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Juicy crockpot chicken tacos in corn tortillas topped with fresh cilantro, avocado, sour cream, and lime wedges on a white plate

Easy Crockpot Chicken Tacos

These crockpot chicken tacos are the perfect blend of flavor and convenience. With just five minutes of prep and a handful of pantry staples, you’ll have moist, shredded chicken packed with spices and a kick of salsa and Rotel. Perfect for taco night, meal prepping, or feeding a crowd!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts These will shred beautifully once cooked.
  • 1 cup salsa Choose your favorite brand – mild, medium, or spicy, depending on your taste.
  • 1 cup canned diced tomatoes with chilies (like Rotel), drained; Adds a flavorful kick to the chicken.
  • 1 ounce taco seasoning You can use store-bought or homemade seasoning for a personalized touch.
  • ½ onion diced; For a touch of sweetness and texture.

Equipment

  • Slow Cooker

Method
 

  1. Mix the sauce: In a bowl, combine the salsa, diced tomatoes with chilies, and taco seasoning. Stir well to blend all those delicious flavors.
  2. Layer it up: Place the diced onion at the bottom of your slow cooker. Lay the chicken breasts over the onion and pour the salsa mixture on top to fully coat the chicken.
  3. Cook: Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable. I prefer the low and slow method for the juiciest results.
  4. Shred the chicken: Once cooked, use two forks to shred the chicken directly in the crockpot. The juices will soak into the chicken, amping up the flavor.
  5. Serve and enjoy: Spoon the shredded taco chicken into your favorite taco shells. Add toppings like shredded cheese, sour cream, avocado slices, or fresh cilantro. You can also use it in rice bowls, salads, or even as a pizza topping!

Notes

Love heat? Add a diced jalapeño or a pinch of crushed red pepper flakes to the sauce mixture before cooking. Freeze leftovers in airtight containers for up to 3 months for quick meals. If you're short on time, pre-chopped onions work perfectly in this recipe.