Description
Enjoy these Classic Crockpot Chicken Tacos, a simple and delicious slow-cooked meal perfect for busy weeknights. Tender shredded chicken is cooked low and slow in a flavorful blend of salsa, diced tomatoes with chilies, taco seasoning, and onions. This recipe requires minimal prep and delivers juicy, flavorful chicken tacos that everyone loves.
Ingredients
Scale
Sauce Base
- 1 cup canned diced tomatoes with chilies (Rotel brand works great)
- 1 cup salsa (Pace medium salsa recommended)
- 1 oz taco seasoning (or 2 tbsp homemade blend)
Main Ingredients
- 4 boneless skinless chicken breasts (about 6–8 oz each)
- 1/2 onion (diced into 1/4-inch pieces)
Instructions
- Prepare the Sauce Base: In a bowl, combine the salsa, canned diced tomatoes with chilies, and taco seasoning. Stir until the mixture is well blended and the seasoning is fully incorporated with no lumps. This step ensures an even distribution of flavor throughout the cooking process.
- Build the Slow Cooker: Spread the diced onion evenly across the bottom of your crockpot. Arrange the chicken breasts on top in a single layer. Pour the prepared sauce mixture over the chicken, making sure all pieces are submerged or well-coated. The onions create a flavorful base and help prevent sticking.
- Slow Cook Until Tender: Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is fully tender and easily shredded with a fork. Cooking on low overnight is preferred for deeper flavor development and moist chicken.
- Shred and Finish: Using two forks or a shredding tool, shred the chicken directly in the crockpot into bite-sized pieces. Stir thoroughly so the shredded chicken absorbs all the flavorful juices and sauce. Allow it to rest for 2-3 minutes for the flavors to meld.
- Serve Your Tacos: Spoon the shredded chicken mixture onto warm tortillas and top with your favorite taco toppings such as shredded cheese, sour cream, lettuce, or cilantro. Alternatively, serve over rice, in nachos, or as a burrito filling.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful results.
- Frozen chicken can be used, but increase cooking time by about an hour.
- Drain diced tomatoes before adding to avoid watery tacos and soggy shells; save some cooking liquid to adjust moisture if needed.
- Avoid cooking on high heat too long to prevent drying out the chicken.
- Shred chicken just before serving or within 30 minutes to prevent it from becoming stringy.
- For extra flavor, sear chicken breasts in a hot pan for 2-3 minutes per side before slow cooking.
- Serve with Mexican rice, refried beans, corn salad, or toppings bar for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat with a splash of water or broth to keep chicken moist.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: crockpot chicken tacos, slow cooker chicken, easy chicken taco recipe, shredded chicken tacos, taco night, weeknight dinner
