Learn how to make Slow Cooker Chicken Tacos for a no-fuss weeknight entree. Pop the chicken and veggies in the slow cooker before work, and come home to a homemade meal. Shred the chicken, place it on your favorite kind of tortilla, top with cheese and avocado (or any other topping you’re digging), and dinner is served!
I don’t know how the weather is where you live, but it’s hot here. Just this week, we’re hitting the 100’s in Texas, and I am still not ready for it. And since it’s so stifling outside, I’ve put a temporary moratorium on using the oven. Our poor air conditioner is working overtime as it is, and when we fired up the grill, stovetop, and oven on July 4th, our AC couldn’t keep up. The house was uncomfortably warm until 10 p.m. that night. Because of this, I’ve been using the slow cooker like it’s going out of style and this recipe for Slow Cooker Chicken Tacos is one of my favorites.
If you need an entree that’s no fuss and requires little preparation, this recipe is for you. If you’ve got an infant at home like I do and want a warm meal at the end of the day without having to jump through hoops, strap said baby to your body while you make a meal or grab takeout, you’re really going to love this recipe. If it’s 100 degrees outside, and you cannot fathom cooking anything indoors because it’ll get too hot, this recipe is for you.
I’ve been making renditions of this slow cooker chicken taco recipe for years, and it has yet to let me down. The chicken cooks slowly and shreds beautifully when all is said and done. The veggies practically melt into the chicken, and the melding of flavors is delightful.
And the best thing about this dish?
It’s easy. Soooooo easy. You’re absolutely going to love these Slow Cooker Chicken Tacos.
- 1.25 lbs chicken breasts
- 1 tbsp taco seasoning (purchase at the store or make your own)
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- ½ purple onion, sliced
- 8 tortillas (flour or corn)
- Cheese (cheddar, pepper jack, and colby jack are our favorites)
- Sour Cream
- Place the sliced bell pepper and onions on the bottom of the slow cooker. Place the chicken breasts on top of the vegetables, and season with the taco seasoning.
- Cover the slow cooker and turn on the LOW setting.
- Cook for 8 hours.
- Shred the chicken and place on top a warm tortilla.
- Dress with the toppings of your choosing and dig in!
We hope you love this Slow Cooker Chicken Taco recipe from SoFabFood Contributor, Erin of The Speckled Palate, as much as we do. If you enjoyed this simple and flavorful meal idea, be sure to subscribe to our newsletter so you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!