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Slow Cooker Chicken Tacos

Easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices topped with cabbage slaw and avocado. Perfect dinner for busy weeknights!
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Prep Time 2 minutes
Cook Time 4 hours
Total Time 4 hours 2 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breast
  • 1 adobo seasoning or salt to taste
  • 0.25 tsp garlic powder
  • 0.75 tsp ground cumin
  • 1 cup chunky mild or medium salsa
For Serving
  • 1 cup shredded red cabbage
  • 0.5 lime juice of
  • 0.25 cup chopped cilantro
  • 0.25 teaspoon kosher salt
  • 1 medium haas avocado sliced
  • lime wedges for squeezing
  • 12 corn tortillas

Method
 

Preparation Steps
  1. Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
  2. Top chicken with salsa (no water needed).
  3. Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
  4. When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
  5. Make the slaw: combine cabbage, lime juice, cilantro and salt in a bowl and toss.
  6. Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
  7. To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.

Notes

These slow cooker chicken tacos are family-friendly, protein-packed, and couldn’t be easier to make.