Slow-Cooker Chicken Tacos

Taco night just got a lot easier with the help of your trusty slow cooker! For this easy chicken taco recipe, you'll first cook the chicken in a skillet until it is browned on both sides, which will help seal in the juices. Then, transfer it to a 6-quart slow cooker to let it do the rest of the work for you. After a little over an hour, you'll be able to shred the chicken into bite-sized pieces with two forks. Spending time in the slow cooker will allow the chicken to fully absorb the flavor of the spices and enchilada sauce. We recommended serving on corn tortillas with fresh toppings like red cabbage, tomatoes, radishes, and cilantro, if desired. If you'll have kiddos joining you for taco night, you may want to omit the chipotle chile in adobo sauce. This Slow-Cooker Chicken Tacos feeds 8, so it's great for a dinner party, or if you're cooking for a smaller group, you'll have leftovers to enjoy all week long.

Slow Cooker Chicken Tacos
Photo: Caitlin Bensel
Active Time:
20 mins
Total Time:
1 hrs 40 mins
Serves 8 (serving size: 2 tacos [1 cup chicken mixture])


  • 1 1/2 tablespoons olive oil

  • 4 (8-oz.) boneless, skinless chicken breasts

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 (10- to 11 1/2-oz.) can mild enchilada sauce

  • 3 tablespoons red wine vinegar

  • 2 tablespoons chopped canned chipotle chile in adobo sauce

  • 2 teaspoons ground cumin

  • 1 teaspoon ground cinnamon

  • 16 (6-in.) corn tortillas, charred

  • 1 cup shredded red cabbage (from 1 small head cabbage)

  • 2/3 cup chopped tomato (from 1 large tomato)

  • 1/2 cup sliced radishes (from 4 medium radishes)

  • 2 small jalapeño chiles, unseeded and thinly sliced (optional)

  • Fresh cilantro leaves and lime wedges, for serving


  1. Heat oil in a large skillet over medium-high. Sprinkle chicken evenly with salt and pepper. Add chicken to hot oil; cook until browned on both sides, 8 to 10 minutes. Transfer to a 6-quart slow cooker; add enchilada sauce, vinegar, chipotle, cumin, and cinnamon. Cover and cook on HIGH until a thermometer inserted in thickest portion of chicken registers 165°F, about 1 hour, 10 minutes. Turn off slow cooker. Transfer chicken to a large heatproof bowl; let cool 10 minutes. Shred meat into bite-size pieces. Add liquid from slow cooker to chicken; toss to coat.

  2. Divide chicken mixture evenly among tortillas. Top evenly with cabbage, tomato, radishes, and, if using, jalapeño. Serve with cilantro and lime.

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