These Slow Cooker Chicken Tacos are quick to prep, easy to make, and filled with tons of flavor!
Slow cooker chicken tacos are a great quick and easy meal for busy weeknights. Toss the handful of ingredients in the slow cooker in the morning, and then all you have to do when dinner comes around is shred the meat and assemble some seriously good tacos.
Upgraded Slow Cooker Chicken Tacos
In college, the classic way I learned to make chicken tacos in the crockpot was just to top chicken breasts with salsa, press “start,” and call it a day. And they were fine if a little boring.
But these days, we don’t have to settle for just “fine.” Let’s make some tacos we can be excited about. This recipe uses a combination of canned tomatoes with honey or brown sugar for a hint of sweetness, classic taco spices for a kick of flavor, and a little vinegar to finish things off with a little bite of acidity.
You end up with deliciously juicy chicken packed with a ton of flavor that is anything but boring.
Ingredient Notes
- Your choice of chicken: You can use either 3 lbs of boneless skinless chicken breasts or thighs in this recipe, OR a mix of 1½ pounds of each. I really like the combo of thighs and and breasts because you get the richness of the dark meat without it being too rich.
- Diced canned tomatoes: If all you have on hand is canned whole tomatoes, roughly chop them before adding them to the slow cooker. I do not recommend substituting crushed tomatoes here.
- Taco spices: All spices and the salt can be replaced by 3 tablespoons of store-bought taco seasoning. If using homemade taco seasoning without salt, add the salt called for in the recipe.
How to Make Slow Cooker Chicken Tacos
Add onions and chicken to slow cooker: Dice your onion, and then spread the onion over the bottom of your slow cooker. Place the chicken in an even layer over the top of the onion.
Add canned tomatoes, honey OR brown sugar, and all spices: You can stir everything on top of the chicken together if you want, but skip if you’re running short on time.
Start your slow cooker: Place the lid on the slow cooker, and cook until the internal temperature of the chicken reaches 165°F for chicken breasts and 175°F for thighs.
Shred the chicken: Transfer the chicken from the slow cooker to a cutting board, and shred the chicken.
Add the remaining ingredients: Add white vinegar to the cooking juices before returning the chicken to the slow cooker. Then stir in shredded chicken and cilantro. Salt and pepper to taste.
Make your tacos, and enjoy!
Variations
For spicier tacos, try substituting Rotel Diced Tomatoes & Green Chilies for the diced tomatoes or take canned chipotle chili peppers in adobo sauce and add a couple diced peppers and tablespoon of the adobo sauce for more of a smokey spice.
For creamy chicken tacos, try stirring in 1 cup of sour cream to the finished taco meat.
How to Store Your Slow Cooker Chicken Tacos
Chicken taco meat stores quite well in both the refrigerator and freezer, making this an excellent make-ahead meal.
- Refrigerator: Store the chicken taco meat in its juices in an airtight container for up to 4 days.
- Freezer: Store in individual portions in quart-sized freezer bags in the freezer for up to 6 months. Use within 3 months for best results.
Can I use frozen chicken in the slow cooker?
Although many people will just add an extra 30 minutes to 1 hour to their cooking time and toss their chicken in frozen, it is not recommended. Current USDA guidelines recommend only using thawed chicken in the slow cooker because the food will spend too much time in the “danger zone” while thawing, making it potentially unsafe to eat.
What are the best toppings for these tacos?
These tacos don’t need a ton of toppings. I like them best with a little sour cream and extra chopped cilantro, but feel free to add your favorite toppings like cheese, diced onions, or avocado.
Related Recipes
- Slow cooker carnitas
- Easy carne asada tacos
- Chipotle chicken tacos
Ingredients
- ▢ ½ medium white or yellow onion diced
- ▢ 3 pounds of boneless skinless chicken breasts or thighs OR a mix of 1 ½ pound of each
- ▢ 1 14-ounce can diced tomatoes *
- ▢ 2 tablespoons brown sugar or honey
- ▢ 2 tablespoons chili powder *
- ▢ 1 ½ teaspoons cumin
- ▢ 1 ½ teaspoons paprika
- ▢ 1 teaspoon table salt plus more as needed
- ▢ ¾ teaspoon dried oregano
- ▢ ¾ teaspoon ground black pepper plus more as needed
- ▢ 2 tablespoons distilled white vinegar
- ▢ ¼ cup chopped cilantro plus more for topping
- ▢ 12 taco-sized tortillas
- ▢ Sour cream for topping
Instructions
- Spread the onions over the bottom of your slow cooker and then place the chicken in an even layer over the top.
- Add canned tomatoes with their juices followed by the honey or brown sugar. Then sprinkle all spices and salt over the top.
- Place the lid on your slow cooker, and cook until the chicken reaches at least 165°F for chicken breasts and 175°F for thighs, about 2-3 hours on high or 3 to 6 hours on low.
