These crockpot chicken tacos are an effortless Tex-Mex dinner that can easily be prepared any day of the week! Just throw some chicken breasts, taco seasoning, onion, diced tomatoes, and salsa into your slow cooker, and then let it cook for a few hours. Then shred the chicken and serve it on tacos with all the fixings!
Easy Slow Cooker Chicken Tacos
Taco night just got a whole lot easier with slow-cooker chicken tacos! This delicious and easy-to-make dish requires very little prep work, making it perfect for busy weeknights.
Of course, the meat tastes fantastic on hard-shelled or soft tacos. However, it is also super tasty on nachos, quesadillas, enchiladas, fajitas, and burrito bowls!
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If tacos are one of your favorite foods, make sure you host a taco bar at your next party and add these chicken tacos to the lineup! Check out my taco recipes for more ideas!
🥘 Crockpot Chicken Tacos Ingredients
With only 6 ingredients, these chicken tacos are really as simple as it gets! Don't forget your favorite toppings and tortillas!
- Salsa - 1 cup of your favorite variety of salsa.
- Diced Tomatoes - One 14.5-ounce can of diced tomatoes, drained.
- Green Chiles - One 5-7 ounce can of diced green chiles, drained.
- Taco Seasoning - 2-3 tablespoons (or 1 packet) of taco seasoning or chicken taco seasoning.
- Chicken - 2-2½ pounds of chicken breasts.
- Onion - ½ of a medium yellow or white onion, diced.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crockpot Chicken Tacos
The slow cooker does all of the work here. All you have to do is wait for it to cook! You will need your crockpot, a mixing bowl, a cutting board, and a wooden spoon.
This recipe will make enough for 4 hearty servings.
- Mix. In a medium-sized bowl, mix together 1 cup of salsa, 14.5 ounces of diced tomatoes, 5-7 ounces of diced green chiles, and 2-3 tablespoons of taco seasoning.
- Add. Place 2-2½ pounds of chicken breasts and ½ of a medium onion into the slow cooker and top it with the salsa mixture.
- Cook. Cook on low for 7-8 hours or high heat for 3-4 hours.
- Shred. Remove the cooked chicken breast from the slow cooker and shred it using two forks. Return the shredded meat to the crockpot and stir it into the juices.
- Serve. Serve warm with taco shells, tortillas, or over rice.
Pair your chicken tacos with some warm homemade flour tortillas, and then load them up with your favorite taco toppings! Drizzle them with creamy baja sauce or spicy ranchero sauce for an added kick! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Instead of the canned tomatoes and green chiles, you can use two 10-ounce cans of Rotel.
- 2-3 tablespoons of taco seasoning is the equivalent of 1 packet.
- If you want to skip using diced tomatoes, you can increase the amount of salsa to 2-2½ cups.
- You can use store-bought taco seasoning, my homemade taco seasoning blend, or this tasty chicken taco seasoning!
🥡 Storing & Reheating
Keep your leftover chicken taco meat stored in a sealed container in the refrigerator for up to 4 days.
Freezing Chicken Tacos
Allow the meat to cool completely, and then place it into a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Chicken Tacos
Reheat your chicken taco meat in a skillet over medium heat with an extra splash of salsa or chicken broth.
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❓ Recipe FAQs
I don't recommend using frozen chicken to make these tacos. The chicken will take longer to heat up, possibly leaving it at an unsafe temperature for too long (which could lead to food-borne illnesses). Instead, allow your chicken to thaw completely before cooking.
Nope. The liquid from the salsa, canned tomatoes, and canned green chiles is enough to properly cook the chicken. You will not need to add any additional liquid to submerge the chicken.
It will take chicken breasts either 6-7 hours on low heat or 3-4 hours on high heat to be fully cooked. You'll know the chicken is done when it reaches an internal temperature of 165°F (74°C).
🌮 Taco Night Favorites
- Tex-Mex Dressing - A spicy homemade dressing that tastes amazing when drizzled over tacos!
- Peppers & Onions - Add some sauteed veggies to your favorite tacos!
- Salsa Verde - Creamy tomatillo-based salsa that is both light and fresh!
- Hatch Chile Guacamole - Classic guacamole that features roasted hatch chile peppers for a flavorful twist!
- Restaurant Style Mexican Rice - Fluffy rice that has just the right amount of spice!
- Pico de Gallo - A fresh combination of onion, jalapeno, lime, tomatoes, and cilantro!
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📖 Recipe Card
Crockpot Chicken Tacos
Ingredients
- 1 cup salsa
- 14.5 oz diced tomatoes (drained)
- 5-7 oz diced green chiles (drained)
- 2-3 tablespoon taco seasoning (or chicken taco seasoning)
- 2-2½ lbs chicken breasts
- ½ medium yellow onion (diced, or use white onion)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium-sized bowl, mix together 1 cup salsa, 14.5 oz diced tomatoes, 5-7 oz diced green chiles, and 2-3 tablespoon taco seasoning.
- Place 2-2½ lbs chicken breasts and ½ medium yellow onion into the slow cooker and top it with the salsa mixture.
- Cook on low for 7-8 hours or high heat for 3-4 hours.
- Remove the cooked chicken breast from the slow cooker and shred it using two forks. Return the shredded meat to the crockpot and stir it into the juices.
- Serve warm with taco shells, tortillas, or over rice.
Notes
- Instead of the canned tomatoes and green chiles, you can use two 10-ounce cans of Rotel.
- 2-3 tablespoons of taco seasoning is the equivalent of 1 packet.
- If you want to skip using diced tomatoes, you can increase the amount of salsa to 2-2½ cups.
- You can use storebought taco seasoning, my homemade taco seasoning blend, or this tasty chicken taco seasoning!
- To store: Keep your leftover chicken taco meat in a sealed container in the refrigerator for up to 4 days.
- To freeze: Allow the meat to cool completely and place it into a shallow freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Reheat your chicken taco meat in a skillet over medium heat with an extra splash of salsa or chicken broth.
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