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Slow Cooker Chicken Chili Tacos

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  • Author: Jodi
  • Total Time: 41 minute
  • Yield: 10-12 servings 1x


Units Scale
  • 2 lbs. boneless, skinless chicken breast (about 4 breasts)
  • Salt & pepper
  • Water (or you can use chicken broth)
  • 1 teaspoon smoked paprika
  • 1 to 2 cans (15 oz) chili beans, undrained
  • 1 (can 10 oz) Rotel tomatoes, undrained
  • 1/2 cup of salsa
  • Tortilla shells (flour or corn)


  • Guacamole
  • Grated Cheese
  • Green Onions
  • Cilantro
  • Lettuce
  • Tomatoes
  • Olives
  • Sour Cream


  1. Put your chicken breasts in your slow cooker and season with salt and pepper. Add enough water to cover the chicken. Put lid on and cook on low for 5 to 6 hours on low or on high for 3 to 4, or until chicken is tender and shreds easily.
  2. Remove chicken from the slow cooker and shred. Empty the water out and place shredded chicken back in your slow cooker.
  3. Add in the smoked paprika, chili beans, Rotel tomatoes and salsa.  Cover and continue to cook on low for about 30 to 40 minutes.
  4. Serve on tortilla shells topped with your favorite toppings.
  • Prep Time: 5 minutes
  • Cook Time: 4 to 6 hours
  • Category: Main Dishes