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slow cooker chicken tacos
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5 from 1 vote

Slow Cooker Shredded Chicken Tacos

Easy slow cooker chicken tacos from a whole chicken 
Prep Time15 minutes
Active Time7 hours
Course: Main Course
Cuisine: Mexican
Yield: 24 servings
Calories: 750cal
Author: Melissa
Cost: $15

Materials

  • DRY RUB
  • 2 Tbsp. Dry Mustard
  • 1 Tbsp. Parsley Powder - or Dry Parsley Flakes
  • 1 Tbsp. Garlic Powder
  • 1 Tbsp. Paprika Spanish
  • Tbsp. Minced Onion
  • 1/21 tsp. Cumin
  • ½ tsp. Ground Black Pepper
  • ¼ tsp. Cayenne Pepper
  • 2 tsp. Salt

Other Ingredients

  • Bay Leaf
  • 4-6 lb. Chicken

Taco Sauce

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

Other: 

  • 24 Yellow Corn Tortillas or flour tortillas

Instructions

  • Prepare the dry rub by combining the spices
  • Rub the spices all over the chicken
  • Place chicken in the slow cooker
  • Add a bay leaf to the bottom 
  • Place lid on and Cook in slow cooker on low for 6-8 Hours or high for 3-4 hours, Basting occasionally
  • When the chicken is done cooking remove it and shred the chicken using forks or kitchen claws. Note - Chicken's internal temp. should be 165 degrees Fahrenheit and meat should be white  
  • In a large saucepan, heat chicken juices from the slow cooker, enchilada sauce, garlic powder, and tomatoes in a saucepan until boiling
  • Reduce heat and simmer for a few more minutes
  • Add shredded chicken until warmed through
  • 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 
  • Serve on warmed  tortillas with your favorite taco toppings

Notes

Substitutions

  • 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
Note - Chicken's internal temp. should be 165 degrees Fahrenheit and meat should be white  
nutrition facts are only an estimate 

Nutrition

Serving: 10g | Calories: 750cal | Carbohydrates: 13g | Protein: 2g | Fat: 77g | Saturated Fat: 23g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 34g | Cholesterol: 64mg | Sodium: 175mg | Potassium: 100mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg