Slow Cooker Chicken Tacos


  • 1 cup low-sodium organic chicken broth 
  • 4 cloves garlic finely chopped
  • 2 medium jalapeño peppers seeded and deveined, chopped (optional)
  • 2 Tbsp. chili powder 
  • 2 Tbsp. ground cumin
  • 2 tsp. ground smoked paprika
  • ½ tsp. sea salt or Himalayan salt
  • 2 bay leaves
  • 1 lb. raw chicken breast boneless, skinless 
  • 8 (6-inch) corn tortillas warm 
  • 1 cup pico de gallo or fresh tomato salsa
  • 1 medium ripe avocado sliced 
  • 1 medium lime cut into 4 wedges 
  • ¼ cup finely chopped fresh cilantro 


  1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
  2. Transfer chicken to a cutting board and shred with 2 forks. 
  3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately. 

Moira Kucaba

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