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.
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
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
Step 1: Add the chicken to the slow cooker.
Step 2: Sprinkle the taco season and salsa over the top chicken.
Step 3: Cover and set it to low for 4-6 hours.
Step 4: Take two forks to shred the chicken into bite-size pieces.
Step 5: Fill your taco shells with the shredded chicken and top with the lettuce, tomatoes, shredded cheese, and sour cream.
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.
Recipe FAQs
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.
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.
I don't recommend cooking it on high because the chicken can dry out.
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Crock Pot Chicken Tacos
Equipment
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.Â
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