Easy Crockpot Chicken Tacos

Crockpot Chicken Tacos are the ultimate weeknight dinner solution! Just toss everything in your slow cooker in the morning, and come home to tender, flavorful shredded chicken that’s perfect for tacos, burritos, salads, and more. With simple pantry ingredients and almost zero hands-on time, this recipe has become my go-to for busy weeks when I still want something delicious and homemade on the table.

Love More Chicken Taco Ideas? Try My Bang Bang Shrimp Tacos or this Chicken Taco Soup next.

Why You’ll Love This Recipe

Tender, juicy, and packed with bold flavors, these Crockpot Chicken Tacos make weeknight dinners effortless. Chicken slow-cooks to perfection with a blend of spices, creating a flavorful filling that’s ready to pile into tortillas or bowls. Simple, hands-off, and full of comforting taste, they’re perfect for family meals, taco nights, or anytime you want a quick, satisfying dinner with minimal prep.

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Ingredient List

For the Crockpot Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup salsa (your favorite brand or homemade)
• 1 cup canned diced tomatoes with chiles, drained (or one 10 oz can)
• 1 ounce (about 2 tablespoons) taco seasoning (store-bought packet or homemade)
• ½ onion, diced

For Serving:

• Taco shells or flour/corn tortillas
• Shredded lettuce
• Chopped tomatoes
• Shredded cheese (cheddar, Mexican blend, or Monterey Jack)
• Guacamole or sliced avocado
• Sour cream
• Fresh cilantro
• Jalapeños
• Lime wedges

Substitutions & Notes:

• No tomatoes with chiles? Use 1½ cups of salsa instead and skip the canned tomatoes.
• Chicken thighs: Swap the breasts for boneless, skinless thighs for even more flavor and moisture.
• Fresh salsa: Works great! Just drain excess liquid if it’s very watery.
• Homemade taco seasoning: Mix 1 Tbsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, and a pinch of cayenne.

Why These Ingredients Work

Chicken breasts become incredibly tender in the slow cooker, shredding beautifully after hours of gentle cooking. The salsa adds depth, acidity, and a ton of flavor without any extra work.

The tomatoes with chiles bring a slight kick and more tomatoey richness to the sauce.

Taco seasoning is your flavor powerhouse with all those warm spices like cumin, chili powder, and paprika.

And the diced onion adds sweetness and aromatic flavor that mellows as it cooks. Together, these ingredients create a sauce that infuses every bite of chicken with bold, Mexican-inspired flavor.

Essential Tools and Equipment

• Slow cooker (3.5 to 6-quart size works great)
• Mixing bowl
• Measuring cups and spoons
• Two forks (for shredding the chicken)
• Cutting board and knife

How To Make Crockpot Chicken Tacos

Step 1: Prep Your Slow Cooker

Place the diced onion in the bottom of your slow cooker, then nestle the chicken breasts on top. No need to trim or cut the chicken, whole breasts work perfectly and stay juicy!

Step 2: Mix Your Sauce

In a medium bowl, stir together the salsa, drained diced tomatoes with chiles, and taco seasoning until well combined. This flavorful mixture is what makes these tacos so irresistible!

Step 3: Pour and Cover

Pour the salsa mixture evenly over the chicken breasts, making sure they’re nicely coated. Pop the lid on your slow cooker.

Step 4: Set It and Forget It

Cook on low for 7–8 hours or on high for 3–4 hours. The chicken is done when it’s tender enough to shred easily with a fork.

Step 5: Shred the Chicken

Carefully remove the chicken from the slow cooker and transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces.

Step 6: Mix It Back In

Return the shredded chicken to the slow cooker and stir it into all those delicious juices. Let it sit for a few minutes to soak up even more flavor. This step is KEY for maximum juiciness!

Step 7: Serve and Enjoy

Spoon the chicken into warm taco shells or tortillas and load them up with your favorite toppings.

You Must Know

The chicken MUST be fully cooked. Check that the internal temperature reaches 165°F and that the meat shreds easily. If it’s still tough, give it another 30 minutes to an hour.

Personal Secret: I always let the shredded chicken sit in the juices for about 10 minutes after stirring it back in. This extra soak time makes each bite incredibly moist and flavorful.

Pro Tips & Cooking Hacks

• Don’t open the lid! Every time you peek, you add 15–20 minutes to the cooking time. Trust the process!
• Use a liner: Slow cooker liners make cleanup a breeze. Just lift and toss!
• Layer matters: Put the onions on the bottom so they don’t burn, and they’ll caramelize slightly for extra sweetness.
• Avoid dry chicken: Don’t overcook! Once the chicken shreds easily, it’s done. Overcooking can make it dry even in liquid.
• Spice level control: Use mild salsa and skip the chiles for kid-friendly tacos, or add extra jalapeños and hot sauce for adults who like heat.
• Double the batch: This recipe doubles beautifully if you have a larger slow cooker (6-quart). Freeze half for later!

