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!
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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.
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.
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.
One of my favorite easy weeknight dinners.
CROCK-POT CHICKEN TACOS
Crock-Pot Chicken Tacos
This recipe for Crock-Pot Chicken Tacos creates flavorful, incredibly tender shredded chicken that works beautifully in a variety of Mexican dishes.
- 5 boneless, skinless chicken breasts
- 3 heaping tablespoons Homemade Taco Seasoning Mix or store-bought
- 3/4 cup diced onion
- 1 (14.5 ounce) can Diced Fire Roasted Garlic Tomatoes (or similar variety)
- 1 (4.5 ounce) can diced green chiles, undrained
- 1/2 cup chopped fresh cilantro
- Corn or flour tortillas
- Vegetable oil optional
- Toppings - cheese tomatoes, lettuce, avocado, etc.
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.
To Prepare the Tortillas:
For soft tacos - Heat flour tortillas in a dry skillet over medium heat for about 30 seconds per side. Just long enough to get them slightly toasted and warm.
For crispy tacos - Heat a generous amount of vegetable oil in a small frying pan over medium high heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Only allow to cook about 1 minute per side then remove to paper towels to drain. Blot top of tortilla with paper towel to remove excess oil. Repeat with remaining tortillas.
Nutrition values were based on chicken filling only. Tortillas and toppings were not included.