Crockpot Chicken Tacos

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Crockpot chicken tacos combine all your favorite Mexican flavors into an easy weeknight meal. Take 5 minutes to prep this recipe, and the meal will be ready by dinner time!

titled collage for crockpot chicken tacos

Crockpot Chicken Tacos

This recipe for shredded chicken tacos is exactly what your hectic schedule needs! Simply blend up the salsa, pour it over some boneless breasts with taco seasoning, then set it to cook!

You’ll come home to a warm, tasty meal at the end of the day, plus no pile of dishes to worry about afterwards!

If you have a hankering for fresh Mexican flavors, try my street corn salad! It’s sweet, tangy, and has a kick of heat that makes it a perfect lunch or side.

crockpot chicken tacos ingredients in bowls on counter

Tips and Tricks for Slow Cooker Tacos

  • Make your own salsa. While a store bought jar works great, making your own is always fun! I have a super simple blender salsa recipe that only takes 5 minutes to whip up.
  • Blend up two batches. Make a double serving of salsa so that half can go in with the meat and the other half can be used to serve on top of your meal.
  • Warm up your tortillas. Set them directly over a gas stovetop burner turned onto low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char. This will add an extra bit of flavor to your dish.
  • Time saving tip: Use a stand mixer to shred your meat! Fit it with the beater attachment, toss in the chicken, and run it on low for 2 to 3 minutes.
  • Feeding a crowd? You can always double or trip this recipe as needed, as long as your slow cooker is large enough.

Serving Suggestions

Serve crock pot tacos with all of the classic toppings like salsa, guacamole, diced tomatoes, and shredded cheese. You can even add in some veggies with shredded lettuce, pickled red onions, or jalapenos!

This filling would be just as delicious on nachos or stuffed into quesadillas. For a low carb option, spoon it over salad or into lettuce wraps instead!

slow cooker tacos cooking

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shredding chicken in stand mixer

Crockpot Chicken Tacos FAQ

Can I put frozen chicken in a crockpot?

This is debatable, USDA food safety rules say no. However, I recently ran across this: on Today.com.

It is safe to cook a frozen chicken in a slow cooker,” Quin Patton, a food scientist formerly with PepsiCo, told TODAY. “You just need to make sure the internal temperature gets up to 165°F. at some point during the cooking process.”

Frozen breasts can be added directly to the crockpot, just allow an extra 30 minutes of cooking time so that they fully cook through.

slow cooker chicken tacos in crock pot

How do I store leftover shredded chicken tacos?

Transfer the meat to an airtight container and refrigerate for 2 to 3 days. Reheat in a skillet or in the microwave until warmed through.

You can also freeze crockpot chicken tacos meat for up to three months! Make a big batch and portion it out to use for future meals.

shredded chicken tacos in a casserole dish with chips and salsa

Enjoy!

With love, from our simple kitchen to yours. 

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crock pot tacos, close up

Other Crockpot Chicken Recipes


taco with fresh tomatoes, lettuce and cheese

Crockpot Chicken Tacos

Donna Elick
Crockpot Chicken Tacos puts fabulous favorite Mexican flavors in an easy weeknight meal. Just 5 minutes to prep this easy taco recipe!
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Main
Cuisine Mexican
Method Slow Cooker
Servings 8 – 10

Ingredients
 

  • 4 boneless skinless chicken breasts , (fresh or frozen)
  • 1 recipe blender salsa
  • 1/4 cup taco seasoning

Instructions
 

  • Place the chicken breasts in a single layer in the bottom of a 6-quart crockpot.
  • Pour the salsa and taco seasoning over the chicken.
  • Cover and cook on the high setting for 4 hours or low for 6-7 hours.
  • When the chicken has finished cooking, remove from the crockpot, shaking off the excess salsa. Use two forks to shred the chicken (it should shred easily).
  • Alternately, place the chicken breasts in the bowl of a standing mixer fitted with the beater attachment. Turn on the mixer, starting on low and speeding up the mixer until the chicken has shredded into even pieces.
  • Mix the shredded chicken back into the salsa/sauce.
  • Serve in tacos or use for any of your favorite Mexican chicken dishes.

Donna’s Notes

Make a double batch of blender salsa – use half for the crockpot chicken recipe and the other half for serving over the tacos.
Great taco toppings: salsa, guacamole, avocado slices, diced tomatoes, shredded lettuce, pickled red onions and jalapenos, grated cheese, etc.
To warm the flour tortillas and add a bit of extra flavor, set them directly over a gas stovetop burner turned onto low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char.
Frozen chicken breasts can be added directly to the crockpot (allow an extra 30 minutes cook time.)
Refrigerate for 2-3 days or freeze up to three months in an airtight container or plastic freezer bag.

Nutrition

Serving: 1 | Calories: 78cal | Carbohydrates: 4g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Sugar: 1g | Fiber: 1g | Calcium: 3mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
closeup of yellow bell peppers, tomatoes, chicken and shredded white cheese in tortilla

Originally published January 2022

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