- Transfer chicken from the slow cooker to a cutting board, allow to cool until cool enough to handle and then and use 2 forks to shred the chicken.
- Before returning the chicken, add 2 tablespoons of white vinegar to the cooking juices. Stir in shredded chicken and cilantro, and salt and pepper to taste.
- Serve the taco meat with your favorite tortillas and a dollop of sour cream and enjoy!
Notes
- Refrigerator: Store the chicken taco meat in its juices in an airtight container for up to 4 days.
- Freezer: Store in individual portions in quart-sized freezer bags in the freezer for up to 6 months. Use within 3 months for best results.
This fry sauce, which takes less than 5 minutes to throw together and uses just a handful of pantry staples, is the perfect way to take your fries and burgers to the next level!
Are your fries feeling a little boring, your burgers a little lackluster? You should definitely give fry sauce a try.
“What is fry sauce?” You might ask. It’s an easy-to-make condiment that is extremely popular in parts of the US.
Although different versions of fry sauce have popped up all over the world, when most people think of it, they will connect it back to Utah. This Utah state favorite originated from Arctic Circle, an American burger and shake restaurant chain that was created in the 1950s.
Of the many (many!!) fry sauce variations, my favorite is a simple mixture of mayo, ketchup, Worcestershire sauce, and pickle brine making it a little bit sweet, deliciously savory, and with just a bit of bite from the brine.
Once you start dipping your fries in it or smothering it on your hamburgers, you will never be able to go back!
Ingredient Notes
- Mayonnaise: Any mayo will work for this recipe, including light, vegan, or low-fat.
- Pickle Brine: The pickle brine adds a hint of dill to the sauce, which is quite good, but you can replace the brine with the same amount of distilled white vinegar.
- Worcestershire Sauce: The Worcestershire sauce adds depth of flavor to the fry sauce, but is optional.
- Salt: Since different types of mayo have different salt contents and there is A LOT of salt in brine, the amount of salt needed will vary so add salt to taste.
- Cayenne: The cayenne brings some heat but is also optional.
How to Make Fry Sauce
Fry sauce is actually really simple to make!
Combine the mayo, ketchup, pickle brine, Worcestershire sauce, and paprika in a small bowl. I recommend measuring the mayonnaise and ketchup by weight using a kitchen scale because it makes things quicker and easier (and means fewer dishes to wash).
Add salt and pepper to taste, and stir in the optional cayenne.
Then, serve and enjoy!
Variations
If you look around the internet, people have very strong opinions about what they like in their fry sauce. This is the classic fry sauce recipe, but to really make it your own, try adding in a little:
- Prepared horseradish
- BBQ sauce
- Mustard
- Pickle relish
- Hot sauce
- Adobo sauce from a can of chipotle peppers
Places to Use Fry Sauce
Fry sauce is obviously great on fries, and my personal favorite way to eat it is as a condiment on burgers, but it would also be great with…
- Chicken strips or nuggets
- Tater tots
- Onion rings
- Hot dogs or Polish dogs
- Fish sticks
How to store fry sauce?
Store fry sauce tightly covered in the refrigerator for up to 5 days.
More Favorite Dipping Sauces
- Garlic Aioli
- Sriracha Aioli
- Chipotle Aioli
- Yogurt Aioli
Ingredients
- ▢ ¾ cup ( 168g ) mayonnaise
- ▢ ¼ cup ( 68g ) ketchup
- ▢ 1 tablespoon brine from a jar of dill pickles OR distilled white vinegar
- ▢ 1 teaspoon Worcestershire sauce
- ▢ ½ teaspoon paprika
- ▢ ¼ teaspoon cayenne pepper plus more to taste if desired (optional)
- ▢ Salt as needed
Instructions
- In a small bowl, mix together mayonnaise, ketchup, pickle brine or vinegar, Worcestershire sauce, and paprika.
- If using cayenne, stir in 1/4 teaspoon and then add more to taste. Add salt if needed. Use for dipping fries or as a spread for burgers, and enjoy!
Notes
This delicious homemade London Fog Latte is extremely easy to make and can be brewed and in your mug in under 5 minutes!
Is a London Fog Latte your go-to Starbucks drink? Well you’re in luck. This is one of the easiest coffee shop recipes to recreate at home. Just like chai lattes , London Fog Lattes can be made using ingredients you probably already have in your pantry and in under 5 minutes.
What is a London Fog Latte? And why is it called a London Fog Latte?
If you haven’t ever had one before, a London Fog Latte is made with strongly brewed Earl Grey tea with frothed milk, a dash of vanilla, and sugar to taste. The steamed milk foam sits upon a bed of sweet Earl Grey tea like a white and fluffy cloud.
And fun fact, the London Fog latte was not invented in London, but in a small cafe in Vancouver in 1997 by a pregnant woman named Maria Loria. Suffering from morning sickness and unable to stomach the taste of coffee, Maria asked the Buckwheat Cafe to make her an Earl Grey tea with skim milk. She then added vanilla and sugar to her drink until she was satisfied. Happy with the result, she would go on to recommend this new drink to others, and it quickly caught on.
