This recipe for Crock-Pot Chicken Tacos creates incredibly tender, flavorful shredded chicken for easy tacos on a busy day. It’s super versatile and works perfectly for a variety of Mexican entrees.
More Mexican-inspired favorites include my Shredded Mexican Beef and Carnitas.
This recipe for slow cooker chicken tacos is one of the oldest, most beloved in my collection. As a busy working mom with a house full of hungry teenagers, I relied on it over and over again.
Our boys’ water polo games were frequently scheduled right at dinner time and I dreaded the idea of getting takeout for our big family a couple of times a week. If you have a child that is involved in sports or any extra-curriculars, I’m sure you know what I’m talking about.
When you’re walking in your door at 6:30 or 7:00 at night, you need a plan.
My slow cooker was my savior during those hectic times and still to this day. A good Crock-Pot recipe is as good as gold!
Table of contents
Recipe Highlights
- Easy Prep – This is an easy dump and go slow cooker recipe. Dicing a small amount of onion is the only advance prep required.
- Hands Off – The slow cooker does all the work. When you get home, toast some tortillas, prepare the toppings, and dinner is served!
- Big Batch – This recipe makes a big batch of delicious shredded chicken. Cook once and eat twice OR freeze half the recipe for an easy future meal.
- Versatile – I’ve used this recipe for everything from tacos, to burrito bowls, enchiladas, and more.
The Best Crock-Pot Chicken Tacos
What sets this recipe apart from others is that it does not call for a jar of store-bought salsa. I’ve made it that way and I think it ends up with an overwhelming jarred salsa flavor that just isn’t great.
Instead, I use a can of diced tomatoes and diced green chiles which yields a fresher, more authentic flavor. Save the salsa to use as a topping for the tacos instead!
Ingredient Notes
- Chicken – You’ll need 3 pounds of boneless, skinless chicken breasts. Although just 3 large pieces of chicken are pictured here, you will likely need 4 to 6 pieces of chicken to reach this weight.
- Taco seasoning – 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 store-bought taco seasoning and the result will still be wonderful.
- Onion – A little diced yellow or white onion.
- Diced tomatoes – I normally use a can of regular diced tomatoes with the juice but fire-roasted or the fire roasted garlic flavor work very well too.
- Diced green chiles – A small can with the juice.
- Cilantro – Optional be we love the flavor of cilantro mixed in to the cooked, shredded chicken.
How to Make Crock-Pot Chicken Tacos
- Place the chicken breasts in the bottom of the slow cooker insert.
- Sprinkle the taco seasoning evenly over the chicken.
- Next, top with the diced onion.
- Then, pour the undrained diced tomatoes and diced green chiles with the juice over the top. Don’t stir. Cover and cook on low for 6 hours or until tender.
- When the cooking time is up, test the chicken by piercing it with a fork to see if it’s tender enough to shred.
- Then, use two forks to begin shredding the chicken into the cooking liquid.
- Continue to shred the chicken, mixing it with the liquid, until it reaches the texture you’d like.
- Add the cilantro, if you’re cilantro fans, and you are ready to serve!
Serving Suggestions
- Soft Tacos or Burritos – Toast flour or corn tortillas (or some of both) in a dry skillet and transfer them to a tortilla warmer. Load them up with chicken, cheese, tomatoes, lettuce, avocado, hot sauce, and anything and everything else!
- Crispy Tacos – Cook the tortillas in vegetable oil in a skillet over medium-high heat for about 1 minute per side then transfer to paper towels to drain. Load up the crispy taco shells with toppings and devour!
- Burrito Bowls – Pile this Mexican-inspired shredded chicken on top of Restaurant Style Mexican Rice or Cilantro Lime Rice. Top it with black or pinto beans, Easy Corn Salsa and any other toppings you love.
- Enchiladas– This Crock-Pot Chicken Taco meat is the basis for my recipe for Slow Cooker Chicken Enchiladas.
- Nachos – Layer the chicken over tortilla chips with whole or refried beans and top with melted cheese and your favorite toppings – Blender Salsa and Corn Guacamole are both awesome choices. This is a great way to make use of leftovers for an easy lunch or dinner.
Storage Tips
- Refrigerate – Transfer the leftovers to an airtight container and refrigerate for up to 3 to 4 days.
- Freeze – I like to store the chicken in freezer-safe plastic storage bags to save freezer space. Press out as much air as possible, seal the bag, and freeze flat. Once frozen, bags can be stacked and kept frozen for up to 3 months. Thaw safely in the refrigerator before warming.
FAQ and Valerie’s Tips
You should not cook chicken from frozen in a slow cooker due to food safety concerns. In addition, frozen chicken lets off a lot of liquid as it thaws so the end result would be very watery and not as flavorful.
The juice from the canned tomatoes and green chiles is enough liquid to get this recipe started. As the chicken cooks, it will let off enough juice for the chicken to cook and become tender and easy to shred without burning.
Cooking the chicken low and slow is key to breaking down the tough connective tissue and fat. If the chicken is too tough to shred, it needs to cook longer. I recommend using the low setting for these slow cooker chicken tacos for the best result.
It shouldn’t take more than 6 to 8 hours on the low setting to cook chicken until tender enough to shred. If you cook it longer, it can dry out or the texture can become rubbery. The exact cooking time can vary depending on how much chicken you are cooking.
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Crock-Pot Chicken Tacos
Ingredients
- 3 pounds boneless skinless chicken breasts
- 3 heaping tablespoons Homemade Taco Seasoning Mix, or store-bought
- ¾ cup diced onion
- 14.5 ounce can diced tomatoes, regular, fire-roasted, or fire-roasted garlic tomatoes, undrained
- 4.5 ounce can diced green chiles, undrained
- ½ cup chopped cilantro, optional
For Serving
- Tortillas, corn or flour
- Vegetable oil, if frying tortillas
- Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.
Instructions
- Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Top with the diced onion and then pour the tomatoes over the top. Finally, top with the undrained green chiles. Don't stir. Cover and cook on LOW for 6 to 8 hours.
- Remove the lid from the slow cooker and shred the chicken with two forks. Add the cilantro and mix to combine.
- Serve on tortillas or burrito bowls with the toppings of your choice. Also delicious in enchiladas and nachos!
Video
Notes
- For soft tacos – Toast 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. Cook about 1 minute per side then transfer to paper towels to drain. Blot the top of the tortilla with a paper towel to remove excess oil. Repeat with remaining tortillas.
- Refrigerate – Transfer the leftovers to an airtight container and refrigerate for up to 3 to 4 days.
- Freeze – I like to store the chicken in freezer-safe plastic storage bags to save freezer space. Press out as much air as possible, seal the bag, and freeze flat. Once frozen, bags can be stacked and kept frozen for up to 3 months. Thaw safely in the refrigerator before warming.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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 and text have been refreshed but the recipe remains unchanged.
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.
I made these for my family tonight, they were a hit!
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
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.
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.
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.
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.
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
Hi Julia. The chicken should be easy to shred in 3 to 4 hours if cooked on high.
Made these yesterday and they turned out awesome! Made the homemade seasoning as well. Thanks for the recipe!
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!
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!
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!
Lettuce wraps are an awesome idea for this recipe, Vera! So glad you all liked it. 🙂
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.
You had me up until the “Go Vikings”
Still going to try it this weekend.
Go Pack Go!!!