If you’re looking for an easy, flavorful dinner that the whole family will love, these Mexican-style crockpot chicken tacos are it! The chicken comes out tender, juicy, and packed with zesty taco flavor—and the best part? Your slow cooker does all the work. These are a go-to at my house because they’re so versatile. You can dress them up for adults with toppings like avocado and cilantro or keep it simple for the kids with just a sprinkle of cheese. Perfect for Taco Tuesday, game day, or anytime you want a low-effort, big-flavor meal. Let’s make some magic happen!
What You’ll Need
- Chicken: 2 lbs of boneless, skinless chicken breasts or thighs
- Taco Seasoning: 1 packet (or about 3 tablespoons of homemade taco seasoning)
- Salsa: 1 ½ cups of your favorite jarred or fresh salsa
- Chicken Broth: ¼ cup for extra juiciness
- Corn or Flour Tortillas: 8-10, warmed
- Optional Toppings: Shredded lettuce, pico de gallo, sour cream, avocado slices, crumbled queso fresco, lime wedges, chopped cilantro
Pro Tips
- Use chicken thighs for extra juicy meat: Thighs stay super tender and shred easily, but chicken breasts work great too if you prefer them.
- Don’t skip the lime juice: A squeeze of lime over the finished tacos really brings out the flavors!
- Double the batch: Leftovers are amazing in quesadillas, burrito bowls, or over rice the next day.
- Warm the tortillas: Heat them up in a skillet, microwave, or directly over a gas flame for that perfect taco texture.
- Let the kids help: They’ll love adding their own toppings to customize their tacos.
Tools You’ll Need
- Crockpot (slow cooker)
- Wooden spoon
- Cutting board
- Knife
- Tongs (for shredding or serving the chicken)
- Measuring cups
Substitutions & Variations
- Chicken: Swap for ground turkey, beef, or even black beans for a vegetarian version.
- Taco Seasoning: Use fajita seasoning or make your own with chili powder, cumin, paprika, garlic powder, and onion powder.
- Salsa: Try green salsa (salsa verde) for a tangy twist!
- Toppings: Use shredded cheese, guacamole, or diced tomatoes if you don’t have all the suggested toppings.
Make-Ahead Tips
- Add all the ingredients (chicken, seasoning, salsa, and broth) to a freezer-safe bag, and freeze it for a future meal. Just thaw and dump it in the crockpot when ready!
Instructions
1. Add to Crockpot
Place chicken breasts (or thighs) in the crockpot. Sprinkle taco seasoning over the chicken, pour the salsa and chicken broth on top, and give it a quick stir to coat everything.
2. Cook
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
3. Shred the Chicken
Use tongs or two forks to shred the chicken directly in the crockpot. Stir it into the sauce to soak up all the flavor.
4. Assemble Tacos
Scoop the shredded chicken into warm tortillas and add your favorite toppings. Serve with lime wedges on the side.
Leftovers & Storage
- Fridge: Store leftover chicken in an airtight container for up to 4 days.
- Freezer: Freeze shredded chicken in a freezer-safe bag or container for up to 3 months.
- Reheat: Warm in the microwave or on the stovetop with a splash of broth to keep it moist.
Let’s Taco ‘Bout It!
I hope you and your family love these crockpot chicken tacos as much as we do! They’re so easy, flavorful, and fun to make your own with all the toppings. If you try this recipe, let me know how it turned out for you in the comments below. I’d love to hear your favorite toppings or any creative twists you added! Happy cooking! 🌮
