Easy Crockpot Chicken Tacos Perfect for Busy Weeknights
These easy crockpot chicken tacos are perfect for busy weeknights. With just 10 minutes of prep, the slow cooker does all the work, delivering tender, flavorful chicken that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes
- Yield: 4 servings (2 tacos per serving) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs
- 1 cup (240 ml) salsa (medium-heat recommended)
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 tablespoons (30 g) chili powder
- 1 teaspoon (5 g) cumin
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2.5 g) black pepper
- 8–10 corn or flour tortillas
- Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado, cilantro, lime wedges (as desired)
Instructions
- Mix the spices: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Season the chicken: Pat the chicken dry with paper towels. Rub the spice mixture all over the chicken pieces until evenly coated.
- Add to the crockpot: Place the seasoned chicken in the bottom of the slow cooker. Pour the salsa and chicken broth over the top. Do not stir.
- Cook on low for 4-5 hours or high for 2-3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is fork-tender.
- Shred the chicken: Using two forks, shred the chicken directly in the crockpot. Stir it into the cooking liquid to coat evenly.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until soft and slightly charred. Wrap in a clean kitchen towel to keep warm.
- Assemble the tacos: Spoon the shredded chicken onto the warm tortillas. Top with desired toppings such as shredded lettuce, diced tomatoes, cheese, sour cream, avocado, cilantro, and a squeeze of fresh lime juice.
- Serve immediately.
Notes
For extra flavor, sear the seasoned chicken in a hot skillet with oil for 2-3 minutes per side before adding to the crockpot. If the chicken seems dry after shredding, stir in an extra 1/4 cup of chicken broth or salsa. If too watery, cook uncovered on high for 15 minutes. Leftover chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 2 tacos with chicken
- Calories: 350400
- Sugar: 46
- Fat: 1215
- Carbohydrates: 2530
- Fiber: 35
- Protein: 3540
Keywords: crockpot chicken tacos, easy chicken tacos, slow cooker tacos, weeknight dinner, chicken tacos