Slow Cooker Chicken Tacos with Pico de Gallo

chicken taco, slow cooker chicken taco, pico de gallo

Easy Home Cooking Contest Recipe Winner 2018 – Grand Prize Winner!

Local ingredients turn this Mexican inspired family favourite into a super meal filled with colour and flavour your kids will love.  Using a slow cooker means that you can prep this dish ahead of time and have it ready for you when you get home.
Bianca, in Wembley Alberta, makes this fusion inspired dinner for her family of picky eaters – who always clean their plates when this is in on the table.                                       

Preparation Time: 15 minutes

Cook Time: 3 hours 10 minutes

Serves: 4


  1. Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.  


Spice Mixture: 
Dried oregano leaves

2 tsp (10 mL) 

Chili powder

1 1/2 tsp (7 mL)

Ground cumin

1 tsp (5 mL)


1 tsp (5 mL)

Salt 1/2 tsp (2 mL)

1/4 tsp (1 mL)


1/4 tsp (1 mL) 

Boneless skinless chicken breasts

1 lb (454 g)



Jalapeno pepper 1 small 
Garlic 3 cloves 
Corn kernels

1 cup (250 mL) 

Diced canned tomatoes 1 1/2 cups (375 mL)
Lime juice

2 tbsp (30 mL)

Whole wheat flour tortillas

8 small

Avocados, mashed


Pico de Gallo:


Tomatoes 2 small 
Onion 1 small 
Lime juice 2 tbsp (30 mL)
Salt 1/4 tsp (1 mL)
Fresh parsley or cilantro 2 tbsp (30 mL) 


  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.       
  2. In a small bowl, combine oregano, chili powder, cumin, paprika, salt, pepper and cayenne. Divide spice mixture in half; save half for later. 
  3. Don’t rinse raw poultry prior to using.  Sprinkle chicken with half of the spice mixture to coat evenly; set aside. Use separate equipment for handling raw food and cooked food.  Then wash hands with soap and warm water for at least 20 seconds. 
  4. Gently rinse onion, jalapeno, garlic and avocado under cool running water. Slice onion; place in large bowl. Seed and chop the jalapeno; add to bowl. Mince the garlic; add to bowl.  
  5. In a slow cooker, stir together onion, jalapeño, garlic, corn, tomatoes, lime juice and reserved spice mixture. Place seasoned chicken on top; cover and cook on High for 3 hours. 
  6. Remove chicken and chop; return to slow cooker and stir to combine. Cover and cook for 10 minutes until the internal temperature of the chicken reaches 74 ºC (165ºF) on a digital food thermometer. 

Pico de Gallo: 

  1. Meanwhile, gently rinse onion, tomato and parsley (if using). Then dice the onion, tomato and chop the parsley (if using). Add into a bowl and stir together with lime juice and salt; Set aside. 
  2. Spoon out chicken mixture into tortillas and top with mashed avocado and Pico de Gallo to enjoy. 

Nutrition information per serving: 

Calories: 424 kcal

Protein: 34 g

Fat: 18 g

Carbohydrate: 38 g

Fibre: 13 g

Sodium: 566 mg 

Calcium: 103 mg

Iron: 4 mg

Last Update – March 27, 2024

Phone Icon

Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food? Connect with a dietitian.