Slow Cooker Chicken Tacos
Slow cooker meals, especially during the middle of the week, are my go-to for easy homemade meals that look and taste like a million bucks, but are literally set it and forget it. Enter, my Slow Cooker Chicken Tacos. My family LOVES taco night. I have made many different kinds of tacos, including Korean BBQ Tacos and Beef Tacos, but my family’s favorite tacos are these chicken tacos. Here is the secret: it’s all about the toppings!
These tacos are nothing short of amazing and they are so darn easy to make, they are sure to go on your dinner rotation! This is a true set it and forget it meal. In fact, it’s a 3-ingredient slow cooker dinner. 3 simple ingredients and voila….Taco Night! Here is another food blogger truth (and maybe a mommy truth too): my 5-year old LOVES these tacos. No lie! He actually eats the meat, “red stuff” in it and all. That is a win in my book and a must-make. Another little secret to get your kiddos eating the taco meat: hide it in some quesadillas. Make them cheese quesadillas and hide a little taco meat in there.
Slow Cooker Chicken Tacos - a 3-ingredient slow cooker recipe that will transform your family dinner. It's simple, it's easy and the whole family will gobble them up.
- 4 Boneless, Skinless Chicken Thighs
- 2 TBSP Taco Seasoning
- 1 Jar Salsa
Dump all the ingredients into your slow cooker. Set it to low and cook from 8-10 hours.
Before serving, with 2 forks, shred the chicken right in your slow cooker. Serve immediately.
- Fire Roasted Green Chiles (from Old Ortega) - I add these right into the slow cooker after I have shred the chicken.
- Limes - Cut some lime wedges to squeeze over your tacos. So fresh and yummy!
- Guacamole - you can't go wrong with this. IMO - the chunkier the better!
- Mexican Cheese - you can either get a blend or go with Queso Fresco.
- Chopped Red Onion
- Blackened Tortillas - this will transform your taco night! Either on your grill outside or on your gas stove, turn the flame low and using tongs, put the tortilla right over the flame, directly on the grill. It only needs 30 - 60 seconds at most. Warning: you must watch it the whole time so that it doesn't catch on fire. You just want a little char on them. Once they start to bubble up, they are done.
- Sour Cream
- Margaritas or Sangria
NOTES ABOUT THE CHICKEN:
- I prefer chicken thighs because they never dry out and I think they taste better!
- I cook the chicken from frozen.
One last idea for your taco night leftovers: Use the meat in some in your next enchilada dish. The taco meat in this dinner is an easy addition to my Easy Weeknight Enchiladas.