Slow-Cooker Chicken Tacos
From our kitchen · October 23, 2026
There are afternoons when I am delighted with my morning self. Usually it means I put something in the slow cooker before leaving the house.
These chicken tacos are a good reason to do that. Chicken, salsa, a few seasonings, lid on. By dinner, the chicken pulls apart easily and the kitchen smells like someone has been making an effort while I've been elsewhere.
I use a thick salsa that we already like. If it's very spicy in the jar, it won't become mild just because it spends the day with chicken. Learned that. Wrote it down.
While the chicken finishes, I put out tortillas, shredded cabbage, cheese, and lime. Somebody always finds another topping we forgot we had. Everybody builds their own, and I have stopped trying to predict how many tortillas will go.
The chicken is useful beyond tonight, too. A little tucked into a quesadilla makes a good lunch. If there is enough left for another dinner, I add beans and rice and call everyone back to the table. Nobody has complained about that particular kind of repetition.
- Serves
- 6
- Prep
- 10 min
- Cook
- 4 min
- Total
- 14 min
Ingredients
1½ pounds boneless, skinless chicken thighs
1 cup thick jarred salsa
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon kosher salt
1 tablespoon lime juice
12 small corn or flour tortillas
2 cups shredded cabbage or lettuce
½ cup shredded cheddar
Lime wedges, for serving
Directions
- 1
Put chicken in a 4- to 6-quart slow cooker. Add salsa, cumin, chili powder, garlic powder, and salt. Turn chicken to coat.
- 2
Cover and cook on low 4–5 hours, until tender and the thickest piece reaches 165°F.
- 3
Transfer chicken to a board and shred with two forks. Return to the cooker, stir in lime juice, and mix with the juices. If very wet, lift chicken out with a slotted spoon for serving.
- 4
Warm tortillas according to their package instructions.
- 5
Serve chicken in tortillas with cabbage, cheese, and lime wedges.
One family tip
Refrigerate extra chicken in a shallow covered container within 2 hours; keep some cooking juices with it so it stays moist.
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