Craving tacos without the hassle? These slow cooker pulled chicken tacos are juicy, full of flavor, and super easy to make. Just cook the chicken breast low and slow, shred it, and you’ve got the best shredded chicken tacos ever. They’re a simple, hands-off recipe that works perfectly in a slow cooker or Instant Pot.
I decided to put my slow cooker to work with a batch of pulled chicken tacos. As the chicken simmered away, the kitchen filled with a warm, inviting smell that made waiting almost impossible. By the time dinner rolled around, the chicken was so tender it practically fell apart with just a fork. Wrapped in soft tortillas and topped with fresh salsa, those tacos turned a gloomy day into a cozy little fiesta at home.
Perfect for Taco Tuesday
Taco Tuesday is always better with a recipe that doesn’t take much work. These pulled chicken tacos are great because they cook while you go about your day. By the time dinner comes, you’ve got a delicious filling ready to serve. It’s a simple way to turn an ordinary Tuesday into something fun.
Hassle-Free Recipe
This recipe is all about convenience without losing flavor. You only need a few ingredients and the slow cooker does most of the work. There’s no babysitting or constant stirring required. Just set it, forget it, and come back to a meal that’s ready to enjoy.
Making Slow Cooker Recipes at Home
Cooking with a slow cooker is one of the easiest ways to make flavorful meals at home. It’s perfect for busy days when you don’t want to spend hours in the kitchen. Recipes like these tacos show how you can enjoy homemade food without stress.
Your Easy-Peasy Guide to Slow Cooker Shredded Chicken Tacos
Slow cooker shredded chicken tacos are tender, juicy, and full of flavor with hardly any effort. Just let the slow cooker do the work, then pile the chicken into tortillas for an easy and tasty meal.
Kitchen Must-Haves
- Slow Cooker: Gently cooks the chicken low and slow for juicy, flavorful shredding.
- Chopping Board: A sturdy surface for prepping your fresh veggies.
- Sharp Knife: Makes slicing peppers and onions quick and precise.
- Fork: Ideal for pulling the chicken apart into tender shreds.
Grab these Ingredients
- Chicken Breast: The main protein that turns tender and easy to shred after slow cooking.
- Taco Seasoning Packet: Brings classic taco flavor with a mix of spices.
- Ranch Seasoning Packet: Adds a tangy, herby taste that pairs well with the chicken.
- Onion: Cooks down to add sweetness and flavor to the dish.
- Red or Orange Bell Pepper: Gives a slightly sweet crunch and bright color.
- Green Bell Pepper: Balances the sweetness with a mild, earthy flavor.
- Bouillon Cubes: Boost the broth with a rich, savory taste.
- Water: Helps create the cooking liquid that keeps the chicken moist.
*Exact measurements are listed in the recipe card below.
Step-by-Step Procedure to Make Slow Cooker Chicken Tacos
First: Get Everything Ready
Gather your chicken, seasonings, broth, and veggies before you begin. Slice the onion and both bell peppers into even strips so they cook consistently. Keep the bouillon dissolved in water or set aside for when it’s time to add.
Second: Season the Chicken
Lay the chicken breasts at the bottom of the slow cooker. Sprinkle half the taco and ranch seasoning over one side, then flip and season the other side too. This ensures every bite is flavorful from the start.
Third: Add the Veggie Layer
Place the sliced onions and bell peppers on top of the chicken. Spread them out so the flavors release evenly as they cook. These veggies will add both sweetness and color to the dish.
Fourth: Start the Slow Cooking
Pour in the broth or water with bouillon around the sides, not directly on the chicken. Cover with the lid and set your slow cooker to low for 6–8 hours or high for 4–6 hours. By the end, the chicken will be juicy and tender.
Fifth: Shred and Serve
Once it’s ready, shred the chicken using two forks right in the pot. Mix everything together so the meat, broth, and veggies combine perfectly. Serve hot in tacos, over rice, or however you like.
Handy Tips for Tasty Wins:
- Use boneless, skinless chicken breasts or thighs for easy shredding. They stay tender and soak up the taco seasoning beautifully.
- Layer onions and peppers under the chicken to add extra flavor. This also keeps the meat juicy while it cooks.
- Shred the chicken with two forks right in the slow cooker. Mixing it back into the juices makes every bite flavorful.
- Serve with fresh toppings like salsa, avocado, or cheese. These add color, crunch, and balance to the soft, savory chicken.
Your Questions, My Answers
What are the Pairings to Try with Chicken Tacos in the Slow Cooker?
Chicken tacos go perfectly with sides like Mexican rice, refried beans, or a fresh corn salad. You can also serve them with chips and guacamole for a fun taco night spread. A squeeze of lime and a little hot sauce make the flavors pop even more.
How to Store Shredded Chicken?
Keep the shredded chicken in an airtight container in the fridge. It stays fresh for about 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth to keep it moist.
Let the chicken cool completely before freezing. Store it in freezer bags or containers in portions so it’s easy to thaw later. It will last for up to 2–3 months and reheats well for quick meals.
More Stress-Free Recipes You’ll Love
If you liked these tacos, you’ll enjoy trying more easy recipes. Homemade apricot preserves without sugar are sweet and fruity without being heavy. Fried chicken bites are crispy, fun to eat, and great for a quick snack.
A cozy green bean casserole with cream of mushroom soup makes a warm side dish for any dinner. These recipes are simple, stress-free, and full of flavor.
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Slow Cooker Pulled Chicken Tacos
Equipment
- 1 Fork
Ingredients
- 2 Pounds Chicken Breast boneless and skinless
- 1 packet Taco Seasoning
- 1 Packet Ranch Seasoning
- 1 Piece Onion small, cut into 2-inch strips
- 1 Piece Red Bell Pepper or Orange Bell Pepper, chopped into strips
- 1 Piece Green Bell Pepper sliced
- 2 Pieces Bouillon Cubes
- 1 Cup Water
Instructions
- Prepare all ingredients by slicing the onion and peppers into even strips, and dissolve bouillon in water or set aside broth.
- Place chicken breasts in the slow cooker and sprinkle half the taco and ranch seasoning on each side for full flavor.
- Layer sliced onions and bell peppers over the chicken, spreading evenly to ensure balanced cooking.
- Pour the broth or bouillon water around the sides of the slow cooker, cover, and cook on low for 6–8 hours or high for 4–6 hours until tender.
- Shred the chicken in the pot with two forks, mix with the veggies and juices, and serve hot in tacos, over rice, or on salads.
Notes
- Use boneless, skinless chicken breasts or thighs for easy shredding. They stay tender and soak up the taco seasoning beautifully.
- Layer onions and peppers under the chicken to add extra flavor. This also keeps the meat juicy while it cooks.
- Shred the chicken with two forks right in the slow cooker. Mixing it back into the juices makes every bite flavorful.
- Serve with fresh toppings like salsa, avocado, or cheese. These add color, crunch, and balance to the soft, savory chicken.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
