This easy Slow Cooker Chicken Tacos recipe is quick to make and convenient to use in not just tacos, but burritos, enchiladas, tamales, taco salads and more.
We have many easy slow cooker meals to try, including Hawaiian Meatballs and Slow Cooker Chicken Tikka Masala.
Why I love Crockpot Chicken Tacos:
- Quick and Convenient: you can throw together slow cooker tacos in just a few minutes and let the slow cooker do the work. Or if you’re short on time, could make them in the instant pot.
- Versatile – it’s great for more than just tacos! We use this mexican shredded chicken as a base for chicken chimichangas, taco salad, or any of your favorite burritos, tostadas, or enchiladas.
- Healthy – Packed with protein and cooked in light and flavorful sauce. Check out all my high protein recipes!
How to make Crockpot Chicken Tacos:
Layer Ingredients: Arrange chicken breasts in slow cooker. Mix remaining ingredients together: chicken broth, Italian dressing, lime juice and spices then pour over the chicken.
Cook on low for 3-4 hours. Shred chicken then cook for an additional 30 minutes to allow it to absorb some of the sauce and juices.
Serve crockpot shredded chicken tacos in corn or flour tortillas, with desired toppings shredded lettuce or cabbage, cheese, and pico de gallo.
Make Ahead and Freezing Instructions:
To Make Ahead: The slow cooker Mexican shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.
To Freeze: Freeze shredded slow cooker chicken recipe in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
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Recipe
Slow Cooker Chicken Tacos
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts , or thighs
- 1/2 cup low-sodium chicken broth (or use salsa)
- 1/3 cup Italian salad dressing (or use salsa)
- 3 teaspoons fresh lime juice
- 3 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon EACH garlic powder, paprika, cumin
- 1/2 teaspoon salt and freshly ground black pepper
Optional, for Serving:
- 8 corn tortillas , or 4 flour tortillas
- Desired toppings: shredded lettuce or cabbage, shredded cheese, Salsa or hot sauce, pico de gallo, guacamole, onion, cilantro, lime wedges
Instructions
- Add chicken to slow cooker.
- Whisk remaining ingredients in a small bowl and pour over chicken.
- Cover and cook on LOW for about 3-4 hours (or 4-5 hours for chicken thighs).
- Shred chicken. Cook for 30 more minutes.
- Serve in flour or corn tortillas, with desired toppings. Or, use shredded taco chicken for enchiladas, quesadillas, tostadas, burritos, taco salads etc.
Notes
Nutrition
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*I originally shared this recipe July 2015. Updated April 2020 and March 2024..
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These were absolutely delicious and so full of flavor. They were so quick and easy to put together. I made the instant pot version and it was so juicy. I’ll definitely double the recipe next time.
This was absolutely delicious and so quick and easy to put together. I made the instant pot version and it was flavorful and so juicy. I’ll definitely double the recipe next time.
I needed an easy, “set it and forget it” recipe for my family of 7 and slow cooker recipes are the best. I love tacos – and this recipe turned out really well! We added some refried beans and seared green peppers – SO GOOD! I recommend it!
For picky eaters this is great to add over top of chips and then convert into a soft taco rice bowl.
I bought your cook book. Thank you.
These were really good … They were served with the salsa, onion, lettuce, seasoned corn & Kraft Mexican shredded cheese. The corn was seasoned with some taco seasoning, cilantro and added to the top of the filled hard/soft taco shells. My kids aren’t big fans of avocado’s so we improvised by using the seasoned corn. Pretty tasty.
Love this recipe! Made this the other night and it is amazing. So easy! We used as street tacos but it will be my new go to for bowls, chicken for soup. So many ways to use this! Thank for ANOTHER amazing recipe!
I made this over the weekend in preparation for a busy week and it was so easy to make and turned out delicious! We enjoyed it during the week for lunches and dinners in all different ways. Our favorite was as a bowl with rice, beans, tomatoes, avocado, charred corn and avocado. Yum!
I love the idea of using bowls instead of taco shells for this recipe. With the rice, and the beans, I’ll have to try your idea. Sounds Deeelicious. Thanks for sharing.
These were great! My husband liked them and the kids gobbled them up. Prep all the toppings ahead of time and you’ve got the perfect busy-weeknight-tacos waiting in the slow cooker for you when you get back home.
Very moist and made me look like a champ to my hubby who swears he won’t eat chicken thighs. But he does NOW! So delish and easy. Thank you! And I love the cook ahead and freeze instructions.
I made this for the May cooking challenge – fast and easy, and plenty of flavor for a weeknight meal that comes together without any fuss. Thanks!