There are times when life feels (extra) full. Meals still need to be made, kids are still hungry (often earlier than expected), and having a plan for dinner can make the whole day feel down. That’s where reliable recipes like crockpot chicken tacos can be lifesavers.
These crockpot chicken tacos are easy, versatile, and use the best ingredients you’re likely to have on hand. They are the kind of dinner that works as well for a busy Tuesday as it does for feeding a crowd on the weekend – and the leftovers are delicious even the next day.
Why Crockpot Shredded Chicken Tacos Work So Well
One reason crockpot shredded chicken tacos are so popular is that slow cooking is labor intensive. The chicken is so tender that it is easy to carve, and it absorbs spices and juices without being dry. This means that the stove will not have to be kept for a child and there will be no last minute panic.
Another bonus is how forgiving this arrangement is. You can use chicken breast or thigh, adjust the ingredients to suit the temperature of your family, and choose your own ingredients. Unlike my easy salsa chicken recipe, these are crockpot chicken tacos without salsa. Instead, I rely on diced tomatoes, onion, garlic, and spices for flavor. It’s a great choice if you’re avoiding added sugar or just prefer a clean ingredients list.
How to Make Crockpot Chicken Tacos
Years ago, I looked at a package of taco seasoning and was shocked by what I saw. I have made my own tacos that are quick and easy. This spice mix is simple and effective – chili powder, cumin, smoked paprika, and oregano create that taco flavor without the need for packaging. Smoky paprika adds depth, while optional chipotle and adobo provide a subtle heat if you need it.
You can swap out these ingredients in the Crockpot Chicken Tacos for homemade tacos though if desired.
I also add bell peppers and onions near the end of cooking time. This keeps them from turning to mush and makes them a fajita-style filling. A squeeze of fresh lime at the end makes everything bright and brings out the flavor.
Practical advice for real life
This is one of those recipes that works whether you’re at home all day or you’re at work. Cook it on low if you are going for several days, or on high if you are starting later. It also goes well in pots right away when times are tough.
To serve, add tortillas and a few toppings so everyone can build their own tacos. Avocado, cilantro, shredded cheese, or a little taco slaw work well. We like to add homemade guacamole to the pico, and sometimes a sprinkle of homemade Tajín for flavor.
Although we don’t always have dinner at home, putting together a good meal is a priority in our home. This checks all the boxes. It’s high in protein, customizable, and incredibly low-effort. Crockpot chicken tacos are a fun way to get dinner on the table without adding extra stress!
Crockpot Chicken Tacos
These delicious Crockpot Chicken Tacos are easy to make and perfect for a busy weeknight. Customize them with your favorite toppings!
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Add the chicken, diced tomatoes, onion, garlic, and all the spices to the crockpot. Do it slowly.
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Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
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Fajita Vegetables Optional: Add sliced peppers and onions during the last 30-40 minutes of cooking.
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Remove the chicken and shred it with two forks. Return to the crock pot and stir.
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Pour fresh lime juice on top and serve with tortillas and toppings.
Food Facts
Crockpot Chicken Tacos
Cost per serving (1 serving)
Calories 262
45 calories from fat
% Daily Value*
Fat 5g8%
Saturated fat 1g6%
Weight 0.02g
Polyunsaturated fat 1 g
Monounsaturated fat 1g
Cholesterol 116 mg39%
Sodium 568 mg25%
Potassium 1034 mg30%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 5g6%
Protein 41g82%
Vitamin A 1273 IU25%
Vitamin C 91 mg110%
Calcium 66 mg7%
Iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
- Try topping your chicken tacos with avocado, cilantro, shredded cheese, salsa, Greek yogurt, or slaw.
Quick Pot Instructions
If you want to make these in a pot right away, this is an easy way to do it. This recipe takes less than 30 minutes for when you want dinner on the table fast!
- Add everything except the fajita vegetables and lime to the slow cooker.
- Close the lid and cook on high pressure for 12 minutes.
- Allow natural pressure release for 10 minutes, then manually release the remaining pressure.
- Shred the chicken and stir back into the sauce.
- Add sliced peppers and onions if you are using them. Turn on the sauté mode and cook for 3-5 minutes, until soft.
- Finish with fresh lime juice if desired and serve.
What’s your favorite taco dinner? Leave a comment and let us know!
