These crockpot chicken tacos start with 5 minutes of prep: chicken, a jar of salsa, lime juice and a homemade taco seasoning go into the slow cooker, and 4 hours later you shred the chicken right in the juices.
Use it for taco night, then turn the leftovers into burrito bowls, nachos and quesadillas all week.
Why You Will Love This Crockpot Chicken Tacos
- 5-minute prep. Everything goes in raw.
- Homemade seasoning. No packet, no fillers.
- Meal prep hero. One batch covers several meals.
- Kid friendly. Mild enough for everyone.
Ingredients for Crockpot Chicken Tacos
- Chicken: 2 lb (900 g) boneless skinless breasts or thighs. Thighs stay juicier.
- Salsa: 1 cup (240 ml) of your favorite jarred salsa.
- Taco seasoning: Chili powder, cumin, garlic powder, onion powder, paprika, oregano and salt.
How to Make Crockpot Chicken Tacos
Step 1: Season the chicken
Mix the spices and rub them over the chicken. Place it in the slow cooker.
Step 2: Add salsa and lime
Pour the salsa and lime juice over the chicken.
Step 3: Slow cook
Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours, until the chicken reaches 165°F (74°C).
Step 4: Shred
Shred the chicken in the crock with 2 forks and toss it in the juices. Let it sit 10 minutes to soak up the flavor.
Step 5: Build the tacos
Pile the chicken into warm tortillas and add your toppings.
Tips for the Best Crockpot Chicken Tacos
- Use thighs for leftovers. They stay moist when reheated.
- Let it soak. Shredded chicken absorbs the juices after 10 minutes on WARM.
- Crisp it up. Spread the shredded chicken on a sheet pan and broil 3 to 4 minutes for crispy edges.
- Do not overcook breasts. Check at 4 hours on LOW.
What to Serve with Crockpot Chicken Tacos
Serve with rice, black beans and chips. Leftovers make great burrito bowls or can go into our crockpot chicken tortilla soup.
Easy Variations
- Salsa verde. Use green salsa and add cilantro.
- Chipotle. Add 1 to 2 chipotle peppers in adobo.
- Fajita style. See our crockpot chicken fajitas.
How to Store and Reheat
Refrigerate in the juices up to 4 days. Freeze in portions up to 3 months.
Equipment I Used
- 4 to 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Wooden cutting board with handle: for slicing and serving right at the table.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- 360-degree rotating spice rack: keeps every spice within reach.
Want to batch-cook for the week? The Meal Prep for Beginners guide includes printable meal prep checklists.
Crockpot Chicken Tacos
Ingredients
Method
- Mix the spices and rub them over the chicken. Place it in the slow cooker.
- Pour the salsa and lime juice over the chicken.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours, until the chicken reaches 165°F (74°C).
- Shred the chicken in the crock with 2 forks and toss it in the juices. Let it sit 10 minutes to soak up the flavor.
- Pile the chicken into warm tortillas and add your toppings.
Notes
Crockpot Chicken Tacos FAQ
Can you put raw chicken in the crockpot for tacos?
Yes. Raw, thawed chicken cooks in the salsa and shreds easily once it reaches 165°F.
How long does taco chicken take in the crockpot?
About 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH.
Can I use frozen chicken?
No. Thaw it first so it does not spend too long in the unsafe temperature range.
What can I make with leftover taco chicken?
Burrito bowls, quesadillas, nachos, enchiladas and taco salads.
