Allergen friendly slow cooker tacos are a super easy meal to make for the whole family. Making crock pot chicken tacos without the top 9 allergens, gluten and dairy free is simple and only takes 3 main ingredients.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Like This Recipe? Sign up to our Newsletter so you never miss a recipe.
- Substitutions and Variations on Slow Cooker Chicken Tacos
- Equipment
- Storage and Reheating Instructions
- Storage
- How to Send Slow Cooker Shredded Chicken Tacos as Leftovers for Lunch
- Our Pro Tips for Using Certain Chicken Cuts
- FAQ
- What To Serve With Crock Pot Chicken Taco Meat
- Other Recipes You May Enjoy
- Have You Made Our Allergen Friendly Slow Cooker Chicken Tacos? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
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- Food Safety
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Why We Like This Recipe
This is one of those energy saving meals that we make a fair amount as the shredded chicken taco meat can be used in so many ways. The choice of meals for us with this one protein is immense. Dairy free shredded chicken can be made into tacos, nachos, burritos, sandwiches, quesadilla fillings, eaten on its own, on a baked potato, on rice or pasta. The options are endless which means the kids don't get as tired of it as quickly if we are creative.
We love our slow cooker and every kitchen equipment that saves us time. When you have kids with allergies a lot of your time is spent in the kitchen and anything that can be used to reduce that time is essential in our eyes. Putting dinner in the crock pot and being able to keep an eye on it and spend time with the kids without slaving over the stove is bliss.
Ingredients
- Chicken Thighs, boneless and skinless
- Salsa
- Chicken Taco Seasoning
See recipe card for quantities.
The Ingredient Low Down
Chicken Thighs, boneless and skinless
We opt for ease and go with an already deboned cut of meat. We prefer thighs as they are higher in fat content so they do not dry out when shredded and reheated. Breasts could be used instead. If using a skin on cut it is best to remove the skin before as it tends to go gummy in the crock pot. The skin will also add a fair amount of fate to the sauce which may need to be skimmed.
Salsa
Most salsas are naturally gluten and dairy free. Some may contain soy or other allergens. Checking for cross contact and shared lines is always important. If you cannot find a safe salsa, canned diced tomatoes (and their juice), diced bell peppers and onions, and fresh cilantro with a squeeze of lime juice can always be substituted. This will make a very mild salsa and adding hot peppers like jalapenos will kick the heat up.
Chicken Taco Seasoning
So many of the premade packets of taco seasoning are not top 9 allergen friendly. Whether it be because of the anti-caking agents in them or due to cross contact with other allergens in the processing of the spice mix.
Instead of buying a premade mix we mix our own so we can buy safe spices and make our own mixes we know are safe for us.
We mixed the following spices together in a jar and use 4 Tbsps of the mix for 3 pounds of chicken.
Chicken Taco Seasoning Mix
- 3 Tbsps Ground Cumin
- 2 Tbsps Chili Powder
- 2 tsps Smoked Paprika
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sugar
- ½ teaspoon Pepper
- ½ teaspoon Salt
- ⅛ teaspoon Cayenne
Instructions/ Directions and Tips
Step 1
In a 6 quart crock pot pour in both jars of salsa.
Step 2
Add in chicken taco seasoning and stir to mix the seasoning.
Step 3
Place the chicken thighs in the salsa so they are in an even layer and not overlapping too much. Push the chicken down a bit to cover it slightly with the salsa.
Step 4
Set the slow cooker to 3-4 hours on high or 6-8 hours on low, using the programming function if available.
Step 5
When the cooking has passed, check the chicken to see if it has reached an internal temperature of 175 F. It will come apart easily with a fork to signal it is done cooking.
Step 6
Remove all the chicken thighs to a cutting board and pull the meat apart using two forks.
Step 7
When all the chicken is shredded add it back to the sauce and stir it well into the sauce. It should soak up a lot of the sauce.
Step 8
If the sauce is still quite liquidy it can continue to cook with the chicken in it for up to another 15 with the lid off.
Step 9
If your slow cooker has a keep warm function, use it until serving to maintain a safe heat on the meat without over cooking and drying it out.
Step 10
Serve in gluten free taco shells with lettuce or cabbage, diced bell peppers, onions, tomatoes, avocado, jalapeno slices and dairy free cheese.
Hint: make more than you need and freeze the rest in family and single portion sized servings for up to 6 months. This is an easy way to food prep and have quick dinners on later dates. It is also great to make ahead and bring for camping or picnics and have tacos in a bag with gluten free corn tortilla chips.
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Substitutions and Variations on Slow Cooker Chicken Tacos
- Other meats - Different meats will work, as well, such as turkey breasts, beef, lamb, or pork.
- Tomatillos - add green salsa or roasted tomatillos, garlic, onions and jalapenos for a tangier taste. Stir in ½ C coconut cream 15 mins before serving after the chicken is shredded.
- Spicy - use a spicy salsa or add a diced jalapeno pepper to the salsa before cooking allergen friendly slow cooking chicken tacos.
- Creamy - add ½ cup of coconut cream or gluten free oat milk to the recipe 15 mins before serving and stir it into the shredded chicken and salsa.
- Super mild - use diced tomatoes, diced sweet bell peppers and diced onions rather than salsa.
- Vegan - Replace the chicken with jackfruit to make this a meat and animal product free meal.
Equipment
The equipment you need for this recipe is a slow cooker. We prefer a programmable 6 quart model, it is just what works for us and is easier for our family size. You can use other sizes of crock pots to make this allergen friendly chicken taco recipe.
A pair of forks and a cutting board are also essential to shred the chicken by hand. Some recommend using a hand mixer however we choose not to as the chicken will still need switching to a mixing bowl or the slow cooker pot can scratch.
