Life can be busy, and sometimes, we all crave a quick and easy meal. However, I still want what my family eats to be fresh and nourishing. That’s where these delicious, slow-cooker chicken tacos come in to save the day! With just 5 minutes of prep time, this saucy, spiced chicken is always a hit with my family in tons of different presentations. I’ve served it in taco shells, tortillas, refreshing lettuce wraps, over-baked potatoes, or even on top of a crisp, green salad.
And with three kids under the age of 4, there’s almost nothing I value more than convenience these days. That’s why I tested and perfected this recipe in the Instant Pot (you’ll be able to see those instructions below, too).
Speaking of convenience, I also love making this meal frequently because I can use the leftovers in so many ways. Some of my favorites have been to make a burrito bowl, over nachos, in a quick quesadilla, or over a bed of lettuce for a fast salad. This recipe has been an absolute game-changer for us when it comes to dinner and versatile meal prep for the week. Hopefully, it can do the same for you!
Recipe Highlights
Let’s be real; tacos are a crowd-pleaser, whether it’s Taco Tuesday, a laid-back get-together, or any other occasion. Whether you’re making classic ground beef tacos with minimal toppings or kicking your taco night up a notch with fish, roasted veggies, shredded chicken, and a side of guac, it’s always easy for everyone to make tacos their own. (Well, my toddlers make it more fun than easy, but the point is the same.)
My recipe for crockpot chicken tacos uses just 8 ingredients (or less, if you opt for premade taco seasoning). Just throw them in a slow cooker to enjoy a stress-free dinner option with minimal prep time.
My shredded chicken has a classic taco flavor – with a Real Foods Dietitians twist, of course – that doesn’t interfere with your creative license when it comes to toppings.
Healthy + Delicious = The Perfect Duo
These slow-cooker chicken tacos pack a punch of health benefits thanks to their wholesome ingredients. (Seriously, my husband doesn’t even realize what a healthy meal he’s eating!)
The chicken provides lean protein for strong muscles and essential B vitamins to keep you energized throughout the day. Meanwhile, the salsa adds a burst of flavor without extra calories, offering vitamins A and C to support your immune system.
But it’s the spices that really steal the show here! Cumin and chili powder not only add spice, but they also boost metabolism and bring antioxidants to the table. Cayenne pepper kicks up the heat and may even give your metabolism a boost, 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 you add the optional ground coriander, you’ll get some possible aid in digestion and inflammation.
This recipe just goes to show that eating for your health doesn’t have to be complicated if you choose to pair the right ingredients together!
Read 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 on low for 6-7 hrs. Shreds in seconds every time! The only thing I switch up his 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.
Ingredients You’ll Need
- Boneless skinless chicken breast or chicken thighs: For optimal flavor and texture, we recommend using one-pound portions of both chicken thighs and breasts. I get my high-quality, free-range chicken from ButcherBox delivered right to our door.
- Salsa: Use your favorite salsa, whether homemade or store-bought.
- Water: You can substitute chicken broth for added depth of flavor.
- Spices*: For an authentic taco flavor, you’ll need ground cumin, chili powder, garlic powder, and optional ground coriander. Adjust the cayenne pepper to your preferred heat level or omit it for less spice. Season with salt and black pepper.
- Salad greens or butter leaf lettuce: These are perfect for serving the crockpot shredded chicken in lettuce wraps or salads. Alternatively, use corn or flour tortillas or taco shells — we prefer organic corn tortillas or grain-free tortillas.
- Toppings of choice: Gather freshly chopped vegetables, cilantro, olives, avocado slices, diced tomatoes, hot sauce, fresh salsa, lime wedges, lime juice, shredded cheese, and sour cream.
*Note: Instead of making your own seasoning, as directed in the recipe, you may substitute our Homemade Taco Seasoning or use a pre-made taco seasoning of your choice.
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Spotlight: Chicken
All of the dietitians on our team aim to consume plenty of protein to build muscle, boost metabolism, lower blood pressure, and stay full! Chicken is our go-to protein for many dishes because it’s budget-friendly, versatile, and nutritious. Plus, chicken:
- 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.
Confused About Poultry Labels?
