Monday, August 20, 2012

Slow Cooker Chicken Tacos

My children have this {lofty} dream that someday we should own and operate a food truck. When I make this recipe, they remind me over and over that we would for sure need to serve these tacos. This recipe is one of their favorite things that I make and they swear it's the best kind of taco they've ever eaten. Juicy, perfectly-seasoned chicken is easily obtainable right in the slow cooker for use in chicken tacos that pretty much edge out all other chicken tacos.

This recipe could not be more simple. Throw everything in the slow cooker in the morning, shred the chicken once cooked, prep your taco toppings and you've got one fabulous meal. Serving the chicken in soft tortillas is how my kids like this, but the chicken can be used in taco salads, quesadillas or even enchiladas.

NOTE:  I, typically, utilize chicken breasts {my kids' preference}, but 8 - 10 thighs work great, too.

Serves 4 - 6.


3 - 4 bone-in and skin-on chicken breasts
3 oz. canned green chilies
1/2 cup prepared salsa, store-bought or homemade {see recipe below}
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon paprika
Zest and juice of one lime


Place chicken in five-to-six quart slow cooker, then place remaining ingredients on top of chicken. Cook on high 4 - 5 hours or on low 7 - 8 hours.

NOTE:  If you're home during cooking time, flip chicken over half-way through and spoon some of the sauce mixture on top again. If not, it'll still be just fine.

Once cooked, remove chicken from slow cooker, allow to cool a few minutes on plate or board, then shred chicken - removing/discarding bones and skin. Return chicken to slow cooker and combine with the sauce that's been created. Allow to cook on low for another 30 - 60 minutes.

Serve in warmed tortillas {or use in other Mexican-style dishes}.

Garnish as desired.

Homemade Fresh Salsa


2 large ripe tomatoes, cored and cut into large chunks
1/4 onion, cut into large chunks
Handful of fresh cilantro leaves
Juice of 1/2 a lime
1/2 hot pepper, cored and seeded
Pinch salt

Pulse ingredients in a food processor until you've achieved the desired consistency that you prefer for salsa. Adjust salt as needed.

10/3/18:  Updated photos and made clarifications to recipe/post.

1 comment :

  1. Your photos are beautiful! And this recipe looks yummy!