Wednesday, March 4, 2015

Slow Cooker Chicken Tacos

Andy and I were supposed to have our friends over last Thursday but had to cancel at the last minute since we both have seriously annoying colds (still!).  We had this meal planned since it is easy to do the day before and we would have minimal prep after work and before our friends arrived.

Slow cooker chicken tacos are super easy, healthy and full of fresh and spicy flavors.  What more could you ask for in a meal?

Even though we had to reschedule, it was still great to come home with a dinner basically ready.  We just chopped some tomatoes, avocado and cilantro then sat down to a tasty meal, just the two of us, and our tissue box.

Slow Cooker Chicken Tacos


3 boneless, skinless chicken breasts
2 boneless, skinless chicken thighs
2/3 c dry white wine
3 serrano peppers, roughly chopped
1/2 onion, chopped
2 tsp cumin
3 tsp paprika
salt & pepper to taste


The night before you want to serve tacos, put all the ingredients into your slow cooker and cook on low for 8 hours.  If your slow cooker is like ours, after 8 hours it turns itself on warm.  Since I put this together about 7 pm the night before and didn't turn it off until about 8 am on taco day, it got about 5 hours on warm in the slow cooker, too.  Slow and low is the way to go on this recipe!

When it was time to eat dinner that evening, we just transferred the chicken to a skillet, add a splash of water or dry white wine to keep the moisture and heat until warm about 5 - 10 minutes depending on how high your heat is.  I'll say it again, I like slow and low, so it took us about 10 minutes.

Once the chicken is warm enough for you, pile into a taco shell and smother it with your favorite toppings.  We like Whole Foods 365 pre-shredded mexican blend cheese, diced tomato, red onion, chopped cilantro, slices of avocado, Frontera taco sauce and plain greek yogurt (not pictured).  Greek yogurt in place of sour cream is way healthier and we think tastes better.  If you haven't already tried it, give it a shot - you'll never go back to sour cream!

Since we had extra chicken left over from the tacos we decided to make Enchilada-Style Tacos the next night.  Since neither of us care for enchilada sauce we just used the taco sauce on the bottom of a casserole dish, stuffed soft corn tortillas with chicken, raw red onion and tomatoes, laid them seam side down, squeezed lime over top, then more taco sauce, tomatoes and onions, then cheese, then bake at 350 degrees F for 15 minutes.  We served them over top of a bed of chopped romaine lettuce and slices of avocado, mmm!


  1. These look AMAZING!!! I am literally always in the mood for tacos, and actually never even knew to make them with a slow cooker! Totally a useful tip that I'll be using! :)

    1. Thanks! Tacos are always a good idea and a crowd pleaser to boot - so glad I could offer some help!

      Nice blog btw :)

      xo Charlie


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