If there’s one meal my family never says no to, it’s tacos! These Crockpot Chicken Tacos are ridiculously easy to make, super flavorful, and perfect for busy nights when you just don’t have time to cook. The chicken cooks low and slow with diced tomatoes and spices, making it juicy, tender, and loaded with flavor. Toss it in a taco shell, add your favorite toppings, and boom—dinner is done! You’re gonna love how simple this is, and trust me, the whole family will be asking for seconds.
What You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 packet taco seasoning
- 1/2 cup chicken broth
- Salt and pepper (to taste)
- Taco shells (soft or hard, your choice)
- Optional toppings: shredded cheese, sour cream, lettuce, salsa, guacamole, chopped cilantro, lime wedges
Pro Tips
- Use frozen chicken if needed! No need to thaw—just add 1-2 extra hours of cooking time.
- Mix up the toppings. Let the kids build their own tacos with their favorite add-ons—less stress for you!
- Double the recipe. The leftovers make amazing nachos, quesadillas, or rice bowls the next day.
- Season to your taste. Want more spice? Add a pinch of chili powder or diced jalapeños.
- Don’t skip the chicken broth. It keeps the chicken juicy and helps soak up the seasoning.
Tools You’ll Need
- Crockpot
- Mixing bowl
- Tongs or a fork for shredding
- Measuring cups and spoons
Substitutions and Variations
- Use chicken thighs instead of breasts for an even juicier result.
- Swap the taco seasoning for your favorite homemade spice blend.
- Not a fan of diced tomatoes? Use salsa or fire-roasted tomatoes instead.
- Want a low-carb version? Serve the chicken over lettuce wraps or cauliflower rice!
Make Ahead Tips
- Prep everything the night before (chicken, seasonings, etc.) and store it in the fridge. In the morning, dump it all in the crockpot and let it cook while you go about your day.
Instructions
1. Prepare the chicken
Place the chicken breasts in the crockpot. Sprinkle the taco seasoning evenly over the top, then pour the diced tomatoes and chicken broth over everything. Add a pinch of salt and pepper.
2. Cook
Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
3. Shred the chicken
Once the chicken is cooked, use two forks to shred it directly in the crockpot. Stir to mix the chicken with the sauce.
4. Assemble the tacos
Warm your taco shells, then fill them with the shredded chicken mixture. Add your favorite toppings, and serve immediately!
Leftovers and Storage
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Freeze the chicken for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Conclusion
And there you have it—Crockpot Chicken Tacos that are as easy as they are delicious. Perfect for family dinners, taco nights, or feeding a crowd! I can’t wait for you to try this recipe. When you do, let me know how it turned out for you in the comments below. Got a fun topping idea or a question? I’d love to hear it. Enjoy! 🌮💕
