Crockpot Chicken Tacos
These crockpot chicken tacos are the ultimate no-fuss recipe, ideal for busy days when you want a warm, comforting meal with minimal effort. All you need is boneless chicken breasts, your favorite salsa, and taco seasoning. Toss everything in the slow cooker and let it cook until the chicken is incredibly tender and easy to shred. Use the juicy shredded meat in tacos, wraps, salads, or burrito bowls. It’s a versatile, make-ahead option that’s great for feeding the family or prepping meals for the week.
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 the chicken breasts in a single layer at the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the top, making sure the chicken is well coated with the spices. Spoon the salsa over the seasoned chicken and spread it out to fully cover the surface. The salsa adds moisture and flavor as the chicken cooks, helping to create a tender, flavorful filling.
- Cover the slow cooker and cook the chicken on low for 3 to 4 hours, or on high for 2 hours. The chicken is ready when it’s cooked through and reaches an internal temperature of 165 degrees Fahrenheit on an instant-read thermometer.
- Once the chicken is done, remove it from the slow cooker and place it on a plate to cool slightly. Use two forks or your hands to shred the chicken into bite-sized pieces. Transfer the shredded chicken to a mixing bowl and add some of the liquid from the slow cooker to keep it moist and flavorful. Start with about ¼ cup and add more if needed to reach your preferred consistency.
- Serve the shredded chicken in warm tortillas and add your favorite toppings such as avocado, sour cream, shredded cheese, chopped cilantro, or fresh lime juice. Enjoy immediately while everything is hot and delicious.
Notes
Boneless, skinless chicken thighs are also a great option for this crockpot chicken tacos recipe. They offer a rich, tender texture and can be used in place of chicken breasts without changing the cook time. Whether you use thighs or breasts, the recipe remains simple and flavorful.
This recipe is easy to scale up or down based on how many servings you need. Keep in mind that a smaller batch in the slow cooker may finish cooking a bit sooner, while a very full crockpot could require additional time. Adjust accordingly and always check that the chicken is fully cooked before shredding.
Leftover cooked chicken can be stored in an airtight container in the refrigerator for 3 to 4 days. It's perfect for quick lunches or easy dinners later in the week.
To freeze, let the shredded chicken cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
To reheat the chicken in the slow cooker, make sure to save some of the cooking liquid or salsa to help retain moisture. Add the chicken and liquid to the slow cooker and heat on low for 1 to 2 hours, or until warmed through. Once hot, switch the setting to keep warm for serving.
You can also reheat the chicken quickly in the microwave or in a saucepan on the stove over low heat. Add a bit of extra salsa or a splash of chicken broth to help prevent it from drying out as it reheats.
The nutrition estimate provided is for the shredded salsa chicken only. It will vary depending on the brand and ingredients used for your taco seasoning and salsa. Tortillas and toppings are not included in the estimate.
This recipe is easy to scale up or down based on how many servings you need. Keep in mind that a smaller batch in the slow cooker may finish cooking a bit sooner, while a very full crockpot could require additional time. Adjust accordingly and always check that the chicken is fully cooked before shredding.
Leftover cooked chicken can be stored in an airtight container in the refrigerator for 3 to 4 days. It's perfect for quick lunches or easy dinners later in the week.
To freeze, let the shredded chicken cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
To reheat the chicken in the slow cooker, make sure to save some of the cooking liquid or salsa to help retain moisture. Add the chicken and liquid to the slow cooker and heat on low for 1 to 2 hours, or until warmed through. Once hot, switch the setting to keep warm for serving.
You can also reheat the chicken quickly in the microwave or in a saucepan on the stove over low heat. Add a bit of extra salsa or a splash of chicken broth to help prevent it from drying out as it reheats.
The nutrition estimate provided is for the shredded salsa chicken only. It will vary depending on the brand and ingredients used for your taco seasoning and salsa. Tortillas and toppings are not included in the estimate.