Slow Cooker Chicken Tacos are a delightful and easy meal option that brings a burst of flavor to the dinner table. Perfect for busy weeknights or casual gatherings, these tacos are made by simmering chicken in a blend of spices and tasty tomatoes until it’s tender and juicy.
Simply shred the chicken and serve in warm tortillas, topped with your favorite garnishes like fresh cilantro, diced onions, and creamy avocado. Pair them with a side of rice and beans for a complete, satisfying meal that everyone will love.
In our home, taco night is a weekly tradition. Whenever I can whip up a quick dinner in the slow cooker and everyone is happy, it truly makes for a wonderful evening. I like to prep my chicken tacos around lunch time so they will be ready in the evening no matter what time we get home. These tacos are so good, they will become your new Taco Tuesday staple! They only have 6 main ingredients that I love to have on hand for busy nights when we still need a filling meal.
Ingredients
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- Four Chicken Breasts, approximately 2 pounds
- ROTEL Original Diced Tomatoes and Green Chilies, 10 oz
- Taco Seasoning Mix, 1 oz
- 1 cup Queso Cheese Dip– Use more or less cheese dip to suit your taste.
- Juice of 1 Lime
- 1-2 TSP Fresh Cilantro
Toppings:
Instructions:
- Place Chicken in Slow Cooker. Add the chicken to a 6-quart slow cooker. Sprinkle taco seasoning over it and layer with tomatoes on top. Squeeze the juice of one lime over the chicken and add 1 to 2 teaspoons of cilantro. Feel free to omit the cilantro if it’s not a favorite in your household.
- Cook 4-6 hours. Cover the slow cooker and cook on LOW for 4 to 6 hours.
- Shred the Chicken. Remove the chicken from the slow cooker and shred it using two forks. For a quicker and easier method, you can use your hand mixer.
- Mix in Cheese. Place the shredded chicken back into the slow cooker and mix in the cheese dip.
- Enjoy. Serve with tortillas or crunchy taco shells, accompanied by your favorite taco toppings.
Tips:
- If you feel like there is too much liquid in the slow cooker after cooking the chicken, feel free to drain it from the crockpot before adding in the cheese.
- You can adjust the quantity of cheese dip to suit your personal taste.
- Leftover chicken can be frozen for future use, although we never have any for leftovers!
Watch the Video
Slow Cooker Chicken Tacos
- Total Time: 4 hours and 5 minutes
- Yield: 8 servings 1x
Description
Slow Cooker Chicken Tacos are a delightful and easy meal option that brings a burst of flavor to the dinner table.
Ingredients
- Four Chicken Breasts, approximately 2 pounds
- ROTEL Original Diced Tomatoes and Green Chilies, 10 oz
- Taco Seasoning Mix, 1 oz
- 1 cup Queso Cheese Dip– Use more or less cheese dip to suit your taste.
- Juice of 1 Lime
- 1–2 TSP Fresh Cilantro
Toppings:
Instructions
- Place Chicken in Slow Cooker. Add the chicken to a 6-quart slow cooker. Sprinkle taco seasoning over it and layer with tomatoes on top. Squeeze the juice of one lime over the chicken and add 1 to 2 teaspoons of cilantro. Feel free to omit the cilantro if it’s not a favorite in your household.
- Cook 4-6 hours. Cover the slow cooker and cook on LOW for 4 to 6 hours.
- Shred the Chicken. Remove the chicken from the slow cooker and shred it using two forks. For a quicker and easier method, you can use your hand mixer.
- Mix in Cheese. Place the shredded chicken back into the slow cooker and mix in the cheese dip.
- Enjoy. Serve with tortillas or crunchy taco shells, accompanied by your favorite taco toppings.
Notes
- If you feel like there is too much liquid in the slow cooker after cooking the chicken, feel free to drain it from the crockpot before adding in the cheese.
- You can adjust the quantity of cheese dip to suit your personal taste.
- Leftover chicken can be frozen for future use, although we never have any for leftovers!
- Prep Time: 5 minutes
- Cook Time: 4-6 Hours
- Method: Crockpot
