Fall has landed here on WGC and with it comes these super easy Slow Cooker Chicken Tacos that are about to become a new weeknight staple for all of us!
Table of Contents
Why I Love This Recipe
You guys asked for it... more slow cooker recipes! It's all about these Slow Cooker Chicken Tacos today. Slow Cooker Chicken Tacos are the perfect blend of convenience and flavor, making weeknight dinners mega easy and delicious. With tender, seasoned chicken that simmers to perfection over hours (or minutes if you choose the stovetop or instant pot version), the result is juicy, flavorful meat ready to be piled high in soft tortillas. Whether you're feeding a crowd or meal prepping for the week, these tacos bring the flavor with minimal hands-on time.
Remember my go-to Mexican Chicken Recipe and the Verde version that I make on average 2x a week? Both have made an appearance on WGC many times, especially since you can use it in so many different recipes... and today it's front and center with these Slow Cooker Chicken Tacos.
Ingredients & Substitutions
- Flour or Corn tortillas
- Charred Corn or thawed Frozen Charred Corn
- Avocado
- Tomatillo Salsa
- Queso Fresco
- White onion
- Cilantro
- Boneless skinless chicken thighs
- Kosher salt and pepper
- Olive oil
- Green Enchilada Sauce or Tomatillo Salsa
For a full ingredient list + measurements, scroll down for the recipe card
How to Make
Season the chicken thighs with salt and pepper on both sides. Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
Stovetop: Add the Enchilada Sauce to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes. After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.
Slow Cooker or Instant Pot: Season the chicken thighs with salt and pepper on both sides. Turn a slow cooker or instant pot onto the saute setting. Add the olive oil and let the oil heat for a moment. Using a pair of tongs, add the chicken to the slow cooker or instant pot and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
Add the sauce/salsa on top, close the lid and make sure it's sealed. If using an instant pot, set it to poultry and then let it slowly release the pressure once done. Or slow cooker set it to low for 3-4 hours or high for 2-3 hours. Let the chicken cook and remove once done. Shred with 2 forks and serve as needed.
To make the tacos: Carefully char the tortillas over an open flame for 20-30 seconds to warm and blister. Arrange the tortillas on a clean surface.
Place a small spoonful of the Easy Mexican Shredded Chicken on top of each tortilla. Top each Slow Cooker Chicken Tacos with onions, corn, avocado, cilantro, salsa and queso as desired. Add any additional toppings as needed. Serve immediately
Tips & Tricks
Use the Right Cut of Chicken: Boneless, skinless chicken thighs tend to stay juicier and more flavorful in the slow cooker compared to chicken breasts, which can dry out easily.
Don’t Overcook: Even though slow cookers are forgiving, cooking chicken too long can lead to dryness. Check for doneness around the 3-4 hour mark on low or 2-3 hours on high.
Season Generously: Slow cooking can sometimes mute flavors, so be sure to season your chicken well with salt, spices, and herbs.
Shred with Care: Once cooked, shred the chicken while it’s still warm using two forks. Mixing the shredded chicken back into the juices will keep it moist and flavorful. Or shred in a KitchenAid!
FAQ's
Can I make this Slow Cooker Chicken Tacos ahead of time?
Absolutely! Slow cooker chicken is great for meal prep. You can refrigerate it for up to 3 days or freeze it for up to 3 months, making it easy to reheat and assemble tacos on busy days.
Can I use chicken breasts instead of thighs for these Slow Cooker Chicken Tacos?
Yes, chicken breasts work well, but they may dry out faster. To avoid this, check them sooner for done-ness and add extra moisture, like salsa or broth.
Similar Recipes
Slow Cooker Chicken Tacos
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoon olive oil
- 1 cup salsa verde or green enchilada sauce
For the Tacos:
- 8 small tortillas corn or flour
- ½ cup corn sliced off the cob
- 1 avocado diced
- 1 cup salsa verde
- chopped white onion as needed
- cilantro as needed
- queso fresco optional
Instructions
- Season the chicken thighs with salt and pepper on both sides. Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
- Stovetop: Add the Enchilada Sauce to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes. After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.
- Slow Cooker or Instant Pot: Season the chicken thighs with salt and pepper on both sides. Turn a slow cooker or instant pot onto the saute setting. Add the olive oil and let the oil heat for a moment. Using a pair of tongs, add the chicken to the slow cooker or instant pot and sear the chicken on both sides for 3 minutes each so that each side is golden brown.Add the sauce/salsa on top, close the lid and make sure it's sealed. If using an instant pot, set it to poultry and then let it slowly release the pressure once done. Or slow cooker set it to low for 3-4 hours or high for 2-3 hours. Let the chicken cook and remove once done. Shred with 2 forks and serve as needed.
- To make the tacos: carefully char the tortillas over an open flame for 20-30 seconds to warm and blister. Arrange the tortillas on a clean surface. Place a small spoonful of the shredded chicken on top of each tortilla. Top each taco with toppings as desired. Add any additional toppings as needed. Serve immediately
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking
Hi there, this sounds delicious! Can I please ask how long the chicken should be cooked in the instant pot? Thanks!☺️
there's a poultry setting on most IP's - mine is 17 minutes!
Oh yum! This really looks like something I need to do all season long!!
I just made these for dinner tonight after seeing your Instagram info! I made them with my dutch oven and after only 30 minutes of cooking time, they were AMAZING!! I'll absolutely make this again!
Excellent use of a slow cooker! These tacos look just divine!
if this is what you can make in a slow cooker, then damn, girl, i gotta get me one! i want to stuff ALL the tacos in my face.
OMG I love this recipe! So simple and so perfect! Gimme.
The slow cooker is definitely the way to go for busy days and these tacos would be a big hit for dinner at my house!
-Jamie
I'm starting to think that I should just give my slow cooker a home on my kitchen counter - I've been bookmarking recipes all week! This one tops the list. Thank you so much!
The shredded chicken recipe is a favourite of mine, I have some sitting in the fridge now. Great to see another idea for using it and also the slow cooker version of it, I've always made it in a skillet.
I recently recieved a slow cooker and am obsessed! I love the idea of chicken tacos.
These look so delicious!!!
Dinner for tomorrow - Done!!! Love this.
Great slow cooker meal!
We loooove tacos at our house, great slow cooker recipe!!
Oh wow these look super delicious. I bet the slow cooker really lets those flavors seep in too.