Crockpot Chicken Tacos
These Crockpot Chicken Tacos are the easiest way to make flavorful, tender shredded chicken with minimal effort. Just toss everything in the slow cooker and let it do the work. Perfect for weeknight dinners or taco night!
Equipment
- Slow cooker (Crockpot)
- Mixing spoon
- Cutting board & knife
- Measuring cups
- 2 forks (for shredding)
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breasts or thighs
- 1 packet taco seasoning or homemade
- 1 can diced tomatoes drained
- 1/2 cup chicken broth
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced (optional)
For Serving:
- Soft flour or corn tortillas
- Shredded cheese
- Chopped lettuce
- Diced tomatoes
- Sour cream
- Avocado or guacamole
- Lime wedges
Instructions
- Place the chicken in the bottom of your slow cooker. If using frozen chicken, defrost first.
- Sprinkle taco seasoning over the chicken.
- Add diced tomatoes, onion, garlic, and bell pepper (if using) on top.
- Pour chicken broth around the sides of the chicken (not directly on top).
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Once cooked, remove chicken and shred using 2 forks.
- Return shredded chicken to the crockpot and stir to mix with the cooking juices.
- Let it sit for 10 minutes to absorb flavor.
- Serve in tortillas with your choice of toppings.
- Serving Size: 1/6 of the recipe (approx. 1 taco serving)
Notes
Chicken thighs are more tender and forgiving than chicken breasts.
Don’t skip the step of adding shredded chicken back into the juices—it adds major flavor.
This recipe can be doubled and stored in the fridge for 4 days or frozen for up to 3 months.
Great for taco bars, burrito bowls, nachos, or quesadillas.