Slow Cooker Chicken Tacos
Friends, these are the best slow cooker chicken tacos ever! I know there are a lot of slow cooker chicken taco recipes out there, but my recipe is simple, uses only 6 ingredients, and tastes incredibly fresh. The ultimate time-saving recipe, it’s a dump-and-go recipe you’ll turn to week in and week out.
About Slow Cooker Chicken Tacos
Dump and go slow cooker recipes make a regular appearance at our house because they’re just so simple and versatile, and this crockpot chicken taco recipe has become one of my favorites because it involves minimal prep and there’s no chopping involved, all while still bursting with flavor.
The perfect recipe for busy nights when you want a nutritious meal that the whole family will love (just like this reader favorite slow cooker enchilada chicken).
Plus, you don’t need any special ingredients for this delicious recipe!
The super easy slow cooker slow cooker chicken tacos lean on a jar of salsa to elevate a very simple and short list of ingredients.
And, if you love this recipe, make sure to check out my slow cooker fajita salsa chicken and crockpot salsa chicken stuffed potatoes for more Mexican-inspired slow cooker shredded chicken dishes.
Visual Guide: How to Make Slow Cooker Chicken Tacos
Easy Prep Tips & Tricks
The secret behind why these crockpot chicken tacos are so good is my unique trick to make crockpot recipes taste incredibly fresh.
Don’t add all the ingredients to the slow cooker at once, but instead add the chicken and simple spice blend and cook on high for 3-4 hours, or low for 5-6.
Once the chicken is cooked, shred it and drain all but ¼ cup of the liquid from the slow cooker.
Then switch the slow cooker to warm and add the shredded chicken back along with the salsa and allow the salsa and chicken to warm.
Adding the salsa at the end keeps the flavor brighter and more fresh than if it was cooked with the chicken the entire time.
If you’re looking for slow cooker chicken tacos without salsa, you can simply leave out the salsa at the end, since my simple spice blend gives the chicken loads of flavor.
Tip: Make Spicy Slow Cooker Chicken Tacos
You can adjust the spice level in this recipe according to your preference. The recipe calls for mild chili powder, so to keep the recipe mild, use a mild salsa. For a spicier dish, use spicy salsa and/or use spicy chili powder.
If you don’t have a slow cooker or need to make this dish quickly, you can use an instant pot.
The instant pot instructions would be similar to the instructions listed in my instant pot enchilada chicken and instant pot salsa chicken stuffed potatoes.
Key Ingredients and Substitutions
Garlic powder: I love the convenience and ease of using granulated garlic powder in this recipe, especially since it cuts down on the prep time. But you could use fresh garlic in its place if you prefer.
Cumin: Together with the other spices, the earthy flavor of the cumin creates the delicious flavor for this shredded taco chicken.
Mild chili powder: This recipe is not spicy. If you like it hot, swap the mild chili powder for hot, and top with your favorite hot sauce.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Chicken: I used boneless, skinless chicken breasts for this recipe but you can also use chicken thighs if you prefer. If you want to use frozen chicken, be sure to fully thaw it before adding to your crockpot.
Salsa: I used jarred, chunky salsa without any added sugar, but any salsa will work. Use mild for a mild chili, and spicy for more of a kick.
Serving Suggestion & More Ways to Use Slow Cooker Chicken Taco Meat
This shredded chicken is an excellent filling for flour, corn, or grain free tortillas with toppings like 4-ingredient guacamole and fresh tomato salsa.
You can also use the shredded chicken for taco bowls – use rice (or cauliflower rice) as your base and add fresh toppings like romaine lettuce, avocado, tomatoes and more.
Or make taco salads using fresh greens or creamy cabbage slaw as your base then adding the shredded chicken, cheese, toppings, and chips for crunch.
How to Store & Freeze
Slow cooker chicken taco meat will keep well in the fridge for up to 3-4 days, in a sealed container.
This recipe also freezes well, stored in a sealed freezer friendly container for up to 2-3 months.
This Recipe is…
Dairy FreeGluten FreeNut FreePaleoWhole30
More Slow Cooker Chicken Recipes
Slow Cooker Chicken Tacos
Ingredients
For the Slow Cooker Taco Chicken
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- ½ teaspoon kosher salt
- 2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- 2 cups salsa of choice (I used jarred chunky salsa, but any type of salsa will work)
Optional Serving Suggestions
- 20 corn or flour tortillas, or hard taco shells
- Fresh tomato salsa
- Easy guacamole
- Shredded iceberg lettuce, sliced avocado, finely diced yellow onion, fresh lime wedges, sour cream
Equipment
Instructions
- In a small bowl, combine the garlic, cumin, and chili powder.
- Add the chicken to a 6-quart slow cooker. Using clean hands, rub the chicken evenly on all sides with the spices.
- Cover and cook on high for 3-4 hours, or low for 5-6, or until the chicken is cooked through and shreds easily with a fork.
- Uncover and remove the chicken to a cutting board. Shred using two forks or dice into small chunks.
- Drain all but ¼ cup liquid from the slow cooker. Switch to warm, then add back the shredded chicken along with the salsa, stirring to combine.
- Allow to warm through (about 3-5 minutes) then serve with toppings of your choice.
Mild or medium chunky salsa?
It’s really your choice, if you prefer little to no spice, go with mild, if you like things slightly spicy go with medium. I hope you enjoy!