These Crockpot Chicken Tacos are a quick and easy weeknight meal that your family will love! Switch up the toppings, the type of tortillas, or even the salsas to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Honestly, it’s the best way to turn a busy day into a cozy taco night with minimal effort!
Ingredient Breakdown
- 2 lb boneless, skinless chicken thighs or breasts: I definitely prefer chicken thighs for this recipe because they’re juicier and extra tender. But feel free to use breasts if that’s what you have on hand!
- 1 cup jarred tomato salsa (any heat): Whether you prefer mild or a spicy kick, this is a flexible ingredient.
- 1 can (14 oz) diced tomatoes, fire-roasted if possible: Fire-roasted tomatoes add a lovely depth of flavor, but regular diced tomatoes will work just fine.
- ½ cup low-sodium chicken broth: This is key for keeping the chicken moist and flavorful during cooking.
- 2 Tbsp taco seasoning (store-bought or homemade): I like to make my own taco seasoning with spices I already have, cumin, chili powder, garlic powder, you know the drill!
- 1 tsp brown sugar: Just the right touch to balance out the savory spices.
- 3 cloves garlic, minced: Freshly minced garlic is always the best, trust me! The aroma alone is enough to make your mouth water.
- 1 tsp onion powder: Great for adding that onion flavor without needing to chop an actual onion.
- Juice of 1 lime (added at the end): A squeeze of fresh lime juice brightens everything up right at the finish line!
Toppings
- To serve: Prepare some warm tortillas, shredded lettuce, cheese, pico de gallo, avocado, sour cream, and pickled jalapeños. Set out a toppings bar for your family to customize their tacos. The best part? Everyone gets to make it just how they like it!
Let’s Get Cooking!
1. Load the Slow Cooker
Okay, this is where the magic begins! In your trusty slow cooker, add the chicken, salsa, diced tomatoes, chicken broth, taco seasoning, brown sugar, minced garlic, and onion powder. Now, let’s give it a good stir to coat the chicken evenly, nothing worse than a chicken taco that’s not fully flavored!
2. Cook Low and Slow
Cover your slow cooker with the lid and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours. You’ll want it to cook until the chicken is super tender, just enough so that it practically shreds apart when you poke it!
3. Shred the Chicken
Once it’s cooked, carefully transfer the chicken to a plate. Now, grab two forks and go to town shredding the chicken. I promise, it’s oddly satisfying!
4. Final Touches
Return the shredded chicken to the slow cooker, give it a stir to mix everything together again, and squeeze in the lime juice. If you find the sauce is a bit thin, no worries! Just cook it uncovered on HIGH for about 10-15 more minutes or stir in a splash of water if it’s too thick.
5. Serve It Up
Now, it’s taco time! Just spoon that flavorful shredded chicken into warm tortillas and let your family add their favorite toppings. It’s seriously that easy!
If you loved this recipe, be sure to check out my One-Pan Chicken and Rice Bake, my Birria Tacos, or my Garlic Parmesan Chicken!
Why This Recipe Works
Quick & Easy
This Crockpot Chicken Tacos comes together in under 15 minutes of active prep time! Just dump all the ingredients in, set the timer, and forget about it until dinner time.
One Pot Wonder
With everything cooked in the slow cooker, cleanup is a breeze. No pots and pans cluttering up the kitchen, just one pot that does it all!
Customizable
The secret to a delicious taco night? Use whatever ingredients you have! Change up the salsa, add some beans, throw in some veggies, it’s all good.
Comfort Food
Nothing says comfort quite like tacos! This dish is loaded with tons of flavor thanks to the spices and the slow-cooked chicken.
Budget-Friendly
Using everyday ingredients like canned tomatoes and chicken makes this a budget-conscious meal that doesn’t skimp on flavor.
Serving and Storage Tips
What to Serve With This
I love serving these tacos with a side of homemade guacamole, tortilla chips with salsa, or even a simple mixed green salad. It’s a full meal that’s easy to put together!
Storage
Leftovers will keep in the refrigerator for about 3–4 days. Just make sure to store them in an airtight container.
Reheating Instructions
To reheat, you can simply warm them in the microwave, or if you want to keep that taco-y good flavor, heat them gently in a skillet over medium heat for about 5-7 minutes, stirring occasionally.
Freezer Friendly
Yes! You can freeze the shredded chicken for up to 3 months. Just thaw it overnight in the refrigerator before reheating.
In the end, this homemade Crockpot Chicken Tacos recipe is designed for busy lives, busy families, and those of us who want to savor the little moments that good food brings us. So gather the family, add your favorite toppings, and enjoy the sweet taste of taco night. Trust me, this will be your family’s new favorite go-to recipe!
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Quick and Easy Crockpot Chicken Tacos
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A set-it-and-forget-it marvel for a quick weeknight meal, these Crockpot Chicken Tacos are customizable and perfect for the whole family.
Ingredients
- 2 lb boneless, skinless chicken thighs or breasts
- 1 cup jarred tomato salsa
- 1 can (14 oz) diced tomatoes
- ½ cup low-sodium chicken broth
- 2 Tbsp taco seasoning
- 1 tsp brown sugar
- 3 cloves garlic, minced
- 1 tsp onion powder
- Juice of 1 lime
- Toppings: warm tortillas, shredded lettuce, cheese, pico de gallo, avocado, sour cream, pickled jalapeños
Instructions
- Add chicken, salsa, diced tomatoes, chicken broth, taco seasoning, brown sugar, minced garlic, and onion powder to the slow cooker and stir to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender.
- Transfer the chicken to a plate and shred using two forks.
- Return the shredded chicken to the slow cooker, stir in the lime juice, and cook uncovered on HIGH for an additional 10-15 minutes if desired.
- Serve the chicken in warm tortillas with your choice of toppings.
Notes
Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg