There are times when life feels (more) full. Meals still have to happen, kids still get hungry (often earlier than expected) and a Make plans for dinner It can make you feel more grounded throughout the day. That’s where reliable recipes like Crockpot Chicken Tacos come in as lifesavers.
These crock pot chicken tacos are easy, flexible, and probably already made by hand with real ingredients. They’re a dinner that works just as well for a busy Tuesday as it does for feeding a crowd on the weekend—and leftovers taste even better the next day.
Why Crockpot Shredded Chicken Tacos Work So Well
One of the reasons crockpot shredded chicken tacos are so popular is that the slow cooker does all the hard work. The chicken is easy enough to cut, and soaks up the spices and juices without drying out. This means no more babysitting the oven and no more scrambling at the last minute.
Another bonus is how forgiving this recipe is. You can use chicken breasts or thighs, adjust the spices to your family’s heat tolerance, and choose your own garnish. Unlike my simple Chicken salsa recipeThese are crockpot chicken tacos without salsa. Instead I rely on diced tomatoes, onions, garlic and spices for flavor. It’s a great option if you avoid added sugars or prefer a cleaner ingredient list.
How to make Crockpot Chicken Tacos
Years ago I actually looked at taco seasoning packets and was shocked at what I saw. I have since made my own taco seasoning It’s quick and easy. The spice mix here is simple but effective—chili powder, cumin, smoked paprika, and oregano create that classic taco flavor without the need for a packet. Smoked paprika adds depth, while the optional chipotle in the adobo provides a subtle smoky heat if you like it.
If desired, you can swap out the spices in these Crockpot Chicken Tacos for homemade taco seasoning.
I also add bell pepper and onion towards the end of the cooking time. This keeps them from turning to mush and makes for a more fajita-style filling. A splash of fresh lemon juice at the end brightens everything up and rounds out the flavors.
Practical tips for real life
This is one of those recipes that works if you are at home all day or out of work. Cook on low if you’re going for several days, or on high if you’re starting later. It also adapts well to the Instant Pot when time is particularly tight.
To serve, prepare tortillas and some toppings and let everyone build their own tacos. Avocado, cilantro, shredded cheese, or a Easy taco slaw All work well. We like to add homemade guacamole and pico, and sometimes sprinkles Homemade tagine For more flavor.
Even if we don’t always eat dinner at home, sharing a healthy meal at home is a priority. This checks all the boxes. It’s protein-rich, customizable, and surprisingly low-effort. Crockpot chicken tacos are a delicious way to get dinner on the table without the added stress!
Crockpot Chicken Tacos
These delicious crockpot chicken tacos are easy to make and perfect for busy nights. Customize them with your favorite tops!
-
Add the chicken, diced tomatoes, onion, garlic and all the spices to the pan. Stir gently.
-
Cover on low for 6-7 hours and cook on high for 3-4 hours, until the chicken is tender.
-
Optional Fajita Vegetables: Add diced peppers and onions during the last 30-40 minutes of cooking.
-
Remove the chicken and shred with two forks. Return to pot and stir.
-
Serve in a tortilla, if desired, with a squeeze of fresh lime juice on top.
Nutrition facts
Crockpot Chicken Tacos
Amount per service provider (1 time)
Calories 262
45 calories from fat
% Daily Value*
Fat 5 g8%
Saturated fat 1 g6%
Trans fat 0.02 g
Polyunsaturated fat 1 g
Monounsaturated fat 1 g
Cholesterol 116 mg39%
Sodium 568 mg25%
Potassium 1034 mg30%
Carbohydrates 13 g4%
Fiber 3 g13%
Sugar 5 g6%
Protein 41 g82%
Vitamin A 1273 IU25%
Vitamin C 91 mg110%
Calcium 66 mg7%
Metal 2 mg11%
* Percent daily values are based on a 2000 calorie diet.
- Try topping your chicken tacos with avocado, cilantro, grilled cheese, salsa, Greek yogurt, or slaw.
Quick pot instructions
If you want to make these in the Instant Pot instead, here’s an easy way to do it. This version of the recipe takes less than 30 minutes to get dinner on the table quickly!
- Add all ingredients to Instant Pot except fajita vegetables and lime.
- Close the lid and cook for 12 minutes on high pressure.
- Allow natural pressure for 10 minutes and release remaining pressure manually.
- Stir the chicken back into the sauce.
- Add chopped pepper and onion if using. Turn on Samud mode and cook for 3-5 minutes until cooked.
- Finish with fresh lemon juice, if desired, and serve.
What are your favorite taco night meals? Leave a comment and let us know!
