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Home » Holidays » Cinco de Mayo » Crock-Pot Chicken Tacos

Crock-Pot Chicken Tacos

By Valerie · November 3, 2016 · Updated May 27, 2020 150 Comments

CP Slow Cooker H Holidays MD Main Dish
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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. It is at the top of my list of favorite busy day slow cooker recipes!

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Crock Pot shredded chicken for tacos from over the top in a slow cooker.

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!

Three Crock Pot Chicken Tacos on a brown tray with limes and cilantro.

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.

Adam playing water polo

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

Raw boneless skinless chicken breasts in a slow cooker.

About 6 to 8 hours before you want to serve dinner, place 5 boneless, skinless chicken breasts in your slow cooker.

Raw chicken breasts seasoned with Homemade Taco Seasoning Mix in a 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.

Seasoned chicken topped with diced onion in a slow cooker.

Raw seasoned chicken in a slow cooker topped with diced onion and fire roasted diced tomatoes.

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.

Raw seasoned chicken in a slow cooker topped with diced onion, fire roasted diced tomatoes and diced green chiles.

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!

Cooked chicken being shredded with two forks in a slow cooker.

When you come back 6 to 8 hours later, it should be fork tender and shred easily. Shred away.

Cooked shredded chicken in a slow cooker topped with cilantro.

Add in a little chopped cilantro to brighten things up.

Cilantro is pretty and yummy but completely optional.

Crock Pot Chicken Taco meat in the slow cooker.

Mix it together and it is ready to serve.

Three Crock Pot Chicken Tacos on a brown platter with limes and cilantro.

Load up your tortillas with all the usual taco goodness. Cheese, tomatoes, lettuce, avocado, and anything and everything else.

Three Crock Pot Chicken Tacos on a platter with limes and cilantro.

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


A brown tray filled with 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.
4.11 from 67 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8
Calories: 175kcal
Author: Valerie Brunmeier

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.

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

Calories: 175kcal | Carbohydrates: 2g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 76mg | Potassium: 205mg | Vitamin A: 95IU | Vitamin C: 1.3mg | Calcium: 16mg | Iron: 0.8mg
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An image from the original post published in November of 2012.
An image from the original post published in November of 2012.

A two image collage of shredded chicken in a slow cooker and Crock Pot Chicken Tacos on a brown platter.

Categories: Cinco de Mayo, Holidays, Main Dish, Mexican, Popular Posts, Poultry, Recipe, Slow Cooker

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Reader Interactions

Latest Comments
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  1. Karen Staack says

    January 3, 2021 at 6:30 am

    Do you drain the tomatoes?

    Reply
    • Valerie says

      January 3, 2021 at 6:41 pm

      No!

      Reply
  2. Jen h says

    December 22, 2020 at 10:45 am

    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

    Reply
    • Valerie says

      December 22, 2020 at 4:41 pm

      Hi Jen. That is plenty of time on high to get the chicken nice and tender.

      Reply
  3. Kelly Johnson says

    December 10, 2020 at 8:07 am

    Are the chicken breasts thawed or frozen when they go into the crockpot?
    I’ve done similar recipes like this, but with frozen.

    Looks delish and excited to try this tonight!

    Thanks!

    Reply
    • Valerie says

      December 10, 2020 at 4:00 pm

      Hi Kelly. You should always safely thaw meat in the refrigerator before cooking it in a slow cooker. This is recommended for food safety reasons. I hope you love the recipe!

      Reply
  4. Natalie says

    November 2, 2020 at 6:19 am

    5 stars
    Very very good! Made it for a group of 8 adults and 3 kids and had lots left over.

    Reply
  5. Adriana Dixon says

    July 18, 2020 at 2:13 pm

    I don’t have 6-8 hrs more like 5 can I do few hours on high? Like 3 hrs on low and two on high

    Reply
    • Valerie says

      July 18, 2020 at 4:38 pm

      Absolutely. Or just cook it on high for a few hours or until it is easy to shred.

      Reply
  6. Jennifer says

    July 16, 2020 at 11:39 am

    Making this tomorrow! Wondering if I can substitute the tomatoes for salsa instead? Thanks!

    Reply
    • Valerie says

      July 16, 2020 at 2:43 pm

      Hi Jennifer. Yes, I think an equal amount of salsa would work just fine.

      Reply
  7. Kevin clancy says

    January 26, 2020 at 6:13 pm

    This was much better then I thought it would be. It make a lot. My 16,14,11,and 9 your old love it. I was told. Dad you have to make this again

    Reply
    • Cassandra Elizabeth Marinelarena says

      May 27, 2020 at 3:30 pm

      Do you put any kind of water or chicken broth in??

      Reply
      • Valerie says

        May 31, 2020 at 11:37 am

        No additional liquid is needed.

        Reply
  8. Mary Lou Weidman says

    January 22, 2020 at 11:11 pm

    I am having dinner for 13. Could I almost double your crockpot chicken taco recipe?
    Hope so. Thank you! I love your recipes!
    Mary

    Reply
    • Valerie says

      January 23, 2020 at 8:44 am

      Hi Mary Lou. Honestly, this recipe makes a lot. Especially if you have good-sized pieces of chicken. I think I might just throw in one more piece and I’m betting you’d have plenty. If you do want to double it, be sure to use two slow cookers. I don’t think you could fit it all in one.

      Reply
  9. Meredith Callahan says

    January 22, 2020 at 5:50 pm

    Hi! I would like to start these in morning, let them cook 8 hrs on low and Then leave them in crockpot on “keep warm” setting. Will that mess them up do you think? It’ll be on keep warm for an extra 2-3 hrs.

    Reply
    • Valerie says

      January 23, 2020 at 8:48 am

      I typically don’t like to use the Keep Warm setting for more than an hour or so. If you need to leave it unattended for this long, you might want to switch it to Keep Warm at around 7 hours to bring that temp down a bit sooner. Hope it works out for you!

      Reply
  10. Desirie says

    January 6, 2020 at 6:11 am

    Hi can I make this using one pound of chicken tenderloins?

    Reply
    • Valerie says

      January 6, 2020 at 7:06 pm

      The amount of chicken called for is closer to 3 pounds (5 boneless breasts) so the ratios would be way off. It would also cook much more quickly if you use smaller pieces of chicken.

      Reply
  11. Terri says

    July 23, 2019 at 8:47 am

    Awesome. Great on Nachos!

    Reply
  12. Kim says

    July 8, 2019 at 8:27 am

    This looks delicious! I’m wondering how spicy/hot this is, if at all. I’m planning on serving this to my family, which includes little kids.

    Reply
    • Valerie says

      July 8, 2019 at 10:23 am

      Hi Kim. The only heat would come from the taco seasoning mix which you can easily control if you make your own. Although, I don’t believe the store-bought mixes are very spicy at all. So, the short answer is – it’s very mild.

      Reply
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