Slow Cooker Chicken Tacos
Add Preferred SourceSlow Cooker Chicken Tacos are tender, flavorful, and incredibly easy to make. With just a handful of ingredients and a set-it-and-forget-it method, this recipe delivers juicy shredded chicken that’s perfect for stuffing into tortillas or crispy taco shells.
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I love how the ranch seasoning and taco mix combine to give the chicken a zesty, well-rounded flavor while the peppers and onions add sweetness and texture. It’s a no-fuss recipe that cooks low and slow until the chicken practically falls apart with a fork.
This recipe is ideal for busy weeknights, family dinners, or game-day spreads. Just set everything in the slow cooker and let it do the work; by dinnertime, all that’s left to do is shred and serve.
Ingredients
- Chicken breasts – You can use bone-in but they may take a bit longer to cook.
- Ranch dressing dry mix – Or about 3 tablespoons of dry mix if you’re using it in bulk.
- Taco seasoning – Use low sodium if you can find it.
- Onion – Julienned means to cut it into long strips, but it won’t hurt if you chop or dice the onion, too.
- Bell peppers – Use a variety of colors and cut them into strips.
- Chicken bouillon cubes
- Water
How to Make Slow Cooker Chicken Tacos
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the chicken breasts in the bottom of a 4–6-quart slow cooker. I like using an oval programmable slow cooker because it fits the chicken evenly and makes it easy to set the timer and walk away.
Sprinkle half of the ranch seasoning and half of the taco seasoning over the chicken, then flip the chicken and sprinkle the rest on the other side. This way, the flavor really soaks into every bite.
Layer the sliced onions and bell peppers on top of the seasoned chicken. They’ll soften as the chicken cooks and create a delicious mix of flavors. Add the chicken bouillon cubes and pour in the water.
Cover the slow cooker and set it to low for 4-5 hours, or high for 2-3 hours or until the chicken is easily shredded. I always recommend using a programmable slow cooker here. It lets you set the timer and switch to “keep warm” automatically, so you don’t have to worry if you’re running late. I like using shredding claws; they make pulling the chicken apart so much faster and easier than forks.
Once shredded, stir the chicken back into the sauce so it soaks up all that flavor. Serve hot with tortillas and your favorite toppings. I like to set everything out family-style with little serving tongs so everyone can build their own tacos.
Chef Jenn’s Tips
- Add a can of diced tomatoes with green chilies if you want an extra kick of flavor.
- Prefer thighs? Swap the chicken breasts for boneless, skinless chicken thighs for even juicier meat.
- For meal prep, cook a big batch and freeze portions for quick taco nights later.
- If you like it creamier, stir in ½ cup sour cream right before serving.
Make It A Meal
These tacos are delicious with classic toppings like shredded lettuce, salsa, cheese, and sour cream. Or make it a meal by serving with cilantro lime rice, black beans, or a side of Mexican street corn.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove. The shredded chicken also freezes well — store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
Slow Cooker Chicken Tacos
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 packet ranch dressing dry mix
- 1 packet taco seasoning
- 1 onion sliced into strips
- 1 green bell pepper sliced into strips
- 1 red bell pepper or orange, sliced into strips
- 2 cubes chicken bouillon
- 1 cup water
Instructions
- Place chicken breasts in a 4–6 quart slow cooker. Sprinkle half of the ranch and taco seasoning over the chicken, flip, and sprinkle with the rest.
- Layer the onion and bell peppers on top of the chicken. Add bouillon cubes and pour in water.
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken is fork-tender.
- Shred chicken with shredding claws or forks. Stir the shredded chicken back into the sauce.
- Serve hot in tortillas with your favorite toppings.
Notes
Chef Jenn’s Tips
- Add a can of diced tomatoes with green chilies if you want an extra kick of flavor.
- Prefer thighs? Swap the chicken breasts for boneless, skinless chicken thighs for even juicier meat.
- For meal prep, cook a big batch and freeze portions for quick taco nights later.
- If you like it creamier, stir in ½ cup sour cream right before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
