Slow cooker meals have a magical way of simplifying dinner time, and this Crockpot Chicken Tacos recipe does exactly that. Whether you’re hosting a family taco night or need a quick meal for the week, this dish guarantees flavorful shredded chicken without spending hours in the kitchen. Growing up, taco nights were always a hit, and these crockpot chicken tacos bring back those delicious memories, making it a favorite in our house. Plus, it’s perfect for meal prepping and even better for leftovers!
Why You’ll Love This Recipe:
- Super Easy: Simply layer everything in your slow cooker and let it do the work!
- Minimal Ingredients: The recipe uses pantry staples like spices and salsa.
- Perfect for Meal Prep: The chicken reheats wonderfully, making it great for weekday lunches or dinners.
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts (or thighs if you prefer a richer flavor)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup salsa (choose your favorite, red or green)
- ½ cup low-sodium chicken broth or water
- Juice of 2 limes (optional, for added brightness)
How to Make Crockpot Chicken Tacos:
Step-by-Step Instructions:
- Prepare the Chicken: Place the chicken breasts in your crockpot. Sprinkle chili powder, cumin, paprika, garlic powder, and onion powder evenly over the top.
- Add the Salsa and Broth: Pour salsa and broth over the seasoned chicken. Squeeze fresh lime juice on top if you like.
- Cook: Set the slow cooker to low for 4-6 hours or high for 3-4 hours. Cooking on low ensures more tender chicken.
- Shred the Chicken: Once the chicken is done, remove it and shred using two forks or a stand mixer with a paddle attachment.
- Return to the Juices: Add the shredded chicken back into the slow cooker to soak up the flavorful juices.
- Serve: Serve with tortillas and your favorite toppings like guacamole, cilantro, and jalapeños.
Cooking Tips:
- Cook Low and Slow: Cooking on low yields the most tender chicken, but if you’re in a hurry, high works fine.
- Shredding Hack: Use a stand mixer to shred the chicken quickly—just place the chicken in the mixer and use the paddle attachment on low.
- Submerge in Juices: After shredding, let the chicken soak in the juices for maximum flavor.
Helpful Tips:
- Choose Chicken Wisely: Chicken breasts are leaner, while thighs have a bit more fat, making them extra tender.
- Salsa Varieties: Feel free to switch it up! Red salsa adds sweetness, while green salsa brings a tangier flavor.
- Customize the Spice Level: If you love heat, add a pinch of cayenne or serve with hot sauce.
Details:
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4-6 hours, 10 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free, Dairy-Free
Notes:
This recipe is super versatile. You can enjoy the shredded chicken in tacos, over rice, in a salad, or even in enchiladas. Don’t forget to get creative with toppings—cheese, onions, fresh salsa, and sour cream are all perfect additions.
Nutritional Information:
- Serving Size: 4 oz cooked chicken
- Calories: 191 kcal
- Carbohydrates: 4g
- Protein: 33g
- Fat: 4g
- Cholesterol: 97mg
- Sodium: 466mg
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have more fat, so they’ll be even more tender. Just be mindful that they may be slightly greasier.
How do I store leftovers?
Store any leftover shredded chicken in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months.
How do I reheat the chicken?
Reheat in the microwave or on the stovetop. For stovetop reheating, add a little olive oil to a pan and warm on medium heat until heated through.
Storage Instructions:
- Refrigerator: Store in an airtight container for up to four days.
- Freezer: Freeze for up to three months in a flat ziplock bag or freezer-safe container. Thaw in the fridge overnight before reheating.
Related Recipes:
If you loved these Crockpot Chicken Tacos, try these other delicious options:
Conclusion:
Crockpot Chicken Tacos are a busy cook’s dream—minimal prep, tons of flavor, and incredibly versatile. Whether it’s taco night, meal prep for the week, or feeding a crowd, this recipe will quickly become a favorite. Enjoy your tacos with friends and family, and don’t forget to get creative with those toppings!
Print
Crockpot Chicken Tacos
Description
Slow cooker meals have a magical way of simplifying dinner time, and this Crockpot Chicken Tacos recipe does exactly that. Whether you’re hosting a family taco night or need a quick meal for the week, this dish guarantees flavorful shredded chicken without spending hours in the kitchen.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs if you prefer a richer flavor)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup salsa (choose your favorite, red or green)
- ½ cup low-sodium chicken broth or water
- Juice of 2 limes (optional, for added brightness)
Instructions
- Prepare the Chicken: Place the chicken breasts in your crockpot. Sprinkle chili powder, cumin, paprika, garlic powder, and onion powder evenly over the top.
- Add the Salsa and Broth: Pour salsa and broth over the seasoned chicken. Squeeze fresh lime juice on top if you like.
- Cook: Set the slow cooker to low for 4-6 hours or high for 3-4 hours. Cooking on low ensures more tender chicken.
- Shred the Chicken: Once the chicken is done, remove it and shred using two forks or a stand mixer with a paddle attachment.
- Return to the Juices: Add the shredded chicken back into the slow cooker to soak up the flavorful juices.
- Serve: Serve with tortillas and your favorite toppings like guacamole, cilantro, and jalapeños.
Notes
This recipe is super versatile. You can enjoy the shredded chicken in tacos, over rice, in a salad, or even in enchiladas. Don’t forget to get creative with toppings—cheese, onions, fresh salsa, and sour cream are all perfect additions.