Crockpot Chicken Tacos

Life can get busy, and these Crockpot Chicken Tacos are exactly the kind of easy recipes I reach for when I want something fresh and flavorful without much hands-on time. With just 5 minutes of prep, this spiced, saucy chicken turns out perfectly every time.

I love how versatile this shredded chicken is once it’s done cooking. I’ve served it in taco shells and flour tortillas, piled it into lettuce wraps, spooned it over baked potatoes, and even used it to top crisp salads. It’s one of those crockpot recipes that works just as well for a busy weeknight as it does for easy meal prep throughout the week.

With three kids 6 and under, convenience matters more than ever, which is why I also adapted this recipe for the Instant Pot. Both methods deliver the same flavorful, fall-apart chicken. This recipe has truly been a game-changer for simple, flexible crockpot meals that everyone can enjoy.

Ingredient Notes And Substitutions

These are the key ingredients I rely on to make these Crockpot Chicken Tacos easy and flavorful. I’ve also included tips and simple swaps to make the recipe work for whatever you have on hand:

• Chicken: I like a mix of boneless, skinless chicken breasts and thighs, about 1 pound of each, for the best flavor and texture. Chicken is my go-to protein because it’s versatile, budget-friendly, and packed with protein, but I used to get overwhelmed by all the different kinds. I get my free-range chicken from ButcherBox delivered right to my door. Check out my guide to poultry labels to better understand what free-range, farm-raised, organic, and other labels really mean and what to look for when buying chicken.
• Salsa: I use my favorite salsa, whether it’s homemade or store-bought, spicy or chipotle. Salsa adds a burst of flavor with bonus potassium, vitamin A, and vitamin C to support your immune system, while also giving the chicken a tangy kick and natural moisture. 
• Spices: For authentic flavor, I usually mix ground cumin, chili powder, garlic powder, and optional ground coriander, adjusting cayenne for the heat I like. These spices add flavor, a bit of heat, and antioxidants, and garlic powder supports heart health. On busy days, I swap in a premade taco seasoning or my Homemade Taco Seasoning. It still tastes delicious, but saves a step.
• Water: While water is the base for the cooking liquid, I sometimes swap in chicken broth for extra depth and richness. It’s a simple change that can elevate the flavor without adding much effort.

Find the ingredient list with exact measurements in the recipe card below.

How To Make Slow Cooker Chicken Tacos

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.

Make It Gluten-Free

This recipe is naturally gluten-free. If I’m serving this dish to someone with celiac disease or are gluten sensitive, I’ll make sure to offer grain-free tortillas or corn tortillas, serve it over rice or cauliflower rice, or serve it in lettuce wraps.

Make It Dairy-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.

Toppings And Creative Serving Suggestions

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
• Diced tomatoes (or Rotel-style with green chilies)
• Fresh cilantro
• Hot sauce
• Lime wedges or lime juice
• Homemade guacamole
• Quick-pickled onions
• Salsa or pico de gallo
• Sautéed bell peppers
• Sliced or mashed avocado
• Sour cream
• Vegan nacho cheese or vegan queso

For serving, while they’re delicious on tortillas as tacos or in burritos, I love getting creative with the shredded chicken:

• Over rice for taco or burrito bowls
• In lettuce wraps for a lighter, low-carb option
• Nacho-style with chips and melted cheese
• Inside oven-baked sweet potatoes (like I do with my Slow Cooker Buffalo Chicken)
• As a filling for enchiladas

Ways To Store

Once the chicken is shredded, I let it cool completely before storing. I usually transfer it to a glass airtight meal prep container or a freezer-safe bag. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

For extra convenience, I like to freeze individual portions in smaller freezer-safe bags or airtight containers. This way, I can grab exactly what I need for a quick lunch or a simple dinner.

3 Methods For Reheating 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 (from thawed or frozen): I transfer the chicken to a large pan or Dutch oven and heat it over medium, breaking it apart with a spoon until it’s hot and saucy. 
• Slow Cooker (from frozen): I place the chicken in the slow cooker, set it to high, and heat until piping hot, usually 1-3 hours depending on the amount.
• Instant Pot (from frozen): I put the chicken in the Instant Pot and use the sauté function for a few minutes to break it apart as it thaws. Then I seal the lid and pressure cook for 5 minutes. If it seems watery after, I’ll finish on the sauté setting to reduce the liquid.

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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