Crock Pot Chicken Tacos are an easy and nutritious recipe that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!

I never, ever have trouble getting my kids to eat dinner when tacos are on the menu! These slow cooker chicken tacos are a healthy recipe that is easy to prepare, and can be served many different ways.

Seriously, this Mexican shredded chicken only takes 5 minutes to prepare. It’s delicious served in tortillas, over Mexican rice or cilantro lime rice, or on top of a salad, or with your favorite Mexican Recipes!

Plus, it’s a great meal-prep recipe that can be made once and enjoyed all week long. And it’s gluten-free, dairy-free and Paleo – just like these ground chicken tacos!

Crock Pot Chicken Tacos: Ingredients & Substitutions

Here are a few notes about the ingredients in this crock pot Mexican chicken recipe, as well as possible substitutions: 

• Salsa. Use your favorite salsa (or make your own homemade salsa).
• Onion & minced garlic. 1 teaspoon each- onion powder & garlic powder – is a good substitute for onion and minced garlic.
• Spices. This recipe is mild, to increase the heat add chili powder, a dash of cayenne, or diced jalapeños. You can also substitute all the spices and use 2 tablespoons of taco seasoning instead.

How to Make Crock Pot Chicken Tacos

I love these slow cooker chicken tacos because all the work is done in the pan of your slow cooker – which means minimal dirty dishes. This Mexican shredded chicken is easy to make, but as always we will walk through the process step-by-step, and don’t forget to watch the video!

Begin by adding the salsa, onion, minced garlic, lime juice and seasonings to the container of a slow cooker & stir to combine.

Then, add the chicken breasts and turn ot coat in the salsa mixture.

Next, cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.

Then, shred the the slow cooker chicken tacos with two forks in the slow cooker and stir it into the salsa mixture. Some people prefer to transfer the chicken to the bowl of a standing mixer fitted with the paddle attachment to shred it by turning it on to medium speed for 15-30 seconds. This works well too

After shredding, cook the Mexican chicken for an additional hour with the lid slightly ajar. This allows some of the moisture to escape so you do not have runny chicken tacos! 

Serve

Serve the crockpot Mexican shredded chicken as chicken tacos, wrapped up in tortillas with your choice of toppings and sides. Here are some of our favorite Mexican recipes: 

• I make this easy homemade guacamole on repeat. Taco night isn’t complete without it. 
• Blender salsa and black bean & corn salsa only take 5 minutes to prepare.
• Cilantro lime rice and Mexican rice are easy & delicious.
• Skip the can and make your own homemade refried black beans, they only take 10 minutes to prepare!
• I always make this sweet potato and black bean taco filling to go with our chicken tacos for extra veggies!
• Use this Mexican chicken instead of beef on this Nachos Recipe or this Mexican Casserole recipe.
• Use it in the filling for these Chicken enchiladas – one of my family’s favorite meals!

Store/Freeze

To store, simply put the chicken tacos it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, I recommend portioning it out into the amount you would eat in one sitting or meal.  

Crock Pot Chicken Tacos Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Try these mexican recipes

Cilantro Lime Rice

Easy Guacamole Recipe (5 Minutes)

Easy Mexican Rice

Mexican 7 Layer Dip

Taco Salad

Ground Chicken Tacos