Crockpot Chicken Tacos: Easy & Healthy Recipe
Set It and Forget It Slow Cooker.
Juicy, flavorful shredded chicken tacos made effortlessly in your slow cooker. A perfect set-it-and-forget-it weeknight meal.
I remember the first time I made this. It was one of those gray, busy Tuesdays where everything felt like a chore. I almost ordered takeout, but then I remembered this idea. I tossed the chicken and salsa into the slow cooker, honestly, with very low expectations. But when I walked in the door that evening... wow. The whole house was filled with this warm, savory aroma. Shredding the chicken was so satisfying. We all just stood around the counter, building our own tacos. It turned a blah day into a cozy, happy memory.
Why This Recipe Feels So Good
- •It's beautifully simple. Just a few ingredients and you're done.
- •The house smells amazing while it cooks. It's the best welcome home.
- •So versatile. Use it for tacos, salads, nachos, or quesadillas.
- •It's a forgiving recipe. You can't really mess it up.
- •Perfect for meal prep. The leftovers are just as good, if not better.
- •It makes everyone happy. A build-your-own taco bar is always a hit.
This recipe is an absolute lifesaver. I'm not kidding. I made it last night, and my family devoured it. The chicken was so tender and juicy. I felt like a superhero for getting such a delicious dinner on the table with almost zero effort. This is officially in our weekly rotation. Thank you!
Essential Ingredient Guide
- Chicken: Honestly, both breasts and thighs work beautifully here. Thighs will give you slightly more tender, flavorful meat, but breasts shred just as nicely. Use whatever you have.
- Salsa: This is where you can really play. A chunky, medium salsa is my go-to for great texture and flavor. But a fire-roasted or a salsa verde would be wonderful, too. Pick one you love to eat with chips.
- Taco Seasoning: A simple store-bought packet is perfect for keeping things easy. If you have a homemade blend you love, even better. It provides all the classic taco spices without any fuss.
Complete Cooking Process
- Lay your chicken at the bottom of the slow cooker.
- Mix your salsa, seasoning, and broth in a bowl.
- Pour that lovely mixture all over the chicken.
- Put the lid on. That's it.
- Set it to LOW for 6-8 hours or HIGH for 3-4 hours.
- Go live your life while the crockpot does its thing.
- Take the cooked chicken out and shred it with two forks.
- Return the shredded meat to the pot to soak up all that amazing sauce.
- Warm your tortillas and gather your favorite toppings for a taco feast.
A Few Common Questions
→Can I use frozen chicken breasts?
It's generally recommended to thaw chicken before slow cooking for food safety reasons. However, many people cook from frozen. If you do, add an extra hour or two to the cooking time and check that the internal temperature reaches 165°F.
→My sauce looks a little watery, what can I do?
Don't worry! After you shred the chicken and return it to the pot, leave the lid off on the 'keep warm' setting for 15-20 minutes. This will help some of the excess liquid evaporate and thicken the sauce.
→How can I make this spicier?
Easy! Use a hot salsa, add a chopped jalapeño to the crockpot, or sprinkle in some extra chili powder or a dash of cayenne pepper with your taco seasoning.
→Is this good for meal prepping?
Oh, it's perfect. The chicken keeps wonderfully in the fridge for 3-4 days. You can use it for quick lunches like salads or rice bowls all week long.
Crockpot Chicken Tacos: Easy & Healthy Recipe
Easy crockpot chicken tacos recipe! Shredded chicken tacos are perfect for a quick and healthy dinner. Let your slow cooker do the work!
Timing
Prep Time
10 minutes
Cook Time
4-6 hours
Total Time
4 hours 10 minutes
Recipe Details
Ingredients
For the Shredded Chicken
- 012 lbs boneless, skinless chicken breasts or thighs
- 021 (16 ounce) jar of your favorite salsa
- 031 packet (1 ounce) taco seasoning
- 041/2 cup chicken broth or water
- 051 small onion, chopped (optional)
- 062 cloves garlic, minced (optional)
For Serving (Toppings)
- 0112-16 small flour or corn tortillas
- 02Shredded lettuce
- 03Diced tomatoes
- 04Shredded cheddar or cotija cheese
- 05Sour cream or Greek yogurt
- 06Fresh cilantro, chopped
- 07Lime wedges
- 08Sliced avocado or guacamole
Instructions
Place the chicken breasts in the bottom of your slow cooker in a single layer.
In a small bowl, mix together the salsa, taco seasoning, and chicken broth. If you're using them, stir in the chopped onion and minced garlic.
Pour the salsa mixture evenly over the chicken in the crockpot.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
Once cooked, remove the chicken from the slow cooker and place it on a cutting board or in a large bowl.
Shred the chicken easily using two forks. It should pull apart with very little effort.
Return the shredded chicken to the slow cooker and stir it into the sauce. Let it soak up the juices for about 10 more minutes on the 'keep warm' setting.
Serve the warm shredded chicken in tortillas with all your favorite toppings. Enjoy the easiest taco night ever!
Notes & Tips
- 1This recipe easily doubles for a crowd. Just make sure your slow cooker is large enough.
- 2Feel free to add a can of drained corn or black beans to the crockpot for the last hour of cooking to make it a more complete filling.
Tools You'll Need
- •Don't lift the lid while it's cooking! Slow cookers work by trapping heat, and every peek adds about 15-20 minutes to the cook time.
- •Use two forks to shred the chicken directly in the crockpot to save on dishes, but be careful not to scratch the insert.
- •For the best flavor, let the shredded chicken sit in the juices for at least 10 minutes before serving.
- •Warm your tortillas before serving. It makes a huge difference in the final taco experience.