These Crockpot Chicken Tacos are one of our very favorite weeknight meals. They are easy, prep-free, and absolutely delicious. Whether you are just feeding the family or entertaining company, these tacos are always a crowd pleaser!
Why We Love These Crockpot Chicken Tacos
This recipe is honestly one of the most simple recipes that I make. The best part is, there is no prep required. Just grab the ingredients and throw them into your crockpot! There are only 3 main ingredients for this recipe: chicken, salsa, and taco seasoning. Cook for a few hours, shred, and boom! Dinner is done. It doesn’t get much easier than that!
It’s also crazy delicious. It makes a regular appearance as a quick weeknight meal, but it’s also great for entertaining! It’s hands-off, which gives me plenty of time for my guests. Add lots of toppings, tortilla options, and some cilantro rice, and you have a fantastic spread that everyone will love. Trust me on this one!
Ingredients for Crockpot Chicken Tacos:
- Chicken– You can use thighs or breasts. Thighs generally turn out more moist than breasts due to the higher fat content. But I always have frozen chicken breasts on hand, so that is usually what I use.
- Taco Seasoning– Buying the taco seasoning packets is great, super quick and convenient. But if you have a little bit of extra time, making your own is really delicious and a bit more versatile in flavor. Here is our homemade taco seasoning recipe.
- Salsa– The type of salsa you use in the recipe will really determine the flavor. There are so many different types of salsas – chunky, smooth, blended, spicy, mild, more smoky….. Choose your favorite salsa for this recipe and you will love the flavor of the chicken!
How To Make Crockpot Chicken Tacos:
- Add chicken to your crockpot. Sprinkle with taco seasoning and pour the salsa over the top.
- Cook on low for 5-6 hours. You can also cook on high for 3-4 hours. Because chicken breast cooks faster, you might want to use a meat thermometer to avoid overcooking. All poultry should be cooked to an internal temperature of 165 degrees F. You want it to easily shred, but not be dry.
- Shred the chicken. Remove the chicken to a cutting board and shred with two forks. Return the chicken to the crockpot and toss with the sauce.
- Put the chicken in tortillas. You can use flour or corn. Pro tip: cooking soft tortillas in a hot skillet or heating crunchy tacos in the oven really takes these tacos to the next level.
- Add toppings. Top your tacos with sliced avocados, fresh tomatoes, shredded cabbage, grated cheese, and/or sour cream.
Tips & Suggestions:
Can I make Crockpot Chicken Tacos in the Instant Pot?
Yes! This recipe works great in an Instant Pot. Set to PRESSURE COOK or MANUAL for 15 minutes. When it’s done, do a quick pressure release.
How long can I store leftover chicken?
Leftover shredded chicken can be stored in an airtight container in the fridge for 3-4 days, or you can freeze it for up to 4 months.
What salsa should I use for Crockpot Chicken Tacos?
Because there are only a couple of ingredients in this chicken taco recipe, you want to make sure that you use a salsa that you love! I prefer using a smoother salsa, as opposed to a chunky salsa. The level of heat, smokiness, sweetness, etc. will all depend on the salsa that you use.
What should I serve on my Crockpot Chicken Tacos?
The best thing about tacos are the toppings! Some of our favorite taco toppings are:
- Avocados
- Tomatoes
- Lettuce
- Cabbage
- Cheese
- Fresh Cilantro
- Plain Greek Yogurt or Sour Cream
- Fresh Lime Juice
- Red Onion
- Radishes
- Jicama
- Mango Salsa
Other ways to enjoy this Crockpot Chicken Taco Recipe:
Because this recipe is so fast, easy, and delicious- I make it a lot! Here are some other delicious ways to serve it.
- Wrap it up with rice and cheese and bake for chicken burritos.
- Add it to your cheese quesadillas.
- Use leftover shredded chicken to make nachos.
- Use it to make taco salads.
- Wrap into tortillas and bake for easy chicken taquitos.
- Serve over cilantro rice with avocado lime dressing.
More Taco Recipes To Try:
Crockpot Chicken Tacos
These Crockpot Chicken Tacos are one of our very favorite weeknight meals. They are easy, prep-free, and absolutely delicious. Whether you are just feeding the family or entertaining company, these tacos are always a crowd pleaser!
Servings: 8 servings
Calories: 210kcal
- 1 1/2 pounds chicken boneless skinless thighs or breasts
- 16 ounces salsa your favorite kind
- 1/4 cup taco seasoning homemade or 1 store bought packet (1.25 oz)
- 8 medium tortillas corn or flour
Serve with:
- shredded cheese, sliced avocado, diced tomatoes, diced bell pepper, chopped lettuce or cabbage, sour cream or plain Greek yogurt, lime wedges
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Add chicken to the bottom of your crockpot. Sprinkle with taco seasoning, and then pour salsa over the top.
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Cook on low for 5-6 hours or high for 3-4 hours. Once cooked through, remove the chicken to a cutting board and use two forks to shred. You can also put chicken in a large bowl and use a hand mixer to shred the chicken. Once shredded, put back in the crockpot and mix with the remaining sauce.
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Serve warm with corn or flour tortillas and your favorite taco toppings. Enjoy!
Calories: 210kcal | Carbohydrates: 23g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 1218mg | Potassium: 261mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1023IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg
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Natalie Monson
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.