Dinner In the Kitchen

Slow Cooker Chicken Tacos

Ready or not school has started! At least for many families it certainly has. I know that for many families, that also means lots of chaos and craziness, getting back into a routine. This meal is the perfect solution for those kinds of days. Slow Cooker Chicken Tacos is a “toss it and forget it” kind of recipe that takes just a couple minutes to prepare as your slow cooker does all the rest of the work for you.

Slow Cooker Chicken Tacos | Hip Homeschool Moms

To begin, place 1 1/2 lb of boneless skinless chicken – you can use either breasts or thighs – in your slow cooker. On top of those, sprinkle a tablespoon each of chili powder, ancho chile powder and cumin, and 1/2 teaspoon of salt. You’ll also need three cloves of garlic, grated. (Or use the short cut grated garlic in a tube!)

Slow Cooker Chicken Tacos | Hip Homeschool Moms

Over the top of this, you’ll pour a 14 ounce can of tomato sauce. That’s it! Cover and cook on low for 5 – 6 hours.

Slow Cooker Chicken Tacos | Hip Homeschool Moms

Simply shred the chicken by pulling it apart with two forks.

Slow Cooker Chicken Tacos | Hip Homeschool Moms

Serve it on tortillas (or in taco shells) with whatever toppings you like on a taco. (Shredded lettuce, cheese, guacamole, sour cream, etc.)

Enjoy!

Slow Cooker Chicken Tacos | Hip Homeschool Moms

Slow Cooker Chicken Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Ingredients
  • 1½ lb boneless, skinless chicken (breasts or thighs)
  • 1 Tb chili powder
  • 1 Tb ancho chile powder
  • 1 Tb cumin
  • ½ tsp salt
  • 3 cloves garlic, grated
  • 1 can (14 ounces) tomato sauce
  • tortillas or taco shells
  • your preferred toppings for tacos (shredded lettuce, cheese, guacamole, olives, sour cream, etc.)
Instructions
  1. To begin, place the chicken in your slow cooker.
  2. On top of the chicken, sprinkle the chili powder, ancho chile powder, cumin, salt and the garlic.
  3. Over the top of this, you’ll pour the tomato sauce.
  4. That’s it! Cover and cook on low for 5 – 6 hours.
  5. Simply shred the chicken by pulling it apart with two forks.
  6. Serve it on tortillas (or in taco shells) with whatever toppings you like on a taco. (Shredded lettuce, cheese, guacamole, sour cream, etc.)
    Enjoy!
 

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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