Slow-Cooked Taco Chicken

Slow-Cooked Taco Chicken

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"Seasoned chicken breasts and onions are slow-cooked in a savory Mexican-inspired broth resulting in fork-tender chicken. Shred the chicken, add some tomato paste and you've got the perfect filling for chicken tacos that are sure to become a weeknight favorite!"
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4 h 5 m servings 456 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 716 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Season the chicken with the salt and black pepper. Place the chicken into a 6-quart slow cooker. Add the onions and broth.
  2. Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender. Using 2 forks, shred the chicken. Stir in the tomato paste.
  3. Spoon about 1/3 cup chicken mixture in the center of each tortilla. Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired. Fold the tortillas around the filling.