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Close-up of crockpot chicken tacos served in corn tortillas with fresh toppings on a wooden board

Crockpot Chicken Tacos

Easy slow cooker shredded chicken tacos made with just 5 ingredients. Tender, juicy, and perfect for tacos, burritos, bowls, and more.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 179
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts fully thawed, never frozen
  • 1 cup salsa chunky restaurant-style recommended
  • 1 cup canned diced tomatoes with chilies drained, one 10 oz can of Rotel works perfectly
  • 1 oz taco seasoning one standard packet or 2 tbsp homemade
  • 0.5 medium onion diced small

Equipment

  • 6 QT Slow Cooker
  • Two forks
  • mixing bowl
  • meat thermometer

Method
 

  1. In a mixing bowl, stir together the salsa, drained diced tomatoes with chilies, and taco seasoning until fully combined.
  2. Place the diced onion in the bottom of your 6-quart slow cooker, then lay the thawed chicken breasts on top. Never use frozen chicken.
  3. Pour the salsa mixture evenly over the chicken, making sure every piece is well coated. Do not stir.
  4. Place the lid on and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Chicken is done when internal temperature reaches 165 degrees F at the thickest part.
  5. Remove the chicken from the slow cooker and shred using two forks on a cutting board.
  6. Return the shredded chicken to the slow cooker, stir into the juices, and let sit on warm for 5 to 10 minutes before serving.

Notes

Do not cook from frozen chicken. Use 1.5 cups salsa total if skipping canned tomatoes. Chicken thighs (1.5 to 2 lbs) work equally well with no adjustments. Add corn and black beans in the last 30 minutes for extra flavor. Do not fill slow cooker more than two-thirds full when scaling up.
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