Three Ingredient Slow Cooker Taco Chicken

This Taco Chicken is super easy and delicious. Just throw three ingredients into the slow cooker and walk away. Shred the chicken and enjoy it in a variety of ways!

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Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

This is another one of those dishes that I’ve made countless times, but have never taken the time to photograph. Usually we just dig in to dinner, and by the time I remember to take a picture, the natural light isn’t very good anymore or the sun has set completely.

We make this taco chicken at least once a month. It’s versatile (use it in tacos, burritos, etc.), requires almost no effort to prepare, and makes a lot of food. As a result, we get to enjoy leftovers at least once during the week. For me, this just adds to this chicken’s appeal.

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

You’ll need (serves 4-6):

Place all ingredients in a 4 quart slow cooker. Cook on high for 4 hours or on low for 6 hours. Using two forks, shred the chicken.

Just like the Pressure Cooker Carnitas that I shared last week, this shredded chicken is pretty versatile. Eat it in tacos, quesadillas, burritos, or alongside/atop some Cilantro Lime Rice. Do you! Do what feels right.

If you’re looking for something a little spicier, but just as easy to throw together, take a look at this Slow Cooker Buffalo Chicken. Super easy to make, and can also be used in a number of ways.

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

Pressure Cooker Carnitas

These are the easiest, most delicious carnitas you will ever make. Depending on how much time you have on your hands, make them in either the electric pressure cooker OR slow cooker.

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I have made these carnitas embarrassingly often since first discovering the recipe 3 years ago. The original recipe is for the slow cooker, which is great if you have all day, or have the presence of mind to throw everything together before you leave for work. For me, this is not always the case. After receiving an electric pressure cooker for Christmas, I decided to adapt the recipe. That way, I’m able to have carnitas in a fraction of the time.

Our favorite way to eat these carnitas is Chipotle burrito bowl-style. Toss some of this crispy yet tender pork in a bowl with some Cilantro Lime Rice and a variety of taco/bowl toppings (beans, cheese, guacamole, etc.), and you’re in business. They’re also excellent in a taco (corn tortillas, please).

The slow cooker preparation comes from Damn Delicious.

You’ll need (yields 8 servings):

  • 4 cloves garlic
  • 2 onions, quartered
  • 1 tbs chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 4 cloves garlic
  • 2 onions, quartered
  • 3-4 lbs pork shoulder, boneless and trimmed of excess fat
  • 2 oranges, juiced
  • 2 limes, juice
  • fresh cilantro, chopped

Combine all of the spices in a small bowl. Set aside.

For the Pressure Cooker

Cut the pork shoulder into 2- to 3-inch chunks.

Add the garlic cloves, quartered onions, and cubed pork to the electric pressure cooker (PC) insert. Sprinkle the spice mixture over everything. Using your hands, toss the garlic, onions, and pork around in the spices, rubbing the spices into the meat. Add the orange and lime juice to the PC insert.

Place the lid on and lock it. Depending on what kind of PC you have, you’ll want to do a couple of different things. If you have an Instant Pot: Cook for 25 minutes on high pressure. If you have one without the high/low pressure manual options (like mine): select the “meat” menu and cook for 25 minutes. Depending on your preference, you can allow the pressure to release naturally or do a quick release.

For the Slow Cooker

Add the garlic cloves, quartered onions, and pork to the slow cooker. Sprinkle the spice mixture over everything. Using your hands, toss the garlic, onions, and pork around in the spices, rubbing the spices into the meat. Add the orange and lime juice to the slow cooker.

Put the lid on and cook on low for 8 hours or on high for 4-5 hours.

Both Preparations

Here’s where both the electric PC and slow cooker recipes come back together.

Now that the pork shoulder is cooked through, you’ll want to crisp things up a bit. Preheat the broiler to high. Remove the pork from to a baking sheet lined with foil, and shred the meat. Spoon some of the juices and onions that are left over onto the shredded meat. Broil for 2-3 minutes.

Remove the sheet pan from the oven and toss the meat around a bit with tongs. Pour some more of the juices over the meat and broil for 2-3 additional minutes. Remove from the oven, top with chopped cilantro, and serve immediately. Definitely enjoy with some Cilantro Lime Rice.



Slow Cooker Steel Cut Oats

Healthy, filling, make-ahead breakfast for the entire week!

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Slow Cooker Steel Cut Oatmeal | A Nerd Cooks

I have good intentions. I really do.

Like, every weekday I intend to get up early enough to make myself a healthy breakfast before running out the door. Does this always happen? Definitely not.

Meal prepping really helps with this issue. I make a big batch of something on Sunday afternoons (like these Make-Ahead Omelet Muffins), portion it out, and then all I have to do is grab something from the fridge on my way out the door.

This winter, slow cooker oatmeal has been my go-to. Mix some ingredients up in the slow cooker, set it, and forget it. And you can change up the flavors however you see fit, which helps to prevent breakfast boredom. Plus, it’s healthy. Win-win-win. Just heat the oatmeal up in the microwave and you’re off and running.

Before making this for the first time, I had concerns about how the consistency of the oatmeal would hold up over the course of a work week. No need to worry, though! Because the steel cut oats retain their slightly chewy texture, rather than just turning to mush.
Slow Cooker Steel Cut Oatmeal | A Nerd Cooks

To make the most basic form of slow cooker steel cut oatmeal, you’ll need (yields 6 servings):

  • 1 1/2 cups steel cut oats
  • 1/2 tsp kosher salt
  • 6 cups milk and/or water (cow’s milk, almond milk, water, and a combination of any of those 3 work well*)

Optional add-ins:

  • Spices: cinnamon, pumpkin spice, etc.
  • Sweeteners: maple syrup (the real stuff, please!), agave nectar, honey, brown sugar
  • Toppings: nuts, dried fruit, fresh fruit

For the basic version, place the steel cut oats, salt, and milk/water in a greased (either butter or cooking spray) slow cooker and whisk to combine. Cook for 2-3 hours on high or 4-6 hours on low. Stir everything around once or twice during the cooking process.

If you’d like to dress this oatmeal up a bit, feel free to add spices and/or sweeteners of your choice along with all of the other ingredients. I generally don’t add any of the suggested toppings until I’m ready to eat.

*Other non-dairy milks–such as coconut–may also work, though I haven’t tried using them

Slow Cooker Steel Cut Oatmeal | A Nerd Cooks

Slow Cooker Steel Cut Oatmeal | A Nerd Cooks