Crockpot Chicken Tacos Recipe

Course: Dinner

Cuisine: Mexican

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: people

Calories: 301kcal

Making shredded chicken for tacos is so easy with a Crockpot. Load up the chicken on tortillas and all your favorite toppings!

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

You can make these tacos with boneless, skinless chicken thighs if you prefer.
Feel free to use flour or cassava flour tortillas instead of corn.
Top these tacos with salsa, pico de gallo, guacamole, lettuce, cheese, and/or sour cream!
Nutritional information does not include toppings.

Storage: Store crockpot chicken tacos in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.