Name: Crockpot Chicken Tacos
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: Mexican-Inspired
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 packet taco seasoning (or 2 tbsp homemade taco seasoning); 1 cup salsa (your preferred heat level); ½ cup chicken broth; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp ground cumin; ½ tsp smoked paprika; Juice of 1 lime; Taco shells or tortillas; Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado, cilantro

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Why You’ll Love This Recipe

I love how easy this recipe is—just dump everything into the crockpot and let it do the work. The chicken turns out perfectly seasoned and shreddable every time, and it’s incredibly versatile. Whether I’m serving it in taco shells, burritos, or bowls, this dish never fails to impress. It’s also great for meal prep and freezes well.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Taco seasoning (store-bought or homemade)
Salsa or diced tomatoes with green chilies
Fresh lime juice
Optional: chopped onions, minced garlic, or jalapeños for extra flavor
Tortillas (flour or corn) for serving
Toppings: shredded lettuce, diced tomatoes, cheese, sour cream, avocado, cilantro, etc.

directions

I place the chicken breasts or thighs in the bottom of the crockpot.
I sprinkle taco seasoning evenly over the chicken.
I pour salsa or a can of diced tomatoes with green chilies over the top.
I add a squeeze of fresh lime juice, and if I want more depth of flavor, I toss in some chopped onions or jalapeños.
I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
I shred the chicken with two forks right in the crockpot and stir it back into the sauce.
I serve the chicken in warm tortillas and top them with whatever I’m craving.

Servings and timing

This recipe makes enough for about 8 tacos, depending on how full I stuff them. It takes 5 minutes to prep, and the cooking time is about 6–7 hours on low or 3–4 hours on high in the crockpot.

Variations

Sometimes I swap out the salsa for enchilada sauce or use chipotle peppers in adobo for a smoky flavor. I’ve also tried it with chicken thighs for an even juicier result. If I want to make it low-carb, I serve the chicken over lettuce wraps or in a taco bowl with cauliflower rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the shredded chicken in portions—it holds up well. To reheat, I microwave it or warm it on the stove with a splash of chicken broth or salsa to keep it moist.

FAQs

Can I use frozen chicken in the crockpot?

I avoid putting frozen chicken directly into the crockpot for food safety reasons. I always thaw it first in the fridge overnight.

How do I make this recipe spicier?

I add hot salsa, diced jalapeños, or a pinch of cayenne pepper to the crockpot for extra heat.

What’s the best cut of chicken to use?

I prefer boneless skinless thighs for their flavor and tenderness, but breasts work great too if I want it leaner.

Can I prep this ahead of time?

Yes, I often add all the ingredients to a freezer bag, freeze it, then thaw and dump it into the crockpot when I’m ready to cook.

What toppings go best with these tacos?

I usually top them with shredded cheese, avocado, sour cream, diced onions, fresh cilantro, and a squeeze of lime.

Conclusion

Crockpot Chicken Tacos are a lifesaver when I want a stress-free, satisfying meal. They’re delicious, adaptable, and the crockpot makes everything so simple. Whether I’m feeding a family, meal prepping, or hosting taco night, this recipe always delivers.