Crockpot Chicken Tacos
These Crockpot Chicken Tacos are the ultimate easy weeknight dinner! Juicy, tender shredded chicken is slow-cooked with Mexican spices and salsa, then tucked into warm tortillas with your favorite toppings. A fuss-free meal that’s family-approved and perfect for taco night!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6–8 servings
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 packet taco seasoning (or 3 tbsp homemade)
- 1 cup salsa (red or green)
- ½ cup chicken broth
- 1 medium onion, diced
- 1 can (4 oz) diced green chilies (optional, for heat)
- Salt & pepper, to taste
- For Serving:
- Tortillas (corn or flour)
- Toppings: shredded cheese, lettuce, sour cream, guacamole, pico de gallo, jalapeños, cilantro, lime wedges
Instructions
- Prepare crockpot: Place chicken breasts in the slow cooker.
- Season: Sprinkle taco seasoning evenly over the chicken.
- Add ingredients: Top with salsa, broth, onion, and green chilies (if using).
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred: Remove chicken and shred with two forks. Return shredded chicken to the crockpot, mixing well with the juices.
- Assemble tacos: Spoon chicken into warm tortillas and add your favorite toppings.
- Serve: Finish with a squeeze of lime and enjoy!
Notes
- Use thighs for extra juicy, flavorful chicken.
- Double the recipe to meal prep or freeze leftovers.
- Swap salsa for enchilada sauce for a different flavor twist.
- Leftover chicken makes great burrito bowls, quesadillas, or nachos.
Find it online: https://yumfamilyrecipes.com/crockpot-chicken-tacos/
