This Slow Cooker Taco Makes “Taco Tuesday” Feel Like A Friday!

I absolutely love tacos!  I really could make every Tuesday a taco night because tacos are relatively easy to make, they please everybody, you can vary the main protein (ground turkey, beans and sweet potatoes, fish) and they are always delicious.  But when you are walking in the door after a long day and everyone is looking at you wondering what’s for dinner, even starting to make tacos can seem daunting.  This taco recipe is great because it starts with some homemade slow cooker shredded chicken.  You can get the chicken going earlier in the day, and then when it’s time for dinner, all you need to do is prep the toppings and warm the tortillas and you are ready to roll!

Speaking of tortillas, have you ever looked at the ingredient list on most packages of tortillas?  It’s huge and long and filled with words that are difficult to understand.  That’s a sure sign to avoid that brand.  Even many of the whole wheat varieties have long ingredient lists and lots of preservatives.  So your best bet is to stick with plain corn tortillas, buy tortillas at Whole Foods or try the Food For Life brand of sprouted whole wheat or corn tortillas available in the refrigerated or frozen section of many grocers.


Slow Cooker Shredded Chicken Tacos

This chicken is a simple way to create a delicious base for any taco!

Course Main Course
Cuisine Entrees
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 4


Slow Cooker Chicken

  • 2 lb boneless chicken breasts
  • 2 tbsp olive oil
  • 1/2 c low sodium chicken broth
  • 1 c salsa
  • 2 tbsp brown sugar
  • 1 (4) oz can mild green chilies
  • 1 14.5 oz. can diced tomatoes drained
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne powder optional
  • 1 tsp ground oregano
  • 1 tsp salt
  • 1 tsp ground pepper


  • 1 package shredded cheese Mexican, cheddar, Monterey jack, your choice!
  • 1 bunch cilantro chopped
  • 1 bunch green onions sliced
  • 1 avocado diced
  • 1 (5) oz container plain greek yogurt 2% or whole milk
  • 8 corn, whole wheat or sprouted tortillas


  1. Trim all fat from chicken.  Rub chicken with olive oil and place in slow cooker.  Add all ingredients and stir to coat chicken.  Cook on low for 4-6 hours or on high for 2-4 hours until chicken is done and tender.  Do not overcook; slow cookers vary.  Shred chicken in slow cooker with two forks.  

Warm tortillas on both sides in a dry hot pan. Put shredded chicken in center of tortilla and top with taco ingredients. Serve immediately.

Recipe Notes

I like to add a can of black beans to this recipe!


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