Slow Cooker Chicken Tacos
This post may contain affiliate links, read our disclosure policy.
My Slow Cooker Chicken Tacos are hands-down the best you’ll ever make! After perfecting this recipe, I can confidently say the chicken is unbelievably tender, juicy, and bursting with bold flavor in every bite. Paired with my easy zesty cilantro lime dressing and your favorite toppings, these tacos deliver restaurant-quality Tex-Mex straight to your table. Best of all, they’re effortlessly easy to make using your crockpot — making dinner a guaranteed hit without the stress. This is the taco recipe your family will beg for again and again!
Crockpot Chicken Tacos
Crockpot recipes can be a lifesaver when you need a quick and easy meal that doesn’t skip on flavor. These delicious Crock Pot Chicken Tacos are just that, an easy, flavorful, and hearty dinner that’s perfect for busy schedules. Juicy, tender chicken breasts simmer in a delicious mix of salsa, taco seasoning, and spices, soaking up all the rich flavors until they’re perfect for shredding. With a few minutes of prep time and the magic of the slow cooker, you’ll have a mouthwatering taco filling that you can use for tacos or many other dishes.
These tacos are topped with a homemade zesty cilantro lime dressing. The cool, creamy, and zesty blend of sour cream, lime juice, and cilantro adds the perfect burst of refreshing flavor to each bite. Whether you prefer crunchy taco shells or soft tortillas, these Crock Pot Chicken Tacos are incredibly versatile. Just add your favorite toppings like shredded lettuce, diced tomatoes, and cheese, and you’ve got a dinner the whole family will love, even your picky eaters.
Why Our Chicken Tacos Are the Best
- Easy recipe – Made with a few simple ingredients, these easy slow cooker chicken tacos are a wonderful “set it and forget it” option for any night of the week.
- Tasty twist on taco night – While beef tacos are a go-to option, the chicken filling is a delicious way to change things up.
- Versatile options – The flavorful taco filling is great on top of a salad, in burritos, quesadillas, wraps and so much more.
- Feeds a crowd – This recipe is a great idea for meal prep or if you’re feeding a large family or a group of friends.
Ingredients Needed to the Best Chicken Tacos
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
For the Chicken:
- Skinless, boneless chicken breasts – Breasts are perfect for soaking up the flavors and for shredding after slow cooking.
- Chicken broth – Keeps the chicken moist and adds flavor.
- Salsa (any kind) – Use your favorite salsa to give the chicken a zesty kick.
- Taco seasoning packet – You can use store-bought or homemade taco seasoning for a customizable flavor.
- Yellow onion, finely chopped – Adds extra flavor and a touch of sweetness to the filling.
- Fresh garlic, minced – You can use fresh or minced garlic in the jar.
- Additional seasonings – We added salt, chili powder, black pepper, cumin, and paprika to enhance the Tex-Mex flavors.
For the Cilantro Lime Dressing:
- Sour cream – Adds creaminess and balances the tanginess of the lime.
- Lime juice – Freshly squeezed for a zesty, tangy flavor.
- Chopped fresh cilantro – Brings a fresh pop of flavor to the dressing.
- Mayonnaise – Adds a smooth, rich texture.
- Garlic powder – Enhances the flavor without overpowering it.
- Salt and pepper to taste – Adjust these to perfect the flavor.
For Serving:
- Taco shells – You can use traditional crunchy shells or serve them with corn tortillas or flour tortillas.
- Veggies – Shredded romaine lettuce and diced tomatoes adds a bit of crunchy texture.
- Shredded cheese – You can use cheddar, pepper Jack, a Mexican blend, or Cotija.
- Sour cream – Adds a cool, creamy topping to your tacos.
How to Make Crock Pot Chicken Tacos
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
Step One: Season the Chicken
- Place the chicken breasts in the slow cooker.
- In a bowl, mix chicken broth, salsa, taco seasoning, chopped onion, minced garlic, salt, chili powder, pepper, cumin, and paprika. Pour this salsa mixture over the chicken.
Step Two: Cook the Chicken
- Cook on low for 3-4 hours or on high for 1½ – 2 hours until the chicken is cooked through and easily shreddable. The chicken needs to reach an internal temperature of 165°F.
- Once cooked, shred chicken in the pot. Allow the chicken to absorb the flavors for an additional 15-20 minutes on low heat in the slow cooker before serving.
Step Three: Make the Dressing
- In a small bowl, whisk together sour cream, lime juice, chopped cilantro, mayonnaise, garlic powder, salt, and pepper.
- Adjust the seasoning to your taste preferences, adding more lime juice or salt if needed.
