Crockpot Chicken Tacos
These Crockpot Chicken Tacos are one of my go-to recipes for a fast family dinner! You’ll need just 3 ingredients for this flavorful shredded taco chicken. Serve it in warm tortillas with your favorite taco toppings.
Crockpot Chicken Tacos are a Weeknight Staple
You can’t beat a 3-ingredient make ahead crockpot meal on a busy day, and that’s exactly what this crockpot chicken tacos recipe is! Chicken cooks low and slow with salsa and taco seasoning until it’s tender, juicy and bursting with flavor. When you’re ready to eat, all that’s left to do is shred the chicken, prep your taco toppings, and enjoy!
I make this recipe often when I know we’re going to have a busy evening. It’s the perfect dinner to prep ahead before taking the kids to soccer practice or swim lessons. I also love to make these crockpot chicken tacos as part of a taco bar when I’m hosting a family gathering. There’s nothing better than a make ahead meal when you’re entertaining! Especially when it’s as easy as this recipe is.
Made this recipe this week and my kids gobbled it up, thank you!
Becca
Ways I’ve Served This
This recipe is so versatile! Of course, you can serve the shredded crockpot chicken in tacos, but there’s so much more you can do with it. Here are a few of the ways I’ve served this.
- It’s especially delicious served in these Homemade Flour Tortillas! I serve the tacos with a few simple side dishes, like Mexican Rice, Refried Beans and a big green salad. I always set out some tortilla chips, salsa and guacamole for munching on.
- Serve the chicken in a Burrito Bowl, with lettuce, Cilantro Lime Rice, black beans, corn, Pico de Gallo and guac. Or try this simple Chicken and Sweet Potato Burrito Bowl.
- Swap this crockpot chicken for the ground beef taco meat in my Taco Salad Recipe.
- Use the shredded chicken to make Chicken Enchiladas. It’s a great way to use up leftovers! Or make this easy Chicken Enchilada Casserole.
How to Make Crockpot Chicken Tacos
Add ingredients to slow cooker. Put the chicken breasts in the bottom of the slow cooker. Sprinkle on the taco seasoning and pour the salsa over the top.
Slow cook. Cook the chicken on low for 3 to 4 hours or on high for 2 hours, or until the chicken is cooked through.
Shred the chicken. Let the chicken cool slightly and then shred it. (See my tips for how to shred chicken.) Mix in some of the salsa and juices from the slow cooker to moisten and flavor the chicken.
Serve in warmed tortillas with taco toppings, or as desired. Enjoy!
Crockpot Chicken Tacos Recipe Tips
- The cook time can vary by slow cooker (some models cook faster or slower) and also depending on how full your crockpot is. Start checking your chicken near the shorter end of the cook time to see if it is done.
- Don’t overcook the chicken, or it may dry out or become tough.
- Add back in some, but not all, of the juices from the crockpot to the shredded chicken.
- You can scale this recipe up or down to fit your needs. Just know that the less full your slow cooker is, the faster the chicken will cook, and the cook time will be longer in a very full crockpot.
Can I Use Frozen Chicken?
I do not recommend making this crockpot chicken recipe with frozen chicken. When you put frozen chicken in a slow cooker, it takes longer for the food to heat up. This means that your chicken can stay in the food-safety dangerous temperature range for too long and can put you at risk of food borne illness.
You can, however, safely cook frozen chicken breasts in the Instant Pot! Use my Instant Pot Chicken Tacos recipe. The Instant Pot is also a great option if you forget to plan ahead, since the chicken cooks quickly.
Can I Use Chicken Thighs?
Boneless, skinless chicken thighs work great in this crockpot chicken tacos recipe! Boneless chicken thighs will cook in about the same amount of time as boneless chicken breasts. However, since chicken thighs are naturally more moist and juicy than chicken breasts, you can cook them a bit longer without them drying out. This is helpful if you will be out of the house and need to set your crockpot with a longer cook time.
Make Ahead & Storage Tips
I like to cook a big batch of these crockpot chicken tacos and repurpose the shredded chicken for other meals throughout the week. See above for ways I like to serve it!
- Refrigerator: Store the cooked chicken in the refrigerator for up to 3 to 4 days.
- To Freeze: Once cool, freeze the shredded chicken in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat in the Slow Cooker: Reserve plenty of the cooking liquid/salsa to keep the chicken moist as it reheats. Heat it on low for 1 to 2 hours, or until hot. You can switch the slow cooker to the keep warm setting for serving.
- Other Ways to Reheat: You can reheat the chicken in the microwave or in a pot on the stove, over low heat. Add extra salsa or a little chicken broth, as needed, for moisture.
More Favorite Crockpot Meals
- Carnitas
- Slow Cooker Taco Pasta
- Crock Pot Pork Tenderloin
- Slow Cooker Butter Chicken
- Crock Pot Chicken and Dumplings
Or, try any of these Crockpot Meals!
