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Crockpot chicken tacos are the perfect easy weeknight meal. They’re packed with flavor, come out fork-tender, and, most importantly, are hassle-free! Just throw all the ingredients into your crockpot, and you’re done.
These Crockpot chicken tacos are an easy dump-and-go meal that saves so much time and is great for your next Taco Tuesday! The prep work is minimal, the ingredients are easy to find at local grocery stores, and it’s mostly hands-free.
If you want to get creative, you can also use this chicken for other meals!
The versatility of this recipe is endless, and I can’t wait to see how everyone enjoys this recipe!
Why Use A Crockpot?
Crockpot recipes are as good as gold! They save so much time, make way fewer dishes in the kitchen, and are an almost foolproof way to perfectly cook any meal.
I most appreciate the peace of mind a good slow cooker recipe gives me, knowing that my family’s next meal is taken care of. When I’m swamped, I don’t always have the time to constantly keep an eye on the stovetop or prep and prepare a ton of ingredients individually. With a crockpot, it’s as simple as tossing everything together, setting the temperature and cook time, and closing the lid. It’s so simple!
Ingredients
- Chicken: I used boneless, skinless chicken breasts to keep things lighter, but you can use chicken thighs instead for a richer and juicier flavor.
- Tomatoes with green chiles: A 14.5-ounce can of diced tomatoes with green chiles will do the trick.
- Onion: A white onion helps add flavor and cooks well in the crockpot.
- Taco seasoning: I’m a big fan of making your own taco seasoning instead of buying premade store-bought packets. It saves me money in the long run and ensures that my seasoning blend is free of fillers, preservatives, added sugar, or funky ingredients often found in the pre-made packets. The taco seasonings used in this recipe include garlic powder, ancho chili powder, chili powder, onion powder, kosher salt, ground cumin, and Mexican oregano.
How to Make Crockpot Chicken Tacos
Step 1: Place the chicken breasts into the slow cooker and season with the taco seasoning mixture.
Step 2: Add the diced onion and can of diced tomatoes with green chiles.
Step 3: Cover and cook on low for 6 hours or on high for 4 hours until the chicken is fall-apart tender.
Step 4: Shred the chicken with two forks in the slow cooker and stir together with all the juices.
Step 5: Serve in warmed corn or flour tortillas for tacos, burritos, or nachos.
Serving Suggestions
My favorite side that pairs well with crockpot chicken tacos is my authentic Mexican rice, but here are a few other ideas to jazz up your weeknight meals:
- In a burrito bowl with rice, lettuce, canned black beans, and sour cream.
- On a tostada with refried beans.
- In a gordita with your favorite salsa.
- On sopes with lots of beans and cheese.
Tips
- You can use chicken thighs instead of chicken breasts if you prefer.
- If you don’t have ancho chili powder, double the amount of regular chili powder.
- Make homemade corn tortillas or flour tortillas to make the ultimate at-home taco.
Recommended Tools and Ingredients
- Crockpot. Every household needs a crockpot/slow cooker, and this is the one that I prefer.
- Mexican oregano. If you need help tracking down Mexican oregano, try shopping online.
Storing and Reheating
To store, place any leftover chicken into an airtight container and refrigerate for 3-4 days.
To freeze, store your chicken in a freezer-safe container, press out all the air, and close. It can be kept frozen for up to 3 months.
Crockpot Chicken Tacos
Ingredients
- 2 pounds boneless skinless chicken breast
- 2 teaspoons garlic powder
- 1 ½ teaspoons ancho chili powder
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ¼ medium white onion, diced
- 1 (14.5-ounce) can diced tomatoes with green chiles
For serving
- Corn or flour tortillas
- Chopped cilantro
- Crumbled cotija cheese
- Guacamole
- Lime wedges
Instructions
- Add the chicken breasts into the slow cooker and season with the garlic powder, ancho chili powder, chili powder, onion powder, salt, cumin, and oregano.
- Add the diced onion and can of diced tomatoes on top.
- Cover and cook on low for 6 hours or on high for 4 hours until the chicken is fall-apart tender.
- Shred the chicken with two forks in the slow cooker and stir together with all the juices.
- Serve in warmed corn or flour tortillas tacos, burritos, or nachos.
Notes
- You can use chicken thighs instead of chicken breasts if you prefer.
- If you don’t have ancho chili powder, double the amount of regular chili powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Ashley McLaughlin.
My favorite chicken taco recipe, Thank you. Can I freeze leftovers?
Oh no my gosh! This is the best taco chicken I’ve ever made! I’ve shared this recipe with so many people and they all love it. Couldn’t be easier and the flavor is amazing! You have to try it.
I tried this recipe. It was delicious! After removing the meat from the chicken thighs, I cooked the bones and made a broth with it. I also used chiles that I had roasted and frozen.
Great idea to use the bones for making broth! I do that often, too. I’m so glad you enjoyed it.
Made this last night and we all loved it, cooking during the afternoon so it was ready between football games. Very nice change from beef tacos. I couldn’t find cojita cheese in local store so used feta, paired great with this. Also no mexican oregano so used marjoram leaves or ancho chili powder so used 2 t chili powder and 1 t chipotle chili powder. I am ordering both online so I have on hand and I think I’ll be able to find cojita in the larger store (I live in a rural, northern area).