos are a simple, flavorful meal perfect for busy weeknights. Tender, seasoned chicken breasts are slow-cooked with salsa and spices, then shredded and served with fresh toppings like shredded cabbage, avocado slices, and cilantro on warm corn tortillas. The combination offers a deliciously balanced taco experience with a fresh limey kick.
Ingredients
Scale
Chicken and Seasoning
- 1–1/2 lbs boneless skinless chicken breast
- Adobo seasoning or salt, to taste
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1 cup chunky mild or medium salsa
Toppings and Tortillas
- 1 cup shredded red cabbage
- Juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
- 6 ounces (about 1 medium) Haas avocado, sliced
- Lime wedges for squeezing
- 12 corn tortillas
Instructions
- Prepare the Chicken: Season the chicken breasts on both sides with adobo seasoning or salt, garlic powder, and ground cumin, ensuring an even coating of spices for optimal flavor.
- Slow Cook the Chicken: Place the seasoned chicken breasts into a slow cooker. Pour the chunky salsa over the chicken, covering it evenly. Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and mix well with the salsa and juices to keep it moist and flavorful.
- Prepare the Slaw: In a medium bowl, combine shredded red cabbage, lime juice, chopped cilantro, and kosher salt. Toss well to create a fresh, tangy slaw to complement the chicken tacos.
- Warm the Tortillas: Heat the corn tortillas on a skillet or directly over a gas flame for a few seconds on each side until warm and slightly toasted, or wrap them in a clean kitchen towel and microwave for about 30 seconds.
- Assemble the Tacos: Fill each warm tortilla with a generous amount of shredded chicken, a scoop of cabbage slaw, and a few slices of avocado. Serve immediately with lime wedges on the side for squeezing over the tacos for extra zest.
Notes
- You can substitute chicken thighs for juicier meat and richer flavor.
- Adjust the spice level by choosing mild or medium salsa, or add diced jalapeños for extra heat.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make it gluten-free, ensure your adobo seasoning and salsa are certified gluten-free.
- To keep tortillas warm before serving, wrap them in a clean kitchen towel and place in a tortilla warmer or microwave wrapped in foil.
Keywords: slow cooker chicken tacos, Mexican chicken tacos, shredded chicken tacos, easy slow cooker recipe, healthy tacos, chicken taco recipe