Katie Wells of Wellness Mama published a slow-cooker chicken tacos recipe on Jan. 13, 2026, pitching it as a low-prep, customizable dinner that uses diced tomatoes, onion, garlic and a simple homemade spice mix instead of store-bought taco seasoning packets.
Katie Wells, the founder of Wellness Mama, published a new recipe on January 13, 2026 for crockpot chicken tacos, describing it as a practical option for busy days and family dinners.
In the post, Wells writes that the recipe is built around 2 pounds of boneless, skinless chicken breasts or thighs, cooked in a slow cooker with 14 ounces of diced tomatoes, a small diced onion, three minced garlic cloves, and a homemade spice blend. That blend calls for 1 teaspoon each of chili powder, cumin and smoked paprika, plus ½ teaspoon oregano, ½ teaspoon salt, and **¼ teaspoon black pepper.
Wells also notes she avoids pre-packaged taco seasoning packets, saying she was “shocked” by what she saw when she reviewed their ingredients. Instead, she suggests keeping the seasoning simple—and adds that chipotle in adobo (1–2 teaspoons) can be used as an optional add-in for smoky heat.
For cooking times, the recipe instructs readers to cook the chicken on low for 6–7 hours or on high for 3–4 hours, then shred it and stir it back into the cooking liquid. Optional “fajita vegetables”—thinly sliced red and yellow bell peppers plus sliced onion—are added during the last 30–40 minutes so they keep more texture. A squeeze of fresh lime juice is recommended at the end.
Wells also provides an Instant Pot variation: cook the ingredients (excluding the peppers, onions and lime) on High Pressure for 12 minutes, allow a 10-minute natural release, then shred the chicken and briefly cook the optional vegetables using sauté mode for 3–5 minutes.
In serving suggestions, Wells recommends setting out tortillas and letting diners build their own tacos with toppings such as avocado, cilantro, shredded cheese, guacamole, pico, or a sprinkle of homemade Tajín. She describes the dish as adaptable and low-effort, writing: “These crock pot chicken tacos are simple, flexible, and made with real ingredients you probably already have on hand.”
The post also highlights why slow cooking works well for the dish: Wells says the method makes the chicken easy to shred and helps it absorb spices and juices “without drying out,” adding that leftovers “somehow taste even better the next day.”
