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
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
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
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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.
Yield: 12
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!
Notes
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 taco 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
Pin for later
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