Julie Clark
Posted: Updated:
Crockpot Chicken Tacos
This post may contain affiliate links. Read our disclosure policy.
The most delicious and easy way to serve up tacos. 4 ingredient Crockpot Chicken Tacos are loaded with flavor and serve a crowd. Plus, we’ll give you our secret for moist, tender chicken in the slow cooker.
Crockpot recipes are a lifesaver on busy days or when you need to serve a crowd. Prep in the morning, simmer all day and the dinner is done perfectly right on time.
One of those time-saver meals is Crockpot Chicken Tacos, which I’ve made for years and am finally sharing. 3 ingredients. 4 hours on high. It really is such an easy recipe.
Load the tacos with your favorite toppings and it will chicken tacos from any local Mexican restaurant!
Our Secret: Choose the Right Chicken
I used to be a boneless, skinless chicken breast only type of home cook. They were easy and familiar and no-fuss. However, the past year I’ve swapped out chicken breasts for chicken thighs.
Boneless, skinless chicken thighs are an excellent alternative to chicken breasts for any recipe, but especially when cooking in the slow cooker (like in our shredded chicken sandwiches).
Chicken breasts can dry out quickly, but chicken thighs have a higher fat content so it doesn’t dry out and shreds perfectly. After the chicken cooked for 4 hours, I simply stirred with a spoon to shred it. No tearing with forks or cutting with knifes. It was so, so tender. And they have more flavor, too!
Either cut will work, but I will always recommend you use chicken thighs for our crockpot chicken taco recipe, too. (Baked chicken thighs and grilled chicken thighs and Hawaiian BBQ Chicken Thighs aren’t too bad either 😉)
Ingredients Needed
Crockpot shredded chicken tacos have just 4 ingredients:
- 3 pounds chicken thighs: Trim off any excess fat. No need to cut the thighs up though. Just trim them!
- 1 ¼ cups picante sauce: Or a thick, tomato based salsa. I recommend Pace picante sauce, though.
- 1 envelope taco seasoning: Or 3 tablespoons of our homemade taco seasoning.
- Lime juice: Squeeze in the juice from two small or one large lime.
How to Make Crockpot Chicken Tacos
- Place the trimmed chicken thighs in the crockpot. Add the picante sauce and taco seasoning. Mix well to coat.
- Cover and cook on high for 4 hours or on low for 5-6 hours.
- Shred the chicken by stirring with a spoon or with two forks.
- Use the chicken taco meat in tacos, burritos, or on a taco salad.
Recipe Variations
- Love ranch flavor? Add a packet of ranch dip powder.
- Want more spice? Dice a jalapeño pepper and add to the chicken before cooking.
- Make the chicken taco filling go further by adding black beans or corn to the crockpot 1 hour before it is done cooking.
- Make a bowl with our Mexican rice, or use the crock pot shredded chicken for baked nachos.
Chicken Taco Toppings
Top that taco shredded chicken with some of these:
- pickled jalapenos
- pico de gallo
- cotija or shredded cheddar cheese
- Mexican coleslaw
- freshly snipped cilantro
Love your slow cooker? Try our crockpot chicken and stuffing, crockpot ranch pork chops, and crockpot hashbrown casserole.
Make it a meal.
Serve with a side of corn on the cob, taco pasta salad, frito salad, chips and guacamole.
Crockpot Chicken Tacos
The most delicious and easy way to serve up tacos. 4 ingredient Crockpot Chicken Tacos are loaded with flavor and serve a crowd. Plus, we’ll give you our secret for moist, tender chicken in the slow cooker.
Servings 8
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Ingredients
For the chicken:
- 3 pounds boneless skinless chicken thighs trimmed
- 1 packet taco seasoning 3 tablespoons
- 1 1/4 cups picante sauce
- Juice of 1 large lime or 2 small limes
For the tacos:
- Corn tortillas
- Lettuce
- Sour cream
- Pico de gallo
Instructions
- Place the chicken in the bottom of a slow cooker. Add the taco seasoning, picante sauce and lime juice. Stir to mix well. 3 pounds boneless skinless chicken thighs, 1 packet taco seasoning, 1 ¼ cups picante sauce, Juice of 1 large lime
- Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Shred the chicken with two forks and stir to combine the juices.
- Fill the tortillas with the chicken and top with your favorite toppings.
Notes
Refrigerate any leftovers in an airtight container for up to 3 days. You can also freeze leftovers for up to 6 weeks.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the shredded chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 222kcal | Carbohydrates: 5g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 771mg | Potassium: 522mg | Fiber: 2g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
