Easy Crockpot Chicken Tacos: Tender, Flavorful Meal (Print Version)
Easy Crockpot Chicken Tacos Recipe for busy weeknights! Set it and forget it for tender, shredded chicken tacos your family will crave. So simple!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Free (use corn tortillas)
# Ingredients:
→ Main Players
01 -
1.5-2 lbs boneless, skinless chicken breasts
02 -
1 (16 oz) jar salsa, medium heat preferred
03 -
0.5 cup low-sodium chicken broth
→ Flavor Builders
04 -
1 packet (or 2 tbsp) taco seasoning
05 -
1 medium onion, roughly chopped
06 -
3-4 cloves garlic, minced
→ Toppings & Finishers
07 -
12-18 corn or flour tortillas
08 -
Fresh cilantro, chopped
09 -
1 lime, cut into wedges
→ For a Little Extra
10 -
Shredded cheese (cheddar, Monterey Jack)
11 -
Sour cream or Greek yogurt
12 -
Avocado slices
13 -
Pickled jalapeños
# Instructions:
01 -
First things first, grab your trusty slow cooker. I usually give it a quick spray with cooking oil, just in case. Then, toss in your chicken breasts—don't worry about perfection here. Sprinkle that taco seasoning right over the chicken. Next, pour in your salsa, add the chopped onion, minced garlic, and that crucial chicken broth. Give it a gentle stir just to make sure everything's mingling nicely. Honestly, it looks a bit like a colorful mess at this stage, but trust the process!
02 -
Pop the lid on your slow cooker. Now, set it to low for 6-8 hours, or high for 3-4 hours. I usually go for low if I'm prepping it in the morning before work; it just makes the chicken extra tender, almost melts in your mouth. High works if you're in a bit of a rush, but I find the flavors deepen more with a longer, slower cook. Resist the urge to peek too often, I know it's hard, but letting that heat escape slows everything down. My biggest mistake was opening it every hour, oops!
03 -
Once the cooking time is up, the chicken should be incredibly tender and practically falling apart. Grab two forks and carefully shred the chicken right there in the slow cooker. I love doing it this way because the chicken soaks up all those amazing juices and flavors, making it super moist and delicious. You'll see the chicken just give way, it’s so satisfying! The house will smell absolutely incredible at this point, honestly, it's the best part.
04 -
While the chicken is still warm in the crockpot, get your tortillas ready. You can warm them briefly in a dry skillet over medium heat, microwave them wrapped in a damp paper towel for about 30 seconds, or even toast them directly over a gas flame for a smoky char (my personal favorite, but watch 'em!). Warm tortillas are a must; cold ones just don't hit the same, you know?
05 -
Now for the fun part! Lay out your warm tortillas. Pile a generous spoonful of that delicious, shredded chicken onto each one. This is where you can get a little messy, it’s part of the charm! I always make sure to get some of the sauce from the crockpot onto the chicken too; it's pure gold. Don't be shy, load 'em up!
06 -
Top your tacos with your favorite garnishes. A sprinkle of fresh cilantro, a squeeze of lime juice, maybe some shredded cheese or a dollop of sour cream. Avocado slices are always a good idea too. The combination of the tender chicken, fresh toppings, and warm tortillas is just heavenly. Stand back and admire your handiwork, then dive in! Honestly, these Easy Crockpot Chicken Tacos are a weeknight miracle.
# Notes:
01 -
Always use low-sodium broth; you can adjust salt later, but you can't take it out!
02 -
Leftover chicken freezes beautifully for up to 3 months—future you will thank you!
03 -
A little bit of cream cheese stirred in at the end makes the sauce extra rich and creamy.
04 -
Serve with a side of quick pickled red onions for a tangy crunch that cuts through the richness.
# Tools You'll Need:
01 -
Slow cooker / Crockpot
02 -
Two forks
03 -
Skillet (optional
04 -
for warming tortillas)
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 12g
Total Carbohydrate: 25g
Protein: 35g