Step Four: Assemble the Tacos
- Add some of the chicken taco meat to the warm tortillas with a drizzle of the cilantro lime dressing.
- Add your favorite taco toppings such as shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. For a little dinner fun, set up a taco bar and let everyone fix their own tacos.
Chicken Taco Recipe Variations and Add-ins
- Chicken – We used chicken breast, but feel free to use chicken thighs.
- Other favorite toppings – Other great topping ideas are diced red onions, diced radishes, sliced jalapeños or some crunchy coleslaw.
- Salsa – we used our favorite jar of salsa, but you can use homemade salsa if you have a favorite recipe. If you don’t have salsa on hand, you can substitute it with diced tomatoes or a can of diced tomatoes with green chilies
- Spices – Adjust the seasoning to your taste preferences. If you prefer spicier tacos, add more chili powder, a dash of hot sauce or a pinch of cayenne pepper.
- Other add-ins – A can of diced green chilies or chipotle peppers in adobo sauce can add depth of flavor to the dish.
Storage Instructions
- Refrigerate: Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Freeze: You can freeze the shredded chicken, in the juice, for up to 3-4 months. You can place it in a freezer-safe container or divide it up into smaller portions in freezer bags.
Recipe FAQs
This chicken is great to be used for quesadillas, burrito bowls with Mexican rice and black beans, enchiladas, chicken wraps, chicken soup, lettuce wraps on a bed of lettuce with crushed tortilla chips for taco salads, and much more! You can even serve it as is with a side of refried beans or cilantro lime rice.
Using frozen chicken is not recommended for this recipe because it can add cooking time and change the texture of the chicken. It’s best to use thawed chicken breasts for even cooking and better flavor.
The chicken should reach an internal temperature of 165°F when checked with a meat thermometer. Cooking times can vary, on low heat, it typically takes 3-4 hours, while on high heat, it’s usually done in 1½ – 2 hours. Ensure the chicken is easily shreddable before serving.
Absolutely! To adapt this recipe for the Instant Pot, follow the same ingredient preparation steps, but instead of using a slow cooker, cook on high pressure for 10-12 minutes (depending on the thickness of the chicken breasts). Allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure. Carefully shred the chicken and serve.
More Slow Cooker Recipes
- Slow Cooker Minestrone Soup
- Crockpot Smokies
- Slow Cooker Chicken Teriyaki
- Crockpot Beef Stew
- Simple Slow Cooker Chili
- Crockpot Meatballs
- Slow Cooker Southwest Chicken
- Crockpot Chicken Cacciatore
Pin this recipe to find it later
Slow Cooker Chicken Tacos
Equipment
- Crockpot
Ingredients
For the Chicken:
- 3 boneless skinless chicken breasts
- 1 cup chicken broth
- 1 cup salsa any kind
- 1 ounce taco seasoning
- ½ cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon pepper
- ¼ teaspoon cumin
- ¼ teaspoon paprika
Cilantro Lime Dressing:
- ½ cup sour cream
- ¼ cup lime juice
- ¼ cup chopped fresh cilantro
- 2 Tablespoons mayonnaise
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Place the chicken breasts in the slow cooker.3 boneless skinless chicken breasts
- In a bowl, mix together chicken broth, salsa, taco seasoning, chopped onion, minced garlic, salt, chili powder, pepper, cumin, and paprika. Pour the mixture over the chicken.1 cup chicken broth, 1 cup salsa, 1 ounce taco seasoning, ½ cup yellow onion, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon chili powder, ½ teaspoon pepper, ¼ teaspoon cumin, ¼ teaspoon paprika
- Cook on low for 3-4 hours on high or 1½-2 hours until the chicken is cooked through and easily shreddable. The chicken needs to reach an internal temperature of 165°F.
- Once cooked, shred the chicken in the pot. Allow the chicken to absorb the flavors for an additional 15-20 minutes on low heat in the slow cooker before serving.
- In a small bowl, whisk together sour cream, lime juice, chopped cilantro, mayonnaise, garlic powder, salt, and pepper.½ cup sour cream, ¼ cup lime juice, ¼ cup chopped fresh cilantro, 2 Tablespoons mayonnaise, 1 teaspoon garlic powder, salt and pepper to taste
- Adjust the seasoning to your taste preferences, adding more lime juice or salt if needed.
- Warm the tortillas and serve the shredded chicken on them with a drizzle of the cilantro lime dressing, as well as your favorite toppings such as shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
Notes
How to Store Leftovers
Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.Freezing Leftovers
You can freeze the shredded chicken, in the juice, for up to 3-4 months. You can place it in a freezer-safe container or divide it up into smaller portions in freezer bags.Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
