Slow Cooker Chicken Tacos

A family favorite slow cooker chicken tacos are easy to make. This is a tender, juicy and flavorful recipe the whole family can enjoy!
Prep Time 10 minutes
Cook Time 6 minutes
Servings 6
Author Theresa Huse


  • •Skinless Boneless Chicken Breasts with at least 5-6 breasts
  • •2 cups Organic Chicken Broth 1 small can * I purchase a 32 ounce box and use the remainder for soup when I'm ready to use the leftovers.
  • •Measure 1 cup from 1 jar Mango Habanero La Victoria Salsa
  • •Plus 1 cup regular mild salsa
  • •1 can El Tapo Tomato Sauce + Jalapeno usually on the bottom shelf where the tomato sauces are or in your Mexican section
  • •You can Salt Pepper to taste after cooking. But, you seriously don't need any other spices
  • •Non Stick Spray such as Pam to coat your slow cooker lightly


  1. 1.Spray the non stick spray into your slow cooker / crockpot.
  2. 2.Add your boneless, skinless chicken breasts.
  3. 3.Pour in 2 cups of organic chicken broth.
  4. 4.Next add 1 cup of Mango Habanero Salsa and other salsa.
  5. 5.Then open and add the El Tapo tomato sauce.
  6. 6.Set slow cooker for 4-6 hours on high.
  7. 7.Cook until chicken has reached 165 degrees and it's tender so you can cut/shred the meat.

Recipe Notes

If you would like the recipe a bit spicier, after it is cooked add diced green chilies or diced jalapenos to your tacos.