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This recipe for Crock-Pot Chicken Tacos creates flavorful, incredibly tender shredded chicken that works beautifully in a variety of Mexican dishes. It is at the top of my list of favorite busy day slow cooker recipes!
A good Crock-Pot recipe is as good as gold. It’s gold, I tell you!
If you have a child that is involved in sports you know what I’m talking about. A lot of our water polo games this season have been right at the dinner hour. That is why this is the time of year I pull out the slow cooker the most. When you are walking in your door at 6:30 or 7:00 at night, you need a plan. I try to include at least one slow cooker meal per week through the season.
He is Boy #4 to us but on the team he is known as #11. Here he is rising out of the water like the Great Pumpkin rises out of the pumpkin patch. I apologize. I still have Halloween on the brain.
The team has gone undefeated this season and later today we’ll be at the pool watching the boys play in the championship game at our league tournament. We’ve been water polo parents since Boy #1 entered high school but that will end at the conclusion of this season. We could not have asked for more. Ending the season in the top position is an excellent way finish out our 10 years of being involved in high school water polo. Way to go boys!
This recipe is an excellent choice for game day or any crazy, busy day. It was on our menu recently and it’s always a winner.
How to Make Crock Pot Chicken Tacos
About 6 to 8 hours before you want to serve dinner, place 5 boneless, skinless chicken breasts in your slow cooker.
Sprinkle 3 heaping tablespoons of the taco seasoning of your choice over the the chicken.
I always have a small jar of my Homemade Taco Seasoning in my pantry. I like to mix it up myself to control the amount of salt and tweak it just how I like it. You can substitute with prepared taco seasoning and the result will still be wonderful.
Chopped onions and a can of diced tomatoes go in next. I used diced fire roasted tomatoes but you can grab any variety that looks good to you at the store.
Scatter a can of undrained, diced green chiles over the top. Place the lid on the slow cooker, set it to low, and walk away. It’s that easy!
When you come back 6 to 8 hours later, it should be fork tender and shred easily. Shred away.
Add in a little chopped cilantro to brighten things up.
Cilantro is pretty and yummy but completely optional.
Mix it together and it is ready to serve.
Load up your tortillas with all the usual taco goodness. Cheese, tomatoes, lettuce, avocado, and anything and everything else. One of my favorite easy weeknight dinners.
This chicken is very versatile. You can serve it on corn or flour tortillas like I’ve done here, use it as a base for chicken enchiladas, burritos, nachos, soups, chilis, and more.
Goooooo Vikings!
This post was originally published November 3, 2012. Since then it has become one of the most popular recipes on the blog and in my own kitchen. The photos have been refreshed but the recipe remains unchanged.
Crock-Pot Chicken Tacos
Ingredients
- 5 boneless, skinless chicken breasts
- 3 heaping tablespoons Homemade Taco Seasoning Mix or store-bought
- ¾ cup diced onion
- 14.5 ounce can Diced Fire Roasted Garlic Tomatoes (or similar variety)
- 4.5 ounce can diced green chiles undrained
- ½ cup chopped cilantro
For the Tacos
- corn or flour tortillas
- vegetable oil optional
- Toppings – cheese, tomatoes, lettuce, avocado, etc.
Instructions
- Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion and then pour tomatoes over the top. Top with the undrained green chiles. Cover and cook on LOW for 6 to 8 hours.
- Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.
Video
Notes
Nutrition
Judy says
Sadly we had to throw it away. Texture was mush although it looked ok and the chicken shredded easily it was not edible. We did like the homemade taco seasoning recipe. I rushed out and bought ground beef for our tostadas!
Valerie says
Sorry you didn’t have a good result, Judy. If you cook chicken too long in a slow cooker, the texture will change and it sounds like that must be what happened here. You want to stop cooking it as soon as it is easy to shred.
Judy says
Ok my bad. Sorry to rate your recipe one star when it was my fault for over cooking. I’m not experienced with a crockpot. I should have checked the chicken sooner. I’ll try it again and keep an eye on it.
Valerie says
I hope it works out better for you next time!
KIM says
I’ve made this amazing meal many times and love it! I’m wondering if this same recipe would be doable with a pork loin? Thoughts? Thanks!!!
Valerie says
Hi Kim. It’s hard to say how a pork loin would do without testing but I have used pork tenderloin to make a very lean pulled pork with a good result. I think it’s worth a try but I’d watch the cooking time. You don’t want to overcook the pork and risk it getting dry.
GRACE BLACKBURN says
Hi Jen, how many soft taco shells per servings. Is it 3 like your picture shows, So I need 24 6″ tortillas for the recipe of 8 servings (5 boneless, skinless chicken breasts)?
Denise says
What size chicken breasts did you use? Approximately how many pounds of chicken is it?
Valerie says
I usually use about 3 pounds of chicken but you can do a little less or more and it will work just fine.
Karen Staack says
Do you drain the tomatoes?
Valerie says
No!
Jen h says
Hi would this recipe work to cook on high for shorter time ? I’m running late so it will only work out for me if it’s 4/5 hours on high ??!! Thanks again
Valerie says
Hi Jen. That is plenty of time on high to get the chicken nice and tender.