Crock Pot Chicken Tacos are an easy, flavorful way to enjoy taco night with minimal effort! Juicy, tender shredded chicken slow-cooked with simple ingredients makes the perfect filling for tacos, burritos, salads, and more. Just set it and forget it for a delicious, homemade meal everyone will love!
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This post was originally posted on 6/23/2021 and updated on 3/19/2025.
Why We Love Crockpot Chicken Tacos
- This recipe is so incredibly easy and very fast to prep.
- The slow cooker does most of the work! Dinner will be basically done once you're done with work.
- Very minimal ingredients is all you need.
- This chicken is so versatile. You can add salsa, beans, corn or whatever you like to the chicken. Make it spicy or mild!
- Use the shredded chicken in tacos, burritos, salads, enchiladas and more!
- It's a great item for meal prepping and make ahead meals.
- Family approved! These shredded chicken tacos are a family favorite!
Crock Pot Chicken Tacos Recipe Ingredients
- Chicken Breasts, boneless and skinless
- Chicken Broth
- Taco Seasoning
- Salt
- Taco Fixings
Substitution Suggestions:
- Chicken Breasts: Chicken thighs (boneless and skinless) are a great substitute.
- Chicken Broth: Water can be used instead of broth, but broth gives a richer chicken flavor.
- Taco Seasoning: I use my homemade taco seasoning. It's easy and has no fillers or junk in it. Feel free to use your own blend or 2 store bought packets.
- Variations: For added flavor you can stir in some of your favorite salsa, a can of diced tomatoes with chilis, canned beans or frozen corn in with the shredded chicken.
How to Make Crock Pot Shredded Chicken Tacos
- First, place the chicken breasts on the bottom of the slow cooker.
- Next, pour the chicken broth over the chicken.
- Then, sprinkle the taco seasoning and salt over the chicken.
- Cover the crock pot and cook on low for 4-6 hours.
- When finished cooking, shred the chicken with tongs or 2 forks.
- Use the shredded chicken to make tacos and top with all your favorite fixings.
Serving Crock Pot Pulled Chicken Tacos
We love to serve chicken tacos on flour tortillas, toasted corn tortillas, in crunchy corn shells or with my favorite tortilla chips. Add some refried beans and rice on the side. Plus, all the toppings. These chicken tacos deserve all the fixings! Here are some of our favorites:
- Shredded Lettuce
- Shredded Cheese
- Diced Tomatoes
- Salsa or Pico de Gallo
- Homemade Guacamole
- Sour Cream or Plain Greek Yogurt
- Homemade Queso Cheese Sauce
Storing Shredded Chicken Taco Meat
Storing: Store cooled leftover shredded chicken in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the taco shredded chicken on the stove over low heat. You might have to add a little water or chicken broth. You can also reheat in the microwave until warmed through. Or add the taco meat to the crock pot with a little extra water or chicken broth and heat through on the warm or low setting. That will take about an hour.
Freezing: Place the cooked, cooled and shredded taco meat in a freezer safe airtight container or freezer bag. Label, date and freeze for up to 4 months.
Pro Tip*** freezer bags are great, because they freeze flat and then can be stacked to save room in the freezer.
Thawing: Thaw in the fridge overnight and then reheat with instructions above. Or place the frozen shredded chicken in the crock pot and cook on low heat for 2 hours.
Make Ahead and Meal Prep
This recipe is great as a make ahead or meal prep meal. Make the chicken on your prep day and then store the cooled chicken in microwave safe containers in the fridge along side containers filled with all your desired fixings. They will stay fresh in the fridge for 4 days. Reheat the chicken until warmed through in the microwave and then make your tacos!
Heather's Favorite Tools for this Recipe
- I love my crock pot that is programmable. It allows me to leave the house knowing the chicken won't be overcooked.
- These nestled mixing bowls are my favorite for prepping ingredients.
- These glass measuring cups from Pyrex are my favorite to use when measuring sauces or liquids.
- These kitchen tongs are my absolute favorite. They have little kickstands so you can set them on the counter without making a huge mess. Plus they can be stored hanging.
- I love these magnetic measuring spoons. They are easy to store and they have ⅛ teaspoon that a lot of measuring spoon sets don't include.
Tips for Crock Pot Chicken Tacos Recipe
- Thawed room temperature chicken breast is best. Frozen chicken will work but it can add too much moisture to the chicken causing it to get spongey.
- Double the recipe and freeze the extra for easy meal prepping and dinners later on.
- Use a slow cooker liner for easy clean up!
FAQs
Yes, this recipe calls for raw chicken. The crock pot will cook the chicken at a high enough heat to kill any bacteria. For safety and ease of mind, check that the chicken has reached an internal temperature of 165°F before eating.
Yes, the cook time will probably need to increase and for safety you need to make sure that the internal temperature of the chicken reaches 165°F.
The biggest tip for not drying out chicken breasts is to always cook on low setting. I have tried cooking chicken breasts on high and they tend to dry out. Chicken thighs are more forgivable and can be cooked on either low or high without drying out, however I almost always use the low setting for chicken.
More Taco Inspired Recipes:
- Chicken Taco Soup
- Taco Pasta Skillet
- Mexican Lasagna
- Taco Fries
- Baked Cumin Chicken
- Instant Pot Salsa Chicken Nachos
- Taco Biscuit Bake
- Sheet Pan Chicken Fajitas
Did you make this recipe? Rate it!
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Crock Pot Chicken Tacos
Equipment
Ingredients
- 2 lbs chicken breast, boneless and skinless
- ½ cup chicken broth
- 4 tablespoons taco seasoning
- 2 teaspoons salt
Instructions
- Add chicken to bottom of crock pot.
- Top with chicken broth.
- Sprinkle chicken evenly with taco seasoning and salt.
- Cover crock pot and cook on low for 4-6 hours.
- Shred chicken with tongs or 2 forks and serve with all your favorite taco fixings.
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