Slow Cooker Chicken Tacos – only 5 minutes of prep is required for this easy Mexican dish! This slow cooker chicken is perfect for tacos but also burritos, taquitos and enchiladas!
Seems like these days, Mexican food is rulling my Pinterest feed. It’s tacos, enchiladas and salsas everywhere. And it makes me hungry every single time. It’s because Mexican food is our favorite, right next to barbecue.
All of this and the fact that Cinco de Mayo is just around the corner and I find myself cooking Mexican food almost every other night. These chicken tacos has been on our weekly menu for the past few weeks and I’ve used the slow cooker taco meat in enchiladas, burritos and taco casseroles. It’s so easy, because all of the prep consists of throwing everything into a slow cooker and let it cook away for few hours. It’s ready by dinner time and all it needs is toppings.
This is Mexican food at it’s easiest! These slow cooker chicken tacos are not only easy but absolutely fantastic! This dish requires only 5 minutes of prep and placing everything in the slow cooker. The final product – flavorful and tender chicken that shredded can be used in tacos, burritos, taquitos and enchiladas. So versatile, you will find yourself making it few times a week.
As you can see in the recipe box, I used boneless, skinless chicken thighs in this dish. I like to use them in my slow cooker dishes. Because they are a mix of white and dark meat, they have a lot of flavor and are jucier than chicken breasts. You won’t need any additional water because they will release enough on their own. When the chicken is cooked, it may look as there is too much liquid in the slow cooker. But when you pull all of the thighs apart and shred the meat, stir it all together – it will be a perfect saucy meat for the tacos!
For the topping, feel free to use your favorite taco toppings, like shredded cheese, lettuce, tomatoes, onions, sour cream or picco de gallo. I used my recent favorite: a Black Bean and Corn Salad. It’s absolutely fantastic and I will be sharing the recipe in the next post!
- 6 boneless skinless chicken thighs
- 1 cup crushed tomatoes
- 1/2 cup salsa (optional see note)
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili pepper
- Place chicken in the slow cooker.
- In a medium mixing bowl, stir all of the remaining ingredients. Pour over the chicken.
- Cook on HIGH setting for 4 hours or on LOW setting for 6 hours.
- When done, pull the meat apart with two forks and stir everything together.
- Serve in taco size soft tortillas topped with your favorite taco toppings, picco de gallo or Mexican corn salad.
If not using salsa, add 2 Tablespoons of apple cider vinegar to the mixture. This chicken can be used in enchiladas, burritos (just add beans), and Mexican casseroles.
If you make one of my recipes, tag me @crunchycreamysweet or #crunchycreamysweetrecipes I would love to see what’s happening in your kitchen! See you there!
What is your favorite Mexican dish?