Name: Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe
Prep time: 10 min
Cook time: 6 h 30 min
Total time: 6 h 40 min
Cuisine: Mexican
Ingredients: 1-1/2 lbs boneless skinless chicken breast; Adobo seasoning, or salt to taste; 1/4 tsp garlic powder; 3/4 tsp ground cumin; 1 cup chunky mild or medium salsa; 1 cup shredded red cabbage; Juice of 1/2 lime; 1/4 cup chopped cilantro; 1/4 teaspoon kosher salt; 6 ounces from 1 medium hass avocado, sliced; Lime wedges for squeezing; 12 corn tortillas

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If you’re like me and love dishes that practically make themselves while filling your home with amazing aromas, you’ll adore this Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe. It’s the perfect weeknight dinner that feels fresh and vibrant but requires almost zero last-minute effort. Plus, the combination of tender chicken, tangy red cabbage, and creamy avocado makes every bite incredibly satisfying.

What I love most about this recipe is how versatile and forgiving it is—ideal whether you’re cooking for family or hosting friends. The slow cooker does all the heavy lifting, so you have more time to relax or prep other dishes. Trust me, once you try making these slow cooker chicken tacos, they’ll become a go-to in your recipe rotation!

Ingredients You’ll Need

Each ingredient in this Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe works together to create bold flavors and refreshing textures. When shopping, look for fresh red cabbage and ripe avocados to really make those flavors pop, and don’t skimp on the cumin for that warm, earthy touch.

Boneless skinless chicken breast: I prefer chicken breast because it shreds nicely and soaks up the salsa and spices beautifully.
Adobo seasoning or salt: Adobo adds a great depth of flavor, but salt works perfectly if you don’t have it on hand.
Garlic powder: Adds a subtle savory note without overpowering the dish.
Ground cumin: This is essential—it gives the chicken its smoky, slightly nutty flavor that screams taco night.
Chunky mild or medium salsa: The salsa acts as the cooking liquid, infusing the chicken with vibrant Mexican-inspired flavors.
Shredded red cabbage: Fresh and crisp, it adds a nice crunch and a pop of color that brightens the tacos.
Lime juice: A squeeze of fresh lime juice cuts through the richness and livens up the whole plate.
Chopped cilantro: I always use fresh—its herbal brightness is unbeatable here.
Kosher salt: Just a pinch to balance all the flavors in the cabbage slaw.
Hass avocado: Creamy slices add smoothness and richness to every bite.
Lime wedges: Perfect for extra zing when serving.
Corn tortillas: Warmed up, they provide that authentic, slightly chewy base your toppings deserve.

Variations

I love mixing things up with this Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe depending on the season or what’s in my fridge. Feel free to make it your own and try new additions or swaps to fit your taste and dietary needs!

Spicy Kick: Adding diced jalapeños or a splash of hot sauce into the salsa during cooking gave these tacos a fiery twist that my family couldn’t get enough of.
Green Tacos: I sometimes swap red cabbage for shredded green cabbage or even kale for a different texture and color.
Vegetarian Version: Try slow cooking chickpeas with the same spices and salsa for a hearty meatless alternative that’s just as satisfying.
Cheesy Tacos: Sprinkle some crumbled queso fresco right on top for that salty, creamy layer that turns simple tacos into a special treat.

How to Make Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe

Step 1: Season and Layer the Chicken

Start by placing your chicken breasts in the bottom of the slow cooker. Sprinkle the adobo seasoning (or salt), garlic powder, and ground cumin evenly over the chicken to coat it well. This simple dry rub really elevates the flavor without any extra fuss.

Step 2: Add the Salsa and Cook Low and Slow

Pour the chunky salsa over the seasoned chicken, but don’t stir—keeping the chicken beneath the salsa lets the flavors infuse. Set your slow cooker on low for about 6 hours, or on high for 3-4 hours. Just be careful not to overcook, or the chicken might dry out. When it’s done, use two forks to shred the meat directly in the pot.

Step 3: Prepare the Red Cabbage Slaw

While the chicken cooks, toss shredded red cabbage with lime juice, chopped cilantro, and kosher salt in a mixing bowl. Let it sit so it can soften just slightly but still maintain its crisp bite—this balance of texture is key to making these tacos pop.

