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–+ servings

Slow Cooker Chicken Tacos

1 can of store-bought cream of chicken soup and/or 1 packet taco seasoning can be substituted for the homemade versions in the recipe card.
Print Recipe
Course Main Course
Cuisine American
Servings 4 servings
Calories 618 kcal

Ingredients
  

For the cream of chicken soup (or substitute 1 can store-bought):

  • 3/4 cup chicken broth
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon poultry seasoning
  • 1 pinch dried parsley
  • 1 pinch paprika
  • Salt and freshly ground black pepper
  • 1/2 cup milk
  • 1/4 cup all-purpose flour

For the taco seasoning (or substitute 1 packet store-bought):

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (or less to taste)
  • Salt

For the chicken tacos:

  • 1 cup salsa
  • 1/2 cup sour cream
  • 4 boneless, skinless, chicken breasts (about 2 pounds)
  • 8 flour tortillas for serving
  • 2 cups shredded cheese for serving
  • thinly sliced scallions for serving

Instructions
 

To make the cream of chicken soup:

  • In a 1 1/2-quart saucepan combine broth, onion powder, garlic powder, poultry seasoning, parsley, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer.
  • Meanwhile, whisk together milk and flour until smooth. Pour into saucepan, whisking continuously, until the mixture bubbles and thickens, about 1 minute.

To make the taco seasoning:

  • In a small bowl, whisk together chlii powder, cumin, paprika, coriander, cayenne pepper, and salt to taste (I like 1/2 teaspoon).

To make the chicken tacos:

  • In a medium bowl, whisk together cream of chicken soup, taco seasoning, and salsa.
  • In the bottom of a slow cooker, add chicken breasts and top with salsa mixture. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
  • Remove chicken from slow cooker and shred with two forks. Add back to slow cooker and stir in sour cream until evenly blended.
  • Serve with tortillas, shredded cheese, and scallions if desired.

Notes

  1. To make soup, add 1 cup water to this full recipe. Makes 2 servings, 1 cup each.
  2. Adapted from Mel's Kitchen Cafe.

Nutrition

Serving: 2tacosCalories: 618kcalCarbohydrates: 47gProtein: 46gFat: 27gSaturated Fat: 13gCholesterol: 135mgSodium: 1437mgPotassium: 909mgFiber: 4gSugar: 8gVitamin A: 1783IUVitamin C: 3mgCalcium: 454mgIron: 4mg
Keyword chicken
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