There’s something truly wonderful about coming home to the scent of a meal that has been gently cooking away all day. My slow cooker is one of the most-used appliances in my kitchen, and these Slow Cooker Shredded Chicken Tacos are a testament to its magic. This is my go-to recipe when I need something satisfying but with minimal fuss. The chicken becomes so tender it practically falls apart at the touch of a fork, infused with a smoky, slightly spicy sauce that clings to every single strand. It’s a dish that feels special enough for a Friday night treat but is straightforward enough for a Tuesday evening.

What we’re aiming for here isn’t just cooked chicken; it’s chicken that is deeply flavourful and incredibly moist. We achieve this by creating a simple but potent sauce with ingredients like chipotle paste, smoked paprika, and a touch of lime juice that brightens everything up. The slow cooking process allows these flavours to penetrate the meat completely, resulting in a rich, complex filling that forms the heart of an exceptional taco. It’s a meal that works beautifully for casual gatherings with friends, family dinners, or even for batch cooking to make your weekly meal prep more exciting.

Recipe Overview

This recipe produces exceptionally juicy and flavourful shredded chicken with a deep, smoky-sweet flavour profile from a blend of classic taco spices and chipotle paste. The slow cooking method does all the hard work, breaking down the chicken until it’s fork-tender. I’ve tested this on both high and low settings, and while both work, the ‘low and slow’ method consistently yields the most tender results. Expect a vibrant, saucy filling that’s ready to be piled high into warm tortillas.

• Prep Time: 15 minutes
• Cook Time: 4-6 hours
• Total Time: 4 hours 15 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Slow Cooker Shredded Chicken Tacos Recipe

• Genuine Flavour: The combination of smoked paprika and chipotle paste creates a genuinely smoky, slightly fiery warmth that isn’t just generic ‘taco flavour’. The sauce reduces slightly during cooking, concentrating the taste into a rich coating for the chicken.
• Minimal Hands-On Time: Once the ingredients are in the slow cooker, you can walk away for hours. It requires just 15 minutes of prep, giving you a delicious dinner with very little effort.
• A Flexible Recipe: You can easily adjust the heat by adding more or less chipotle paste. It also works wonderfully with chicken thighs instead of breasts for an even richer flavour. Don’t have a slow cooker? I’ve included notes on how to adapt it.
• Ideal for Meal Prep: This chicken is fantastic for batch cooking. It stores brilliantly in the fridge and the flavour actually deepens overnight, making it great for lunches or another dinner later in the week. We often use the leftovers in rice bowls, similar to these Sticky Chicken Rice Bowls.
• Family Tested: My teenagers always ask for seconds when I make this, which is the highest praise in our house! They love customising their own tacos with all the different toppings we lay out.

Slow Cooker Shredded Chicken Tacos

⏱️ 15 min prep  •  🍳 200 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, we rely on a handful of pantry staples to create a really impressive sauce. I always recommend using a good quality chipotle paste, as it provides a smoky depth that you just can’t get from powder alone. I often use the one from Discovery, which has a lovely balance of heat and smoke.

• 1 kg skinless, boneless chicken breasts (or thighs)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400g tin of chopped tomatoes
• 150ml chicken stock
• 2 tbsp tomato purée
• 1-2 tbsp chipotle paste (depending on your preference for heat)
• 1 tbsp olive oil
• 1 lime, juiced
• For the Spice Mix:
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp mild chilli powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• For Serving:
• 12-16 small flour or corn tortillas
• Your favourite taco toppings (see serving suggestions below)

Sara’s Tip: While chicken breasts work well, I find that using boneless, skinless chicken thighs results in even more succulent and flavourful shredded chicken. They have a slightly higher fat content which keeps them incredibly moist during the long cooking time.

How to Make Slow Cooker Shredded Chicken Tacos

The process is wonderfully straightforward. We create a flavour base, let the slow cooker work its magic, and then shred the chicken right before serving. It’s a method that guarantees tender results every time.

1. Prepare the Spice Mix: In a small bowl, combine the smoked paprika, ground cumin, dried oregano, mild chilli powder, salt, and black pepper. Mix well until everything is evenly distributed.
2. Season the Chicken: Pat the chicken breasts dry with a paper towel and place them in a large bowl. Sprinkle over the spice mix and toss until the chicken is thoroughly coated on all sides.
3. Sauté the Aromatics: Heat the olive oil in a small frying pan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Create the Sauce Base: Stir the tomato purée and chipotle paste into the onions and garlic, and cook for one minute. This step helps to cook out the raw taste of the purée. Pour in the chopped tomatoes and chicken stock. Bring to a gentle simmer and let it bubble for 2-3 minutes.
5. Combine in the Slow Cooker: Place the seasoned chicken breasts in the bottom of your slow cooker pot in a single layer. Pour the prepared tomato and onion sauce over the top, ensuring the chicken is mostly covered.
6. Cook Low and Slow: Put the lid on the slow cooker and cook on the LOW setting for 5-6 hours or on the HIGH setting for 3-4 hours. The chicken is done when it is cooked through and very tender. You can check the internal temperature to be sure; according to the Food Standards Agency, it should reach 75°C.
7. Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a large plate or cutting board. I find that letting the chicken rest for five minutes makes it so much easier to shred. Using two forks, pull the meat apart until it’s fully shredded.
8. Finish the Dish: Return the shredded chicken to the slow cooker and stir it into the sauce. Squeeze in the fresh lime juice and stir again to combine everything. Let it sit for another 10 minutes in the sauce on the ‘keep warm’ setting to absorb all that flavour. Serve hot with warm tortillas and your chosen toppings.

