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Chicken Soft Tacos Recipe

Chicken Soft Tacos Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 5 hours YIELD: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 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


  • 1. Place the chicken in a 4-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.
  • 2. 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.

Nutritional Facts

2 each: 749 calories, 29g fat (13g saturated fat), 157mg cholesterol, 1454mg sodium, 64g carbohydrate (6g sugars, 5g fiber), 52g protein.

Reviews for Chicken Soft Tacos

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I_Fortuna User ID: 8342880 271842
Reviewed 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 User ID: 710648 109127
Reviewed 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 User ID: 1260901 158053
Reviewed 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 User ID: 5780634 83311
Reviewed 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!!"

kristenhandshoe01 User ID: 927746 83379
Reviewed Jan. 17, 2010

"I am not sure why but my family found this to be very bland. For the work you do removing the skin from the chicken and then shredding the meat from the bone after cooking I do not think this recipe is worth the trouble. The flavor was just not there for us. Sorry."

iteachmy5 User ID: 3488165 109126
Reviewed Jul. 17, 2009

"This recipe is DELICIOUS! I used dried sliced garlic instead, and added some black beans. Great recipe!"

MelissaO User ID: 3793263 83310
Reviewed Jan. 18, 2009

"These tacos are so easy to make and oh so good. I have made them several times, brought them to pot luck work, they are always eaten up."

mattie sue User ID: 4643 207829
Reviewed Sep. 19, 2008

"Sound yummy"

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