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Chicken Soft Tacos

 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 tortilla with the remaining ingredients and dinner’s ready in minutes. The chicken also makes a great topping for salad. -Cheryl Newendorp, Pella, Iowa
5 ServingsPrep: 30 min. Cook: 5 hours


  • 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 chilies
  • 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
  • 3/4 cup sour cream, optional


  • Place the chicken in a 3-qt. slow cooker. In a small bowl, combine
  • the tomato sauce, chilies, onion, chili powder, Worcestershire sauce
  • and garlic powder; pour over chicken. Cover and cook on low for 5-6
  • hours or until chicken is tender and juices run clear.
  • 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. Yield: 5 servings.

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Chicken Soft Tacos (continued)

Nutritional Facts: 1 serving (2 each) equals 749 calories, 29 g fat (13 g saturated fat), 157 mg cholesterol, 1,454 mg sodium, 64 g carbohydrate, 5 g fiber, 52 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.