Description
This Slow Cooker Chicken Tacos recipe brings tender, flavorful chicken with a tangy and slightly sweet sauce, perfect for a fuss-free dinner. The chicken is slow-cooked to juicy perfection and served with classic taco toppings like lettuce, tomatoes, shredded cheddar cheese, and creamy guacamole wrapped in soft flour tortillas.
Ingredients
Scale
Chicken and Sauce
- 2 lbs 4-5 count chicken breasts, trimmed of fat
- 1 cup very warm water
- 1/4 cup white vinegar
- 2 Tbsp lemon juice
- 2 Tbsp Worcestershire sauce
- 4 Tbsp melted butter
- 1/3 cup ketchup
- 1/3 cup brown sugar (lightly packed)
- 2 tsp dry mustard
- 2 tsp salt
- 2 tsp chili powder
Taco Assembly
- Small flour tortillas (about 10-12)
- Lettuce, chopped
- Tomatoes, diced
- Cheddar cheese, shredded
- Guacamole (see recipe)
- Cilantro, chopped
- Sour cream
- Hot sauce such as Tabasco
Instructions
- Prepare the sauce mixture. In a large bowl, combine very warm water, white vinegar, lemon juice, Worcestershire sauce, melted butter, ketchup, brown sugar, dry mustard, salt, and chili powder. Stir well until brown sugar is mostly dissolved and all ingredients are well blended.
- Place chicken in slow cooker. Trim the chicken breasts of any excess fat and lay them evenly at the bottom of the slow cooker.
- Add sauce and cook. Pour the prepared sauce mixture over the chicken breasts, ensuring they are coated. Cover and cook on low for 6 to 8 hours, or until chicken is fully cooked and tender enough to shred easily.
- Shred the chicken. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it well with the sauce to absorb flavor.
- Warm tortillas and assemble tacos. Lightly warm the small flour tortillas on a stovetop or microwave. Fill each tortilla with generous portions of shredded chicken and top with chopped lettuce, diced tomatoes, shredded cheddar cheese, guacamole, cilantro, sour cream, and hot sauce to taste.
- Serve and enjoy. Serve the tacos immediately while warm, pairing with additional toppings as desired.
Notes
- For more intense flavor, marinate the chicken in the sauce mixture for 1 hour before slow cooking.
- You can substitute chicken thighs for a juicier and more flavorful result.
- If you prefer spicier tacos, add extra chili powder or hot sauce to the sauce mixture before cooking.
- Guacamole can be homemade or store-bought, depending on your preference.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
