Table of Contents
  1. Why I Love This Slow Cooker Chicken Tacos
  2. Slow Cooker Chicken Tacos Ingredients
  3. How to Make Slow Cooker Chicken Tacos
  4. Recipe Tips
  5. Serving
  6. Storage
  7. Frequently Asked Questions
  8. More Chicken Recipes
  9. Watch How to Make This Recipe
  10. Have I Convinced You to Make This Recipe?
  11. Slow Cooker Chicken Tacos Recipe

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These slow cooker chicken tacos are super easy! Just toss in chicken thighs, spices, and onions for tender, flavorful meat that’s ready when you are.

Kaleb Wyse wearing black shirt with a tan background.

Why I Love This Slow Cooker Chicken Tacos

There’s something so satisfying about coming home to a meal that’s already made itself. These slow cooker chicken tacos are exactly that kind of comfort food: packed with tons of flavor and so simple to pull together. Whether I’m hosting friends on a Friday night or prepping for a busy week ahead, it’s a recipe that’s hands-off, low-fuss, and consistently delicious.

I use chicken thighs because they hold up beautifully in a slow cooker, staying moist and shredding super easily after hours of gentle cooking. They soak up the bold spice blend and orange juice, making every bite taste like it’s been simmering on the stove all day. And the best part is that everyone can build their own taco, making this a go-to choice for both family dinners and casual summertime entertaining.

Here are a few reasons to love this recipe:

  • Flavor-packed, juicy chicken with a smoky spice blend and citrusy kick
  • Hands-off cooking thanks to the slow cooker
  • Perfect for weeknights, parties, or meal prep that’s a crowd-pleaser every time
  • Easy to customize with your favorite toppings
Cilantro on a small chicken taco on a plate.

Slow Cooker Chicken Tacos Ingredients

Simple ingredients come together for flavorful, fall-apart chicken tacos:

  • Chicken thighs – These stay moist and become fall-apart tender after slow cooking.
  • White onion – Adds sweetness and depth as it melts into the sauce.
  • Chili powder, ground cumin, garlic powder, onion powder, and chipotle powder – A blend of spices that add smoky and bold flavor to the meat.
  • Mexican oregano – A citrusy, slightly licorice note that’s so unique, so I had to mention it separately.
  • Orange juice – Adds brightness and helps to tenderize the chicken.
  • Flour tortillas, cotija cheese, and fresh cilantro – The best components to finish off these tacos! Make sure to add some crunch with pickled radishes and dollop on some avocado crema!

The full amount of each ingredient can be found in the recipe card below.

Surface filled with ingredients for chicken tacos with spices, cheese, tortillas, chicken thighs, and more.

How to Make Slow Cooker Chicken Tacos

Just two steps and the slow cooker does the rest:

Step 1: Prepare the meat: Add chicken thighs, onion, and all spices to the slow cooker. Squeeze in the orange juice and stir to coat.

Uncooked ingredients in a slow cooker for chicken tacos meat.

Step 2: Cook and serve: Cover and cook on high for 4 hours or low for 6 hours, until the chicken is tender. Use a spoon or fork to shred the chicken right in the cooker, mixing it back into the juices before serving.

Cooked and shredded chicken taco meat in a slow cooker.

Recipe Tips

  • Use Mexican oregano: Its citrusy, slightly peppery flavor is worth using in this recipe. Regular oregano is not a good substitute in this recipe, so if you can’t use Mexican oregano, I would suggest just leaving it out entirely.
  • Don’t skip the orange juice: It brightens and balances the spice while keeping the chicken tender.
  • Shred while warm: The chicken pulls apart easiest while it’s still hot in the slow cooker. And rather than dirtying another dish, just shred right in the cooker.
Two slow-cooked chicken tacos on a plate.

Serving

Spoon the shredded chicken into warm flour tortillas and top with fresh cilantro, cotija cheese, and any other toppings you love: avocado crema, pickled radishes, or a splash of hot sauce. You know I’ll always recommend pairing a meal like this with my hands-down favorite spicy margarita (which very well may be on the best spicy margs on the internet)!

Storage

  • Refrigerate: Store in an airtight container and keep in the fridge for up to 4 days.
  • Freeze: Freeze cooled chicken in freezer-safe bags for up to 2 months.
  • Reheat: Gently warm on the stove or in the microwave with any residual cooking liquid to keep the meat juicy.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but be aware they will not be quite as tender as thighs and will dry out faster. Keep an eye on cook time and don’t overcook.

Can this be made in the oven instead of a slow cooker?

Definitely! An oven is always a bit quicker, so follow the exact same process, using a Dutch oven at 300°F for about 2 to 2 ½ hours, until the chicken is tender and shreddable.

Can I make this ahead?

Absolutely! This is a dream recipe when it comes to meal prep. Make a batch a day or two in advance, store or freeze it, and enjoy tacos all week long.

Chicken tacos on a plate.

Watch How to Make This Recipe

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Four chicken tacos with cheese and cilantro on top sitting on a plate.

Slow Cooker Chicken Tacos

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These slow cooker chicken tacos are super easy! Just toss in chicken thighs, spices, and onions for tender, flavorful meat that’s ready when you are.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings

Ingredients

  • 8 boneless skinless chicken thighs (about 2 to 2 ½ lbs)
  • 1 large white onion sliced
  • 1 ½ tbsp chili powder
  • 1 ½ tsp cumin
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chipotle powder
  • ½ tsp dried Mexican oregano
  • 2 tsp kosher salt
  • 3 tbsp orange juice
  • tortillas to serve
  • cotija cheese to serve
  • fresh cilantro to serve
  • avocado crema to serve
  • pickled radishes to serve

Instructions
 

  • Prepare the meat: To the insert of a slow cooker, add the chicken thighs and sliced onion. Sprinkle on the chili powder, cumin, garlic powder, onion powder, chipotle powder, Mexican oregano, and salt. Use a spatula to mix well and incorporate the spices evenly. Add the orange juice on top and stir to combine.
    8 boneless skinless chicken thighs (about 2 to 2 ½ lbs), 1 ½ tbsp chili powder, 1 ½ tsp cumin, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp chipotle powder, ½ tsp dried Mexican oregano, 2 tsp kosher salt, 1 large white onion, 3 tbsp orange juice
  • Cook and serve: Cover the slow cooker with the lid and cook on high for 4 hours or low for 6 hours. After the chicken has cooked, use a wooden spoon to break up the chicken. Press the back of the spoon into the chicken and against the side of the slow cooker to break into shreds. Stir the meat to incorporate it into the juice. Serve with tortillas, cotija cheese, fresh cilantro, avocado crema, and pickled radishes.
    tortillas, cotija cheese, avocado crema, pickled radishes, fresh cilantro

Notes

Caloric information is for the chicken taco meat only. It does not include tortillas or any toppings.

Nutrition

Serving: 1servingCalories: 201kcal
Course Dinner
Cuisine Southwestern
Difficulty Easy
Method Slow Cooker

Styling: Addelyn Evans | Photography: Dera Burreson

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Kaleb

Kaleb Wyse is a New York Times bestselling author behind the popular Wyse Guide website. Living on his fourth-generation Iowa farm, he loves sharing recipes and gardening tips that come from traditions that feel comfortably familiar. His down-to-earth style makes sustainable living and farm life feel like home!

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