Taco night will look different at our house from now on. Once I made these Slow Cooker Chicken Tacos, I don’t know if I can go back to the normal way of using ground beef… and that’s hard for me to say because I would usually prefer beef over chicken every time.
Oh – and in case you’re interested, I’d LOVE to send you a FREE Meal Plan! 10 super easy meals prepared in about 45 minutes for under $80! Sign up right below:
Ok back to the recipe at hand…
These are WAY easier for me – and according to my kids, they taste WAY better. No need to use a seasoning mix pack with this – just 4 spices plus salt.
Simply toss in 2-3 chicken breasts (about 1-1.5 pounds). I cut mine into chunks so they would cook faster. Then put all the other ingredients on top. Cook on high in your slow cooker for 4 hours, and then you’re ready to shred the chicken!
At this point, the chicken will just fall apart and shred pretty easily. You can use forks, or a potato masher.
Serve in either soft or hardshell, and then top as you normally would!
This also would work AMAZING for freezer cooking. Just toss all the ingredients in a freezer bag to cook at a later date.
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
Slow Cooker Chicken Tacos
- 2-3 boneless skinless chicken breasts
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 bouillon cube
- 1/2 cup water
- Place chicken breasts in the bottom of the slow cooker.
- Add all other ingredients on top.
- Cook on high for 4 hours (or low for 8, medium for 6).
- Shred with forks or a potato masher.
- Serve in taco shells and top as desired.