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Easy Slow Cooker Chicken Tacos

Rated as 5 out of 5 Stars

"So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce."
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5 h 10 m servings 317
Original recipe yields 8 servings


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  1. Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
  2. Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
  3. Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.


  • Cook's Note:
  • The number of servings is dependent on how many tacos each and how full the tacos are. We made about 14 to 15 tacos total out of this recipe.

Nutrition Facts

Per Serving: 317 calories; 8.3 44.3 18.3 48 942 Full nutrition

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This was excellent and turned out perfectly! I had to make one small change. I could not find mango-peach salsa. I found peach salsa and mango-pineapple though so I bought a jar of each one of t...