Description
This Crockpot Chicken Tacos recipe is a simple and flavorful dish perfect for taco night. Tender, slow-cooked chicken breasts seasoned with taco spices and salsa create a juicy filling that pairs wonderfully with your favorite taco toppings. Whether you prefer soft or crispy shells, this recipe delivers a fuss-free, delicious meal with minimal prep and maximum taste.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (or thighs for more flavor)
- 1 packet taco seasoning (or homemade taco seasoning)
- 1 cup salsa (choose your preferred level of spiciness)
- 1 tablespoon olive oil (optional, for searing the chicken beforehand)
- 1/4 cup chicken broth (optional, for extra moisture)
Taco Assembly
- Soft or hard taco shells (flour or corn, depending on preference)
- Shredded lettuce (for topping)
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Extra salsa (for serving)
- Sliced avocado or guacamole
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Sear the Chicken – If you want extra flavor, heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until browned. This step is optional but adds a nice texture and depth of flavor. After searing, transfer the chicken to the slow cooker.
- Add Seasoning and Salsa – Sprinkle the taco seasoning evenly over the chicken in the slow cooker. Pour 1 cup of salsa on top, and add 1/4 cup of chicken broth if you want extra moisture to keep the chicken juicy.
- Cook the Chicken – Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours until the chicken is fully cooked and tender.
- Shred the Chicken – Once the chicken is cooked, use tongs or two forks to shred it directly in the slow cooker, mixing it well with the salsa and juices for maximum flavor.
- Prepare the Tacos – Warm your preferred taco shells (soft or hard), then spoon the shredded chicken mixture into each shell. Add desired toppings such as shredded lettuce, cheese, sour cream, additional salsa, sliced avocado or guacamole, and fresh cilantro.
- Serve – Serve the tacos with lime wedges on the side to squeeze over for a bright and tangy finish. Enjoy your flavorful and easy crockpot chicken tacos!
Notes
- Using chicken thighs instead of breasts can result in moister and more flavorful tacos.
- Searing the chicken before slow cooking is optional but adds a nice caramelized flavor.
- You can substitute store-bought taco seasoning with a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- If you prefer spicier tacos, choose a hotter salsa or add some chopped jalapeños.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Try serving with a side of Mexican rice or black beans for a complete meal.