Step 4: Warm the Tortillas and Slice the Avocado

Just before serving, warm the corn tortillas on a dry skillet or like I do, wrapped in a damp kitchen towel in the microwave for 20-30 seconds. That steam and warmth make them pliable and just right for folding. Slice the avocado and get the lime wedges ready to go.

Step 5: Assemble Your Tacos

Layer your slow-cooked shredded chicken onto each tortilla, top with a handful of the red cabbage slaw, and then add a few creamy avocado slices. Give everything a fresh squeeze of lime and, if you like, sprinkle more cilantro on top. Easy, delicious, and colorful!

How to Serve Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe

The image shows a close-up of two tacos on a white marbled surface. Each taco has three layers: at the bottom, a slightly charred, light golden brown corn tortilla with black toasted spots; the middle layer has shredded light beige chicken mixed with some red-orange sauce and bits of green herbs; the top layer is bright purple shredded cabbage adding a fresh and crisp texture. A long, smooth, light green avocado slice lies alongside the taco, and a lime wedge with a pale green inner side is visible in the corner. The lighting is bright, highlighting the vivid colors and textures, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Personally, I’m all about fresh garnishes—the bright zing of lime wedges, a drizzle of sour cream or crema if you like, or even a sprinkle of crumbled queso fresco adds an extra layer of indulgence. Sometimes, I toss on a few thin slices of pickled jalapeño when I want a little heat without overdoing it.

Side Dishes

I almost always serve these tacos with a side of Mexican street corn (elote) or some simple cilantro-lime rice. A black bean salad or even tortilla chips with salsa on the side rounds out the meal perfectly.

Creative Ways to Present

For parties, I like setting up a taco bar with bowls of slow cooker chicken, red cabbage slaw, avocado, and other toppings so everyone can build their own. Serving the tacos on colorful plates with garnishes neatly arranged makes the whole meal feel festive and fun.

Make Ahead and Storage

Storing Leftovers

Any leftover shredded chicken stores beautifully in an airtight container in the fridge for up to four days. Keep the red cabbage slaw and avocados separate to avoid sogginess. I find rolling the tortillas in foil and refrigerating them helps prevent drying out overnight.

Freezing

I’ve frozen the cooked shredded chicken before with great results—just portion it into freezer-safe bags, squeeze out as much air as possible, and freeze for up to three months. When ready to eat, thaw overnight in the fridge and reheat gently.

Reheating

When reheating the chicken, I warm it slowly in a skillet over medium heat with a splash of water or broth to keep it moist. Nuke the tortillas wrapped in a damp towel for a few seconds to bring back their softness, and keep the red cabbage and avocado fresh—best to add those fresh after reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work wonderfully in this Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe. They stay juicy and even more flavorful because of their higher fat content. Just adjust cooking time slightly if needed—thighs might cook a bit faster.
What can I use if I don’t have adobo seasoning?

If you don’t have adobo seasoning, simply salt the chicken to taste and rely on the cumin and garlic powder for flavor. You can also mix in a little chili powder or smoked paprika to mimic some of the smoky elements.
Can I prepare the red cabbage slaw ahead of time?

Yes, you can make the slaw up to a day ahead, but I recommend keeping the lime juice and salt separate until you’re ready to serve to preserve the cabbage’s crispness. Tossing it fresh right before serving will give the best texture.
How do I prevent the avocado from browning?

Squeeze a bit of lime juice on the avocado slices right after cutting to slow browning. Also, add the avocado to the tacos just before eating for the best fresh flavor and color.
Is this recipe kid-friendly?

Definitely! The mild seasoning and tender chicken make these tacos great for kids. You can adjust spice levels depending on your kids’ preferences by choosing mild salsa and avoiding jalapeños or hot sauce.

Final Thoughts

I honestly think this Slow Cooker Chicken Tacos with Red Cabbage and Avocado Recipe brings together everything that makes dinner both easy and exciting. It’s the kind of meal that’s easy to throw together in the morning and come home to, ready to enjoy. Trust me when I say it’s worth giving a try—you’ll find yourself reaching for this recipe week after week, especially when you want something healthy, fresh, and utterly satisfying without the stress.