Crockpot Chicken Tacos
Ingredients
- 2 pounds boneless skinless chicken breasts, or boneless skinless chicken thighs
- 1 tablespoon taco seasoning
- 1 cup mild salsa
- for serving: tortillas, shredded cheese, avocado or guacamole, tomatoes, additional salsa, etc.
Instructions
- Place chicken in bottom of slow cooker. Sprinkle with taco seasoning. Spoon salsa on top of chicken and spread to cover chicken.
- Cook on low for 3 to 4 hours, or on high for 2 hours, until chicken is cooked through. Chicken is done when it registers 165° F on an instant read thermometer.
- Remove chicken to a plate to cool slightly. Shred chicken with two forks or your fingers and place in a bowl. Stir in some of the liquid from the slow cooker, starting with ¼ cup and adding more as desired.
- Serve chicken in tortillas with toppings as desired.
Notes
- Boneless, skinless chicken thighs also work great in this crockpot chicken tacos recipe. The cook time will be the same.
- You can scale this recipe up or down to fit your needs. Just know that the less full your slow cooker is, the faster the chicken will cook, and the cook time will be longer in a very full crockpot.
- Leftover cooked chicken can be stored in the refrigerator for up to 3-4 days.
- To Freeze: Once cool, freeze the shredded chicken in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat in the Slow Cooker: Reserve plenty of the cooking liquid/salsa to keep the chicken moist as it reheats. Heat it on low for 1 to 2 hours, or until hot. You can switch the slow cooker to the keep warm setting for serving.
- Other Ways to Reheat: You can reheat the chicken in the microwave or in a pot on the stove, over low heat. Add extra salsa or a little chicken broth, as needed, for moisture.
- Nutrition estimate is for the shredded salsa chicken only, and will vary based on the type of taco seasoning and salsa you use.
So simple and it looks delicious! I love shredded chicken tacos, but they always take a while to make since I’ve always boiled the chicken before. But not anymore! Tacos are a weekly thing so this is most definitely happening soon 🙂
I hope you love this shredded taco chicken as much as we do!
Tried this recipe yesterday and I can’t get over how delicious and easy it was. My experience with cooking chicken breasts is to not over cook them or over too high heat as they so easily dry out so I check them after 2 hrs to see if the protein easily breaks with a fork. Three hrs was perfect on low heat. But I also took it one step further. I removed the chicken, pulled it apart with forks into chunks, then added it back to the sauce with one drained can of cuban black beans. Yum Yum. Obviously people could add other ingredients but this worked for us. Made a bowl for my husband with steamed rice and topped with shredded cheese and sour cream. Added mine to a crisp salad with black olives, cheese, and cilantro avocado dressing. Using the leftovers tonight to make a burrito. Thanks for your suggestion.
I’m happy to hear you enjoyed this Gail! This recipe is a hit every time I make it, so I’m glad it worked out for you, too. 🙂
These look really good! I love a simple recipe like this, especially for those seasons when there just is not time to cook!
Thank you, Kelly!
Slow cooker meals are the best and we love taco night in our house too. I love how easy these are, I need to give these a try!
If you try it, I hope you like it! I made it again today and it is so easy.
Clearly I think this looks delicious – plus you even made it easier by throwing it in the slow cooker. Kudos!
Thanks, Jessica!
I made this for dinner again yesterday and we had leftovers tonight – it was sooo good! I hope you like it if you try it. Thanks for pinning!
I LOVE how easy this is! Such a great shortcut with the salsa in the slow cooker! I will admit that I bought a new, smaller slow cooker for NYC. I have decided to master it…with your recipes at my side! Wish me luck 🙂
I just know you are going to master that slow cooker! 😉
OH MY!!!! Just made this today. Absolutely delicious! I made a cilantro lime rice as a side dish to go along with this. It gives you an option: either use the meat in a tortilla, or serve it over the rice. This will definitely be a go to meal! Thanks 🙂
I’m so glad that you enjoyed this, Jo! Your thoughtful comment made my day. 🙂 I bet this is delicious over cilantro lime rice! We will have to try that next time.
I halved this recipe because it was just for me. . . Loved it! So simple and good. I did my take on it by making my own taco seasoning and using habanero salsa (I like spicy!!). Thanks for sharing this!!
I’m so glad you enjoyed this taco chicken, Craig! I bet it was good with the spicy salsa! Thanks for taking the time to leave a comment.
I don’t have any chicken breasts on hand but I do have tenders. how long would I do it in the Crock-Pot with tenders?
I haven’t tested this with tenders, but they will definitely cook more quickly. The cook time will also depend on how full your crockpot is (less full will cook faster). I’d recommend that you check on them before the cook times listed in the recipe.
