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Chicken Soft Tacos

My family loves these tacos. The chicken filling cooks in the slow-cooker, so it’s convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner’s ready in minutes. The chicken also makes a great topping for salad. —Cheryl Newendorp, Pella, Iowa
  • Total Time
    Prep: 30 min. Cook: 5 hours
  • Makes
    5 servings


  • 1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chiles
  • 1/3 cup chopped onion
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 10 flour tortillas (8 inches), warmed
  • 1-1/4 cups shredded cheddar cheese
  • 1-1/4 cups salsa
  • 1-1/4 cups shredded lettuce
  • 1 large tomato, chopped
  • Sour cream, optional


  • Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours.
  • Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.
Nutrition Facts
2 tacos: 749 calories, 29g fat (13g saturated fat), 157mg cholesterol, 1454mg sodium, 64g carbohydrate (6g sugars, 5g fiber), 52g protein.

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  • Marciann28
    Feb 27, 2021

    The recipe is good, and easy to make. I used 4 chicken thighs and a little salt, and then followed the rest of the recipe.

  • Marc
    Feb 2, 2021

    Used three skinless chicken breasts. Very tasty and moist. Will make it again. Thank you.

  • Cherie
    Sep 8, 2020

    I thank you for you help finding what I'm looking for.

  • Maria Wendy
    Apr 15, 2020

    He puesto 4 estrellas porque aunque me Gusta la receta, se puede mejorar. Algun purista ha dicho que estos nó son tacos mejicanos, y talvez tenga razón, pero me parece que para Los que no solos mejicanos es un pollo muy rico para rellenar tortillas ,muy simple de preparar en la slow cooker, solo le veo un fallo y es la cantidad de polvo de Chile, es totalmente incomible y creo se equivoco al escribirla, con 1 ó 2 cucharaditas de té de chile es más que suficiente. Probaré a hacerlo. Gracias por compartir

  • Baking Diva
    Apr 6, 2018

    I like the convenience of cooking this in the crock pot and was able to toss together a quick dinner using this recipe. I followed the recipe and used the amount of chili powder listed but won't do that again. I will substitute 1-2 tsp. ground cumin for the chili powder instead. I like the texture of the chicken and convenience of using the crock pot. Not great as written, but will change it up to suit my famiy's tastes and use it that way.

  • Maggi
    Nov 12, 2017

    To I_Fortuna: How about rating this for what it is instead of what it isn't? To most of us a taco is any mixture that is surrounded by a tortilla! This was really good with added seasoning. Try it as a chicken sandwich.

  • I_Fortuna
    Aug 16, 2017

    Sorry. I am sure this is good but not tacos. Wouldn't all of you rather make traditional Mexican food? Unfortunately, this recipe is not even Tex-Mex. Take it from someone who has lived near the Mexican border all her life and exists in a Mexican family, this recipe really is not a taco recipe no matter what famous chefs might tell you.Although this recipe looks really good, I can see the flour tortillas need to be heated over a gas flame or fried in a large pan to soften them. Traditionally, tacos are made with corn tortillas that are also steamed or fry them in a little oil. Traditional Mexican food does not generally use garlic, Worcestershire sauce or tomato sauce or paste of any kind.If you want to improve this recipe, nix the above .Traditional tacos use roasted pulled pork (carnitas) or steak or roast (carne asada). They are traditionally served in corn tortillas and topped with pico de gallo (usually chopped fresh tomatoes, lots of cilantro, and the chopped green part of the scallion) not usually salsa in a jar and served with lime wedges.The carnitas is not seasoned but made crispy in a dry frying pan or placed under a broiler. The carne asada (street tacos) are sometimes seasoned and refried on the grill or pan.If you like a little heat on your tacos, I recommend many of the small bottles of hot sauce available in the Mexican market or you can be like me and use Louisiana hot sauce. Yes, I know it is not Mexican. : )That said, chicken is mostly used roasted or served en mole. Mole is easy to make and you don't need 20 ingredients to make. Traditionally, Mexican food is very simple by nature. Don't complicate it, especially with ingredients that were never intended to be used in it. Few ingredients are really used in most recipes. People in Texas have been trying to improve on good Mexican cooking for quite sometime. Personally, we don't care for it. Yes, I live in Texas. ; ).

  • kredhead
    Jun 21, 2012

    I often mash 2 similar recipes together in an attempt to make a good recipe even better. After reading the bland reviews, I made a few revisions. I substituted a 10 oz can of enchilada sauce for the tomato sauce-it seemed like a more natural choice. I had large chicken breasts on hand, so I cut them into large strips. I used twice the garlic powder & onion. I added a tablespoon of dried cilantro. A similar recipe called Lime Chicken Tacos uses 1 cup of chunky salsa and 1 cup of frozen corn at the end of cooking after shredding the meat. That appealed to me for flavor & texture, plus adding veggies is always a good thing. The chicken was moist & very flavorful. This was a cinch..thanks TOH! Another winner, winner...chicken dinner!

  • mariekelly
    Feb 25, 2012

    I used boneless skinless chicken breast and more seasoning after reading the other reviews... Mine turned out very flavorful. Glad I tried it the family loved it!

  • reuniteme
    Oct 12, 2011

    my family really liked this but I used boneless skinless breast. It could use a touch more garlic. Other than that we are making it aganin for famaily tonight! Go Iowa!!