So, Here’s Why I Keep Coming Back to This Recipe…
I don’t know about you, but when life’s flying at me like a wet tennis ball (work, school runs, you name it), I crave recipes that just… make themselves. That’s exactly how these Slow Cooker Chicken Tacos came into my life one rainy Tuesday—I was tired, it was getting dark at 4pm (ugh, winter), and all I wanted was a meal that basically greeted me at dinnertime smelling amazing. I tossed everything in the slow cooker, crossed my fingers, and three hours later, even my picky aunt asked for seconds. Honestly, it felt like magic, or at least the next best thing.
Why You’ll Love My Lazy Chicken Tacos
I make this when I’ve got friends coming over and zero bandwidth to hover over a stove—plus, the aroma makes everyone think I worked way harder than I did (family secret, don’t tell). My bunch goes bananas for this because it’s customizable, and hey, everyone likes to play taco-artist once in a while! Oh, and I used to have a problem with the chicken not shredding right—but actually, letting it go a bit longer in the slow cooker solves it every time.
Gather Up Your Ingredients (Check the Pantry Twice!)
- 3-4 chicken breasts (boneless, skinless)—dark meat works too, and to be honest, thighs are juicier
- 1 jar (about 16oz) salsa—any heat you like; sometimes I use homemade if I’m feeling snazzy, otherwise store brand is just fine
- 1 packet taco seasoning (roughly 2 tablespoons)—my grandmother always insisted on fancy organic, but those little sachets from the shop do the job
- A small onion, diced (skip it if you hate onions or use some onion powder if you’re in a pinch)
- 1/4 cup chicken broth or just water if you forgot to buy broth (guilty)
- Optional: a handful of corn or black beans (when I want it more filling)
And for serving, grab: tortillas (soft, hard, whatever’s in the cupboard), shredded cheese, lettuce, avocado, a squeeze of lime, and really, whatever looks taco-ish in your fridge.
Directions—or My Not-So-Fancy Steps:
- First, toss the chicken breasts in your slow cooker. (No need to sear or anything. I used to, but honestly, didn’t notice a difference except more dishes!)
- Dump in the salsa, sprinkle over the taco seasoning, add diced onion, and pour in that little bit of broth or water.
- Give it a casual stir so everyone gets acquainted in there—don’t stress, nobody’s judging your stirring skills.
- Pop the lid on and set your slow cooker on low for 5 to 6 hours or high for 2.5 to 3. The house is going to smell ridiculous soon. (This is where I usually sneak a taste—it always looks weird right before it looks appetizing, just so you know.)
- Once it’s done, shred the chicken right in the pot with two forks. Honestly, sometimes I just mash it with the back of a spoon if I’m feeling lazy. Stir it so it soaks up all that saucy goodness.
- Stack up your tortillas, fill them with the chicken, and top ‘em however you like. Boom, done.
Little Notes That Could Save You Headaches
- I once tried using green salsa for a twist—it was alright, but my cousin sulked. Red is less risky (for my family’s peace anyway).
- If you’re doubling the recipe, just watch out for dry edges—stir halfway if you remember (I usually don’t, but things turn out okay anyway).
- I always think this tastes better the next day, but leftovers rarely make it that long around here.
Taco Variations I’ve Fit Into My Wild Experiments
- I swapped chicken for pork once and that was…interesting. It worked, but the seasoning was a bit off so next time I’d bump up the spices.
- If you’re veggie, jackfruit or canned lentils hold up surprisingly well in the slow cooker—add extra seasoning, though!
- Once I tried a BBQ sauce version and, well, let’s just say the less said about that error in judgment, the better.
What If I Don’t Have a Slow Cooker?
Lemme tell you, a Dutch oven on low does a decent imitation—just watch for sticking. Oven at 325F, covered, for a few hours does the trick. Or, in a pinch, even a big pot over super low heat gets you pretty close (give it a stir now and then, and maybe have a coffee while you watch it).
Storing (If You’re Lucky Enough to Have Leftovers)
Pop leftovers in a lidded container and refrigerate for up to three days, or freeze it for up to two months. But, honestly, in my house it never lasts more than a day! The flavors do get deeper if you let it sit overnight, not that anyone waits.
How We Serve These Tacos (And a Weird Little Family Tradition)
Tacos always go down with a Mexican Coke at my house (don’t judge; it’s become a thing). I like to top mine with extra avocado and heaps of fresh cilantro, and my kid thinks adding plain old potato chips inside the taco is genius—try it and see what you think. Occasionally we make taco bowls with rice if we’ve run out of tortillas. Or just eat it over lettuce; you do you.
Real-Life Pro Tips (Learned the Hard Way)
- Don’t rush shredding the chicken. Once, I tried doing it early, and it was, well, stringy instead of saucy, and nobody wants that—just leave it that extra 30 minutes if you can.
- If your slow cooker runs hot (like mine), check halfway and add a splash of water if things look sad or dry.
- Taste before you serve. Sometimes the salsa is salty as all get out and you need to balance with a pinch of sugar (no shame in that).
So, Questions People Keep Asking Me…
- Can I use frozen chicken?
- Sure, I’ve done it—just add an hour or so to the cook time. (Disclaimer: some folks say not to for food safety, but I’ve lived to tell the tale.)
- What if my chicken looks a bit soupy?
- No stress! Leave the lid off for the last 20 minutes, and it thickens up. Or just use a slotted spoon when serving. I mean, it’s tacos, not rocket science.
- Which salsa do you use?
- I go for medium, but my brother swears by the stuff from the farmers’ market. Honestly, use whatever’s not expired in your fridge—it all works.
- How spicy is it?
- Entirely depends on your salsa and seasoning; taming it down for wimpy taste buds (sorry, Mom) is as easy as using mild salsa.
- Can I prep this ahead?
- Absolutely. Sometimes I dump everything in the crock the night before and stash in the fridge—just remember to start it the next day or you’ll be ordering pizza like I did once.
Oh! Before I forget (because sometimes I do), clean up is a breeze with slow cooker liners. But, to be honest, I usually just soak the pot because the liner box is always empty when I need it. Anyway, hope your taco night’s as carefree as this recipe. Enjoy mate, and save me a seat at your table if you ever make a double batch!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can diced tomatoes with green chilies, drained
- 1 packet taco seasoning (about 2 tablespoons)
- 1/2 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 small corn or flour tortillas
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, chopped cilantro
Instructions
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1Place the chicken breasts in the bottom of the slow cooker.
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2Add diced tomatoes with green chilies, taco seasoning, chicken broth, chopped onion, and minced garlic on top of the chicken.
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3Cover and cook on low for 6 hours or until the chicken is tender and easily shredded.
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4Shred the chicken with two forks directly in the slow cooker and stir well to combine with the sauce.
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5Warm tortillas and spoon the chicken mixture onto each. Add your favorite toppings as desired and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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