Chicken tacos are a family favorite, and this Crockpot Chicken Taco recipe makes dinner incredibly simple! With just a few ingredients like chicken breasts, pico de gallo, salsa, and taco seasoning, you’ll have tender, juicy shredded chicken tacos perfect for any night of the week.
This is the perfect meal to prepare when everyone has a different schedule. Or when you come home and need to put dinner on the table quickly. Let the crockpot do the work! Then, everyone can assemble their tacos with their favorite toppings. Another family favorite chicken recipe is this Easy No Peek Chicken Recipe. It is easy and cooks in the oven on a bed of delicious rice!
If you prefer shredded beef, here is my recipe for a great slow cooker shredded beef, plus five ways you can serve it!
Table of contents
Why I love making these
- Minimal Ingredients: Just a few pantry staples make this a go-to meal. I stock up on chicken when it's on sale. This makes meals even more budget friendly.
- Meal Prep Friendly: Make extra for leftovers—perfect for busy weeknights when everyone is on a different schedule. Everyone can help themselves to the shredded chicken and their favorite toppings.
- Versatile: Use the shredded chicken in Crockpot tacos, burritos, nachos, or taco salad bowls. Picky eaters can choose their favorite toppings. It makes life easy!
- Hands-Off Cooking: The slow cooker chicken tacos practically make themselves!
Ingredients
Chicken breasts (about 2 ½ to 3 pounds). This is enough to cover the bottom of a full-sized slow cooker. I buy them when they are on sale so that meals like this are inexpensive.
1 package of your favorite taco seasoning. If using bulk or homemade taco seasoning, often 3 tablespoons is the equivalent of a packet.
Salsa. Use your favorite salsa from a jar (store-bought). Or, use double the pico de gallo.
Pico de Gallo. This is a fresh salsa that is often sold in the deli department of a grocery store. It usually contains tomatoes, onions, peppers, lime juice, and cilantro. If you don't have this handy, double the salsa.
Lime juice. The juice of ½ of a juicy larger lime adds some zing.
Tortillas - buy the small ones. They are usually smaller than the taco size! The diameter is about 6 inches (yes, I measured). They can either be corn or wheat.
Topping suggestions
The best part of any taco is the toppings! My family favorites include:
- diced tomatoes
- shredded lettuce
- Pico de Gallo
- Salsa
- shredded cheddar cheese
- sour cream
Make sure to set aside some salsa and Pico de Gallo for the toppings prior to cooking.
Instructions
Step 1
Add salsa, pico de gallo, taco seasoning, and lime juice into the bottom of the slow cooker and stir together.
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Step 2
Add chicken breasts. Make sure they are just covered with the salsa mixture. Just nestle them all in there. I can get them all in a layer on the bottom of the crock pot. If not, that's fine! The chicken will release some water as it cooks.
Step 3
Turn the crockpot on low and cook chicken for 6-7 hours. If cooking on high, it usually takes 3 to 4 hours.
You'll know the chicken is done when it shreds easily.
At least ½ hour before serving, shred chicken either in the pot or remove, shred, and return to pot. There will be a fair amount of liquid in the slow cooker - keep it all! Heat shredded chicken in the juices in crockpot for approx. ½ hour. The shredded chicken will absorb the flavorful juices!
Step 4
To warm tortillas (soft)
Microwave - Wrap a stack of 3-5 tortillas in a damp paper towel to keep them from drying out. Microwave for 30 seconds to 1 minute (depending on how many you’re warming). Keep them wrapped until serving to retain heat.
Oven - Wrap stacks of 5-10 tortillas in foil.Place in a 350°F oven for 10-15 minutes.Keep them wrapped until serving.
Helpful tips
I use my large serving forks to shred the chicken. The larger size makes shredding easier and quicker.
Prepare and assemble toppings while the shredded chicken is getting reheated. Place onto a tray so everyone can help themselves. I use ramekins or small bowls for most toppings to keep the liquids contained and for a neater look.
FAQs
Yes! However, the cooking time will be a little longer. I'd suggest cooking on LOW for 7 ish hours or HIGH for 5 hours if cooking from frozen. Check to see if the chicken is cooked through - about an hour before the above times. Continue cooking if needed.
Absolutely! Chicken thighs work well in this recipe.
If you have made your own taco seasoning, go ahead and use it. Taco seasoning typically contains cumin, chili powder, garlic and onion powder plus paprika.
Storage & Reheating
- Refrigerate: Store leftover crockpot shredded chicken in an airtight container for up to 4 days.
- Freeze: Freeze shredded chicken in portions for up to 3 months.
- Reheat: Warm in a skillet over medium heat or microwave until heated through.
Other Easy Mexican Flavored Meals
Recipe Printable
Crockpot Chicken Tacos
Equipment
- Crock Pot aka Slow Cooker
Ingredients
Shredded Chicken
- 3 pounds chicken breasts
- 1 cup salsa use a traditions picante salsa
- 1 cup pico de gallo I use store bought
- 3 Tbls lime juice ½ of a lime
- 1 Package Taco seasoning
- 20 small Tortilla shells or crunchy taco shells
Toppings - Choose your favorites!
- lettuce tomatos, salsa, sour cream
- salsa
- cheddar cheese
- sour cream
Instructions
- Add lime juice, taco seasoning, salsa and pico de gallo into crockpot. Make sure to either have extra or set aside some salsa and pico de gallo as toppings when serving.
- Add chicken and nestle it into the sauce. It should be close to covered. If it isn't, add between ¼ to ½ cup of water.
- Turn the crockpot on low and cook chicken for 6-7 hours. If cooking on high, it usually takes 3 to 4 hours.
- About and hour before serving, shred chicken.Add back to crockpot and stir well to mix shredded chicken with the salsa/taco sauce.
- Assemble tray with assorted toppings including lettuce, shredded cheddar cheese, salsa, chopped fresh tomatos. Everyone can help themselves.
To warm tortillas
- Microwave - Wrap a stack of 3-5 tortillas in a damp paper towel to keep them from drying out. Microwave for 30 seconds to 1 minute (depending on how many you’re warming). Keep them wrapped until serving to retain heat.OROven - Wrap stacks of 5-10 tortillas in foil.Place in a 350°F oven for 10-15 minutes.Keep them wrapped until serving.
Notes
Storage & Reheating
- Refrigerate: Store leftover crockpot shredded chicken in an airtight container for up to 4 days.
- Freeze: Freeze shredded chicken in portions for up to 3 months.
- Reheat: Warm in a skillet over medium heat or microwave until heated through.
Nutrition (I am not a nutritionist. These are estimates only)
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Originally published January 12, 2014.
Rose Martine
This looks good although it’s not low calories. That’s o.k. I get a lot of pleasure just looking at all your lovely photos. BTW, I love grey and cloudy days. Being from the Puget Sound area of Washington State, I miss them down here in the Valley of the Sun. We love rain when it comes and the overcast makes it cozy staying inside and fiddling around with reading, cooking and just being here.
techlazy.com
Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken