Slow Cooker Chicken Tacos (Print-Friendly Version)
Juicy slow-cooked chicken and salsa filled tortillas, finished with cheese, cilantro, and fresh toppings.
# What You Need:
→ Filling
01 -
1.5 kg chicken breast
02 -
300 ml salsa (Tenayo original or similar)
03 -
25 g taco seasoning or 1 packet
04 -
50 g fresh cilantro, finely chopped
05 -
Juice of 1 lime
→ Assembly
06 -
10 corn or flour tortillas
07 -
125 g cheese such as cotija, cheddar, Mexican blend, or Monterey Jack, shredded
08 -
Additional toppings: lettuce, guacamole, pico de gallo, pickled onions, sour cream, lime wedges, diced tomato
# How to Make It:
01 -
Combine salsa and taco seasoning directly in the bowl of the slow cooker and stir to blend.
02 -
Place chicken breasts into the seasoned salsa mixture, ensuring they are coated. Set the slow cooker to high for 3 hours or low for 6 hours.
03 -
Once the chicken is fully cooked and tender, transfer to a plate and shred using two forks.
04 -
Return the shredded chicken to the slow cooker. Mix in freshly chopped cilantro and lime juice until evenly combined with the sauce.
05 -
Warm tortillas in a dry skillet or directly over a flame. Spoon the chicken mixture onto each tortilla, then top with cheese and desired garnishes.
06 -
Arrange assembled tacos on a serving platter and serve immediately with additional lime wedges on the side.
# Important Notes:
01 -
For juicier and more tender chicken, cook on low heat for 6 hours instead of high for 3 hours.