Name: Slow Cooker Pulled Taco Chicken
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican, Cinco De Mayo recipes, Hispanic
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 package of low-sodium taco seasoning or use a mild chili seasoning low sodium; 1 (16-ounce) jar or bottle of your favorite chili sauce, salsa, or taco sauce; 1 8-ounce can of tomato sauce (or you can also use canned enchilada sauce or diced tomatoes with the juice if you prefer)

Slow Cooker Pulled Taco Chicken is the perfect easy way to feed a hungry crowd and large family especially if you love easy recipes.

The recipe is super easy with just 4 ingredients to add to a slow cooker then set it and let it do the work as the chicken becomes fork tender.

Great for leftovers for topping nachos, lunches piled high in a roll for Taco Tuesday, plus let's party for a perfect Cinco De Mayo event!

Scroll down to our easy printable recipe by letting the slow cooker do all the work, this is a great recipe everyone will love!

Easy Slow Cooker Pulled Taco Chicken

oil spray the liner of your slow cooker
mix all the taco sauce with the packet and sauce ingredients together
pour over chicken breasts
slow cooker on low for 8 hours or until the chicken reaches 165 degrees in the thickest part
see the many serving suggestions below

shredded chicken for taco or hamburger buns

Ingredients You Will Need

chicken breast boneless
tomato sauce
salsa
taco seasoning or chili packet
see the recipe card for the complete list with measurements

ingredients for slow cooker pulled chicken

Leftover Pulled Taco Chicken Serving Suggestions:

flavored tortilla hot pocket or wraps
on top of salads
in artisan bread
use in a panini
a filling for stuffed pizza rolls
topping for french bread pizza
Leftovers are great to toss in cooked pasta or topping rice
soft or hard taco shells
over a barbecued chicken baked potato or as a topping for making garbage fries
nachos or a Frito casserole with cheese topped and shredded chicken
used in a southwest bean filling
added to your favorite Chili recipes
over pasta, over beans and rice, perfect for nachos

Garnish Suggestions

blue cheese dressing
ranch dressing
lettuce
crumbled cooked crispy bacon
tomato slices
chopped onions
diced jalapeno peppers or other peppers
cayenne pepper for extra heat
thickly sliced or shredded sharp cheddar cheese
sliced olives
pickle slices

Pin for later

Best Leftovers for Many Other Dinner Meals

This recipe makes a lot of pulled chicken, so you can use the leftovers the next night for a different meal as it can be added to a barbecue-flavored chili recipe or even piled high on top of tortilla chips with melted cheese.

The meat also freezes well for another meal and is great for lunches just check out all our suggestions above if you missed any.

Just remember you can repurpose pulled chicken in tacos, and several other toppings with pasta and rice to have a whole new meal ahead for the week.

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Mexican, Cinco De Mayo recipes, Hispanic

Yield: 12

Author: Claudia Lamascolo

Slow Cooker Pulled Taco Chicken

Shredded slow-cooker taco-flavored chicken perfect for fillings, topping salads, on top of pasta, and much more!

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

Ingredients

2 pounds boneless, skinless chicken breasts
1 package of low-sodium taco seasoning or use a mild chili seasoning low sodium
1 (16-ounce) jar or bottle of your favorite chili sauce, salsa, or taco sauce
1 8-ounce can of tomato sauce (or you can also use canned enchilada sauce or diced tomatoes with the juice if you prefer)

Instructions

In a 5 to 7-quart slow cooker, spray the liner with cooking oil spray.
Place the raw boneless breasts in the slow cooker.
Mix the salsa and seasoning together.
Pour over the top of the chicken breasts.
Set the slow cooker to low heat for 6 to 8 hours.
The chicken is cooked at 165 degrees in the thickest part using an instant-read thermometer.
Shred with two forks.
Serving Idea: filling for flour or corn tortillas, add to hamburger buns, taco bowls, and top-on salads serve over rice and black beans, or make a tortilla wrap are some suggestions. Leftovers are great with the addition of beans over pasta and this is perfect for nachos!