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Jess Pryles

How to make idiot-proof chicken tacos

slow cooker chicken taco recipe
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You know what’s better than Tex-Mex food? Home made Tex Mex thats super cheap and ridiculously easy to make.

This recipe works great because its about five minutes of prep, then you let the slow cooker do your work for eight hours.  This also works well as a buffet style dinner, where guests can go along and choose different salsas to top their tacos. Or, just do what I did, and eat em on a lazy Saturday night on the couch with Super Troopers playing for the millionth time. Most shockingly, these things are actually pretty healthy for you, so its a win all around.

The only thing you need to bring to the table is tortillas and any additional fillings like rice or beans. Continuing the theme of quick and easy, I made a charred corn, jalapeño and scallion (spring onion) pico de gallo to freshen them up a bit. But if you wanted to keep things super lazy, they taste pretty good with chicken alone!

Recipe after the pics

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Print Recipe

Easy slow-cooker chicken tacos


  • 4 skinless chicken breasts
  • 2 large white onions, chopped
  • 1 pack taco/fajita seasoning (OR the less lazy version, which is to use your own selection of Mexican spices, such as cumin, achiote, cayenne etc)
  • 1 can diced tomatos (preferably fire roasted)
  • 1/4 cup water
  • fresh cilantro (coriander) and lime wedges for serving


  1. Place onions at the bottom of slow cooker, and place the chicken breasts on top.

  2. Sprinkle on the seasoning or spice mix, and rub into chicken breasts. Then top it all with the can of diced tomatoes. Like em spicier? Chuck a can of chipotle in adobo in with the diced tomatoes!

  3. Add in the water just to put some liquid at the bottom of the cooker, then whack the lid on, turn it on low and cook em for 8 hours!! Yes, its STUPID easy.

  4. Once the chicken is cooked, just use two forks to shred it apart. You can either do this in a separate bowl if you prefer it “drier”, or return the shredded pieces to the tomato mixture for a super moist option.

  5. Grab a warm tortilla, fill with chicken mix, add your salsa, pico de gallo and any hot sauces (OOOOH caliente!!) and way you go!

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, writer, and TV personality specializing in red meat, with penchant for grilling and bourbon. She's also a respected authority on Texas & competition style barbecue. Born in Australia, she now resides in Austin, Texas.

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