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Close up of Shredded chicken in a soft corn tortilla with a salad mix and a jalapeño circle garnish.
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5 from 12 votes

Slow Cooker Pulled Chicken Tacos

These crockpot chicken tacos are loaded with spicy shredded chicken and Ranch dressed crunchy salad mix. The chicken only requires 3 ingredients and can be in the crock pot with just 5 minutes of prep time. Set out your favorite toppings and let everyone make their own personal taco.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Lunch Dish, Main Course Chicken
Cuisine: Tex-Mex
Servings: 4
Calories: 362kcal

Ingredients

  • 1 pound Chicken breasts skinless, boneless
  • 16 ounces Salsa remove 2 Tablespoons for salad
  • 2 Tablespoons Taco Seasonings
  • 8 Corn Tortillas

Salsa-Ranch Salad

  • 12 ounce Salad Mix may use coleslaw mix
  • 2 ounces Prepared ranch dressing
  • 2 Tablespoons Salsa your favorite jarred variety

Instructions

  • Place chicken in slow cooker, sprinkle with the taco seasoning and top with 12 ounces salsa. Cook on low heat about 4-6 hours or until chicken pulls apart easily.
  • In a small bowl, whisk together the Ranch dressing and the reserved salsa. In a medium size bowl mix together the salad and the salad dressing. Mix well and refrigerate until ready to use.
  • Once the chicken is done, shred with 2 forks and stir to combine with the salsa.
  • Heat tortillas in a small skillet until slightly browned on both sides. Over the slow cooker or sink, drain the chicken using a strainer or colander.
  • To serve, add the desired amount of salad mix to each tortilla and top with the pulled chicken.
  • Garnish with your favorite toppings. We like to sprinkle some fresh cilantro over the chicken and add a squeeze of lime.

Notes

NOTE:
  • Slow cookers vary so check cook time. Mine was done in about 4 hours using frozen chicken breasts. 
  • You may use fresh or frozen chicken breast.
  • Use your favorite salad or cabbage mix or chop your own. This recipe is for a salsa-Ranch dressing. Some bagged mixes come with dressing. This recipe does not use the dressing included in the bagged mix. You can use that dressing at a later date. 
  • It's important to drain the cooked chicken. This helps prevent the tortillas from ripping. 
  • Corn tortillas are best slightly cooked, be sure not to skip this step. You can also use flour tortillas if you wish.
  • Store leftovers in the refrigerator and reheat in the slow cooker or microwave.
  • If you use fresh chicken for this recipe, you can freeze it for up to 3 months. 

Nutrition

Calories: 362kcal | Carbohydrates: 36g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1289mg | Potassium: 1017mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1707IU | Vitamin C: 24mg | Calcium: 100mg | Iron: 2mg