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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!
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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.
Goooooo Vikings!
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.
Ingredients
- 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.
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.
Recipe Notes
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.
Nutrition
Jenelle says
This was delicious! I didn’t have a can of tomatoes so I substituted 1/2 can of pineapple (and juice) and it was AMAZING.
Brennan says
I made these for my family tonight, they were a hit!
Ruby C Sawin says
I made a variation of this I didnt have but just chicken your homemade taco seasoning a can of enchilada sauce and a jar of picante sauce dumped it all in the crockpot turn it on high and walked away from it, it turned out great I am wondering can I use a flank or skirt steak for this instead of chicken
Mary F says
I made this for a group of 10 and I still had tons of delicious chicken left! I love this recipe – it’s super easy and flavourful. Definitely one of my go-to slow cooker recipes from now on.
TheCanuck says
Made this for dinner the other (weekday) night when The Kid had hockey practice. So glad I tried the recipe. It was wonderful to come home to dinner! Definitely a keeper in us. Thank you for sharing this recipe.
Kate says
These are AWESOME. I skipped the hot peppers and subbed in container of fire roasted corn and bell peppers (frozen veg). I also only used half the cumin and doubled the paprika in the homemade taco seasoning. This recipe is going in the regular rotation. So easy. So delicious. Great clean eating recipe.
Susan Hale says
Have you ever made more and froze it to use later? I am making some now but would love to make a big batch and have some for unexpected situations. This chicken is awesome.
Julia r silva says
I have cooked these before and they turned out amazing. I’m wondering I if I cook them and high how long can I cook them for? Just found out we’re having unexpected company for lunch and I only have about 5 hours. How long do I cook them for at what temperature? Thanks for the awesome recipe Valerie it’s a favor in her house
Valerie says
Hi Julia. The chicken should be easy to shred in 3 to 4 hours if cooked on high.
Marty says
Made these yesterday and they turned out awesome! Made the homemade seasoning as well. Thanks for the recipe!
Jess says
I’m trying this today. I ran across this doing a Google search and it looks delicious. I found I don’t have chilies or tomatoes though, so hopefully just adding a little water will be ok!
Valerie says
Hi Jess. I’m afraid the result might be quite bland without the addition of the tomatoes and diced green chiles. I hope you’ll give it another try when you have all the ingredients on hand!
Vera says
This was great! My boyfriend and I do low carb so we spooned it onto romaine leaves instead of tortillas or taco shells and used all of the toppings. The kids ate it with the conventional way and we all loved it!
Thank you!
Valerie says
Lettuce wraps are an awesome idea for this recipe, Vera! So glad you all liked it. 🙂
Veronica says
Making this for a football game tailgate. I wasn’t sure whether to drain the tomatoes. I presumed yes since you specifically indicate the chiles are undrained. Hopefully it comes out okay, but could you update the recipe to indicate? I also am cooking on high for a shorter time. Thanks for posting this. It looks yummy and I can’t wait to try it.
Dave says
You had me up until the “Go Vikings”
Still going to try it this weekend.
Go Pack Go!!!