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Slow Cooker Chicken Tacos

Bring the flavor of your favorite Mexican restaurant home with this recipe for moist and juicy Slow Cooker Chicken Tacos.

Prep Time 20 mins

Cook Time 3 hrs

Total Time 3 hrs 20 mins

Servings 4 Servings (2 tacos each)

Calories 333 kcal


  • 1 cup low-sodium organic chicken broth

  • 4 cloves garlic finely chopped

  • 2 medium jalapeño peppers seeded and deveined, chopped (optional)

  • 2 Tbsp. chili powder

  • 2 Tbsp. ground cumin

  • 2 tsp. ground smoked paprika

  • ½ tsp. sea salt or Himalayan salt

  • 2 bay leaves

  • 1 lb. raw chicken breast boneless, skinless

  • 8 (6-inch) corn tortillas warm

  • 1 cup pico de gallo or fresh tomato salsa

  • 1 medium ripe avocado sliced

  • 1 medium lime cut into 4 wedges

  • ¼ cup finely chopped fresh cilantro


  1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.

  2. Transfer chicken to a cutting board and shred with 2 forks.

  3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

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