Description
These Easy Crockpot Chicken Tacos require just 5 simple ingredients and your slow cooker! Tender, juicy shredded chicken is infused with salsa, tomatoes with chiles, and taco seasoning for the ultimate weeknight dinner. Perfect for tacos, burritos, salads, and meal prep!
Ingredients
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.
Instructions
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!
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!
Pour the salsa mixture evenly over the chicken breasts, making sure they’re nicely coated. Pop the lid on your slow cooker.
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.
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.
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!
Spoon the chicken into warm taco shells or tortillas and load them up with your favorite toppings.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on high) or 8 hours (on low)
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican