Slow Cooker Chicken Tacos
A tender slow cooker chicken taco filling made with broth, Italian dressing, lime, and spices. Serve with tortillas and toppings; nutrition is for the chicken filling only.
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1/2 cup low-sodium chicken broth
- 1/3 cup Italian salad dressing
- 3 teaspoons fresh lime juice
- 3 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- Optional: corn or flour tortillas shredded lettuce, cheese, salsa, pico de gallo, guacamole
Instructions
- Place boneless skinless chicken breasts or thighs in the slow cooker.
- . In a small bowl, mix chicken broth, Italian salad dressing, lime juice, chili powder, onion powder, garlic powder, paprika, and cumin. Pour over chicken.
- Cover and cook on LOW for 3-4 hours for chicken breasts, or 4-5 hours for thighs, until the thickest piece reaches 165°F / 74°C and shreds easily.
- Shred chicken with a fork, then let it sit in the sauce for 30 minutes before serving.
- Serve in warm tortillas with desired toppings like lettuce, cheese, salsa, guacamole, etc.
Notes
Use thighs for extra juiciness if preferred. Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve with tortillas and toppings; keep rice or other sides separate for best texture.
Nutrition is for the chicken filling only and excludes tortillas, cheese, salsa, guacamole, rice, beans, and other toppings.
Nutrition is for the chicken filling only and excludes tortillas, cheese, salsa, guacamole, rice, beans, and other toppings.