Life can get busy, and I often need a meal that requires minimal effort but is still fresh and nourishing that my family and I can eat and enjoy. That’s where these delicious, slow-cooker chicken tacos come in! With just 5 minutes of prep time, this spiced, saucy chicken turns out perfectly every time. I’ve served it in taco shells, flour tortillas, lettuce wraps, over baked potatoes, and even on top of a crisp salad.
With three kids under 4, convenience matters more than ever, so I also tested and adapted the recipe for the Instant Pot. (Directions are included in the recipe card below.) This slow cooker chicken has been an absolute game-changer for me when it comes to dinner and versatile meal prep for the week.

Recipe Highlights
- My recipe for crockpot chicken tacos uses just 8 ingredients (or fewer, if I opt for premade taco seasoning).
- It’s a simple, stress-free dinner option with only 5 minutes of prep time.
- I love making this meal frequently because I can use the leftovers in so many ways. I’ve served leftover shredded chicken in burrito bowls, over nachos, in a quick quesadilla, or over a bed of lettuce for a fast salad.
- Everyone can build their own, which makes it fun and dietary-friendly.
Health Benefits
Thanks to their wholesome ingredients, these slow-cooker chicken tacos pack a punch of health benefits. The chicken provides lean protein for strong muscles and essential B vitamins to keep me energized throughout the day. Meanwhile, the salsa adds a burst of flavor without extra calories and offers vitamin A and vitamin C to support the immune system.But it’s the spices that really steal the show here! Cumin, cayenne pepper, and chili powder add spice and heat, boost metabolism, and bring antioxidants to the table, while black pepper enhances nutrient absorption. And let’s not forget garlic powder, which not only supports heart health but also boasts antibacterial properties. Plus, if I add the optional ground coriander, I’ll get some possible aid in digestion and inflammation.
Ingredient Notes And Substitutions
- Boneless skinless chicken breast or chicken thighs: For optimal flavor and texture, I’ll use 1-pound portions of both chicken thighs and breasts. I get my high-quality, free-range chicken from ButcherBox delivered right to my door.
- Salsa: I’ll use my favorite salsa, either homemade or store-bought.
- Water: I can substitute the water with chicken broth for added depth of flavor.
- Spices: For an authentic flavor, I’ll use ground cumin, chili powder, garlic powder, and ground coriander. I adjust the cayenne pepper to my preferred heat level or omit it for less spice. Instead of making my own seasoning, as directed in the recipe, I can substitute my Homemade Taco Seasoning or use a pre-made taco seasoning of my choice for days I’m in a pinch.
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Highlight: Chicken
As a dietitian, I aim to consume plenty of protein to build muscle, boost metabolism, lower blood pressure, and stay full! Chicken is my go-to protein for many dishes because it’s budget-friendly, versatile, and nutritious. Plus, it:
- Has virtually no trans fat on its own and can be low in saturated fat, depending on the cut.
- Is rich in the minerals niacin, selenium, and phosphorous.
- Is an excellent source of B vitamins.
- Is a great source of protein that aids in promoting heart health, strengthening bones, and enhancing brain function.
Understanding Poultry Labels
Free-range, farm-raised, antibiotic-free, organic, natural, humanely raised… I used to get overwhelmed by all the labels on chicken at the store. I’ve since learned how to make sense of them and what actually matters when choosing what to buy. Check out my in-depth guide here to better understand poultry labels and what to look for when buying chicken.
How To Make Slow Cooker Chicken Tacos (Video)
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
How To Store
For even more convenience, freeze individual portions of the shredded chicken in smaller freezer-safe bags or containers. This way, you can easily grab exactly what you need for a quick and portable lunch or a simple dinner for one or two.
Make It Gluten-Free
This recipe is naturally gluten-free. If I’m serving this dish to someone with celiac disease, I’ll make sure to offer gluten-free corn tortillas, serve it over rice or cauliflower rice, or serve it in lettuce wraps.
Make It Grain-Free
To make these tacos completely dairy-free, I’ll omit any dairy toppings like cheese and sour cream. Instead, I’ll opt for my homemade vegan queso or vegan nacho cheese for a delicious dairy-free drizzle option.
Make It Whole30-Friendly
To make this recipe a great Whole30 meal, I’ll serve the chicken in lettuce wraps or “bowl style” over cauliflower rice or lettuce greens. I’ll skip the cheese and sour cream and top my tacos with guacamole, fresh salsa, and cilantro.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
“We’ve been making this recipe as part of our weekly Taco Tuesday family dinner for SO LONG, it’s about time we write a review of how delicious these are! Not only do we eat it weekly, but this is one of our fav go-to meals for hosting and when dropping off a meal in need. Always a hit!
TIPS: We love following their crockpot method and do it on low for 6-7 hrs. Shreds in seconds every time! The only thing I switch up is adding a heaping tablespoon of Cinnamon for an interesting Mexican flair.
Our favorite toppings to pair with are purple cabbage, red onions, cilantro, avocado, and crumbled goat cheese.
There’s honestly not a Real Food Dietitians recipe I don’t like; we eat 3-4 of their recipes each week, and I recommend them to everyone. These ladies helped me so much when I started my Whole-30 / Paleo journey years ago. I’m so grateful. I’m not an influencer, and this review was in no way sponsored nor requested. Just a Mom who deals with chronic pain and thankful for spaces like this to help me on my journey of eating better to better myself. 🙂 Thanks, ladies!”
– Melissa M.
