Crockpot chicken tacos are one of those meals that is simple and easy, but the whole family loves every time. This is the easiest crockpot chicken taco recipe around. Set it and forget it, then top this easy recipe in delicious ways that makes the simple ingredients shine!
This is the best crockpot chicken taco recipe, with its pantry staple ingredients that come together easily on a busy night. Salsa, diced tomatoes, chicken, and seasoning combine for easy slow cooker chicken tacos that everyone loves. Just a few minutes of prep time turns into a delicious family dinner that’s perfect for Taco Tuesday!
Easy crockpot meals are great for meal prep, and this is the perfect recipe to stock your freezer! Because it freezes well, I often make a double batch to pull out on a busy weeknight. You can also make this in an Instant Pot on the slow cooking setting, but you will need to lower the cook time.
This is a favorite weeknight meal because of its versatility! Make the recipe as tacos to fill hard shells, corn tortillas, sourdough tortillas, or whole wheat tortillas. You can also use the slow cooker chicken taco meat for rice bowls, burrito bowls, or taco salads with Mexican ranch on romaine lettuce. Pair with cilantro lime rice, Mexican rice, black beans, or a simple homemade coleslaw.
Why You’ll Love This Recipe
Flavor – The best part about this recipe is the toppings! A jar of salsa, fresh cilantro, and any other toppings you’d put at a taco bar are all delicious additions. Make taco night easy with the simplest recipe that’s full of flavor.
Easy meal prep – Slow cooker recipes make life so much easier, and these crock pot chicken tacos are always a hit. You just need a handful of ingredients, making it an easy dinner that everyone loves. Because it always feeds a crowd, it is a go-to recipe for hosting company.
Crowd pleaser – Not only does this slow-cooker meal stretch to feed a crowd, it is also a hit even with the picky eaters. Everyone can top their own taco with their favorite toppings – pico de gallo, black olives, sour cream, and more. You could even use hard taco shells for those that like them.
Ingredients
Salsa – Chunky salsas work best for this recipes. We love to make our own!
Boneless skinless chicken breast – You can use skinless chicken thighs or a mix of thighs and boneless chicken breast. You may need to adjust cooking times.
Corn tortillas – We love corn tortillas, but you can also add the chicken filling to warm flour tortillas. We love to make sourdough tortillas or whole wheat tortillas.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations
There is really no end to the delicious toppings that you can add to this crockpot chicken taco recipe. Add all your favorite taco toppings:
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
- Crumbled queso fresco or cheddar
- Sliced avocado, guacamole, or avocado aioli
- Pickled red onions – These are absolutely delicious and add so much extra flavor!
- Sour cream or Greek yogurt
- Lime wedges
How to Make Crockpot Chicken Tacos
Step 1: Set a fine mesh strainer over a bowl. Add the salsa and the can of diced tomatoes with green chilies. Let them sit for a few minutes so the excess liquid can drain off.
Step 2: Place the chicken breasts in the crock pot. Add the diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and the drained salsa and tomatoes.
Step 3: Give everything a quick stir so the chicken is coated in the seasonings.
Step 4: Cover and cook on High heat for 2½ – 3 hours or on Low heat for 5 – 6 hours, or until the chicken is tender and shreds easily with two forks.
Step 5: Remove the chicken, shred, and return it to the sauce. Stir to combine and let it sit on warm for a few minutes so it soaks up all the flavor.
Step 6: Heat corn tortillas in a dry skillet for 20 – 30 seconds per side until soft and lightly toasted. Spoon the shredded chicken into each tortilla and finish with your favorite toppings.
Tips
- Crock pots can vary. Check the chicken at the lower end of cooking time.
- Remove the chicken and shred with two forks or use a stand or hand mixer on low for a few seconds for perfectly shredded, uniform pieces.
- Make it ahead. This chicken tastes even better the next day as the flavors have time to meld. Store the shredded chicken and reheat gently on low in the crock pot.
- The shredded chicken keeps 3 – 4 days in the fridge in an airtight container. Leftover chicken freezes well, too. Let the chicken cool completely, then portion into freezer-safe containers for up to 2 months.
Recipe FAQs
There is really no end to the delicious toppings that you can add to this crockpot chicken taco recipe. Shredded lettuce, chopped cilantro, crumbled queso fresco or cheddar cheese, sliced avocado or guacamole, sour cream or Greek yogurt, salsa, pickled red onions, and lime wedges are popular.
You simply add chicken to the slow cooker and top with drained salsa and diced tomatoes. Then add seasoning (you could even use homemade taco seasoning if you want!) and turn the slow cooker. It really doesn’t get easier than eight ingredient chicken tacos.
Boneless, skinless chicken breast is beat for taco nights. It’s a favorite weeknight meal for so many!
You can really do either, but I would recommend adding it before cooking, especially with crockpot recipes.
More Recipes from the Farmhouse
- Chicken Marsala Soup
- Easy Beef Gyros
- Ground Beef Chili
- Beef Carnitas – Instant Pot or Slow Cooker
- Slow Cooker French Onion Soup
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Crockpot Chicken Tacos
Equipment
Ingredients
- 1/2 cup chunky salsa, drained through a fine mesh strainer
- 1 14 ounce can diced tomatoes with green chilies, drained through a fine mesh strainer
- 4 chicken breasts
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 12 Corn tortillas
- Toppings: guacamole, sour cream, salsa, lettuce, shredded cheese, Optional
Instructions
- Set a fine mesh strainer over a bowl. Add the salsa and the can of diced tomatoes with green chilies. Let them sit for a few minutes so the excess liquid can drain off.
- Place the chicken breasts in the crock pot. Add the diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and the drained salsa and tomatoes. Give everything a quick stir so the chicken is coated in the seasonings.
- Cover and cook on high for 2½ – 3 hours or on low for 5 – 6 hours, or until the chicken is tender and shreds easily with two forks.
- Remove the chicken, shred, and return it to the sauce. Stir to combine and let it sit on warm for a few minutes so it soaks up all the flavor.
- Heat corn tortillas in a dry skillet for 20 – 30 seconds per side until soft and lightly toasted.
- Spoon the shredded chicken into each tortilla and finish with your favorite toppings.
Notes
- I used about 1/4 cup of chicken per taco.
- Crock pots can vary. Check the chicken at the lower end of cooking time. On low, it could take 4 – 5 hours or 6 – 8 hours, depending on your crock pot.
- Remove the chicken and shred with two forks or use a stand mixer on low for a few seconds for perfectly shredded, uniform pieces.
- Make it ahead. This chicken tastes even better the next day since the flavors have time to meld. Store the shredded chicken and reheat gently on low in the crock pot.
- The shredded chicken keeps 3 – 4 days in the fridge in an airtight container. The chicken freezes well too! Portion into freezer-safe containers for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
