Chicken Tacos Crockpot: 7 Reasons You Need This

I used to think “effortless dinner” was an oxymoron, especially when tacos were involved. The endless chopping, sautéing, and juggling multiple pans often left me more tired than satisfied. That is, until the Crockpot Chicken Tacos entered my life. Now, those busy weeknights transform into a fiesta with minimal fuss, and my kitchen stays surprisingly clean. This recipe isn’t just about convenience; it’s about unlocking rich, tender, flavourful chicken that’s perfect for stuffing into warm tortillas, all while you go about your day.

Why cook this at home?

There’s a reason Crockpot Chicken Tacos have become a weeknight legend, and I’m here to tell you why you should jump on this bandwagon. First off, it’s the epitome of set-it-and-forget-it cooking. Imagine coming home to the tantalizing aroma of perfectly seasoned chicken, ready to be shredded and devoured. Secondly, the slow cooking process works magic, transforming ordinary chicken breasts into incredibly tender, fall-apart perfection that practically melts in your mouth. This means even leaner cuts stay juicy and flavourful. It’s also incredibly versatile and budget-friendly, often using ingredients you likely already have on hand. Plus, who doesn’t love a meal that pleases everyone around the table? From picky eaters to spice lovers, everyone can customize their taco to perfection.

> “I never thought tacos could be this easy and delicious! My family devoured these Crockpot Chicken Tacos, and I barely lifted a finger. It’s a game-changer for busy nights!” – A Happy Home Cook

The cooking process explained

Making these Chicken Tacos in your Crockpot is refreshingly simple. You’ll start by layering your chicken breasts or thighs in the slow cooker. Then, you’ll shower them with a vibrant blend of spices and pour over some salsa or diced tomatoes. The magic truly happens as the low, steady heat of the slow cooker gently simmers all these ingredients together for several hours. This allows the chicken to absorb all the wonderful flavours and become unbelievably tender. Once cooked, a quick shred with two forks transforms the chicken into the perfect taco filling, ready for your favourite toppings.

What you’ll need

Gather these items for your deliciously easy Crockpot Chicken Tacos:

• Boneless, Skinless Chicken Breasts or Thighs: About 2 pounds. Thighs offer a bit more flavour and moisture, while breasts are leaner.
• Taco Seasoning: 1 packet (about 1 ounce) or 2 tablespoons of homemade blend (chili powder, cumin, paprika, oregano, garlic powder, onion powder).
• Salsa: 1 cup, your favourite mild, medium, or hot salsa.
• Chicken Broth: 1/2 cup (or water).
• Optional: 1 onion, chopped; 1 bell pepper, chopped (for added flavour and veggies).
• For Serving: Tortillas (corn or flour), shredded lettuce, cheese, sour cream, cilantro, lime wedges, avocado, etc.

Directions to follow

Here’s how to create your mouth-watering Crockpot Chicken Tacos:

1. Prep the Slow Cooker: Lightly grease the inside of your slow cooker or line it with a slow cooker liner for easier cleanup.
2. Add Chicken: Place the boneless, skinless chicken breasts or thighs in an even layer at the bottom of the slow cooker.
3. Season: Sprinkle the taco seasoning generously over the chicken. If using, add chopped onion and bell pepper around the chicken.
4. Pour it On: Pour the salsa and chicken broth over the seasoned chicken.
5. Cook: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is fork-tender and easily shreddable. Cooking times can vary based on your slow cooker and the thickness of the chicken.
6. Shred: Once cooked, use two forks to shred the chicken directly in the slow cooker amidst the cooking liquid. This liquid will keep the chicken moist and flavourful.
7. Serve: Scoop the shredded chicken into warm tortillas and top with your favourite taco fixings. Enjoy!

How to plate and pair

Serving your Crockpot Chicken Tacos is where the real fun begins! Lay out a spread of warm tortillas – I love a mix of soft flour and slightly crisped corn tortillas – and classic taco toppings. Think vibrant shredded lettuce, tangy sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, diced tomatoes, thinly sliced red onion, and of course, a generous sprinkle of fresh cilantro. A squeeze of fresh lime juice over the chicken truly brightens the flavours. For sides, consider a simple rice and beans dish, a zesty corn salad, or even just some fresh avocado slices or guacamole. The beauty of tacos is in their customizability, allowing everyone to build their perfect plate!

The best way to save extras

Storing your leftover shredded chicken taco meat is incredibly easy, making this recipe fantastic for meal prep. Once the chicken has cooled completely, transfer it and any remaining cooking liquid to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. To reheat, simply warm it gently in the microwave or on the stovetop over medium-low heat until heated through.

