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Lesson 11 of 12
Slow Cooker Chicken Tacos
What You'll Learn
- How a slow cooker works (low heat + long time)
- The difference between LOW and HIGH settings
- How to plan a meal hours in advance
- How to measure and combine seasonings
- Shredding review (from Lesson 10)
Safety Checklist
- The outside of the slow cooker gets warm
- The lid is HOT — use oven mitts or a pot holder
- Lift the lid AWAY from your face (steam)
- Don't open it during cooking (adds 15–30 min each time)
- ADULT handles removing the inner pot
Watch & Learn
Ingredients & Tools
Ingredients
- 2 chicken breasts
- 1 cup chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Taco shells
- Ketchup
Tools
- Slow cooker
- Measuring spoons
- 2 forks (for shredding)
- Large bowl
- Pot holder
Let's Cook!
- MORNING (5 minutes of prep):
- Set up your station
- Place chicken breasts in the slow cooker
- Measure and sprinkle cumin, garlic powder, and salt over the chicken
- Pour 1 cup chicken broth over everything
- Put the lid on
- Set to LOW. Walk away!
- DINNER TIME:
- ADULT removes the lid (steam — stand back!)
- ADULT lifts the chicken to a bowl
- YOU shred with two forks — just like Lesson 10!
- Spoon some of the cooking liquid over the shredded chicken to keep it juicy
- Build tacos: shell + chicken + ketchup
Pro Tips
- Don't peek! Every time you lift the lid, you add 15–30 minutes of cooking time
- The chicken will be SO tender it practically shreds itself
- Make extra — leftovers work for lunch wraps (Lesson 3 callback!)
- This is the easiest recipe in the curriculum. 5 minutes of work, the slow cooker does the rest.
Skills Checklist
- I measured the seasonings correctly
- I set the slow cooker to the right setting (LOW or HIGH)
- I planned ahead (morning prep, evening meal)
- I shredded the chicken with two forks
- I built my own tacos