Crockpot Shredded Chicken Tacos
What I love about this recipe is how flexible it is. You can keep it simple with just chicken, salsa, and taco seasoning — or you can dress it up with extras like black beans, corn, or even cream cheese for a creamier twist.
Equipment
- Crockpot (Slow Cooker)
- Meat Fork or Two Forks
- Measuring cups and spoons
- Tongs or Spatula
- Cutting Board & Knife
Ingredients
For the Shredded Chicken
- 3-4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 packet taco seasoning or homemade seasoning
- 1 cup salsa your favorite brand or homemade
- 1/2 cup chicken broth or water
For the Tacos
- Soft taco tortillas or crunchy taco shells about 8-10
- Shredded cheese cheddar, Mexican blend, or your choice
- Sour cream optional
- Shredded lettuce optional
- Chopped tomatoes optional
- Sliced avocado or guacamole optional
- Jalapeños optional, if you like a little heat
Instructions
Step 1: Prepare the Chicken
- Place the chicken breasts in the crockpot.
- Make sure the chicken breasts are laying flat and spread out so they cook evenly. If they’re frozen, that’s totally fine; you’ll just need a bit more time to cook them.
Step 2: Add the Seasonings and Salsa
- Sprinkle the taco seasoning over the chicken.
- If you’re using store-bought taco seasoning, a packet is typically enough for 3-4 chicken breasts.
- Pro Tip: Use a spoon to spread the seasoning evenly over the chicken to make sure it’s well-coated.
- Pour the salsa on top of the chicken.
- The salsa adds moisture and a great burst of flavor to the chicken as it cooks. You can use mild, medium, or hot salsa depending on your heat preference.
- Add chicken broth or water.
- Pour the chicken broth around the chicken to ensure the chicken stays moist while cooking. It also helps create a bit of a sauce in the crockpot.
Step 3: Set the Crockpot to Cook
- Cover the crockpot with the lid and set the temperature to low.
- Let the chicken cook for 4-6 hours if fresh, or 6-8 hours if frozen. The longer you cook it, the more tender the chicken will be, so don’t worry about overcooking it.
- Optional Step: Add a dollop of cream cheese for creamier chicken.
- If you’re adding cream cheese, just place a block on top of the chicken when you add the salsa and seasoning. The cream cheese melts beautifully and makes the chicken extra rich.
Step 4: Shred the Chicken
- Check if the chicken is cooked.
- After the cooking time, check the chicken to make sure it’s fully cooked. It should shred easily with a fork. If it's not quite there, cook for another 30 minutes.
- Shred the chicken in the crockpot.
- Use two forks or a meat fork to shred the chicken directly in the crockpot. You can also use tongs if that’s easier.
- Pro Tip: If you’re short on time, you can use a hand mixer on low speed to shred the chicken in about 2-3 minutes. It’s super fast and easy!
Step 5: Assemble the Tacos
- Warm your tortillas or taco shells.
- Warm the tortillas in the microwave for about 20 seconds, or heat taco shells in the oven for a few minutes. This makes them more pliable and delicious.
- Spoon the shredded chicken into the tortillas.
- Add a generous amount of the juicy, shredded chicken to each tortilla or shell.
- Top with your favorite toppings.
- Add shredded cheese, sour cream, lettuce, tomatoes, avocado, or whatever you love on your tacos!
Step 6: Serve and Enjoy!
- Serve immediately while everything is warm and tasty.
- Enjoy your delicious, easy-to-make crockpot shredded chicken tacos with friends or family!
Notes
Nutritional Value (Per Serving)
- Calories: 250–300 kcal
- Protein: 25–30g
- Fat: 8–10g
- Carbohydrates: 15–20g
- Fiber: 2–4g
- Sodium: 600–800mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.