Slow Cooker Chicken Tacos

Set your Instant Pot or Slow Cooker for these family favorite simple Chicken Tacos!! Taco Tuesday has never tasted better.

Hey guess what? It’s taco night again! Shouldn’t be surprised that I am giving you yet another way to make tacos. Oh and it involves the best kitchen invention ever: The Slow Cooker. This one might actually be my favorite, and it’s one that I only recently came up with. It includes all the right spices, plus some extra zing with apple cider vinegar and lime.

So before we get into the recipe, just a bit of unsolicited parenting advice for those of you with young ones. One of my “methods” to get my kids excited about any food or new food is that I call it taco night.

Just an FYI, sometimes the food prepared is not really tacos. In fact, as long as it’s wrapped in a tortilla, it becomes a taco. I’ve wrapped various vegetables, soups, quinoa, pasta sauces, etc. in a taco and it always seems okay by them. If you have real little ones that are still in the phase of eating everything, make sure to introduce them to the tortilla. It is sure to become a hit!

Okay back to the recipe. So start by mixing together your spices in a small bowl. Once complete, add in the liquid ingredients to the spices and mix well so that it becomes a sauce:

Place the chicken breast into your slow cooker and then pour the sauce on top. Set the cooker on HIGH if you want your dinner done in about 4 hours, or low if you want it done in about 6-7 hours (sometimes up to 8 hours depending on your slow cooker). You’ll want to check on the chicken around 3 hours if it’s on high and 6 hours if it’s on low.

Add in your favorite toppings: beans, rice, cheese, tomatoes, onion, cilantro, avocado, etc. Serve over rice, in a salad, or with a tortilla. Pretty easy, right? You can also try my Best Salsa Ever or Easy 1 minute Guacamole as a topping. It adds even more to your meal and makes you look like you’ve spent hours in the kitchen.

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Slow Cooker Chicken Tacos

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 6 -8 servings

Author Amy Rains

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Ingredients

• 1 tbsp Chili Powder
• 2 tsp Cumin
• 1 tsp Paprika
• 1 tsp Ground Corriander
• 1/2 tsp salt
• 1/2 tsp Chipotle Powder optional
• 3 tbsp Lime Juice
• 2 Tbsp Tomato Paste
• 1 Tbsp Apple Cider Vinegar
• 1/2 cup Chicken broth
• 2 lbs Chicken Breast

Instructions

1. For your Slow Cooker:
2. Start by mixing together the dry spices and salt.
3. Add each of the liquid ingredients to the spices. Whisk together until it resembles a sauce.
4. Place Chicken Breast into the slow cooker and pour the sauce on top.
5. Set your slow cooker to high (or read above to use a low setting).
6. Start to check your chicken at around 3 hours to see if it can shred easily and is cooked all the way.
7. The chicken should be perfect around 4 hours.
8. For your Instant Pot:
9. Start by mixing together the dry spices and salt.
10. Add each of the liquid ingredients to the spices (add an additional 1/4 cup chicken broth). Whisk together until it resembles a sauce.
11. Place chicken breast in your Instant Pot and cover with sauce.
12. Secure the lid on your Instant Pot. Select the manual function and cook on high pressure for 7 minutes.
13. Use a quick release and remove the lid. Shred chicken with a fork and serve with sauce with your favorite toppings.