This Slow Cooker Taco Chicken turns really simple pantry ingredients, like chicken, ranch, Italian dressing, and spices, into tender, flavorful shredded chicken. Just spread everything in your slow cooker, cook until it falls apart, then season with lime and a dash of hot sauce. Use it to fill tacos, top a salad, or stuff into burritos. This family-friendly meal is so good, oh-so versatile, and perfect for company or busy weeknights. Easy prep and maximum flavor!
Ingredients Needed
- boneless skinless chicken breasts – normally I don’t do chicken in a slow cooker because they are so lean, they tend to dry out. However, with the other stuff we are adding here, we will be fine!
- Italian salad dressing – don’t use low-fat or fat-free, we need the richness to keep the chicken from drying out.
- dry ranch dressing
- water
- chili powder
- cumin
- coriander
- garlic cloves
- dehydrated onion
- fresh lime
- salt
- Chipotle Tabasco Sauce – this is optional but highly recommended!
How to Make Slow Cooker Taco Chicken
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Add all ingredients (except lime, salt, and Tabasco) to the slow cooker.
- Cook on low until the chicken is tender and shreds easily.
- Shred the chicken, then stir in lime juice.
- Season with salt and Chipotle Tabasco to taste before serving.
Storage & Other Tips
- Refrigeration: let the chicken cool slightly, then transfer to an airtight container. Store in the fridge for up to 3 – 4 days. Before reheating, stir in a splash of water, broth, or reserved cooking liquid to keep it from dying out.
- Freezing: place in freezer-safe bags or containers, removing as much as as possible. Label with the date and use within 2 -3 months. Thaw it overnight in the fridge if you can, because rapid thawing tends to affect texture.
- Reheating: a skillet over low heat tends to work best, or microwaving in short bursts, stirring in between. You will probably need to add a bit of liquid (like water, broth, or salsa) during reheating to keep it from drying out. You also will need to adjust seasonings, like adding more lime, salt, or hot sauce. Flavors tend to mellow in the freezer.
- Ways to Use Taco Chicken:
- Taco Bar: use this taco chicken, shredded cheddar cheese, crumbled cotija cheese, tortillas, chopped romaine lettuce, tomatoes, avocados or guacamole, pico de gallo (or mango or pineapple pico de gallo), Pineapple Cilantro rice, rinsed black beans, Lime-Cilantro Vinaigrette, and Creamy Lime Cilantro Dressing (if you really want to complete the experience, you could throw in this green enchilada sauce and this mint limeade). Then people can make whatever they want, like tacos, salads, enchiladas, burritos.
- Quesadillas & Taquitos: You can ALSO use this to make loaded up quesadillas with chicken, beans, corn, chopped green onions, whatever you want to throw in there, or in our famous Chicken Taquitos.
- Soups & Bowls: try it in this Chicken Tortilla Soup, Creamy Chicken & Rice Taco Soup, or in these Southwest Chicken Bowls.
Frequently Asked Questions
Yes. Thighs are juicier and more forgiving. Just check for doneness and possible shorten up the cooking time a bit.
It should reach an internal temperature of 165°F and shred easily with two forks.
For a little while is okay, but extended holding can dry out the meat or make it mushy.
Yes, cook it ahead and refrigerate or freeze. Before serving, refresh with lime, hot sauce, and additional seasonings as needed.
In a ton of ways! The main protein in a taco bar, salads, enchiladas, burritos, soup! If you need chicken that fits within the Latin flavor profile, this recipe fits the bill perfectly.
Slow Cooker Taco Chicken
Equipment
Ingredients
- 2-2 1/4 pounds boneless skinless chicken breasts
- ½ cup Italian salad dressing I use Kraft
- 1 packet Ranch dressing
- ½ cup water
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- 6-8 cloves smashed garlic no need to chop unless desired
- 1 tablespoon dehydrated onion
- Juice of 1 lime
- Salt to taste
- Chipotle Tabasco Sauce to taste optional
Instructions
- Place all the ingredients except for the lime, salt, and Tabasco sauce in your slow cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork.
- Chicken breast is done when it reaches an internal temperature of 165℉. When done, shred the chicken with two forks and sprinkle with lime juice. Taste and season with salt and Chipotle Tabasco Sauce to taste.
Questions & Reviews
Could you use a pork sirloin roast in place of the chicken? I’ve done this a few times and haven’t done this with pork roast. It’s on my menu for tonight and I opened my freezer to realize I’m out of chicken! ?
You could always give it a try–I bet it would turn out great!
Have this in the crock pot right now for dinner tonight. Smells great, so if it’s half as good as it smells, we’re in for a treat!
By 2 2 1/4 lbs of chicken do you mean 4.5 lbs total?
No, that’s a range- so anywhere between 2 and 2 1/4-ish pounds of chicken is great.
How would the cooking time change if I wanted to double the recipe?
Cooking time should stay about the same 🙂
We just made this and loved the flavors. We have a bunch left so if you do as well when ready for leftovers pop it in again and add some cream cheese and let it melt and heat through.
I made this earlier in the week and have been enjoying the leftovers ever since. I cooked it for the full six hours, and the chicken turned out very moist and flavorful. No dryness problems at all. Thanks for the great recipe!
So so good! This was truly delicious. Had it last night for dinner in tacos and again for lunch in quesadillas. Will definitely be added it to the regular routine. Thanks for the recipe! And it was super moist. No problem at all with the chicken drying out.
This is one of our family’s go-to weekly meals now! Whenever I serve this to guests they rave about it for days! My husband is so in love with this meat! This makes enough that we can have it in tacos one night and then in a Cafe Rio-style salad later in the week and still have leftovers to stuff in quesadillas for lunch. This recipe has also made me fall crazily in love with coriander. Thank you for this incredible recipe!
Just wanted to let you know I’m making this for the millionth time tonight! It has become my go-to for having friends over, served “build your own burrito bowl” style. Thanks a bunch!
i was hesitant to try this as well, fearing dry chicken would be the result. sadly, that’s what happened. i cooked for 5 hours and it is very dry. i might try it again, but will probably stick to OBB’s amaaaaazing sweet pulled pork. 🙂