Slow Cooker Chicken Tacos

After having highs in the 70s over the weekend, the weather here in Memphis has drastically changed. Two days in a row we have had wintry mix with highs of 32. The warmth we recently had means everything hitting the ground melts and then later turns into ice. Since I grew up in upstate NY none of the wintry weather here phases me, however I do have to drive more cautiously due to the drivers around me and the inefficient systems set up to handle this sort of weather (since it’s not a common occurrence). The university closed at noon yesterday and even though I make jokes about it, I am really pulling for it to be closed at least until 1 pm today so I can get out of doing a journal club presentation. Although I have to go in to do lab work regardless. Priorities.

In other news, I think my slow cooker is incapable of actually cooking things slowly when it is not filled to maximum capacity.  When I make corned beef and cabbage, for example, it is nearly overflowing and cooks perfectly on low for extended hours. But whenever I cook a small amount of chicken, fully covered in liquid but only filling the bowl 1//3 of the way, it cooks in about 2.5 hours on low instead of 5-7. I’m starting to think I need to invest in a smaller crock pot for such recipes because the whole point of the crock pot is to SLOW cook.

Nonetheless, the chicken for these tacos came out wonderful since I made them over the weekend and was able to check on the doneness. Unfortunately, it was done much too soon for dinner but just turned it to the warm function. I added more taco seasoning than the original recipe called because my sister-in-law made them and told me she would’ve preferred more seasoning – a wise move.

Slow Cooker Chicken Tacos

One year ago: Carrot Cake Oatmeal


Serves 4-6


1-1/2 lb boneless skinless chicken (breasts or thighs, whichever you prefer)

10 oz. can enchilada sauce

3 Tbsp taco seasoning

A few dashes of tabasco sauce

1/8 tsp ground black pepper

2 oz. cream cheese

1 cup shredded sharp cheddar cheese

Whole wheat soft taco shells



Black beans


Green pepper, diced

Red onion, diced

Guacamole (or avocado)

Sour cream (I used Greek yogurt)


  1. Toss chicken in slow cooker with enchilada sauce, taco seasoning, tabasco sauce, and pepper. Cook on low for 5-7 hours (cooking times may vary), until chicken is easily shredded with two forks. After shredding, stir in cream cheese and cheddar until melted.
  2. Serve with soft shell tacos and desired toppings.

Source: Adapted slightly from Pass the Sushi.


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