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    Home » Dinners » Easy 3 Ingredient Crock Pot Chicken Tacos

    Easy 3 Ingredient Crock Pot Chicken Tacos

    Published: Apr 13, 2022 · Modified: Apr 14, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    These easy, 3 ingredient crock pot chicken tacos make a quick but delicious dinner! This recipe takes just minutes to prep, and it makes a great filling for tacos, burritos, and more.

    Crock pot chicken tacos on a wooden cutting board.

    Crockpot chicken tacos are a quick and easy, three-ingredient recipe. This simple dinner is packed with flavor!

    This recipe takes just minutes to prep. Serve these crockpot chicken tacos in corn or flour tortillas for a quick weeknight dinner.

    Ingredient notes

    Ingredients for crock pot chicken tacos in dishes.

    The chicken taco meat is made with just three simple ingredients.

    • Chicken thighs: Chicken thighs tend not to dry out the way that chicken breast can. You can use an equal amount of chicken breast. If using chicken breast, start to check it around 3 hours.
    • Taco seasoning: You can make your own homemade taco seasoning or use a packet of taco seasoning. Feel free to use reduced-sodium, hot, or any other type of seasoning that you prefer.
    • Salsa: You can use any type of tomato-based salsa that you like.

    How to make crock pot chicken tacos

    Chicken thighs in a crock pot.

    Step 1: Add the chicken to the slow cooker.

    Chicken thighs covered by salsa and taco seasoning.

    Step 2: Sprinkle the taco season and salsa over the top chicken.

    Step 3: Cover and set it to low for 4-6 hours.

    Two hands shredded chicken in a crock pot with forks.

    Step 4: Take two forks to shred the chicken into bite-size pieces.

    Taco meat in shells next to a dish of shredded taco meat.

    Step 5: Fill your taco shells with the shredded chicken and top with the lettuce, tomatoes, shredded cheese, and sour cream.

    Chicken tacos next to a slice of lime.

    Serving suggestions

    The tacos can be served in soft taco shells (tortillas) or hard taco shells. The tacos can be topped with cheese, guacamole, pico de gallo or diced tomatoes, sour cream, cilantro, and more.

    Serve with Mexican rice or Spanish rice and beans to complete the meal.  

    More ways to use the shredded chicken

    This slow cooker chicken taco filling makes a delicious filling for burritos and can be used to make nachos, quesadillas, taco salads, or taquitos.

    Four shredded chicken tacos topped with lettuce tomatoes and sour cream.

    Recipe FAQs

    Can I freeze the chicken?

    You can! Once the chicken has finished cooling and has been shredded, place the chicken into a resealable freezer-safe container, like freezer bags. Seal and freeze. The chicken will keep for up to 4 months.

    How long will this keep?

    The cooked chicken should be stored in an airtight container in the refrigerator. The chicken will keep for up to 4 days when properly stored in the fridge.

    Can I cook this on high?

    I don't recommend cooking it on high because the chicken can dry out.

    More crock pot recipes!

    • Crock Pot Mexican Chicken
    • Mexican Shredded Beef
    • Slow Cooker Sloppy Joes
    • Slow Cooker Chicken Parmesan

    If you’ve tried this crock pot chicken taco recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Crock pot chicken tacos on a wooden cutting board.

    Crock Pot Chicken Tacos

    Easy crock pot chicken taco recipe takes just minutes to prep!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 15 minutes
    Servings: 8 servings
    Calories: 258kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Slow Cooker

    Ingredients

    Taco Filling

    • 2 pounds boneless skinless chicken thighs
    • 1 ounce packet taco seasoning
    • ½ cup chunky tomato salsa

    Shell and toppings

    • 8 hard taco shells
    • 1 cup iceberg lettuce sliced
    • 1 tomato diced
    • 1 cup Mexican blend shredded cheese
    • Sour cream to taste

    Instructions

    • Add the chicken thighs to the slow cooker.
    • Sprinkle the taco season and salsa over the top of the chicken.
    • Cover, and cook on low for 4-6 hours.
    • Take two forks and shred the chicken into bite-size pieces.
    • Fill the taco shells with the shredded chicken and top with the lettuce, tomatoes, cheese, and sour cream.

    Notes

    • Chicken thighs: Chicken thighs tend not to dry out the way that chicken breast can. You can use an equal amount of chicken breast. If using chicken breast, start to check it around 3 hours.
    • Taco seasoning: You can make your own homemade taco seasoning or use a packet of taco seasoning. Feel free to use reduced-sodium, hot, or any other type of seasoning that you prefer.
    • Salsa: You can use any type of tomato-based salsa that you like.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 258kcal | Carbohydrates: 12g | Protein: 26g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 619mg | Potassium: 408mg | Fiber: 2g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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