Crockpot Chicken Tacos are an easy and delicious dinner 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 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!
Crockpot Chicken Tacos: Ingredients & Substitutions
Here are a few notes about the ingredients in this crockpot Mexican chicken recipe, as well as possible substitutions:
- Salsa. One of the wonderful aspects of this recipe is that you can use your favorite salsa (or make your own homemade salsa) and really set flavor profile for the dish. I opt for a mild variety because I'm a spice wimp, but you can choose the heat, flavor, etc.
- Lime Juice. I never make chicken tacos without a splash of lime juice, it adds such a great flavor.
- Spices. I created a spice blend that is perfect for our family's tastes (i.e. not to spicy). Feel free to play with the heat if you want and add more chili powder, a dash of cayenne, or even some hot sauce. You can also substitute all the spices and use 2 tablespoons of taco seasoning instead.
How to Make Crockpot 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!
Combine ingredients in the Crockpot
In the container of a slow cooker, add salsa, lime juice and seasonings. Stir to combine.
Add chicken breasts and stir to ensure they are covered with the salsa mixture. Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.
Shred chicken
Shred 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!
Cook with the lid ajar
Cook for an additional 1 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.
- This blender salsa takes 5 minutes to prepare!
- 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!
- 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.
Recipe FAQS
Yes! As the chicken cooks it will reach a temperature above 160 degrees F, which ensures it is safe to eat.
Another yes. You can place frozen chicken in a crockpot, but I suggest doing so only if you will be cooking it on low heat for a longer period of time. If chicken changes temperature too quickly it can become rubbery. To avoid this, cook frozen chicken breasts slowly on the low setting.
Yes, I suggest cooking on low for 6 hours or high for 3-4 hours.
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Crockpot Chicken Tacos (Mexican Chicken)
Ingredients
- 2 lbs boneless skinless chicken breasts
- 16 oz salsa
- 1 tsp lime juice
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp chili powder
- ½ tsp ground coriander
- ¼ to ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- For serving: tortillas sour cream, cheese, guacamole, chopped fresh cilantro
Instructions
- In the container of a slow cooker, add salsa, lime juice and seasonings. Stir to combine.
- Add chicken breasts and stir to ensure they are covered with the salsa mixture.
- Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.
- Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.
- Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).
- Serve in tortillas with your favorite taco toppings!
Video
Notes
Ingredient Substitutions
- Salsa. One of the wonderful aspects of this recipe is that you can use your favorite salsa (or make your own homemade salsa) and really set flavor profile for the dish. I opt for a mild variety because I'm a spice wimp, but you can choose the heat, flavor, etc.
- Lime Juice. I never make chicken tacos without a splash of lime juice, it adds such a great flavor.
- Spices. I created a spice blend that is perfect for our family's tastes (i.e. not to spicy). Feel free to play with the heat if you want and add more chili powder, a dash of cayenne, or even some hot sauce. You can also substitute all the spices and use 2 tablespoons of taco seasoning instead. I just love making this with our own spice blend.
To Store/freeze:
To store, 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.Nutrition
Photos in this recipe were taken by the talented Jamie from Dishing Out Health
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Sheena
I just used chicken breast on the bone, is this going to turn out okay?
Laura
I'm sure it will taste great!
Sheena
I guess I meant, will the bones interfere with the process of shredding? Are there small ones I should worry about? Thanks for your speedy reply! So appreciate it!
Mari
Do you have to cover the chicken with water for it to cook properly?
Laura
Nope!
Kathleen
This is one of the most delicious chicken taco recipes I’ve had. I make them weekly and my family loves them. The chicken shreds easily and there is so much flavor! Thank you so much for sharing the recipe.
Laura
Thank you Kathleen! I'm so glad your family enjoys them as much as we do!
Angelica
OMG these are the best chicken tacos ever! I used hard shells and they still taste delicious! I also made lime crema sour cream , which was a perfect topping! Thanks for the recipe! These really taste like they came from a restaurant!
Kim
Can I ask you what you did to heat up/cook the tortillas?
Thanks!
Amiah
Can the chicken be put in frozen?
Laura
I don't suggest putting frozen chicken in the crockpot because it causes the temperature to rise too quickly and can result in tough, rubbery chicken.
Robin
Hello, Laura. I just discovered this site, and I must say - I have enjoyed lingering here! You have a beautiful family! Love your story and very much enjoyed reading about your church. Looking forward to exploring more of your recipes and articles. Just made the Crockpot Chicken Tacos today and it is really delicious. Super easy to put together and has great flavor. Going to try the Peanut Butter Breakfast Bars next because, well, it’s peanut butter! and can’t get a much better endorsement than it keeping you happy for breakfast for over a decade. Thanks for sharing all this wonderfulness with us!
Sarah
How many servings/ tacos would this fill?
Reena Bansal
Being stuck home for almost 3 months due to the outbreak in NY, we have grown tired of making the same old food. I had boneless chicken and no idea what to do with it. I googled chicken recipe ideas and this came up.
Wasn’t planning on making tacos but I am so glad I did!! I used boneless chicken breasts and sliced them very thin and cooked them after letting them sit in the spice rub for a couple hours. I didn’t have fresh pico but salsa was good as well. My younger son even tried them and ate 2 tacos himself, which is highly unusual because he eats almost nothing new even though we try! These will be made again and again! Thank you!