What makes Taco Tuesday even better? This ultra-easy, super-flavorful recipe for juicy crockpot chicken tacos with just 4 ingredients! Savor tender shredded chicken that is seasoned to perfection for the best easy taco filling ever.
Why You’ll Fall for these Slow Cooker Chicken Tacos
Here’s why you’ll make this super easy, crockpot chicken tacos recipe over and over again:
- Minimal Effort: This is a “toss-it-and-forget-it” dinner. Everything goes straight into the crockpot and slow cooks until you’re ready to shred the chicken and eat!
- Versatile: Use any jarred salsa or canned tomato variety. Make them mild or spicy, and you can even add canned beans, onion and corn for more veggies!
- Hearty: Spoon this protein-rich filling into your favorite tortillas and top with shredded cheese and all your favorite toppings. A couple of these tacos guarantees a satisfying meal.
- Budget Friendly: When chicken goes on sale, stock your freezer. The addition of just a few handy, inexpensive ingredients makes this the perfect week night go-to!
Love tacos? So do we! Try a few of our other favorites, like these juicy birria tacos or tender carne asada tacos!
What You’ll Need
You only need four simple ingredients to make chicken tacos in a crockpot for the perfect taco night. Scroll down to the recipe card for exact amounts.
- Chicken: Boneless, skinless chicken breasts, chicken thighs or a combination of both.
- Taco Seasoning: This is my favorite store bought taco seasoning.
- Rotel: Canned, strained, Rotel will give the chicken a juicy flavor punch. Use mild, original or hot depending on your spice preference. (Substitution options are listed in the tips section below!)
- Lime Juice: Freshly-squeezed lime juice balances all the flavors. No lime? Substitute lemon.
Optional, For Serving:
- Tortillas: For a real treat, try these homemade corn tortillas or homemade flour tortillas.
- Pico de Gallo: Or diced tomatoes, onions, jalapeño and fresh cilantro.
- Salsa: Hot sauce or any type of salsa you enjoy! We love this refreshing corn salsa, traditional restaurant style salsa or spicy salsa ranchera!
- Cheese: Shredded cheese or crumbled Mexican cheese like cotija or queso fresco.
- Guacamole: Or sliced avocado.
- Mexican Crema: Or sour cream.
- Lime Wedges
How to Make Crockpot Chicken Tacos
Crockpot shredded chicken tacos require almost no effort. If you can add ingredients to a crockpot and turn it out, you’ve got this! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Layer: Add chicken to slow cooker, season with taco seasoning. Pour the drained Rotel over the chicken and squeeze lime juice over the top.
- Cook: Cover with the lid and cook chicken for 3 to 4 hours on high or 7 to 8 hours on low.
- Shred: Drain the cooking liquid, reserving about half a cup in the crockpot to keep the chicken juicy. Use two forks to shred the chicken taco meat.
- Serve: Serve with warm tortillas and your favorite toppings. Enjoy!
Chef’s Tips
Tips and substitutions for making juicy shredded taco chicken in the crockpot every time:
- Rotel Alternatives: Use your favorite salsa, like this smoky salsa morita for an authentic flavor or salsa verde for a fun twist. You can use plain canned diced tomatoes. However, I recommend adding diced jalapeños, Serrano peppers or a can of diced green chiles for flavor.
- Add-Ins: Add extra veggies like diced onions, bell peppers, corn and spicy peppers. For a fiber boost, add a can of drained beans!
- Frozen Chicken: You can make this with frozen chicken breasts, just make sure to allow them the full 8 hours to cook.
- Hand Mixer Hack: Use a hand mixer on low to shred the chicken quickly. Watch for flying bits to avoid burns.
- Burrito Bowls: Skip the tortillas and serve this chicken over cilantro lime rice with all your favorite toppings.
Tasty Serving Suggestions
Crock pot chicken tacos are great by themselves, but here are some of our favorites side dishes to round out your meal:
- Corn: Mexican street corn salad or whole Mexican street corn are both delicious options!
- Plantains: Maduros (sweet plantains) or crispy fried tostones would both pair well.
- Rice & Beans: We love this authentic Mexican rice and charro beans or refried beans! Or go with white rice, arroz blanco, and Cuban black beans!
Storing and Reheating Leftovers
- Fridge: Store leftover chicken in an airtight container for up to 4 days in the refrigerator.
- Freezer: Place cooled leftover chicken in a freezer bag or freezer safe, airtight container and freeze for up to 3 months. For best results. thaw overnight in the fridge before reheating.
- Reheat: Place the desired portion of chicken in a microwave safe container. Microwave until warm. If a little dry, add a little broth or salsa.
Yield: 4 Servings
Crockpot Chicken Tacos
This extra easy Crockpot Chicken Tacos recipe makes the best tender shredded chicken that is seasoned to perfection with just 4 simple ingredients. Grab your favorite tortillas and toppings and dive in!
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts, or thighs
- 1 (1 oz) package taco seasoning
- 1 (10 oz) can Rotel, strained to remove excess juice
- Juice of 1 lime
Optional, For Serving
- Flour tortillas, or corn tortillas
- Pico De Gallo
- Guacamole, or sliced avocado
- Sour cream, or Mexican crema
- Lime wedges
- Cilantro
- Cheese
Instructions
- Spray a 6 or 7 quart crockpot with non-stick spray.
- Lay chicken breasts flat in the bottom of the crockpot. Sprinkle chicken with taco seasoning and then top with Rotel and lime juice.
- place the lid onto the crockpot. Cook for 3 to 4 hours on high, or 7 to 8 hours on low, until chicken is cooked through and easily shredded.
- Drain liquid – leaving about a half cup liquid remaining – and then shred chicken with two forks.
- Warm tortillas on the stovetop (or wrap in a damp paper towel and heat in the microwave) and serve filled with shredded chicken and your favorite toppings!
Notes
Store: Store leftover chicken in an airtight container for up to 4 days in the refrigerator.
Freeze: Place cooled leftover chicken in a freezer bag or freezer safe, airtight container and freeze for up to 3 months. For best results. thaw overnight in the fridge before reheating.
Reheat: Place the desired portion of chicken in a microwave safe container. Microwave until warm. If a little dry, add a little broth or salsa.
Rotel Alternatives: Use your favorite salsa, like this smoky salsa morita for an authentic flavor or salsa verde for a fun twist. You can use plain canned diced tomatoes. However, I recommend adding diced jalapeños, Serrano peppers or a can of diced green chiles for flavor.
Add-Ins: Add extra veggies like diced onions, bell peppers, corn and spicy peppers. For a fiber boost, add a can of drained beans!
Frozen Chicken: You can make this with frozen chicken breasts, just make sure to allow them the full 8 hours to cook.
Hand Mixer Hack: Use a hand mixer on low to shred the chicken quickly. Watch for flying bits to avoid burns.
Burrito Bowls: Skip the tortillas and serve this chicken over cilantro lime rice with all your favorite toppings.
Nutrition
Serving: 1 serving, Calories: 224kcal, Carbohydrates: 9g, Protein: 37g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 777mg, Potassium: 780mg, Fiber: 3g, Sugar: 3g, Vitamin A: 807IU, Vitamin C: 17mg, Calcium: 36mg, Iron: 2mg
Categories:
Post may contain affiliate links. Read my disclosure policy.
Great recipe. Super easy prep and uses ingredients I almost always have on hand. I used 4 bone -in chicken thighs (cause that’s what I had) and original Ro-tel, next time I will try the spicier one. The leftovers were great on a salad the next day.
My family looooooves this recipe. I make it once a week now. Thank you for sharing!