Slow Cooker Chicken Tacos Recipe
Make taco night a breeze with these flavorful Crockpot Chicken Tacos that deliver juicy, perfectly seasoned chicken every time. Crockpot Chicken Tacos are ideal for busy weeknights and casual gatherings alike.
Minimal prep, bold flavors, and endless ways to serve make this dish a keeper. Let the slow cooker do the work while you plan the toppings and sides!
What You’ll Need for Crockpot Chicken Tacos
- Boneless Skinless Chicken Breasts – The heart of the tacos, becoming tender and juicy after hours in the crockpot.
- Salsa – Adds depth, spice, and moisture, infusing the chicken with bright tomato and pepper notes.
- Canned Diced Tomatoes with Chilies – Kicks up the flavor with a mild heat and chunky texture.
- Taco Seasoning – Brings the signature smoky, savory taco taste with a blend of spices.
- Onion – Adds sweetness and aromatic depth, melding perfectly with the seasoned tomato base.
How to Make Crockpot Chicken Tacos
Combine salsa, diced tomatoes with chilies, and taco seasoning to create a zesty base. Layer diced onion and chicken breasts in your slow cooker and pour the tomato mixture over top.
Set your crockpot to low and let it work its magic for 7–8 hours, or cook on high for 3–4 hours if you’re short on time. Once cooked through, shred the tender chicken and stir it back into the flavorful juices.
Scoop the shredded chicken into warm taco shells, over fluffy rice bowls, or on top of crisp salads for a customizable meal everyone will love.
Tips & Tasty Variations for Crockpot Chicken Tacos
For extra depth, add a squeeze of fresh lime juice or a handful of chopped cilantro before serving. This brightens the rich flavors and adds a pop of freshness.
Prefer a smoky twist? Swap part of the salsa for chipotle peppers in adobo sauce for a deep, spicy kick. Want it creamier? Stir in a spoonful of sour cream or cream cheese right after shredding the chicken for a luscious, tangy bite.
This recipe is perfect for meal prep—double the batch and enjoy tacos, burrito bowls, or stuffed quesadillas all week long.
How to Store & Reheat Crockpot Chicken Tacos
Keep leftover shredded chicken in an airtight container in the fridge for up to four days. To freeze, portion the cooled chicken into freezer-safe bags, removing excess air for best results. Frozen portions stay delicious for up to three months.
To reheat, warm gently in a skillet over medium heat or microwave in short intervals, adding a splash of broth or extra salsa to keep things juicy. Leftover Crockpot Chicken Tacos filling is just as tasty tucked into wraps, baked into enchiladas, or layered in nachos.
Slow Cooker Chicken Tacos Recipe
Ingredients
- 1 cup canned diced tomatoes with chilies drained (or one 10-ounce can Rotel)
- 4 boneless skinless chicken breasts
- ½ onion finely diced
- 1 ounce taco seasoning or 2 tablespoons homemade taco seasoning
- 1 cup salsa
Instructions
- Blend together the salsa, diced tomatoes with chilies, and taco seasoning until well combined. Arrange the diced onion and chicken breasts at the base of the slow cooker, then pour the prepared tomato mixture evenly over the top. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until the chicken is thoroughly cooked and tender. Remove the chicken, shred it using two forks, then return it to the slow cooker and fold it into the flavorful juices. Serve immediately in taco shells, atop salads, pizzas, or spooned generously over a bed of rice.