My Favorite Ways To Serve And Enjoy
This recipe is perfect when I’m setting up a taco bar for a weeknight dinner, entertaining friends, or a game day. Here are 5 of my favorite ways to creatively serve this chicken other than on tortillas:
- Over rice for a “bowl style”
- In lettuce wraps
- Nacho style
- In oven-baked sweet potatoes (like I do with my Slow Cooker Buffalo Chicken)
- In enchiladas, as a filling
Additionally, the possibilities are endless when it comes to toppings! I’ll top my shredded chicken tacos with:
- Black beans
- Chopped red or white onions
- Cotija or shredded Colby Jack cheese
- Crunchy cilantro-lime slaw
- Diced jalapeno peppers
- Fresh cilantro
- Hot sauce
- Lime wedges or lime juice
- My homemade guacamole
- My vegan nacho cheese or vegan queso
- Quick pickled onions
- Salsa or pico de gallo
- Sliced or mashed avocado
- Sour cream
- Sautéed bell peppers
Storage Options
Once the chicken is shredded, I allow it to cool completely before storing it. I then transfer it to a glass airtight meal prep container or a freezer-safe bag. I can store it in the refrigerator for up to 3 days or freeze it for up to 3 months. For even more convenience, I’ll freeze individual portions of the shredded chicken in smaller freezer-safe bags or containers. This way, I can easily grab exactly what I need for a quick lunch or simple dinner.
3 Ways to Reheat Frozen Leftovers
Ideally, I can thaw the chicken overnight in the refrigerator before using it. But let’s be real – life happens! Here are my favorite ways to reheat the chicken, whether it’s thawed or frozen:
- Stovetop Method (from thawed or frozen): Transfer the thawed or frozen chicken to a large Dutch oven or sauté pan. Heat it over medium heat, breaking it apart with a wooden spoon, until it’s hot and saucy.
- Slow Cooker Method (from frozen): Place the frozen shredded chicken in a Crockpot. Set it to “high” and let it heat until it’s piping hot, which usually takes 1-3 hours.
- Instant Pot Method (from frozen): Place the block of shredded chicken in an Instant Pot. Use the Sauté setting to break the chicken apart as it thaws, about 5 minutes. Then, seal the lid and set the Instant Pot to “Pressure Cook” for 5 minutes. After cooking, release the pressure and check if it’s thoroughly heated. If needed, add more time or use the Sauté function to finish heating.
Frequently Asked Questions
Yes, slow cookers are designed to cook raw meats. The long, slow cooking time ensures that the meat cooks completely and is safe to eat. If I’m ever concerned, though, I use a meat thermometer to double-check that the chicken reaches an internal temperature of 165° F.
To keep chicken tender and flavorful in a slow cooker, use boneless, skinless thighs or breasts, cook on low heat with enough liquid to keep it moist, season well, avoid frequent lid opening, and shred carefully before serving.
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Slow Cooker Chicken Tacos Recipe
There’s nothing better than a recipe that requires minimal prep time and makes for a filling weeknight dinner the whole family enjoys. This shredded chicken can be made in either a slow cooker or an Instant Pot, depending on how busy my day is.
Ingredients
For the chicken:
- 2 lbs. chicken breast or thighs*
- 1 cup salsa, any kind
- ½ cup water
- 2 teaspoons ground cumin**
- 2 teaspoons chili powder**
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander** (optional but recommended)
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper** (use more for extra spice)
- ¼ teaspoon black pepper
To serve:
- Taco shells for tacos, rice or cauliflower rice for taco bowls, lettuce for taco salads, or lettuce leaves for lettuce wraps
- Any of your favorite taco toppings, such as diced tomatoes, onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedge, shredded cheese, and sour cream
Instructions
Slow cooker directions:
- Place the chicken, salsa, water, and spices in a slow cooker. Cook on the high setting for 4-5 hours.
- Remove chicken and shred with 2 forks.
- Return to the slow cooker and cook on low for an additional 30 minutes.
- Serve the shredded chicken taco meat in your desired way (as tacos, taco bowls, taco salads, or lettuce wraps). Top with your desired taco toppings.
Instant Pot directions:
- Place all ingredients into an Instant Pot. Lock the lid in place and flip the vent valve to the “Sealing” position.
- Select the “Poultry” or “High Pressure” setting, then use the +/- buttons to adjust the cooking time to 14-16 minutes (depending on how thick your chicken breasts are).
- When cooking time is up, allow the pressure to release naturally for 10-15 minutes before releasing any residual steam.
- Carefully remove the lid after all steam has been released. Shred the chicken with 2 forks directly in the pot. If the chicken seems too watery, select the “Saute” setting and cook until liquid is reduced to your desired level, 5-8 minutes.
- Serve the shredded chicken taco meat in your desired way (as tacos, taco bowls, taco salads, or lettuce wraps). Top with your desired taco toppings.
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Notes
*I recommend using 1 lb. of each
**Instead of these spices, may opt for my Homemade Taco Seasoning or a pre-made taco seasoning of choice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen in freezer-safe bags or containers for up to 3 months.
Nutrition Information
- Serving Size: 4 ounces shredded chicken
- Calories: 140
- Fat: 3 g
- (Sat Fat: 1 g)
- Sodium: 300 mg
- Carbohydrate: 4 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 26 g
- Cholesterol: 76 mg
Dietary
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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I’d give it ten stars if I could. Made it twice now, using a good taco seasoning instead of separate ingredients. Outstanding both times. Highest reward for effort recipe I think I’ve ever made. We made tostadas (refried black beans base layer, then chicken plus what you love (sour cream, tomato, lettuce, cilantro, queso fresco or cheddar, etc.)). And soft tacos, and taco salads. Once made with “plain” salsa, once half plain, half chipotle salsa. Both were great.
Excellent Paul! We are so happy to hear this great feedback. We appreciate the 5-star review!
Love this recipe! So easy to toss it all in the instant pot, even when the chicken is frozen – just cook it a little longer.
We appreciate the 5-star review, Julie!