Introduction

These classic crockpot chicken tacos are a busy weeknight lifesaver. Tender, shredded chicken cooks low and slow in salsa, diced tomatoes with chilies, taco seasoning, and onions for a flavorful and easy meal the whole family will enjoy.

Three soft yellow corn tortillas are filled with shredded brown chicken as the bottom layer, topped with light green shredded lettuce and a mix of orange and white shredded cheese. Above the cheese, there is bright red diced tomato mixed with fresh green cilantro. A drizzle of white creamy sauce runs over the top, and lime wedges are placed on the white marbled surface near the tacos. The texture of the shredded chicken looks tender and juicy, while the tomatoes look fresh and juicy with some moisture visible. The tacos are arranged in a neat row on a white plate with a speckled rim. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup canned diced tomatoes with chilies (Rotel brand works great)
1 cup salsa (I use Pace medium salsa)
1 oz taco seasoning (or 2 tbsp homemade blend)
4 boneless skinless chicken breasts (about 6-8 oz each)
1/2 onion, diced into 1/4-inch pieces

Instructions

Step 1: In a bowl, combine the salsa, canned diced tomatoes with chilies, and taco seasoning. Stir until well mixed and the seasoning is fully incorporated with no lumps to ensure even flavor distribution during cooking.
Step 2: Spread the diced onion evenly across the bottom of your crockpot. Arrange the chicken breasts on top in a single layer, then pour the sauce mixture over the chicken, making sure all pieces are submerged or well-coated.
Step 3: Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the chicken is completely tender and shreds easily with a fork. Cooking on low overnight is recommended for deeper flavors and moist chicken.
Step 4: Using two forks, shred the chicken directly in the crockpot into bite-sized pieces. Stir thoroughly so the chicken absorbs the flavorful juices and sauce. Let rest for 2-3 minutes before serving.
Step 5: Spoon the shredded chicken mixture onto warm tortillas and top with your favorite taco toppings such as shredded cheese, sour cream, lettuce, or cilantro. You can also serve it over rice, in nachos, or as a burrito filling.

Tips & Variations

Use chicken thighs instead of breasts for juicier, more flavorful meat that stays moist during slow cooking.
Any salsa works—choose mild, medium, or hot based on your preference, or try salsa verde for a tangy twist.
If you don’t have diced tomatoes with chilies, use regular diced tomatoes plus a 4-ounce can of diced green chilies or omit for less heat.
Make your own taco seasoning with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne for a custom flavor.
For extra depth, sear the chicken breasts for 2-3 minutes per side in a hot pan before adding to the crockpot.

Storage

Store leftover shredded chicken in an airtight container in the fridge for up to 4 days. It tastes even better the next day as the flavors meld. For longer storage, freeze cooled chicken in freezer bags for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water or broth to keep moist. If frozen, thaw overnight in the fridge before reheating for best results.

How to Serve

The image shows three soft tacos on a white plate with a speckled edge, placed on a white marbled surface. Each taco has a crispy yellow shell filled with shredded, juicy brown chicken at the bottom. On top of the chicken is a layer of shredded light green lettuce, followed by a mix of red diced tomatoes and bright green cilantro. There is a sprinkle of shredded yellow and white cheese over the lettuce and chicken, and a white drizzle of creamy sauce on the top layer. In the background, there are a few lime wedges adding a fresh green color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, frozen chicken breasts or thighs will work fine. Just add an extra hour or so to the cooking time to ensure the chicken cooks through and becomes tender.

How do I prevent my chicken from drying out in the crockpot?

Cook on the low setting rather than high to keep the chicken moist and tender. Also, avoid shredding the chicken too early—shred it just before serving or within 30 minutes of eating to prevent it from becoming stringy and dry.