Slow Cooker Shredded Chicken Tacos on a white platter.

Slow Cooker Chicken Tacos: Pulled or Shredded

Crock Pot Shredded Chicken Tacos are easy to make, flavorful and delicious! If you love a great slow cooker meal, you need to make this today!
Course Slow Cooker
Cuisine Mexican
Keyword Crock Pot Chicken Tacos
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10 -12 Tacos
Calories 186kcal
Author Deb Clark


  • 3 lbs boneless skinless chicken thighs
  • 1 16 oz jar picante sauce
  • 3 cups chicken broth
  • 1 yellow onion chopped
  • 1 tablespoon cilantro minced
  • 2 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • For the tacos - tortillas cabbage, sliced tomatoes, jalepnos and salsa


  • Add all of the chicken and onion to the slow cooker. Sprinkle with the cumin, garlic powder, salt and pepper. Add the bay leaf and top with picante sauce and chicken stock. 
  • Set heat to low, cover with lid and cook for 8-10 hours.
  • When the meat is tender, remove it from the slow cooker (save the liquid in the slow cooker - for the next meal) and shred the meat with two forks. You'll have about 8 cups of shredded chicken.
  • For tacos simply pile the meat on corn or flour tortillas with your favorite toppings; cabbage, salsa or pico de gallo, sour cream and jalapenos. 
  • Use the toppings that you like best! You'll have the meal on your table in 30 minutes. Flavorful, but not too spicy, this is an easy weeknight meal!


Calories: 186kcal | Carbohydrates: 4g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 129mg | Sodium: 952mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 6.7mg | Calcium: 38mg | Iron: 1.8mg