Slow-cooker Chicken Street Tacos | Slow Cooker Chicken Street Tacos Recipe

Cilantro – A Journey from Hate to Love

I love chicken street tacos! Sadly that wasn’t always the case. A few years back, well many years back, I had the pleasure of visiting a Mexican border town. For lunch I ordered a couple of chicken tacos from a street vendor. It was the first time I had eaten fresh cilantro and at the time I thought it was vile. It ruined the whole taco for me. Fast forward to today.  After living in Texas for quite some time I have acquired a passion for cilantro that I never would have imagined back then.  Consequently, I sprinkle it in my Pho when I get Vietnamese and I love it in a Thai summer roll. It adds that certain je ne sais quoi to salsa. It adds so much to so many things – and these slow-cooker chicken street tacos wouldn’t be the same without it.

Mini Corn Tortillas are Perfect for Chicken Street Tacos

On a recent shopping trip I found mini corn tortillas and they immediately reminded me of the street tacos I had had so many years before.  I decided to create a recipe to recreate the chicken street tacos from my memories.  Preparing the chicken in a slow-cooker allows the chicken to infuse with flavor. Furthermore, they stay moist and tender, which makes it easy to shred the chicken once cooked.

Give them a try:

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Slow-cooker Chicken Street Tacos
Prep time
Cook time
Total time
Serves: 12 tacos
  • ½ pound boneless, skinless chicken breasts
  • 1 cup vegetable or chicken broth
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon ground chipotle
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • Bouquet of fresh cilantro, rinsed on stalk
  • ½ cup of fresh cilantro, rinsed, stems removed, loosely chopped
  • ½ onion, chopped
  • Mini Corn Tortillas
  • Cotija cheese (optional)
  • Avocado (optional)
  • Cooking Spray
  1. In a slower cooker, add broth and spices, stirring to combine.
  2. Submerge chicken in broth.
  3. Add bouquet of cilantro, rinsed on stalk.
  4. Cook on low for 4-6 hours until chicken cooked through and tender.
  5. Remove chicken to large bowl and shred with a fork.
  6. Discard broth with cilantro bouquet.
  7. In a small bowl, combine fresh chopped cilantro and onions.
  8. Heat a frying pan on medium high with cooking spray,
  9. Place tortillas in pan until underside is golden then flip and do the same with the opposite sides.
  10. Remove tortillas to plate and add chicken and cilantro mixture to each.
  11. Top with avocado slices or cotija cheese as desired. | Slow-Cooker Chicken Street Tacos


1 Comment

  1. I made these yesterday for a party and they were a hit! Thanks!

    1. So happy to hear that! 🙂

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