Easy Crockpot Chicken Tacos (3 Ingredients)
These easy crockpot chicken tacos take 3 ingredients and about 5 minutes of hands-on time. Chicken breasts, taco seasoning and a jar of salsa go into the slow cooker and come out as juicy, saucy shredded chicken.
A few hours later the chicken shreds with a fork right in the pot. Pile it into tortillas, add your toppings and dinner is done. There is nothing to brown and nothing to chop. A squeeze of lime at the end is the only optional extra.
Why this 3 ingredient version works
Salsa does three jobs at once. It is the cooking liquid, so the chicken never dries out. It brings the onion, tomato, pepper and garlic, so there is nothing else to add. And once the chicken is shredded, it soaks back into the sauce, so every bite is seasoned all the way through.
Taco seasoning does the rest. A store packet is easiest, or use the homemade mix in the recipe notes if you want to control the salt.
How long to cook chicken tacos in the crockpot
Chicken breasts are lean, so this is not an all-day recipe. Cook them on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until they reach 165F and pull apart easily. Past about 6 hours on low, breasts start to turn dry and stringy. If you need to leave it longer, use chicken thighs instead (see below).
The trick for juicy shredded chicken
Shred the chicken right in the pot, then let it sit in the sauce on WARM for 10 minutes before serving. That short rest lets the shredded chicken pull the salsa back in. If the sauce looks thin, leave the lid off for those 10 minutes on HIGH and it thickens up.
Easy ways to change it up
- Salsa verde chicken tacos: use a 16 ounce jar of salsa verde instead of red salsa. Tangier, and great with a little sour cream.
- Creamy chicken tacos: stir 4 ounces of cubed cream cheese into the shredded chicken and let it melt for 5 minutes.
- No salsa? Use one 10 ounce can of diced tomatoes with green chiles plus 1/2 cup of chicken broth.
- Chicken thighs: boneless, skinless thighs work too. They take a little longer, about 5 to 6 hours on LOW, and stay juicier if dinner runs late. Our Crockpot Chicken Thighs recipe has more on cooking thighs low and slow.
Toppings and taco night ideas
The classics are diced white onion, chopped cilantro, avocado, shredded cheese, sour cream and a squeeze of lime. Soft flour tortillas, corn tortillas or crunchy shells all work.
The same chicken makes easy chicken taco bowls: spoon it over rice with black beans, corn, lettuce and salsa. Put out a bowl of Mexican Chip Dip Ole and taco night feeds a crowd.
Questions people ask
Are crockpot chicken tacos healthy?
They are a fairly light dinner. Chicken breast is lean, and salsa adds flavor with very little fat. For a lighter plate, use a low-sodium taco seasoning, corn tortillas and plenty of lettuce and pico.
Can I put frozen chicken in the crockpot?
No. Thaw it in the fridge first. The USDA advises against slow cooking frozen meat, because it spends too long in the unsafe temperature range.
How much chicken do I need for a crowd?
Two pounds of chicken makes about 12 tacos, enough for 6 people. Double everything for 12, in a 6 quart or larger slow cooker. The cook time stays about the same.
Can I make it ahead?
Yes. The shredded chicken keeps in its sauce in a covered container in the fridge for 3 to 4 days, and freezes for up to 3 months. Thaw it overnight in the fridge and reheat it until hot.
Can I make taco soup instead?
That is a different recipe. Try our Slow Cooker Taco Bean Soup.
More recipes you’ll love: Crockpot Chicken Pot Pie, Crockpot Pulled Pork, and our full Easy Crockpot Dinner Recipes roundup.
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Easy Crockpot Chicken Tacos (3 Ingredients)
- Total Time: 4 hours 15 minutes
- Yield: 6 servings (about 12 tacos) 1x
Description
Chicken breasts slow cooked in salsa and taco seasoning until they shred with a fork. Five minutes of prep, then fill your tortillas and add your favorite toppings.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 packet (1 ounce) taco seasoning, or 3 tablespoons homemade (see notes)
- 1 jar (16 ounces) salsa
- Juice of 1 lime (optional)
- 12 small flour or corn tortillas, to serve
- Diced white onion, chopped cilantro, sliced avocado, shredded cheese, sour cream and lime wedges, to serve
Instructions
- Lay the chicken breasts in the slow cooker and sprinkle the taco seasoning over both sides.
- Pour the salsa over the chicken.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken reaches 165F and pulls apart easily.
- Shred the chicken in the pot with two forks and stir it into the sauce. Stir in the lime juice, if using.
- Cover and leave on WARM for 10 minutes so the chicken soaks up the sauce. If the sauce is thin, leave the lid off on HIGH for those 10 minutes instead.
- Warm the tortillas and fill them with the chicken, using a slotted spoon. Add your toppings and serve.
Notes
- Homemade taco seasoning (about 3 tablespoons): 1 tablespoon chili powder, 1 and 1/2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano and 1/4 teaspoon black pepper.
- Salsa verde: swap the red salsa for a 16 ounce jar of salsa verde.
- Creamy version: stir 4 ounces of cubed cream cheese into the shredded chicken and let it melt for 5 minutes.
- No salsa: use one 10 ounce can of diced tomatoes with green chiles plus 1/2 cup of chicken broth.
- Chicken thighs: use 2 pounds of boneless, skinless thighs and cook on LOW for 5 to 6 hours, to 165F.
- Taco bowls: serve the chicken over rice with black beans, corn, lettuce and salsa.
- Leftovers keep 3 to 4 days in the fridge or up to 3 months in the freezer.
- Prep Time: 5 minutes
- Cook Time: 4 hours 10 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-inspired
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