I love this recipe because it’s incredibly convenient and practically cooks itself. The slow cooker does all the hard work while I go about my day. The result is deliciously tender chicken infused with spices, which makes assembling the tacos a breeze. The combination of rich tomato sauce, smoky paprika, and creamy avocado dipping sauce is absolutely irresistible. Plus, this meal is family-friendly, easy to double, and perfect for gatherings or meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the slow cook: ▢600 g (1.3 lb) Chicken breasts, x3 or x4 breasts ▢400 g (14.5 oz) Tinned tomatoes ▢1 Red onion, Finely chopped ▢1 Red pepper, Sliced ▢1 Green pepper, Sliced ▢2 tbsp Dark brown sugar ▢2 tbsp Tomato puree ▢1 tbsp Garlic granules ▢1 tbsp Sweet smoked paprika ▢1 tbsp Cumin ▢1 tsp Mild chilli powder ▢Sea salt and freshly ground black pepper
For the dipping sauce: ▢1 Avocado ▢1 Lime ▢200 g (0.75 cups) Yoghurt
To assemble: ▢2 tsp Sunflower oil ▢8 Small tortillas ▢250 g (9 oz) Mozzarella cheese
Directions
I start by putting all the slow cook ingredients into the slow cooker. I cook on HIGH for 3 hours or on LOW for 5-6 hours until the chicken becomes very soft and tender. While the chicken cooks, I make the avocado dipping sauce by blending the avocado, lime, and yoghurt in a small hand mixer or blender. I then set it aside for serving later. Once the chicken is done, I remove it to a plate and shred it using two forks. Then I return it to the sauce, mixing well to soak up all that flavor. Next, I heat a large frying pan over medium-high heat and add 1 tsp of sunflower oil. I take one tortilla and dip it into the tomato sauce to coat it in the flavorful liquid. Then I add a sprinkle of mozzarella cheese and a generous pile of shredded chicken to one side of the tortilla before folding it in half. I fry the taco on both sides for 5–10 minutes or until it’s crisp and golden. I like to press it down gently with a spatula to help it crisp up nicely. I repeat this process with the remaining tortillas, adding more oil to the pan if needed. Finally, I serve the tacos warm with the avocado dipping sauce on the side.
Servings and Timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 3 hours on HIGH or 5–6 hours on LOW Total Time: 3 hours 10 minutes
Variations
Sometimes I swap chicken breasts for boneless chicken thighs for an even richer flavor. If I want a spicier kick, I increase the chili powder or add a chopped jalapeño. I’ve also used Greek yogurt instead of regular yogurt for a thicker dipping sauce. For a lighter version, I skip the frying step and simply serve the shredded chicken inside soft tortillas with fresh toppings like lettuce, salsa, and cilantro.
Storage/Reheating
I store any leftover chicken in an airtight container in the refrigerator for up to 3 days. When I’m ready to eat, I reheat it in a saucepan over low heat until warmed through, or I microwave it for a quick option. The tacos taste best fresh, but I can crisp them again in a dry skillet if needed. The avocado dipping sauce should be stored separately and consumed within 1–2 days.
FAQs
How can I make these tacos spicier?
I add more chili powder, a pinch of cayenne pepper, or chopped jalapeños to the slow cooker mix.
Can I use frozen chicken breasts?
Yes, but I make sure to thaw them completely before adding them to the slow cooker for even cooking.
What type of tortillas work best?
I prefer small flour tortillas because they crisp up beautifully when fried.
Can I make this recipe ahead of time?
Yes, I often cook the chicken mixture a day in advance and reheat it before assembling the tacos.
What cheese can I use instead of mozzarella?
Cheddar, Monterey Jack, or Mexican cheese blend all work wonderfully.
Can I make these tacos dairy-free?
Yes, I skip the cheese or use a dairy-free alternative, and replace yogurt with a plant-based version.
How do I know when the chicken is done?
The chicken is ready when it shreds easily with two forks and is no longer pink inside.
Can I double this recipe for a crowd?
Absolutely. I just make sure not to overfill the slow cooker so everything cooks evenly.
Can I bake the tacos instead of frying them?
Yes, I bake them at 200°C (400°F) for about 10 minutes, flipping halfway through for crispiness.
What sides go well with these tacos?
I love serving them with Mexican rice, corn salad, or a simple side of refried beans.
Conclusion
I love how effortless and flavorful these Slow Cooker Chicken Tacos are. The combination of tender shredded chicken, smoky spices, and creamy avocado sauce makes every bite irresistible. It’s a simple yet satisfying meal that always feels like a treat, perfect for busy days or casual gatherings.
Tender and juicy slow-cooked chicken tacos infused with smoky Mexican spices and served with a creamy avocado dipping sauce. A comforting yet vibrant dish that’s easy to prepare and perfect for family dinners or gatherings.
Ingredients
600 g (1.3 lb) chicken breasts (3–4 breasts)
400 g (14.5 oz) tinned tomatoes
1 red onion, finely chopped
1 red pepper, sliced
1 green pepper, sliced
2 tbsp dark brown sugar
2 tbsp tomato puree
1 tbsp garlic granules
1 tbsp sweet smoked paprika
1 tbsp cumin
1 tsp mild chilli powder
Sea salt and freshly ground black pepper, to taste
1 avocado
1 lime
200 g (0.75 cups) yoghurt
2 tsp sunflower oil
8 small tortillas
250 g (9 oz) mozzarella cheese
Instructions
Place the chicken breasts, tinned tomatoes, onion, peppers, brown sugar, tomato puree, garlic granules, paprika, cumin, chilli powder, salt, and pepper in the slow cooker.
Cook on HIGH for 3 hours or LOW for 5–6 hours, until the chicken is tender and easily shredded.
While cooking, blend the avocado, lime juice, and yoghurt to make the dipping sauce. Set aside.
Remove the chicken from the slow cooker, shred it with two forks, and return it to the sauce. Stir to combine.
Heat a frying pan over medium-high heat and add 1 tsp sunflower oil.
Dip one tortilla in the tomato sauce, sprinkle with mozzarella, and add shredded chicken to one side. Fold in half.
Fry each taco on both sides for 5–10 minutes until golden and crisp, pressing gently with a spatula.
Repeat with remaining tortillas, adding more oil as needed.
Serve warm with the avocado dipping sauce on the side.
Notes
Use boneless chicken thighs instead of breasts for a richer flavor.
Increase chili powder or add jalapeños for extra spice.
For a lighter version, skip frying and serve in soft tortillas.
Leftover chicken can be stored for up to 3 days in the fridge.
The avocado sauce should be consumed within 1–2 days.