By the time this drink became popular, it had developed the name “London Fog latte.” How it got the name is shrouded in mystery, even to Maria herself. It is also known as an Earl Grey Latte, Earl Grey Lavender Latte, and even goes by the name of Vancouver Fog Latte in Scotland.
What does a London Fog taste like?
A London Fog Latte gets most of its flavor from the Earl Grey tea base (black tea with notes of bergamot). The bergamot gives this drink a slight citrusy flavor that pairs well with the bitter black tea. The tea is then combined with vanilla, milk, and sugar giving the London Fog latte its signature soothing sweet taste.
Ingredient Notes
- Earl Grey tea bags: Use your favorite Earl Grey tea here. Decaf works great for an evening latte.
- Milk: You can use any type of milk for this recipe – whole milk, 2%, even your favorite dairy-free substitute if you’d like to make a vegan Earl Grey tea latte.
How to Make a London Fog Latte
Bring water to boil: In a small pot or kettle, bring your water to boil.
Steep tea bags: Pour ½ cup of water into a mug, and steep your tea bags in the hot water for 5 minutes.
Make your tea concentrate: Remove the tea bags from your mug, and stir in the sugar.
Froth your milk: While your tea bags are steeping, heat your milk in a small pot on the stove or in the microwave until the milk begins to steam (but be careful not to let your milk come to a boil). Then whisk vigorously until your milk foams or use a handheld milk frother to froth your milk . Alternatively, you can use an electric milk frother like the Aeroccino I used in the photo below.
Combine your ingredients: Pour most of the milk into your mug with the tea concentrate. Stir in the remaining ingredients and add any cream or vanilla to your latte. Then, add in the last of the milk and foam.
- Serve, and enjoy!
Variations
- You can use this technique to make a latte with any type of tea. Experiment, go wild, and make the tea latte of your dreams!
- You can also serve this drink over ice and make an iced London Fog Latte.
More Coffeeshop Favorites
- Iced Chai Latte
- White Chocolate Mocha
- Homemade Mocha
- Classic Hot Chocolate
Ingredients
- ▢ ½ cup filtered water
- ▢ 2 Earl Grey tea bags
- ▢ 2 teaspoons ( 8g ) granulated sugar
- ▢ ½ cup milk any percentage
- ▢ 1 tablespoon heavy cream optional
- ▢ 1/8 teaspoon vanilla extract optional
Instructions
- In a small pot, kettle, or your microwave, bring water to a boil. Pour ½ cup of water into an 8-ounce mug and steep tea bags for 5 minutes. Remove and discard tea bags. Stir in the sugar.
- While your tea steeps, heat milk in a small pot on the stove or in the microwave until the milk begins to steam (do not bring to a boil). Whisk vigorously until foamy or use a handheld milk frother to froth milk.
- Pour most of the milk into the tea concentrate leaving room for the cream and vanilla (if using). Stir in the remaining ingredients and then add in the last of the milk and foam. Serve and enjoy!
Notes
Slow Cooker Chicken Tacos
Ingredients
- ½ medium white or yellow onion diced
- 3 pounds of boneless skinless chicken breasts or thighs OR a mix of 1 ½ pound of each
- 1 14-ounce can diced tomatoes *
- 2 tablespoons brown sugar or honey
- 2 tablespoons chili powder *
- 1 ½ teaspoons cumin
- 1 ½ teaspoons paprika
- 1 teaspoon table salt plus more as needed
- ¾ teaspoon dried oregano
- ¾ teaspoon ground black pepper plus more as needed
- 2 tablespoons distilled white vinegar
- ¼ cup chopped cilantro plus more for topping
- 12 taco-sized tortillas
- Sour cream for topping
Instructions
- Spread the onions over the bottom of your slow cooker and then place the chicken in an even layer over the top.
- Add canned tomatoes with their juices followed by the honey or brown sugar. Then sprinkle all spices and salt over the top.
- Place the lid on your slow cooker, and cook until the chicken reaches at least 165°F for chicken breasts and 175°F for thighs, about 2-3 hours on high or 3 to 6 hours on low.
- Transfer chicken from the slow cooker to a cutting board, allow to cool until cool enough to handle and then and use 2 forks to shred the chicken.
- Before returning the chicken, add 2 tablespoons of white vinegar to the cooking juices. Stir in shredded chicken and cilantro, and salt and pepper to taste.
- Serve the taco meat with your favorite tortillas and a dollop of sour cream and enjoy!
Notes
- Refrigerator: Store the chicken taco meat in its juices in an airtight container for up to 4 days.
- Freezer: Store in individual portions in quart-sized freezer bags in the freezer for up to 6 months. Use within 3 months for best results.
