Crock Pot Chicken Tacos (Mexican Chicken)
Posted Apr 26, 2020, Updated Apr 19, 2024
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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!
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!
- 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
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 pounds chicken breasts (boneless, skinless)
- 1 onion (finely diced)
- 1 Tablespoon minced garlic
- 16 ounces salsa
- 1 teaspoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ to ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
To serve
- Tortillas, sour cream, cheese, guacamole, chopped fresh cilantro
Instructions
- In the container of a slow cooker, add onion, minced garlic, 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this and freeze? Would you add a little chicken broth when reheating?
I love this recipe!! It always gets rave reviews from everyone—including the football team!! 💚🏈💛
This is so easy and so good! I added some of my favorite hot sauce and some onions. My partner said it tasted just like authentic Mexican
I’m so glad you both love this recipe, Aren!
Turned out great!!!! Could have used it a little bit more spicier, but my family isn’t all about that as much as I am. Definitely double of the recipe if you have a family like mine, five. But definitely recommend it.
Thank you Tommy!
Love this! Made it with chicken thighs, 1/2 red salsa and 1/2 roasted salsa Verde. Spices were just right for us. Delicious!
Thank you Phyllis!
Can you make this the day before, or will it be too mushy?
You can make it in advance, store it in the refrigerator overnight and then re-heat it in the oven or crock pot set to low.
I just used chicken breast on the bone, is this going to turn out okay?
I’m sure it will taste great!
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!
Do you have to cover the chicken with water for it to cook properly?
Nope!
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.
Thank you Kathleen! I’m so glad your family enjoys them as much as we do!
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!
Can I ask you what you did to heat up/cook the tortillas?
Thanks!
Can the chicken be put in frozen?
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.
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!