Storage and Reheating Instructions
Storage
Dairy free slow cooker chicken tacos store best when the ingredients are stored separately. Place the meat in a well sealing container for storage.
-Fridge
In the fridge the chicken will keep for up to 3 days, if kept at a proper temperature.
-Freezer
The shredded taco meat can be frozen family or single serving sizes. It will keep for up to 3 months in a deep freeze.
Reheating
Always reheat the chicken to at least 175 F for safe food handling best practices. Only reheat shredded chicken taco meat once. Thaw the meat before reheating.
-Stove Top
In a flat bottomed pan or medium pot place the gluten free shredded chicken taco meat and 2 tablespoons of water per portion. If in doubt add slightly more water as it will cook off at the end. Stir the water and meat together and cover with a well fitting lid. Bring to a soft bubble over medium heat for 5-8 minutes. Uncover and keep cooking while stirring frequently until any extra water has cooked off.
- Microwave
Reheat the Crock pot Chicken Taco meat by placing it in a microwave safe bowl with 1-2 tablespoons of water mixed into it. Heat the meat for 1 minute and 20 seconds. Stir it and check to see if the meat has heated through evenly and is at the proper temperature. If not, heat the meat for another 30 seconds, stir, check the temperature and repeat as necessary until the meat is up to temperature.
How to Send Slow Cooker Shredded Chicken Tacos as Leftovers for Lunch
We tend to send the slow cooker chicken taco meat in a salad for our lunches with the older kids. The younger kids like their slow cooker chicken leftovers in quesadillas in their lunch or on a bun as a sandwich. If sending to school, drain the chicken first and pat some of the sauce off it so it doesn't make the wrap or bun soggy.
Our Pro Tips for Using Certain Chicken Cuts
Using thighs helps the meat to stay nice and juicy. It has a higher fat content compared to chicken breasts, which can taste a bit dryer in slow cooked meals. Chicken thighs are often less expensive than breasts so they are great for feeding a large group or family.
It is possible to use bone in cuts of chicken but remove the skin before cooking or the sauce ends up super greasy and oily. If using bone in chicken thighs or breasts, remove all the bones when shredding the meat and check the meat and sauce separately and carefully for bones before returning the meat to the slow cooker.
FAQ
It depends, many sauce mixwes can contain gluten, which is one reason we choose to make our own chicken taco seasoning mix. Our recipe doesn't contain gluten as long as it is made with gluten free ingredients and in a gluten free kitchen.
Some shells also contain gluten. A big place where gluten is introduced into a taco meal is through the shells. Most soft shelled tortillas are made from wheat. Hard tacos may contain wheat or are made with corn that may contain wheat cross contact. We would recommend a gluten free taco shell no matter if you are using hard or soft. There are many on the market that would be suitable for a gluten free diet.
There are so many fillings to use to customise your allergen friendly slow cooker chicken tacos. In Mexico, shredded cabbage rather than lettuce is used but in America iceberg, green leaf, or romaine lettuce are typically an ingredient in tacos.
- Shredded Lettuce or Cabbage
- Diced Sweet Bell Peppers
- Cubed Tomatoes
- Onions or Pickled Red Onions
- Sliced Avocado
- Canned Black Beans
- Sliced Jalapenos
- Dairy Free Cheese
- Dairy Free Sour Cream
- Pico de Gallo
- Guacamole
What To Serve With Crock Pot Chicken Taco Meat
We use this slow cooker chicken taco meat in so many of our family dinners. It is the star of soft and hard tacos with gluten free shells, avocado, tomatoes, bell peppers, lettuce, onions and jalapenos.
As a nacho topping
In a taco salad
As a quesadilla filling
In homemade burritos
On pizzas, well drained and patted a bit dry.
Other Recipes You May Enjoy
Have You Made Our Allergen Friendly Slow Cooker Chicken Tacos? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
📖 Recipe
Allergen Friendly Slow Cooker Chicken Tacos
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- 6 Quart Slow cooker
- Forks
- Cutting board
Ingredients
- 3 Pounds Chicken Thighs boneless and skinless
- 2- 16 Ounces jar of Salsa
- 4 Tablespoons Chicken Taco Seasoning See Notes
Instructions
- In a 6 quart crock pot pour in both jars of salsa.2- 16 Ounces jar of Salsa
- Add in chicken taco seasoning and stir to mix the seasoning.4 Tablespoons Chicken Taco Seasoning
- Place the chicken thighs in the salsa so they are in an even layer and not overlapping too much. Push the chicken down a bit so it is slightly covered by the salsa.3 Pounds Chicken Thighs
- Set the slow cooker to 3-4 hours on high or 6-8 hours on low, using the programming function if available.
- When the cooking has passed, check the chicken to see if it has reached an internal temperature of 175 F. It should be able to come apart easily with a fork to signal it is cooked through, as well.
- Remove all the chicken thighs to a cutting board and pull the meat apart using two forks. When all the chicken has been shredded add it back to the sauce and stir it well into the sauce. It should soak up a lot of the sauce.
- If the sauce is still quite liquidy it can continue to cook with the chicken in it for up to another 15 with the lid off.
- If your slow cooker has a keep warm function, use it until serving to maintain a safe heat on the meat without over cooking and drying it out.
- Serve in gluten free taco shells with lettuce or cabbage, diced bell peppers, onions, tomatoes, avocado, jalapeno slices and dairy free cheese.
Notes
- 3 Tbsps Ground Cumin
- 2 Tbsps Chili Powder
- 2 tsps Smoked Paprika
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sugar
- ½ teaspoon Pepper
- ½ teaspoon Salt
- ⅛ teaspoon Cayenne
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Cook to a minimum temperature of 175 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
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