For longer storage, this chicken freezes wonderfully! Spoon the cooled shredded chicken (with a little bit of the cooking liquid to keep it moist) into freezer-safe bags or containers. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating. This makes future taco nights even quicker!

Helpful cooking tips

To ensure your Crockpot Chicken Tacos are always a hit, here are a few pro tips:

• Don’t Skimp on Liquid: While the chicken will release some of its own juices, ensure there’s enough liquid (salsa/broth) in the pot to keep it moist and infuse flavour. About 1.5 cups total for 2 lbs of chicken is usually a good starting point.
• Don’t Overcrowd: Give your chicken a little room to cook evenly. If you’re doubling the recipe, consider a larger slow cooker or cooking in batches.
• Let it Simmer: Resist the urge to peek too often. Each time you lift the lid, heat escapes, and your cooking time will be extended.
• Shred in the Pot: Shredding the chicken directly in the slow cooker with the remaining liquids allows it to reabsorb all those delicious juices, keeping it incredibly tender and flavourful.
• Taste and Adjust: Once shredded, taste the chicken. You might want to add a pinch more salt, a dash of hot sauce, or another squeeze of lime juice to really make the flavours pop.

Creative twists

While classic chicken tacos are fantastic, don’t be afraid to get creative with this versatile base!

• Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper to the slow cooker along with the other ingredients for an extra kick.
• Smoky Flair: A teaspoon of smoked paprika or a dash of liquid smoke can add a lovely depth of flavour.
• Creamy Tacos: Stir in a few ounces of cream cheese or a dollop of sour cream after shredding the chicken for super creamy taco filling.
• Tex-Mex Fusion: For a different flavour profile, add a can of drained corn and a can of drained black beans to the slow cooker during the last hour of cooking.
• Non-Taco Uses: This shredded chicken is also incredible for quesadillas, burritos, taco salads, nachos, or even stuffed into baked potatoes.

Common questions

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) measured with a meat thermometer. More importantly for shreddable meat, it should be very tender and easily pull apart with two forks. If it resists shredding, it needs more time.

Can I use frozen chicken breasts?

Yes, you can use frozen boneless, skinless chicken breasts or thighs in the slow cooker, but it will increase the cooking time. Add an additional 1-2 hours on LOW or 30-60 minutes on HIGH to ensure it cooks through thoroughly and reaches the proper internal temperature. However, for best flavour and texture, it’s always recommended to use thawed chicken.

What if my chicken tastes bland?

If your shredded chicken lacks flavour, don’t worry! You can easily fix it. Add another tablespoon or two of taco seasoning, a squeeze of fresh lime juice, a dash of hot sauce, or even a bit more salt and pepper directly to the shredded chicken in the slow cooker. Stir it in, let it sit for 10-15 minutes, and taste again. The acid from the lime often works wonders to brighten flavours.

Zesty Slow Cooker Chicken Tacos

These Zesty Slow Cooker Chicken Tacos are incredibly easy to make and bursting with flavor. Simply combine chicken, salsa, and spices in a slow cooker for a delicious and hassle-free meal perfect for weeknights.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings 4 servings

Calories 350 kcal

Equipment

• Slow cooker
• Cutting board
• Two forks

Ingredients

  

Main Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts
• 1 cup salsa
• 1 packet taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup chicken broth or water optional
• Corn or flour tortillas for serving

Optional Toppings

• shredded cheese
• sour cream
• chopped cilantro
• diced onion
• lime wedges
• avocado
• hot sauce

Instructions

 

Instructions

• Lightly grease the slow cooker interior or use a slow cooker liner.
• Arrange chicken breasts in a single layer at the bottom of the slow cooker.
• Sprinkle taco seasoning, cumin, chili powder, garlic powder, and onion powder evenly over the chicken.
• Pour salsa over the seasoned chicken, adding chicken broth or water if desired for thinner consistency.
• Cook on low for 3-4 hours or high for 2-3 hours until the chicken is easily shredded.
• Remove chicken to a cutting board and shred into bite-sized pieces with two forks.
• Return shredded chicken to the slow cooker, stir into the juices, and let it sit for 15-30 minutes on warm.
• Warm tortillas according to package directions and serve the seasoned chicken with your favorite toppings.

Notes

Adjust spice levels to your preference. For extra flavor, marinate the chicken in the spices for 30 minutes before slow cooking.