Free range, farm-raised, antibiotic-free, organic, natural, humanely raised… With so many terms on chicken labels, it’s easy to feel overwhelmed when choosing what to buy. But fear not! I’m here to simplify how to navigate poultry labels so you can confidently pick the best chicken at your grocery store.
Following A Specific Dietary Plan?
If you’re hosting friends or family with dietary restrictions or specific diets, these chicken tacos are a fantastic choice. By letting everyone build their own meal, this recipe works for almost anyone.
- Gluten-free: This recipe is naturally gluten-free. For those with celiac disease, offer gluten-free corn tortillas, serve it over rice or cauliflower rice, or in lettuce wraps.
- Grain-free: Serve the chicken in lettuce wraps or in your favorite grain-free taco shells.
- Dairy-free: To make these tacos completely dairy-free, simply skip any dairy toppings like cheese and sour cream. Instead, try our vegan queso or vegan nacho cheese for a delicious dairy-free drizzle.
- Paleo: This recipe doesn’t contain any added dairy, grains, sugars, or refined oils, making it perfect for Paleo eaters.
- Whole30: To make this recipe a great Whole30 meal, serve the chicken in lettuce wraps or “bowl style” over cauliflower rice or lettuce greens. Skip the cheese and sour cream and top your tacos with guacamole, fresh salsa, and cilantro.
How To Store
Once the chicken is shredded, allow it to cool completely before you store it. Transfer it to a glass airtight container or a freezer-safe bag. You can then store it in the refrigerator for up to 3 days or freeze it for up to 3 months for longer-term meal prep.
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.
3 Ways to Reheat Frozen Shredded Chicken
To thaw or not to thaw? Ideally, you can thaw the chicken overnight in the refrigerator before using it. But let’s be real—life happens! Here are some quick ways to reheat the chicken, whether it’s thawed or frozen:
- Stove Method: 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.
How To Serve
This recipe is perfect when you’re setting up a taco bar for a weeknight dinner, entertaining friends, or a game day. With just 5 minutes of prep time, you’ll have more time to get creative with your favorite toppings! As it only takes 5 minutes of prep time for this recipe, 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
- Over baked sweet potatoes (like we do with our Slow Cooker Buffalo Chicken)
- In enchiladas as a filling
And here are some of the toppings that have been the biggest hit with my family and friends (it’s a special favorite for game days!):
- Chopped red or white onions
- Diced jalapeno peppers
- Fresh cilantro
- Sliced or mashed avocado
- Our homemade guacamole
- Salsa or pico de gallo
- Our quick pickled onions
- Hot sauce
- Lime wedges
- Cotija or shredded colby jack cheese
- Our vegan nacho cheese or our vegan queso
- Sour cream
- Black beans
- Sautéed bell peppers for an extra boost of vitamins A and C
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Crockpot Chicken Tacos
As a mom of many littles, there’s nothing better than a *5-minute prep time* recipe for a filling weeknight dinner that never ceases to please the family. I’ve made this many times in both a slow cooker and an Instant Pot, so feel free to use whichever version works best for you.
Ingredients
For the chicken:
- 2 lbs. chicken breast or thighs (we recommend using 1 lb. of each)
- 1 cup salsa, any kind
- 1/2 cup water
- 2 teaspoons ground cumin*
- 2 teaspoons chili powder*
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander* (optional but recommended)
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper* (use more for spicier)
- 1/4 teaspoon black pepper
*Instead of these spices, you could use our Homemade Taco Seasoning or a pre-made one of your choice.
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 chopped tomatoes, onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedge, 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 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 two 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
Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days or frozen in freezer-safe bags or containers for up to 3 months.
This is our team’s favorite slow cooker for making all kinds of slow cooker meals, from chicken tacos to soups, stews, roasts, and more.
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
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 you’re concerned, 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.
More 5-Star Mexican-Inspired Recipes
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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I used a whole chicken and cut in half before cooking
Great David!
Super easy and delicious. I followed the recipe exactly. It was a bit on the soupy side so I’ll probably reduce the water next time, maybe increase spices. Will go in my rotation.
We are so happy this will be a repeat on your menu, Anju!