Slow Cooker Shredded Chicken Tacos

slow cooker chicken tacos

Easy slow cooker chicken tacos from a whole chicken 




  • 2 Tbsp. Dry Mustard
  • 1 Tbsp. of each
  • Parsley Powder – or Dry Parsley Flakes
  • Garlic Powder
  • Paprika (Spanish)
  • Minced Onion
  • 1/2 tsp. of Cumin
  • 1/2 tsp. of Ground Black Pepper
  • 1/4 tsp. of Cayenne Pepper
  • 2 tsp. of Salt

Other Ingredients

  • Bay Leaf
  • 46 lb. Chicken

Taco Sauce

  • Broth from cooked chicken
  • 1 (10 oz.) red enchilada sauce
  • 1 tsp. garlic powder 
  • 1 can (10 oz.) Diced Tomatoes with Green Chilies (such as Rotel) – undrained


  • Yellow Corn Tortillas or flour tortillas 
  • Toppings: Such as lettuce, sour cream, olives, shredded cheese, avocado, black olives, etc…


  1. Prepare the dry rub by combining the spices
  2. Rub the spices all over the chicken
  3. Place chicken in the slow cooker
  4. Add a bay leaf to the bottom 
  5. Place lid on and Cook in slow cooker on low for 6-8 Hours or high for 3-4 hours, Basting occasionally
  6. When the chicken is done cooking remove it and shred the chicken using forks or kitchen claws 
  7. In a large saucepan, heat chicken juices from the slow cooker, enchilada sauce, garlic powder, and tomatoes in a saucepan until boiling
  8. Reduce heat and simmer for a few more minutes
  9. Add shredded chicken until warmed through
  10. Optional: You can transfer the chicken and juices back to the slow cooker and place it on warm for keeping it warm and serving large crowds 
  11. Serve on warmed  tortillas with toppings



  • If you don’t have time to slow-cook a chicken, then you can substitute a store-bought rotisserie. Just add the juices from the rotisserie in place of the slow cooker juices and add about 1/2 cup of chicken broth to the enchilada sauce, garlic powder, and tomatoes