Flavor Variations & Suggestions

Creamy Chicken Tacos: Stir in 4 oz cream cheese or ½ cup sour cream after shredding for a rich, creamy version.

Citrus Kick: Add the juice of 1 lime and some lime zest to the sauce mixture for bright, zesty flavor.

Black Bean Boost: Stir in a drained can of black beans during the last 30 minutes of cooking for extra protein and fiber.

Corn & Peppers: Add 1 cup frozen corn and 1 diced bell pepper for more veggies and color.

White Chicken Tacos: Use green salsa (salsa verde) instead of red salsa and add cumin for a completely different flavor profile.

Chipotle Style: Mix in 1–2 tablespoons of adobo sauce from canned chipotle peppers for smoky heat.

Make-Ahead Options

This recipe is PERFECT for meal prep! You can prep everything the night before: dice the onion, measure out the salsa mixture, and keep everything in the fridge. In the morning, just dump it all in the slow cooker and turn it on before you leave for work.

The cooked shredded chicken keeps in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave with a splash of water or broth to keep it moist.

Want to freeze it? Absolutely! Store the shredded chicken with some of the cooking liquid in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave. It tastes just as good as the day you made it!

Recipe Notes & Baker’s Tips

The drained tomatoes with chiles are usually found in the canned tomato aisle—brands like Rotel or store brands work great. If you can only find undrained, that’s fine too, just use a bit less salsa so it doesn’t get too watery.

If your sauce seems too thick, you can add a splash of chicken broth. If it’s too thin, just let it cook uncovered on high for the last 30 minutes to reduce.

Some slow cookers run hotter than others. If you know yours cooks fast, check the chicken around the 6-hour mark on low or 2.5 hours on high.

Serving Suggestions

These tacos are incredibly versatile! Serve them the traditional way in warm tortillas with all the fixings, or get creative:

• Taco salad: Pile the chicken over romaine with tortilla strips, cheese, and salsa ranch dressing
• Burrito bowls: Serve over cilantro-lime rice with black beans, corn, and all your favorite toppings
• Quesadillas: Use the chicken as filling with plenty of cheese
• Nachos: Layer tortilla chips with the chicken, cheese, and jalapeños, then bake until melty
• Meal prep bowls: Divide into containers with rice, beans, and veggies for grab-and-go lunches

Pair with Spanish rice, refried beans, Mexican street corn, chips and guacamole, or a simple side salad with lime vinaigrette. Don’t forget the margaritas!

How to Store Your Crockpot Chicken Tacos

Refrigerator: Store the shredded chicken with its juices in an airtight container for up to 4 days. When reheating, add a splash of water or chicken broth and microwave in 30-second intervals, stirring between, until heated through.

Freezer: This chicken freezes beautifully! Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Make sure to include some of the cooking liquid to prevent freezer burn. Label with the date!

Thawing & Reheating: Thaw frozen chicken overnight in the refrigerator. Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions.

Pro tip: I like to freeze the chicken in 2-cup portions—perfect for quick dinners for two or to use in different recipes throughout the month!

Allergy Information

Gluten-Free: This recipe is naturally gluten-free as long as you use certified gluten-free taco seasoning (some brands contain wheat). Serve in corn tortillas or lettuce wraps instead of flour tortillas.

Dairy-Free: The base recipe contains no dairy! Just skip the cheese and sour cream toppings, or use dairy-free alternatives like cashew cream or vegan cheese.

Common Allergens: This recipe contains tomatoes and onions. If you have nightshade sensitivities, this recipe may not be suitable.

Low-Carb/Keto: Skip the tortillas and serve in lettuce wraps or over cauliflower rice. Check that your salsa doesn’t contain added sugar.

Questions I Get Asked A Lot

Can I use frozen chicken breasts?

Yes, but I recommend thawing them first for food safety and even cooking. If you must use frozen, add 1–2 hours to the cooking time on low and make sure the internal temperature reaches 165°F.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs are even more forgiving and stay juicier. Use the same cooking time, though thighs can handle a bit of extra cooking without drying out.

Is there a way to make this spicier?

Definitely! Use hot or fire-roasted salsa, add diced jalapeños or serrano peppers, use a spicy taco seasoning, or stir in some chipotle peppers in adobo sauce. You can also add cayenne pepper or crushed red pepper flakes.

Can I make this in an Instant Pot instead?

Yes! Place all ingredients in the Instant Pot, cook on high pressure for 15 minutes, then natural release for 10 minutes. Quick release any remaining pressure, then shred and stir back in. Much faster but just as delicious!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Crockpot Chicken Tacos turned out! Did you try any fun variations?