Crockpot Chicken Tacos Recipe

5 from 1 vote

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

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: Mexican

Servings: people

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

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

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!