Crockpot Chicken Tacos – Made with 5 Ingredients
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These crockpot chicken tacos are made with boneless chicken, diced tomatoes, onion, jalapeño, and taco seasoning. The jalapeño and seasoning add spice, and the tomatoes cook down into a light sauce that keeps the chicken moist
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Most slow cooker taco recipes start with two or three pounds of chicken and feed six or more. This one uses one pound, which is enough for taco night for four, or for two with a second dinner later in the week. It takes five minutes to get into the pot. You shred the chicken right in the crockpot so it soaks up the juices, and you have seasoned chicken ready for tacos tonight and bowls or quesadillas another night.
Recipe Highlights
- One pound of chicken makes four servings, or dinner for two with leftovers for another night.
- Five ingredients and five minutes of prep, then the crockpot does the rest
- Shredding the chicken in the pot lets it soak up the tomato juices instead of drying out on a cutting board
- Swap the protein or change the vegetables and you’ve got a completely different dinner
- Freezes well in portions, so half the batch can wait for a night you don’t want to cook
Ingredient Notes
- Chicken: Boneless skinless chicken breasts, tenders, or thighs all work.
- Diced tomatoes: Canned or fresh. You can also try fire-roasted canned tomatoes for a smoky flavor. If you’re short on time, you can use 1 1/2 cups of salsa and skip the onion and jalapeño.
- Onion: Yellow or white. In a pinch, a tablespoon of dried minced onion works.
- Jalapeño: Optional. Remove the seeds for less heat, or use a small can of diced green chiles instead.
- Taco seasoning: Store-bought or my homemade taco seasoning. If you don’t have either, 2 teaspoons chili powder and 1/2 to 1 teaspoon cumin plus a pinch of salt will work too.
How to Make Crockpot Chicken Tacos
This is a dump-and-go recipe. Everything goes into the crockpot raw, the chicken cooks in the tomatoes, and you shred it right in the pot. The full steps are in the recipe card below.
Can You Use Frozen Chicken to Make Crockpot Tacos?
I haven’t tested this with frozen chicken, so I go with the USDA guidelines: thaw it first. Frozen chicken spends too long thawing in the slow cooker before it gets hot enough to be safe. Move it to the fridge the night before and it’ll be ready in the morning.
Make it Your Way
This is an easy recipe to change up. Swap the protein, or flavor and you have a new version of Crockpot tacos.
- Protein: Boneless pork chops work with this method. Chicken thighs give you richer, juicier meat.
- Flavor: Add a chipotle pepper in adobo for smoky heat. Or swap the tomatoes for salsa verde and make green chicken tacos.
- Vegetables: Stir diced carrots, zucchini, or bell peppers into the pot. Or leave the vegetables out and serve a no-mayo coleslaw on the side.
- Finish: After shredding, add a handful of chopped cilantro and a splash of lime juice.
When I have leftovers, I add a can of drained black beans to the shredded chicken and serve it with greens and rice in a bowl.
Want more dinners you can start in the morning and forget about? Here are more slow cooker slow cooker recipes.
Serving Suggestions
For taco night, pile the chicken into corn or flour tortillas, hard shells, or lettuce cups. Top it with guacamole, garden salsa, mango habanero salsa, shredded cheese, sour cream or Greek yogurt, and lime.
For the second dinner, use the leftovers in quesadillas, burrito bowls over rice, or a taco salad with crushed tortilla chips.
How to Store Leftovers
- Refrigerate: Store cooled chicken with some of its juices in an airtight container for 3 to 4 days.
- Freeze: Freeze in meal-size portions for up to 3 months. The juices keep it from drying out.
- Reheat: Thaw overnight in the fridge, then warm on the stove over low heat or in the microwave.
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Click on serving size to scale this recipe
Crockpot Chicken Tacos
Equipment
Ingredients
- 1 pound boneless chicken breasts or tenders
- 1 1/2 cups diced tomatoes canned or fresh
- 1/4 cup chopped onions about 1/2 of a small to medium onion
- 1 jalapeño pepper diced
- 1 tablespoon taco seasoning
- Taco fixings suggestions: chopped lettuce and cabbage diced onions, avocado slices, cilantro, salsa, lime wedges, shredded jack or cheddar cheese, Greek yogurt, guacamole
Instructions
- Chop the onion and jalapeño.
- Place the chicken in the crockpot and sprinkle with half the taco seasoning.
- Add the onion, tomatoes, and jalapeño, sprinkle on the rest of the seasoning, and stir.
- Cover and cook on low for 3 1/2 hours or on high for 1 1/2 hours.
- Shred the chicken in the pot with two forks, let it sit in the juices for a few minutes, and switch the crockpot to warm until you’re ready to serve.
- Serve in tortillas or over greens with your favorite toppings.
Video
Notes
- Chicken is done at 165°F in the thickest part.
- If it looks watery after shredding, spoon out a little of the liquid.
- Salsa shortcut: use 1 1/2 cups of salsa in place of the tomatoes and jalapeño and onion.
- Boneless thighs or tenders work in place of breasts.
- Easy to double: use the scale button on the recipe card.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Such a simple and tasty recipe!! I love that you can make it in the slow cooker.
The slow cooker makes the chicken so moist and tender! Perfect with the delicious spices!
Great idea! Definitely need new ideas for my crockpot.
I decree it officially taco-palooza ALL of next week. I would happily shelter in place with that huge crock of shredded chicken and toppings.
I love how simple & tasty these are, and that have all the ingredients on hand!
We love tacos in our house and these ones looks easy and delicious.