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Slow Cooker Chicken Tacos Recipe

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4 from 14 reviews

These flavorful Chicken Tacos combine tender, poached shredded chicken with a savory blend of spices sautéed with onions and garlic, all mixed into a chunky salsa sauce. Ready in just 25 minutes, this easy recipe makes a perfect weeknight meal served in warm tortillas or taco shells with your favorite toppings.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Chicken and Poaching

  • 1 ½ pounds chicken breasts (skinless boneless)
  • Water (enough to cover chicken in saucepan)

Sauté and Seasoning

  • 2 teaspoons vegetable oil
  • ½ yellow onion (minced)
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ cup salsa

Instructions

  1. Poach Chicken: Place the chicken breasts in a saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until the internal temperature reaches 165°F (74°C). Use a kitchen thermometer to avoid overcooking and drying out the chicken.
  2. Shred Chicken: Remove the chicken from the water and transfer to a cutting board or bowl. Use two forks to shred the chicken into bite-sized pieces.
  3. Sauté Onion: Heat the vegetable oil in a skillet over medium heat. Add the minced onion and sauté for about 3 minutes until softened and translucent.
  4. Add Garlic and Spices: Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Then stir in the ground cumin, dried oregano, chili powder, and salt. Cook for an additional minute, stirring constantly to toast the spices slightly.
  5. Add Salsa: Pour in the salsa and stir to combine with the onion-spice mixture. If the mixture seems too thick, add a small splash of water. Let it warm through for a minute or two.
  6. Combine Chicken and Sauce: Add the shredded chicken to the skillet and mix well with the salsa and spices. Simmer the mixture for 2-3 minutes to allow the flavors to meld.
  7. Serve: Warm up tortillas or taco shells and fill them with the chicken mixture. Serve with your favorite taco toppings such as lettuce, cheese, sour cream, or avocado if desired.

Notes

  • Using a kitchen thermometer ensures perfectly cooked, juicy chicken without drying it out.
  • Salsa can be adjusted for spice level according to your preference.
  • Feel free to use store-bought or homemade taco shells or tortillas.
  • For added flair, top tacos with fresh cilantro, diced tomatoes, shredded cheese, or a squeeze of lime.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://yourdailycook.com/slow-cooker-chicken-tacos-recipe/