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–+ servings

Slow Cooker Chicken Tacos

Prep: 10 minutes
Cook: 2 hours
Total Time: 2 hours 10 minutes
Yield: 12 tacos
Course: Entree
Cuisine: Mexican
Calories: 201kcal
Author: Jessica Gavin
Love a meal that practically cooks itself? Making slow cooker chicken tacos is a game changer - juicy, flavorful chicken with minimal effort and endless possibilities for toppings and fillings.

Ingredients

  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (11 g) minced garlic
  • 1 tablespoon (23 g) minced chipotle peppers in adobo sauce
  • 1 tablespoon (8 g) chili powder
  • 1 teaspoon (1 g) ground coriander
  • 1 teaspoon (1 g) cumin
  • 1 cup (240 ml) canned tomato sauce
  • 2 teaspoons (10 ml) pure maple syrup
  • ½ teaspoon kosher salt, plus more for seasoning
  • black pepper, as needed for seasoning
  • 2 pounds (908 g) bone-in half chicken breasts, skin and excess fat removed
  • 1 tablespoon (15 ml) lime juice
  • ¼ cup cilantro leaves
  • 12 tortillas, 6-inch
  • 2 limes, cut into wedges

Special Equipment

Instructions

  • Bloom the Spices - In a microwave-safe bowl, combine olive oil, garlic, chipotle, chili powder, coriander, and cumin, and microwave for 30 seconds.
  • Add to the Slow Cooker - Add the spice mixture, tomato sauce, maple syrup, and salt to the slow cooker, and stir to combine. Season the chicken with salt and pepper, add it to the slow cooker, and coat both sides with sauce.
  • Cook the Chicken - Cover and cook on high setting for 2 hours or low setting for 3 to 5 hours, until the internal temperature reaches 160°F (71ºC). 
  • Shred the Chicken - Transfer the chicken to a plate, and shred it with two forks. Place it back into the slow cooker and stir to coat. Add in lime juice and stir to combine.
  • To Serve - Fill warm tortillas with about ¼ cup of shredded chicken. Garnish with cilantro. Serve with lime wedges and any additional toppings.

Notes

  • Recipe Yield: 3 cups of shredded chicken.
  • Topping Suggestions: Red salsa, guacamole, radish, avocado, cilantro, sour cream.
  • Make Using the Instant Pot: Heat the pot on the saute function. Add the oil. Once hot, add the garlic, chipotle, chili powder, coriander, and cumin, and cook for 30 seconds. Add spice mixture, tomato sauce, maple syrup, and salt, and stir to combine. Add seasoned chicken into the sauce and cook on manual high-pressure setting for 7 minutes. Naturally release for 10 minutes. If the chicken is not fully cooked, add a minute of high pressure for every 5 degrees under the target breast temperature, then quick release.

Nutrition

Calories: 201kcal | Carbohydrates: 18g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 509mg | Potassium: 420mg | Fiber: 1g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1.8mg
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