Slow Cooker Chicken Tacos

My family loves Tex-Mex food and taco recipes of all kinds, so these slow cooker chicken tacos are always a huge hit. The chicken breasts cook whole in a spicy, flavorful tomato sauce, ensuring they stay as juicy as possible. And after a few hours of zero work (That's the whole point of slow cooker recipes!), they're ready to be chopped and served up in so many delicious ways. I like making a big batch of this slow-cooked chicken and stuffing it in warm flour tortillas for tacos, pressing it into quesadillas, rolling it into burritos, and tossing it on salads and nachos. This recipe makes a ton (enough for 16 to 20 servings or 3 quarts), so it's perfect for feeding a big crowd. But you can also enjoy some now and freeze the rest for easy meals later on!

Can you use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work great in this recipe. Just use about 4 1/2 pounds and you'll be set.

How long does chicken taco meat last in the fridge?

Stored in an airtight container in the refrigerator, the chicken will stay good for up to three days. Any longer, and it's best to freeze it. (Find freezing instructions in the tip at the bottom of the recipe.) Reheat the chicken in a saucepan on the stove until the sauce is simmering.

Can you freeze slow cooker chicken tacos?

To freeze some for future meals, let the chicken cool to room temperature (for no more than two hours) and portion into airtight containers or freezer-safe zip-top bags. Freeze for up to three months. To use, let it let thaw overnight (or up to three days) in the refrigerator. Reheat in a saucepan on the stove until the liquid is simmering.