Get an easy, no-fuss dinner on the table with this recipe for slow cooker chicken tacos made with chicken breasts. This recipe only takes 10 minutes to prep, making it the perfect crockpot dish. This recipe was originally published on March 7, 2013 and updated on August 3, 2020.
For a couple of years I forgot how much I loved my slow cooker. It sat collecting dust in my 400-square foot apartment. (Where space was at a premium, so really, this was a pretty poor decision on my part).
When we moved in February into a home with a kitchen with more space (An island! Cavernous cupboards for all of my appliances! A full sized fridge!) I rediscovered my slow cooker.
Chicken tacos were at the top of my list; this recipe was originally published over seven years ago, and I remembered it to be a favourite (but generally speaking, I consider my entire slow cooker recipe archive to be a slam dunk).
Plus they only take 10 minutes to throw together. And we’ve been cooking dinner every single night for what feels like 800 days. So I welcome any and all opportunities for easy, weeknight dinners.
Crockpot tacos without salsa
I like to make my tacos without salsa. Instead I use crushed tomatoes (which I always have in my pantry), for a rich tomatoey flavour that I season with typical taco seasoning spices like chili powder, cumin, paprika and oregano.
Now you should definitely serve these tacos with a salsa; I’d recommend making a refreshing pico de gallo to go on top.
Over the years I’ve made these tacos every way possible. I’ve seared the chicken breasts in the pan first, sautéed the onions like you should. Like I do in my slow cooker black bean soup. Like I typically tell you to do.
But some rules are meant to be broken in the kitchen and honestly for this recipe it didn’t really make a noticeable difference to the final dish. So I scrapped it.
Time is of the essence for this recipe, and I wanted to make it a “dump in the slow cooker and go” kind of chicken taco.
How long should you cook the chicken tacos in the slow cooker?
I’ve tested a few different cooking times and I found that I had the best results cooking them in the crockpot for five hours on low heat–six hours made the chicken breasts a little too dry.
Once they are done cooking, you are fine to leave these on the “warm” setting of your slow cooker. They may overcook slightly (depending on how long you leave them for) but they will still be delicious.
Slow Cooker Shredded Chicken Tacos
- ⅔ cup crushed tomatoes
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp oregano
- In your slow cooker insert, stir crushed tomatoes with onion, garlic, olive oil, chili powder, cumin, paprika, salt, pepper and oregano. Add chicken breast, cover with the tomato mixture.
- Cook on low heat for 5 hours. When finished, remove chicken from slow cooker, and shred with two forks. Add chicken back to slow cooker.
- Serve with your favourite taco toppings.
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