So I would like to make this tomorrow! But four chicken breast is a lot! If I use one would that be fine? Or would I also need to cut back on the other measurements?
I’ve never made this with just one chicken breast, but I often make it with two and keep the rest of the measurements the same. When you use less chicken, it often cooks faster than the time listed in the recipe. Cooking time varies by slow cooker, too.
Is the chicken frozen? or thawed?
Thawed.
Finally a truly EASY crock- pot meal that my family will actually like! I’m expecting a little girl in August and was just pulled out of work due to complications. This will be amazing to make while my fiance is at work and it doesn’t require too much effort on my part at all… thank you so much!!!
Thank you, Allie! This is one of our go-to recipes. I hope the rest of your pregnancy goes smoothly. Congratulations!!
Does the chicken need to be thawed before cooking?
I always use thawed chicken in my slow cooker. There are food safety concerns with adding frozen meat to a slow cooker, as the slow cooker may not get the meat to a safe temperature quickly enough. Frozen chicken will remain at an unsafe temperature for a longer time, making it possible for bacteria to flourish. I’d recommend always thawing first. 🙂
I want to make this for a crowd. Can I make it the day ahead and reheat in slow cooker?
Hi Sue, yes, that will work. Make sure to keep the sauce/salsa along with the chicken so it won’t be dry.
Kristine,
Can you please clarify what you mean by keeping the sauce/salsa along with the chicken? I’m planning to make this the day before as well. Thanks!
Hi Jennifer, After cooking the chicken there will be some liquid (like a thinner salsa) in the slow cooker. Keep that sauce to reheat the chicken in to keep the chicken moist.
Hi Kristine, love your blog and can’t wait to try these tacos they look amazing!! Was just wondering if you’ve ever tried them without the cayenne pepper? Did it alter the taste much? I’m not one for spicy foods but I’m willing to give these a try either way 🙂
Hi Jodie, You can definitely leave out the cayenne. I don’t think you will notice much difference, as it’s such a small amount. It makes me so happy to hear that you’re enjoying my blog!
This is such a great a idea with the salsa as a liquid in a slow cooker. Definitely going to try this. thanks,Anna
Hi there..was wondering if this recipe would work using frozen chicken breasts..caught a bag on sale and now I’m desperately looking for new meal ideas to use them on!
I would thaw the chicken first. There is food safety risk when cooking frozen meat in a slow cooker, since the food can stay in the “danger zone” temperature range for too long. You could make this in an Instant Pot with frozen chicken, though! Use my Instant Pot Chicken Tacos recipe, which includes directions for frozen chicken.
Thanks for sharing! Do they keep long?
The cooked shredded taco chicken will last for 3 days in the refrigerator.
Do you have this recipe for the Instant Pot?
I do! Here it is: Instant Pot Chicken Tacos.
Do you know about what the calorie count is on these .
Hi Kimberly, I just updated this post with nutrition information. The nutrition facts are for the salsa chicken only, as the type of tortillas and toppings will vary.
You saved my bacon so to speak! I have some left over chicken so I’m making the tacos tonight. I’m 79 years old and my husband is 85 & I have trouble thinking of things to fix and I like to try new things. Thank you.
younger ladies start keeping a list (on paper) of things your family love you will to eat. When you are a LOT OLDER you will be glad you did!
I’m so happy to hear this! I agree, keeping a running list of favorite easy meals can be so helpful. 🙂
Can you please tell me how many cups 1/8 of the recipe is, thanks!
I’m sorry, I don’t know.
Made this recipe this week and my kids gobbled it up, thank you!
I don’t know how often you check your boards but I want to say we tried this tonight and only made one adjustment as I didn’t have a full jar of salsa I added a can of enchilada sauce I really only have one question can I sub flank or skirt steak for the chicken?
I haven’t tried this with steak. If you try it, let me know how it turns out!
Can you freeze left over
Yes, you can freeze the leftover chicken.
Gonna make this soon, but. have a quick question. Can I use half breasts and half thighs. I’d be cooking it on low, so how long do you thing this combo of meats would take.
Thanks, Janet
The cook time will depend both on your slow cooker (they can vary slightly in their cooking temperature) and the amount of chicken you are cooking (more chicken will take longer to cook). I would guess it will take about 4 hours on low, give or take an hour. Thighs generally take a bit longer than breasts, but you can definitely cook half of each with good results. I hope you enjoy the recipe!
I do not have a crockpot. Will this recipe work using an Instant Pot?
Thank you for everything you do!
D W Hopkins
hopkinseast@outlook.com
Hi D W, I have a very similar recipe for the Instant Pot that I make all the time. In fact, it’s what I made for dinner last night! Here it is: Instant Pot Chicken Tacos. Enjoy!