Enjoy these Adobo Shredded Chicken Tacos made in the slow cooker on Taco Tuesday or any day.
They are like a taco salad in a tortilla; you can serve them in flour tortillas or corn tortillas with your favorite toppings for taco night.
If you love my 5-ingredient Crock Pot Chicken Tacos, one of our easiest Mexican Recipes, like my Street Corn Chicken Rice Bowl, or my Slow Cooker Shredded Nashville Hot Chicken Sandwiches, you’ll love these Adobo Shredded Chicken Tacos.
These Slow Cooker Chicken Tacos are made with boneless, skinless chicken thighs and slow-cooked until they are tender and fall apart!
In this chicken taco recipe, the flavor comes not from the Adobo sauce but from the slow cooking that really brings out all those wonderful Mexican flavors in the Adobo seasoning, like chili powder and garlic powder.
Table of Contents
Then you can choose to add a squeeze of lime juice or a dollop of sour cream, a spoonful of green chiles, or any of your favorite taco toppings.
Serve with red onions, black beans, or refried beans, and your whole family will love this great recipe for taco night. It will become a new family favorite and one of your go-to slow cooker meals.
Why You’ll Love This Recipe
- Easy – This Crockpot Chicken Tacos Recipe is easier than you think. The slow cooker does all the work. It truly is an easy tacos recipe.
- Taste – The flavor of the chicken taco filling from the slow cooking of the chicken with all the seasonings makes these Adobo chicken tacos incredibly delicious. The entire family will love them.
- Make ahead – Since you are using the slow cooker, you can easily make the chicken filling ahead of time, either on a Sunday for meal prep for the week or just the night before you want to serve.
Equipment
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- Saute Pan
- Slow Cooker
- Hand Mixer – can be used to shred the chicken.
- Mexican Serving Dishes
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Olive oil
- Bell Peppers
- Onion
- Garlic powder
- Onion powder
- Salt and Pepper
- Boneless Skinless Chicken Breasts
- Tomato bouillon with chicken flavor
- Adobo all-purpose seasoning
- Ground cumin
- Low-sodium chicken broth
How To Make Adobo Chicken Tacos
- Place a large skillet over medium heat. Add the olive oil; once hot, add the peppers, onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Stir to combine. Cook until the vegetables are softened, stirring occasionally, about 8 minutes. Take off the heat.
- Spray an 8-quart slow cooker with cooking spray. Place chicken breasts into the bottom of the pot.
- Crumble the bouillon and sprinkle it over the chicken. Sprinkle the remaining garlic powder and onion powder on top. Add the adobo and cumin.
- Pour the chicken broth around the chicken.
- Then add the peppers and onions.
- Place the lid on and cook for 6-8 hours on low or 2-4 hours on high.
- Shred the chicken in the pot.
- Mix everything together.
- Serve the in tortillas for tacos, or however you wish.
Recipe Tips
- To make shredding the chicken easier, try using a hand mixer to shred the chicken to save time.
- Extremely flavorful, this makes an excellent chicken taco but is great in other recipes like enchiladas or quesadillas.
- Make sure to use low-sodium chicken broth or stock so the end result isn’t too salty.
- Substitute boneless skinless chicken thighs or chicken tenderloins.
- If you can’t find the tomato bouillon with chicken flavor, you can use plain chicken.
- If you can’t find the adobo all-purpose seasoning, you can add more garlic powder in its place or leave it out.
- Reheat in the slow cooker, skillet, or microwave.
- Place in an airtight container and Keep in the fridge for up to 3 days, and freeze for up to 3 months.
Variations
- Use my homemade taco seasoning instead of adobo seasoning if you desire.
- Instant Pot Chicken Tacos
- Burrito Bowls – Add the chicken to bowls instead of tacos with beans, rice, vegetables, etc.
- 5-Ingredient Slow Cooker Chicken Tacos
- Slow Cooker Ranch Chicken Tacos
What To Serve With Shredded Chicken Tacos
- Cilantro Lime Rice
- Mexican Rice
- Instant Pot Refried Beans
- Black Beans
- Mexican Street Corn Salad
- Sliced Red Onions
- Lime Wedges
- Salsas – Peach Salsa, Pineapple Salsa, or Mango Salsa, homemade pico de Gallo, or restaurant style salsa roja.
Frequently Asked Questions
Yes, you can make the adobo shredded chicken taco filling ahead of time, refrigerate and reheat before serving.
I recommend storing the chicken taco falling separately from the tortillas. Place the filling in an airtight container and refrigerate for 3 to 5 days.
I recommend freezing the tortillas separate from the chicken filling. Place the tortillas in an airtight freezer bag. In a separate freezer-safe, airtight container, place the chicken filling. Freeze up to 3 months.
More Recipes
- Air Fryer Fish Tacos
- Instant Pot Pulled Pork Tacos
- Instant Pot Achiote Chicken (Pollo Pibil)
- Skillet Chicken Fajitas
- Slow cooker Cranberry Rosemary Chicken
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Recipe
Slow Cooker Adobe Shredded Chicken Tacos
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 small bell peppers sliced
- 1 large sweet onion thinly sliced
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless skinless chicken breast
- 2 cubes tomato bouillon with chicken flavor
- 1/2 teaspoon adobo all-purpose seasoning
- 1/2 teaspoon ground cumin
- 15 ounce can low-sodium chicken broth
Instructions
- Place a large skillet over medium heat. Add the olive oil; once hot, add the peppers, onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Stir to combine1 tablespoon olive oil, 3 small bell peppers, 1 large sweet onion, 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Cook until the vegetables are softened, stirring occasionally, about 8 minutes. Take off the heat.
- Spray an 8-quart slow cooker with cooking spray. Place the chicken into the bottom of the pot.2 pounds boneless skinless chicken breast
- Crumble the bouillon and sprinkle it over the chicken. Sprinkle the remaining garlic powder and onion powder on top. Add the adobo and cumin.2 cubes tomato bouillon with chicken flavor, 1/2 teaspoon adobo all-purpose seasoning, 1/2 teaspoon ground cumin
- Pour the chicken broth around the chicken, then add the peppers and onions.15 ounce can low-sodium chicken broth
- Place the lid on and cook for 6-8 hours on low or 2-4 hours on high.
- Shred the chicken in the pot and mix everything together. Serve in tacos, or however you wish.
Notes
- Extremely flavorful, this makes an excellent chicken taco but is great in other recipes like enchiladas or quesadillas.
- Make sure to use low-sodium chicken broth or stock so the end result isn’t too salty.
- Substitute boneless skinless chicken thighs or chicken tenderloins.
- If you can’t find the tomato chicken bouillon, you can use plain chicken.
- If you can’t find the adobo seasoning, you can add a more garlic powder in it’s place or leave it out.
- Reheat in the slow cooker, skillet, or microwave.
- Keep in the fridge for up to 3 days, freeze for up to 3 months.
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