Slow Cooker Chicken Tacos

Taco night just got a whole lot easier. With this slow cooker chicken tacos recipe, you can set it and forget it until dinner time.

Everything cooks together in one pot, so the chicken soaks up all the flavors from the spices, tomatoes, and green chiles. By the time it’s done, the meat shreds effortlessly and tastes incredible.

I also love that this recipe makes a generous amount of filling. It’s perfect if you’re cooking for a family or want leftovers for lunch the next day.

The ingredient list is simple and you probably already have most of what you need in your pantry. Nothing fancy, nothing hard to find.

Grab your slow cooker and some tortillas, and let’s get into it.

What Makes This Recipe So Good

Perfectly Shreddable Chicken – Slow cooking for hours makes the chicken so tender it practically falls apart with two forks.

Fire-Roasted Tomatoes Add Smoky Depth – The fire-roasted tomatoes give the filling a rich smoky flavor you just cannot get from regular canned tomatoes.

Built-In Protein and Fiber – Black beans and chicken together make this a seriously filling taco that actually keeps you full for hours.

Ingredients

• 2 lb Boneless Skinless Chicken Breasts
• 1 (15 oz) can Black Beans, drained and rinsed
• 1 (15 oz) can Fire-Roasted Diced Tomatoes
• 1 cup Frozen Corn Kernels
• 1 (4 oz) can Diced Green Chiles
• 2 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• Juice of 1 Lime
• 12 Small Flour or Corn Tortillas
• Toppings: Avocado, Sour Cream, Cilantro, Shredded Cheese

Directions

Step 1

Place the chicken breasts in the bottom of the slow cooker. Season with chili powder, cumin, garlic powder, smoked paprika, and salt.

Step 2

Add the fire-roasted diced tomatoes with their juices, diced green chiles, black beans, and frozen corn over and around the chicken.

Step 3

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is completely cooked through and shreds easily.

Step 4

Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the beans, corn, and tomatoes.

Step 5

Squeeze the lime juice into the mixture and stir well. Let everything sit together for 5 minutes to let the flavors meld.

Step 6

Warm the tortillas in a dry skillet or wrapped in damp paper towels in the microwave for about 30 seconds.

Step 7

Spoon the chicken taco filling into the warmed tortillas and top with avocado, sour cream, fresh cilantro, and shredded cheese. Serve immediately.

Pro Tips

Don’t Drain the Tomatoes

Keep all the juice from the fire-roasted diced tomatoes when you pour them into the slow cooker. That liquid is what keeps the chicken moist while it cooks low and slow for hours.

If you drain it, there won’t be enough liquid in the pot and the chicken can dry out, especially on the edges where it touches the sides of the slow cooker.

Put the Chicken on the Bottom

Make sure the chicken breasts are sitting flat on the bottom of the slow cooker before you add anything else on top. The chicken needs to be submerged in the liquid from the tomatoes and chiles to cook evenly.

If you pile the beans and corn underneath the chicken, the breasts sit up higher and parts of them won’t be surrounded by liquid. That leads to dry, stringy spots that don’t shred well.

Add the Corn Frozen

Toss the corn in straight from the freezer. Don’t thaw it first. It will thaw and cook perfectly during the long cook time.

If you thaw it beforehand, the corn will get mushy and lose its texture after hours in the slow cooker. Putting it in frozen means it holds up better and still has a slight bite to it when everything is done.

Related Recipes

• Instant Pot Birria Tacos
• Slow Cooker Carnitas
• Slow Cooker Chicken Fajitas
• Slow Cooker Barbacoa Beef
• Instant Pot Salsa Chicken

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely, and honestly chicken thighs work beautifully in the slow cooker because they have a bit more fat, which keeps them extra juicy and flavorful. Boneless skinless thighs are the easiest swap since they shred just as well.

The cook time stays roughly the same – just make sure the internal temperature hits 165°F before you pull them out to shred.