Easy Crockpot Chicken Tacos – 5 Ingredients, 5 Minute Prep
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Easy five-ingredient slow cooker chicken tacos are slow-cooked with tomatoes, onion, and jalapeño. The chicken turns tender and juicy, perfect for shredding into this delicious chicken taco recipe ready to serve with your favorite toppings. This easy recipe is a great slow cooker recipe, it’s versatile with so many ways to use it, and always a hit on taco night.
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Recipe Fast Facts:
Here is what you will need
Ingredients
- Boneless skinless chicken breasts, tenders or chicken thighs
- Dice tomatoes (fresh or canned)
- Onion
- Jalapeno pepper (optional)
- Taco seasoning, or use chili powder and cumin.
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How to Make Crockpot Chicken Tacos
Scroll down to the recipe card for detailed instructions.
- Chop the onions garlic and peppers, and measure the tomatoes and taco seasoning.
- Place the chicken in your crockpot and sprinkle half of the taco seasoning on top of the chicken.
- Add the onion, tomatoes and jalapeno. Add the rest of the taco seasoning and stir. Cover and cook for 3 1/2 hoours.
- Shred the chicken with 2 forks and serve.
Tips & Tricks
- Save time and use a jar of salsa in place of tomatoes and jalapeno peppers.
- Make a double batch and freeze in individual portions for later use.
Serving suggestions
For building perfect chicken tacos, pile the shredded chicken into lettuce cups, taco shells, flour tortillas, or corn tortillas. Add toppings like homemade guacamole. garden salsa, salsa verde, spicy mango habanero salsa, shredded cheese, chopped onions, a squeeze of lime juice, sour cream, or Greek yogurt.
Chicken taco meat also tastes great in quesadillas, burrito bowls, salads and enchiladas.
How to store leftovers
- Refrigerate: Cool to room temperature, then store in an airtight container for 3 to 4 days.
- Freeze: For long-term storage via freezing, place your crock pot leftovers in a freezer-safe container or stasher bag for up to 3 months. Freeze in portions for easier meal prep.
- Reheat: Thaw in the fridge overnight. Warm on the stove over low heat or in the microwave.
Do you want more Crockpot inspiration? Check out these recipes.
Variations
This versatile method works for any chicken recipe. Here are some ideas to mix it up:
- Add vegetables: Stir in 1 to 2 diced carrots or zucchini for extra veggies.
- Change the protein: Boneless pork chops cook well with this method or tofu for a vegetarian version.
- Make a taco salad: Top greens with warm shredded chicken, green onions, cheese, and crushed tortilla chips.
- Add beans: After shredding the chicken, stir in a can of black, kidney, or pinto beans.
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Recipe FAQs
Yes, you can! Place all of the ingredients into a Dutch oven, cover, and simmer on low heat until the chicken is cooked through (about 2 to 3 hours). Shred the chicken and enjoy!
Yes, you can. Even though the chicken will stay moist in the tomato mixture in this recipe, if you leave it in the crock pot for more than 6 hours at low heat, it may dry out and become dry. You can, however, set the slow cooker to the warm setting once it’s cooked to keep the chicken warm until it is time to serve it.
It really depends on your personal preference. Some people prefer soft flour or soft corn tortillas, while others prefer crispy corn tortillas. Soft tortillas are a good option if you want to wrap your tacos while corn tortillas are good if you prefer a crispy texture.
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Easy 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 jalapeno 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
- Prepare the ingredients: chop the onions and jalapeno pepper.
- Place the chicken into the crockpot and top with half of the taco seasoning
- Cover and cook on low heat for at least 3 1/2 hours.
- Serve it in your favorite taco shell or in a salad with taco fixings.
Video
Notes
- Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. Freeze it for up to three months.
- Add diced carrots or zucchini to the crockpot for an extra serving of vegetables.
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.