Slow Cooker Chicken Tacos
Total Time
6 hours
Cook Time
6 hours
Rating
4.86 out of 5 stars
(62)
Ingredients
6-8 servings
- 2 lbs (4-5 count) Chicken Breasts, boneless, skinless, 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
- Small flour tortillas, about 10-12
- Lettuce, chopped
- Tomatoes, diced
- Cheddar cheese, shredded
- Guacamole
- Cilantro
- Sour Cream
- Hot sauce such as Tabasco
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Preparation
Step 1
Whisk together all of the marinade ingredients: 1 cup water, 1/3 cup ketchup, 1/4 cup vinegar, 2 Tbsp lemon juice, 2 Tbsp Worcestershire sauce, 4 Tbsp melted butter, 1/3 cup brown sugar, 2 tsp dry mustard, 2 tsp salt, 2 tsp chili powder.
Step 2
Add chicken to the slow cooker and pour marinade over the top. Turn a couple times to coat in sauce. Set slow cooker on high for 4 hours or low for 6 hours then keep warm until ready to serve.
Step 3
The chicken will be incredibly tender and easy to shred. Pull chicken with two forks and let it sit in slow cooker juices until ready to serve.
Step 4
To assemble tacos: dice, grate and chop all of your fixings.
Step 5
Warm up your tortillas by placing 5 or 6 at a time between two lightly damp paper towels and microwaving for 30 seconds.
Step 6
Add the chicken first, then load them up with the rest of the toppings. We love a drizzle of Tabasco hot sauce on top.
Step 7
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Chef's notes
Enjoy these juicy chicken tacos with all the fixings. The slow-cooked pulled chicken is sweet and savory and can be made ahead for your next taco party.
The dish is super family-friendly and perfect for parties.
