Load The Slow Cooker Lightly grease the slow cooker insert (optional, but it helps with sticking). Add diced onion (if using). Place the chicken on top. Pour salsa over the chicken. Add drained diced tomatoes with green chiles (if using). Sprinkle taco seasoning over everything. Tiny tip that matters: Try to coat the chicken with the seasoning. You don’t need to be perfect—just give it a quick stir around the chicken so flavor starts evenly.

Cook Until Tender Cover and cook: Low: 6–8 hours High: 3–4 hours Timing varies by slow cooker and chicken thickness. The most reliable cue is temperature: chicken should reach 165°F at the thickest part. And yes, I know—pulling out a thermometer on a busy night feels like a lot. But it takes 10 seconds, and it saves you from guessing.

Shred The Chicken Transfer the chicken to a cutting board or bowl. Shred with two forks. Shortcut methods (if you want them): Hand mixer: Put chicken in a deep bowl and mix on low for 10–20 seconds. Stand mixer: Use the paddle attachment for quick shredding.

Stir It Back Into The Juices Return shredded chicken to the slow cooker. Stir well so the chicken absorbs the flavorful liquid. This is the part that makes it taste “finished.” Shredding is good. Shredding and stirring it back into the sauce is better.

Let It Sit A Little Longer (Optional, But Worth It) If you have time, cook 15–30 minutes more on Low after shredding. This helps the chicken soak up flavor and gives you a thicker, richer filling.

Serve Warm tortillas (quick pan warm-up or microwave wrapped in a damp towel). Fill with shredded chicken. Add toppings and eat immediately—because taco night waits for no one.