Can I use frozen chicken in this recipe?

Yes! You can use frozen chicken in the slow cooker, but I recommend adding extra cooking time to make sure it reaches the right tenderness. For best results, thaw the chicken beforehand or use the Instant Pot method for quicker, safer cooking.

How spicy is the Slow Cooker Shredded Chicken Tacos Recipe?

The spice level is moderate and easily adjustable. The cayenne pepper adds a mild kick, but if you prefer it milder, reduce or omit the cayenne. For extra heat, feel free to add more chili powder or fresh jalapeños as toppings.

Can this recipe be made in an Instant Pot?

Absolutely! The recipe works wonderfully in the Instant Pot, cutting the cooking time down significantly. Use the poultry or high-pressure setting for 14-16 minutes, allow natural release, then shred the chicken and cook off any extra liquid using the sauté function if needed.

What are some good toppings for these shredded chicken tacos?

Toppings are where the fun really starts! I love fresh cilantro, diced onions, tomatoes, sliced avocado, shredded cheese, sour cream, and lime wedges. For a bit of extra flavor, add pickled jalapeños or a fresh salsa. It’s all about layering tastes and textures that you enjoy.

Shredded Chicken Tacos - Juicy Slow Cooker Favorite

Description

This Slow Cooker Chicken Tacos recipe offers a simple, flavorful way to prepare shredded chicken perfect for tacos, taco bowls, taco salads, or lettuce wraps. Using a blend of cumin, chili powder, garlic powder, and other spices, the chicken cooks low and slow until tender, absorbing rich flavors. Ideal for a family-friendly weeknight dinner, the recipe also includes options for toppings to customize each meal.

Ingredients

Scale

Chicken and Seasonings

2 lbs. chicken breast or thighs
1 cup salsa, any kind
½ cup water
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground coriander (optional but recommended)
½ teaspoon sea salt
¼ teaspoon cayenne pepper (use more for extra spice)
¼ teaspoon black pepper

Serving

Taco shells for tacos, rice or cauliflower rice for taco bowls, lettuce for taco salads, or lettuce leaves for lettuce wraps
Any of your favorite taco toppings, such as diced tomatoes, onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedge, shredded cheese, and sour cream

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Instructions

Prepare the slow cooker: Place the chicken, salsa, water, and all the spices into the slow cooker and mix to combine evenly.
Cook the chicken: Cover and cook on the high setting for 5 hours until the chicken is tender and fully cooked.
Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks for a tender, pulled texture.
Cook shredded chicken further: Return the shredded chicken to the slow cooker and cook on low for an additional 30 minutes to allow flavors to meld.
Serve: Serve the shredded chicken in taco shells, taco bowls, salads, or lettuce wraps according to your preference. Top with your favorite taco toppings like diced tomatoes, onions, jalapenos, cilantro, or sour cream.
Alternate Instant Pot method: Add all ingredients to the Instant Pot, lock the lid, and seal the vent. Cook on poultry or high pressure for 16 minutes. Let pressure release naturally for 15 minutes, then quick-release any remaining steam.
Shred in Instant Pot: Open lid, shred the chicken with two forks directly in the pot. If the chicken is watery, sauté to reduce liquid for 5-8 minutes.
Serve Instant Pot chicken: Serve as desired with your favorite taco shells or toppings.

Notes

This recipe requires minimal prep and is perfect for busy weeknights.
Can be made in a slow cooker or Instant Pot depending on your time constraints.
Adjust cayenne pepper to control heat level.
Choose chicken breast for leaner meat or thighs for more moist and flavorful results.
Use cauliflower rice for a low-carb option.
Customize toppings to suit dietary preferences and taste.

Nutrition

Serving Size: 4 ounces shredded chicken
Calories: 140 kcal
Sugar: 1 g
Sodium: 300 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 26 g
Cholesterol: 76 mg