Slow Cooker Chicken Tacos
These slow cooker chicken tacos are a delicious and healthy meal option that the whole family will love. Packed with flavor and made with lean protein, they are perfect for busy weeknights and can easily be customized for various diets, including keto and gluten-free. Enjoy them in taco shells or as a taco bowl for quick meal prep or taco nights!
Ingredients
- 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
- Taco shells, rice, cauliflower rice, lettuce wraps, or salad greens for serving
- Your favorite taco toppings: diced tomatoes, onions, jalapenos, fresh cilantro, avocado, shredded cheese, and sour cream
Instructions
- Add the chicken, salsa, water, and all spices to your slow cooker.
- Set the slow cooker to high and cook for 4-5 hours, or until the chicken easily shreds with a fork.
- Remove the chicken from the slow cooker and shred using two forks.
- Return the shredded chicken to the slow cooker and cook on low for another 30 minutes to soak up the flavors.
- Serve the chicken with taco shells, rice, lettuce wraps, or in taco bowls. Add your favorite toppings, and enjoy!
- For Instant Pot: Place all ingredients in the pot, set it to “Poultry” or “High Pressure” for 14-16 minutes, then allow natural pressure release for 10-15 minutes. Shred chicken, and if needed, sauté to reduce extra liquid before serving.