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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
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
Nutrition
Kelly Johnson says
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!
Valerie says
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!
Natalie says
Very very good! Made it for a group of 8 adults and 3 kids and had lots left over.
Jenifer Lipinski says
How much chicken would I need to make to serve 50 people?? Varieties of appetites?????
Valerie says
It would depend on how many other items you have at your buffet. Is this one of many main courses? If so, I’d say you could get away with tripling the recipe. There is a scaling feature on the recipe card to make it easier. I recommend using several slow cookers in this case.
Adriana Dixon says
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
Valerie says
Absolutely. Or just cook it on high for a few hours or until it is easy to shred.
Jennifer says
Making this tomorrow! Wondering if I can substitute the tomatoes for salsa instead? Thanks!
Valerie says
Hi Jennifer. Yes, I think an equal amount of salsa would work just fine.
Dinah Holcombe says
For time management could you use a rotisserie chicken remove skin and shred and then add ingredients and simmer or put on warm
Valerie says
I’ve never tried that so I’m afraid I can’t say how that would work out.
Kevin clancy says
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
Cassandra Elizabeth Marinelarena says
Do you put any kind of water or chicken broth in??
Valerie says
No additional liquid is needed.
Mary Lou Weidman says
I am having dinner for 13. Could I almost double your crockpot chicken taco recipe?
Hope so. Thank you! I love your recipes!
Mary
Valerie says
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.
Meredith Callahan says
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.
Valerie says
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!
Desirie says
Hi can I make this using one pound of chicken tenderloins?
Valerie says
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.
Terri says
Awesome. Great on Nachos!
Kim says
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.
Valerie says
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.