15 Jan Recipe: Slow Cooker Chicken Tacos

Busy weeknights call for low-effort, high-reward dinners — and these slow cooker chicken tacos deliver. Simply add the ingredients, let the slow cooker do the work, then shred and serve in tacos, burritos or salads. Perfect for young budding chefs to try!

Prep time: 5 minutes|
Cooking time: 3 hours 30 minutes (depends on slow cooker)
Serves: 4

Ingredients

• 500 g boneless, skinless chicken breasts or thighs

• 125 ml (½ cup) low-sodium chicken stock

• 80 ml (⅓ cup) Italian salad dressing

• 3 teaspoons lime juice

• 3 teaspoons chilli powder (to taste)

• 1½ teaspoons onion powder

• ¾ teaspoon each garlic powder, paprika and ground cumin

• ½ teaspoon salt

• flour or corn tortillas

• Freshly ground black pepper, to taste

Method

1. Place the chicken breasts or thighs in the slow cooker.

2. In a small bowl, whisk together the chicken stock, Italian dressing, lime juice, chilli powder, onion powder, garlic powder, paprika, cumin, salt and pepper.

3. Pour the mixture evenly over the chicken.

4. Cover and cook on LOW for 3–4 hours (or 4–5 hours if using chicken thighs), until the chicken is very tender.

5. Shred the chicken using two forks.

6. Return the lid and cook for a further 30 minutes to allow the chicken to absorb the sauce.

7. Serve warm in flour or corn tortillas with your choice of toppings.

To Serve (optional toppings)

• • Shredded lettuce or cabbage

  • Grated cheese

  • Salsa or hot sauce

  • Guacamole

  • Finely sliced onion

  • Lime wedges

  • Fresh coriander (cilantro)

Storage & Make-Ahead Tips

• Refrigerator: Store cooked chicken in a sealed container for up to 2 days. Reheat gently before serving.

• Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

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