CrockPot Chicken Tacos are an easy family favorite meal! A handful of ingredients tossed into the slow cooker makes the most tender flavorful chicken for tacos (or for Chicken Enchiladas, burritos, loaded nachos and more)!
Add chicken breasts, salsa, tomatoes, and seasoning and let the slow cooker do all of the work. Before serving shred the chicken and enjoy! It’s that easy!
Crockpot Shredded Chicken Tacos
Taco nights just got easier! These Crockpot Chicken Tacos are such a snap to put together and always come out amazing! Tender shredded chicken is perfect added to tacos, burritos, salads and more.
Swap out the ground beef to make an amazing taco salad or add this flavorful shredded chicken to wraps, casseroles or soups.
How to Make Shredded Chicken Tacos
I have to tell you that this is one of those recipes that my whole family truly loves! Simply place the ingredients in the crock pot and walk away.
To season the chicken for tacos, I use … you guessed it, taco seasoning! I prefer homemade taco seasoning in this recipe to control the salt but a packet will work just fine as well.
While the ingredients call for boneless chicken breasts, you can certainly use bone in chicken as well (just make sure it’s skinless). Once shredded, this freezes perfectly making for a super fast weeknight dinner!
I’ve used this for making chicken tacos, chicken salads and even spicy chicken pizzas! Pile on your favorite toppings for a fabulous dinner loaded with flavor!
What to Serve with Chicken Tacos
These crockpot chicken tacos are insanely easy! I serve them with corn or flour tortillas and cilantro tomato rice or cilantro lime rice. We love to put out a big table full of toppings for everyone to dress their own! Our favorite toppings are:
- lettuce
- tomatoes
- pico de gallo
- cheese
- olives
- guacamole
- jalapenos
- cilantro
More Favorite Taco Recipes
- Shrimp Tacos – Weeknight favorite!
- Taco Soup – So easy and so much flavor!
- Beef Taco Pasta Skillet – Easy comfort food
- 5 Minute Taco Dip – Perfect last minute party dip!
- Beef Taco Casserole – Family favorite (kids love this recipe)
- Easy Fish Tacos – Reader favorite (quick and easy)
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup salsa
- 1 cup canned diced tomatoes with chilies drained or 1 can Rotel, 10 ounces
- 1 ounce taco seasoning or 2 Tablespoons homemade taco seasoning
- ½ onion diced
Instructions
- Combine salsa, canned tomatoes, and taco seasoning.
- Place onions & chicken in the slow cooker and top with tomato mixture.
- Cook on low 7-8 hours or high 3-4 hours.
- Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
- Serve in taco shells, on salads, pizzas or in bowls over rice!
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Does the can of Rotel need to be drained?
I would suggest draining the can of Rotel so it doesn’t get too watery. Let us know how it goes Leesa!
Hi! Do you think I messed this up by adding some chicken broth on top of all the stuff you said to add? I’ve only cooked chicken breasts in the crock pot one time and used chicken broth and so I added it this time… but now I’m scared :-/ haha. Thanks!
I am sure it will turn out delicious Allison!
So no broth?.?. I have only ever made it that way.. Nervous lol.
This sounds great for meal prepping! How would you go about freezing/thawing this chicken?
Hi Victor, I would freeze in an airtight container or zippered bag and thaw in the refrigerator overnight. Then reheat before serving!
can you cut the chicken into small pieces and put in crockpot rather than cooking then shreading?
Hi Wilma, if cut into small pieces it will cook a bit faster than chicken breast halves but that should work. Let us know how it turns out!
What is the white sauce?
Sour cream.
I was wondering how much the chicken breasts weighed.
The chicken breasts I use are generally about 6-7 oz each.
Does it work to double the recipe? Would it need more cooking time?
I haven’t tried doubling this recipe. If cooking on low, the cook time should remain about the same. If cooking on high, check to make sure that the chicken is fully cooked. Enjoy Beth!
I am going to try this with pork tenderloin!
I made this and it literally took five minutes in the morning and turned out great. I used two large chicken breasts cut in half and followed recipe exactly. Good for busy mom’s or anyone with limited time for food prep. Thank you.
That is awesome Brooke! So happy you enjoyed it.
With this recipe saying 4 chicken halves does this mean only two chicken breasts total for the recipe? Or does it mean 4 chicken breasts that are halved?
Hi Heather, If you are using whole chicken breasts you would want to use 2 but be sure to cut them in half so they cook properly.
Hello Holly, I’m hoping you can help me. In the past I had a recipe for canning beans, no liquid but dry beans in a quart jar and heating up to about 100 degrees or a little more. BUT, I lost the recipe for oven cooking or rather getting them all warmed up so killing any bug larvae that might be present and than adding a oxygen remover than sealing while still good and warm right from the oven.
Have you ever heard anything like this. Hope to here from you regardless. Thanks and have a good day.
Hi Walt, this is not a process that I am familiar with. I wish you luck in finding it again!
Hi Holly,
I’m glad I stumbled on your web site. As a Latina who has been cooking for over thirty years, I must say your Mexican recipes are impressive. Keep them coming!
Many thanks Patti!
Thanks holly for all your good recipes keep up good work and send some more recipes
Thank you so much Carolann! So happy you love them.
I can’t wait to try these recipes. They look delicious!
Definitely let us know what you think Pamela!
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen, but may need to adapt the cooking time a little.
Making this right now..easy prep..will freeze for busy nights for burritos or enchiladas..thanks for the recipe!!
Enjoy Heidi! I love keeping it in the freezer for quick meals too!
I can’t wait to try these!!!
Enjoy Pam, they’re a favorite for us!
any idea how to tweak this for use with an Instant Pot?
Find my Instant Pot tacos recipe here!
so how much of the homemade taco seasoning would you add? Thank you so much.
I usually add a couple of tablespoons.
This was very good – Super easy to prepare (just what I needed) I also used a taco seasoning recipe. The one the author provided is similar to one I’ve been using for years so I tweaked it a bit (added paprika).
The only disappointment was of my own making. I used a can of diced tomatoes with green chili’s. These are generally smaller than a can of diced tomatoes by about 5 oz so I used 2 cans and foolishly forgot about the extra liquid. Thus it was a bit wetter than I like it. That said the results were still so good I consider it a learning experience.
This is definitely going into the monthly meal rotation.
So glad you enjoyed it Julius! Thanks for sharing the info about the tomatoes, great to know!
This sounds great and easy! Would you mind sharing your homemade taco seasoning recipe? Thank you
Hi Elena,
You can find the recipe here –> https://www.spendwithpennies.com/taco-seasoning-recipe/
The taco seasoning is wonderful. I’ll never buy the packages again. Going to make the tacos tomorrow. Yummm.
I followed the recipe exactly. But then I broke down & put Cilantro in it. I just can’t eat tacos or enchiladas without the flavor & scent of Cilantro in it. It was very good & is on our menu – with Cilantro. Thanks for posting the recipe.
I am so glad your family enjoyed the recipe! I like cilantro a lot too, I will have to add it to this the next time I make it!