Updated
These Crockpot Chicken Tacos are spicy, savory, and packed with flavorful shredded chicken and all your favorite toppings. Weeknight dinners just got easier! Grab your slow cooker and get ready for another great way to upgrade Taco Tuesday or Cinco de Mayo.
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A simple crockpot taco recipe made with tender, shredded chicken and flavorful tomatoes, that can be easily doubled to use on any busy weeknight? Sign me up!
I like to make these best chicken tacos even better by mixing things up. I set up a taco bar for the entire family and offer corn tortillas, flour tortillas, refried beans, lettuce, cheese, taco sauce, and sour cream so that everyone can build their perfect bite. For toppings, I like to prepare a quick blender salsa or a batch of salsa verde. And of course, my taco meal is not complete without guacamole.
Crockpot Chicken Tacos Recipe
Equipment
- Crockpot
Ingredients
- 2 pounds boneless, skinless chicken breasts chicken thighs also work
- 1½ tablespoons taco seasoning store-bought or homemade (¾ packet)
- ½ teaspoon kosher salt
- 14.5 ounces diced fire roasted tomatoes (1 can)
- 4 ounces diced green chiles (1 can)
- ½ cup low-sodium chicken broth
- 12 corn tortillas for serving, flour or cassava tortillas also work
- taco fixings for serving, salsa, pico de gallo, guacamole, lettuce, cheese, and/or sour cream
Instructions
- Rub the taco seasoning and salt over the chicken breasts.2 pounds boneless, skinless chicken breasts, 1½ tablespoons taco seasoning, ½ teaspoon kosher salt
- Place the chicken breasts in the crockpot.
- Pour the tomatoes, green chiles, and chicken broth over the chicken.14.5 ounces diced fire roasted tomatoes, 4 ounces diced green chiles, ½ cup low-sodium chicken broth
- Cover and cook on high for 4-6 hours or on low for 6-8 hours.
- Shred the chicken.
- Serve the chicken in tortillas, and the load the tacos with all of your favorite fixings.12 corn tortillas, taco fixings
Becky’s Tips
- Nutritional information does not include toppings.
- No crockpot? Bake this shredded chicken in a covered Dutch oven at 300°F for 90 minutes.
- Use two forks to shred the chicken, use meat shredding claws, or toss the meat in the bowl of a stand mixer and let it do the work for you!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Tacos Step by Step
Season the chicken: Rub 1 1/2 tbsp of taco seasoning and 1/2 tsp of salt over 2 pounds of chicken breasts.
Transfer the chicken: Place the chicken breasts in the crockpot.
Add the remaining ingredients: Pour 14.5 ounces of diced fire-roasted tomatoes, 4 ounces of green chiles, and 1/2 cup of chicken broth over the chicken.
Cook the chicken: Cover and cook on high for 4-6 hours or on low for 6-8 hours.
Shred: Remove the chicken from the crockpot and shred.
Serve and enjoy: Serve the chicken in tortillas, and load the tacos with all of your favorite fixings.
How to Store
Store leftover crockpot chicken tacos in an airtight container in the refrigerator for up to 3 days. I recommend storing the chicken separately from the tortillas and assembling after reheating the taco meat. Reheat the taco filling in the microwave in 30-second increments until warmed through.
Freeze crockpot chicken taco meat in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Cinco de Mayo is coming up! I love serving these delicious and easy chicken tacos with a side of rice, like our cilantro lime rice, crunchy tortilla chips, or a refreshing mango salsa.
