Slow Cooker Shredded Chicken

Featured in: Everyday Mains

This dish features tender chicken cooked slowly in a flavorful blend of salsa and spices. After hours of slow cooking, the chicken becomes easy to shred and absorbs rich, smoky, and mildly spiced notes. Served wrapped in warm tortillas with fresh toppings like shredded lettuce, cheese, avocado, and cilantro, it offers a satisfying, balanced meal ideal for family dinners. Cooking times vary from 4 to 6 hours, allowing the flavors to deepen beautifully.

Updated on Sat, 13 Dec 2025 16:39:00 GMT
Slow Cooker Shredded Chicken Tacos spilling out of warm tortillas, ready for fresh toppings. Pin It
Slow Cooker Shredded Chicken Tacos spilling out of warm tortillas, ready for fresh toppings. | novatongs.com

Tender, flavorful shredded chicken cooked in a slow cooker and served in warm tortillas with your favorite toppings—perfect for an easy and satisfying family meal.

I first made these tacos for a busy weeknight and they quickly became a household favorite because of how simple and tasty they are.

Ingredients

  • Chicken: 1.5 lbs (700 g) boneless skinless chicken breasts or thighs
  • Sauce & Seasonings: 1 cup (240 ml) tomato salsa (mild or medium as preferred), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
  • Tacos: 12 small corn or flour tortillas warmed
  • Optional Toppings: 1 cup (100 g) shredded lettuce, 1 cup (100 g) shredded cheese (cheddar Monterey Jack or Mexican blend), ½ cup (120 ml) sour cream, 1 avocado sliced, ½ cup (80 g) diced tomatoes, ¼ cup (15 g) chopped fresh cilantro, lime wedges for serving

Instructions

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Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.
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Step 1:
Place the chicken breasts or thighs in the bottom of the slow cooker.
Step 2:
In a bowl, mix together the salsa chili powder cumin smoked paprika garlic powder onion powder salt and pepper.
Step 3:
Pour the sauce mixture over the chicken ensuring all pieces are well-coated.
Step 4:
Cover and cook on low for 6 hours or on high for 4 hours until the chicken is tender and easily shredded.
Step 5:
Remove the chicken from the slow cooker and shred with two forks Return the shredded chicken to the cooker stirring to combine with the sauce.
Step 6:
Warm the tortillas Fill each with a generous portion of shredded chicken and your choice of toppings.
Step 7:
Serve immediately with lime wedges on the side.
Product image
Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.
Check price on Amazon
Product image
Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.
Check price on Amazon
The slow cooker steams, releasing the aroma of hearty Slow Cooker Shredded Chicken Tacos. Pin It
The slow cooker steams, releasing the aroma of hearty Slow Cooker Shredded Chicken Tacos. | novatongs.com

This recipe always brings everyone around the table and starts great conversations while we enjoy our meal together.

Serving Suggestions

Pair these tacos with a light lager or a classic margarita to complement the bold flavors of the seasoning.

Variations

Try using hot salsa for extra spice or swap sour cream for Greek yogurt for a lighter topping.

Storage Tips

Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

A close-up of vibrant Slow Cooker Shredded Chicken Tacos, invitingly piled high with toppings. Pin It
A close-up of vibrant Slow Cooker Shredded Chicken Tacos, invitingly piled high with toppings. | novatongs.com
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Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.
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Enjoy your delicious slow cooker shredded chicken tacos with your favorite toppings for a quick and satisfying meal.

Slow Cooker Shredded Chicken

Savory slow-cooked shredded chicken served with warm tortillas and fresh, flavorful toppings.

Prep Time
10 minutes
Cook Time
240 minutes
Overall Time
250 minutes
Created by Jacob Young

Meal Type Everyday Mains

Skill Level Easy

Cuisine Type Mexican-Inspired

Serves 6 Number of Portions

Dietary Info None specified

What You'll Need

Chicken

01 1.5 lbs boneless, skinless chicken breasts or thighs

Sauce and Seasonings

01 1 cup tomato salsa (mild or medium)
02 1 tablespoon chili powder
03 1 teaspoon ground cumin
04 1 teaspoon smoked paprika
05 1 teaspoon garlic powder
06 1 teaspoon onion powder
07 ½ teaspoon salt
08 ¼ teaspoon freshly ground black pepper

Tacos

01 12 small corn or flour tortillas, warmed

Optional Toppings

01 1 cup shredded lettuce
02 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
03 ½ cup sour cream
04 1 avocado, sliced
05 ½ cup diced tomatoes
06 ¼ cup chopped fresh cilantro
07 Lime wedges for serving

How To Make It

Step 01

Prepare Chicken: Place chicken breasts or thighs in the bottom of the slow cooker.

Step 02

Mix Sauce: Combine salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl.

Step 03

Coat Chicken: Pour the sauce mixture evenly over the chicken, ensuring all pieces are coated.

Step 04

Cook Chicken: Cover and cook on low for 6 hours or on high for 4 hours until chicken is tender and shreds easily.

Step 05

Shred Chicken: Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the cooker and stir to combine with the sauce.

Step 06

Warm Tortillas: Warm tortillas prior to assembling tacos.

Step 07

Assemble Tacos: Fill each tortilla with shredded chicken and desired toppings. Serve immediately with lime wedges.

Equipment Needed

  • Slow cooker
  • Mixing bowl
  • Forks for shredding
  • Knife and cutting board

Allergens

Always check individual items for allergens and consult with your healthcare provider if you’re unsure.
  • Contains milk if cheese or sour cream is used
  • Contains wheat if flour tortillas are used

Nutrition Info (each serving)

This info is for reference and doesn’t replace professional advice from your doctor.
  • Caloric Value: 210
  • Fat Content: 5 grams
  • Carbohydrates: 15 grams
  • Proteins: 25 grams