Can I put raw chicken in a slow cooker?

Yes, slow cookers are designed to cook raw meat. The long, slow cooking time ensures that the meat cooks completely and is safe to eat. If I’m ever concerned, though, I use a meat thermometer to double-check that the chicken reaches an internal temperature of 165° F.

How do I shred chicken for tacos in a slow cooker?

Once the chicken is cooked, I remove it from the slow cooker and shred it with two forks. One fork holds the chicken steady while the other pulls it apart.

How do I make sure the chicken won’t dry out?

To keep chicken tender and flavorful in a slow cooker, use boneless, skinless thighs or breasts, cook on low heat with enough liquid to keep it moist, season well, avoid frequent lid opening, and shred carefully before serving.

Crockpot Chicken Tacos

Servings: 8 servings 1x

Scale

Ingredients

2 lbs. chicken breast or chicken thighs*
1 cup salsa, any kind
½ cup water**
2 teaspoons ground cumin***
2 teaspoons chili powder***
1 teaspoon garlic powder
1 teaspoon ground coriander*** (optional but recommended)
½ teaspoon sea salt
¼ teaspoon cayenne pepper*** (use more for extra spice)
¼ teaspoon black pepper

To serve:

Taco shells for tacos, rice or cauliflower rice for taco bowls, lettuce for taco salads, or lettuce leaves for lettuce wraps
Your favorite toppings (diced tomatoes, red onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedge, shredded cheese, or sour cream)

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Instructions

Slow Cooker Directions:

Place the chicken, salsa, water, and spices in a slow cooker.
Cook on the high setting for 4-5 hours.
Remove chicken and shred with 2 forks.
Return to the slow cooker and cook on low for an additional 30 minutes.
Serve the shredded chicken taco meat in your desired way (as tacos, taco bowls, taco salads, or lettuce wraps).
Top with your desired taco toppings.

Instant Pot Directions:

Place all ingredients into an Instant Pot.
Lock the lid in place and flip the vent valve to the “Sealing” position.
Select the “Poultry” or “High Pressure” setting, then use the +/- buttons to adjust the cooking time to 14-16 minutes, depending on how thick your chicken breasts are.
When cooking time is up, allow the pressure to release naturally for 10-15 minutes before releasing any residual steam.
Carefully remove the lid after all steam has been released.
Shred the chicken with 2 forks directly in the pot. If the chicken seems too watery, select the “Saute” setting and cook until liquid is reduced to your desired level, 5-8 minutes.
Serve the shredded chicken taco meat in your desired way (as tacos, taco bowls, taco salads, or lettuce wraps).
Top with your desired taco toppings.

Notes

*I recommend using 1 lb. each of chicken breasts and skinless chicken thighs.

**Substitute chicken broth if you’d like some extra chicken flavor.

***Instead of these spices, mix up my Homemade Taco Seasoning or use a pre-made taco seasoning of your choice.

Nutrition Information

Serving Size: 4 ounces shredded chicken
Calories: 140
Fat: 3 g
(Sat Fat: 1 g)
Sodium: 300 mg
Carbohydrate: 4 g
(Fiber: 0 g
Sugar: 1 g)
Protein: 26 g
Cholesterol: 76 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free High Protein Nut-free Paleo Whole30

Recipe By: The Real Food Dietitians