Tips From My Kitchen

• Low vs. High Setting: While the high setting works when you’re short on time, the low setting produces a more tender, fall-apart result. If you have the time, I always recommend cooking it low and slow for the best texture.
• The Secret Step: Don’t skip returning the shredded chicken to the sauce! I learned that this final 10-minute soak is crucial. It allows the meat to reabsorb the juices and ensures every single piece is coated in that delicious, smoky sauce.
• Make-Ahead Magic: You can prepare the entire dish up to 2 days in advance. Let it cool completely and store it in an airtight container in the fridge. Reheat gently on the hob or in the microwave. The flavours meld and become even better on the second day.
• Storage and Freezing: Leftover shredded chicken can be stored in the fridge for up to 4 days. It also freezes beautifully. Let it cool completely, then transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Common Mistakes to Avoid

• Overcrowding the Slow Cooker: Ensure the chicken is in a single layer at the bottom of the pot. If the pieces are piled on top of each other, they can cook unevenly, leaving some parts tough while others are overcooked. If you need to double the recipe, use a larger slow cooker.
• Using the Wrong Temperature for Your Timeline: Don’t try to rush the low setting. If you only have 3-4 hours, use the HIGH setting. Trying to cook it on LOW for only 3 hours will result in undercooked, tough chicken. Plan accordingly for the best results.
• Shredding Immediately: Taking the chicken straight from the pot and trying to shred it can be tricky, and you’ll lose a lot of juice. Letting it rest on a board for 5-10 minutes allows the juices to redistribute, making the meat more tender and easier to shred.

What to Serve With Slow Cooker Shredded Chicken Tacos

The beauty of tacos is the toppings! We love to set up a little ‘taco bar’ so everyone can build their own. Here are some of our favourite accompaniments:

• Toppings Galore: Offer a variety of textures and flavours. Think sliced avocado or guacamole, soured cream, crumbled feta cheese, pickled red onions, fresh coriander, and finely shredded lettuce.
• Lime and Coriander Rice: A simple side of fluffy white rice stirred through with fresh coriander and a generous squeeze of lime juice complements the smoky chicken wonderfully.
• A Crisp Drink Pairing: A cold Mexican lager like Corona or a light pilsner cuts through the richness of the chicken perfectly. For a non-alcoholic option, a sparkling water with a big squeeze of fresh lime is incredibly refreshing. For more ideas on chicken pairings, you might enjoy our Healthy Chicken Recipes.

Frequently Asked Questions

Slow Cooker Shredded Chicken Tacos

Tender, flavourful shredded chicken made effortlessly in the slow cooker, creating the perfect, versatile filling for a build-your-own taco night.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Calories: 335

Ingredients Method Notes

Ingredients

  

• 1 kg skinless boneless chicken breasts (or thighs)
• 1 large onion finely chopped
• 3 cloves garlic minced
• 400 g tin of chopped tomatoes
• 150 ml chicken stock
• 2 tbsp tomato purée
• 1-2 tbsp chipotle paste depending on your preference for heat
• 1 tbsp olive oil
• 1 lime juiced

For the Spice Mix

• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp mild chilli powder
• 1/2 tsp salt
• 1/2 tsp black pepper

For Serving

• 12-16 small flour or corn tortillas
• Your favourite taco toppings see serving suggestions below

Method

 

1. Prepare the Spice Mix: In a small bowl, combine the smoked paprika, ground cumin, dried oregano, mild chilli powder, salt, and black pepper. Mix well until everything is evenly distributed.
2. Season the Chicken: Pat the chicken breasts dry with a paper towel and place them in a large bowl. Sprinkle over the spice mix and toss until the chicken is thoroughly coated on all sides.
3. Sauté the Aromatics: Heat the olive oil in a small frying pan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Create the Sauce Base: Stir the tomato purée and chipotle paste into the onions and garlic, and cook for one minute. This step helps to cook out the raw taste of the purée. Pour in the chopped tomatoes and chicken stock. Bring to a gentle simmer and let it bubble for 2-3 minutes.
5. Combine in the Slow Cooker: Place the seasoned chicken breasts in the bottom of your slow cooker pot in a single layer. Pour the prepared tomato and onion sauce over the top, ensuring the chicken is mostly covered.
6. Cook Low and Slow: Put the lid on the slow cooker and cook on the LOW setting for 5-6 hours or on the HIGH setting for 3-4 hours. The chicken is done when it is cooked through and very tender. You can check the internal temperature to be sure; according to the Food Standards Agency, it should reach 75°C.
7. Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a large plate or cutting board. I find that letting the chicken rest for five minutes makes it so much easier to shred. Using two forks, pull the meat apart until it's fully shredded.
8. Finish the Dish: Return the shredded chicken to the slow cooker and stir it into the sauce. Squeeze in the fresh lime juice and stir again to combine everything. Let it sit for another 10 minutes in the sauce on the 'keep warm' setting to absorb all that flavour. Serve hot with warm tortillas and your chosen toppings.

Notes

Serving Suggestion: Serve with warm tortillas and your favourite toppings like shredded lettuce, diced avocado, soured cream, grated cheese, and fresh coriander.

I really hope you give these Slow Cooker Shredded Chicken Tacos a try. It’s a recipe that has brought a lot of joy to our dinner table, turning an ordinary evening into something a bit more special with very little work. The aromas that will fill your kitchen are just the beginning! Let me know how you get on in the comments below – I’d love to hear what toppings you chose!