There are seasons when life feels (more) fulfilling. Meals still need to be made, kids still get hungry (often earlier than expected), and making a dinner plan can help you feel more full throughout the day. This is where a tried-and-true recipe like crock pot chicken tacos can be a lifesaver.
These crock pot chicken tacos are simple, flexible, and made with real ingredients you probably already have on hand. This is a dinner that works just as well on a busy Tuesday as it does on feeding a crowd on the weekend. Leftovers taste better the next day.
Why Crockpot Shredded Chicken Tacos Work So Well
One of the reasons crock pot shredded chicken tacos are so popular is because slow cooking does all the hard work. The chicken is tender enough to tear apart easily and absorbs spices and juices without drying out. This means no more tending to the stove or scrambling around at the last minute.
Another bonus is how generous this recipe is. You can use chicken breast or thighs, adjust the spices to suit your family’s heat tolerance, and choose your own toppings. Unlike my easy salsa chicken recipe, these crock pot chicken tacos do not contain salsa. Instead I rely on chopped tomatoes, onions, garlic, and spices for flavor. This is a great option if you want to avoid added sugars or prefer a cleaner ingredient list.
How to Make Crock Pot Chicken Tacos
A few years ago I was actually shocked to see a packet of taco seasoning. Since then, I’ve created my own quick and easy taco seasoning. The spice blend here is simple but effective. Chili powder, cumin, smoked paprika, and oregano create classic taco flavor without the need for a single pack. Smoked paprika adds depth, and optional chipotle in adobo adds a subtle smoky heat, if desired.
If you prefer, you can replace the spices in the Crockpot Chicken Tacos with your own homemade taco seasoning.
Add bell peppers and onions near the end of cooking. This will help keep the dough from getting mushy and create a fajita-style filling. A squeeze of fresh lime at the end brightens everything and gives it a pop of flavor.
Practical tips for real life
This is one of those recipes that works whether you’re at home all day or running errands. Cook at a lower temperature if you will be away all day, or on a higher temperature if you are starting later. The Instant Pot adapts well, especially when time is tight.
To serve, prepare tortillas and a few toppings and let everyone create their own tacos. Avocado, cilantro, shredded cheese, or simple taco slaw all work well. We like to add house-made guacamole and pico, and sometimes we sprinkle on house-made tagines for extra flavor.
We don’t always eat dinner at home, but sharing healthy meals together is a priority in our house. This checks all the boxes. It’s rich in protein, customizable, and requires very little effort. Crockpot Chicken Tacos are a delicious way to get dinner on the table without added stress!
Crock Pot Chicken Tacos
These delicious Crockpot Chicken Tacos are easy to make and great for busy nights. Decorate with your favorite toppings!
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Add chicken, diced tomatoes, onion, garlic, and all spices to crock pot. Stir gently.
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Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender.
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Fajita Vegetable Option: Add sliced peppers and onions during the last 30 to 40 minutes of cooking.
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Take out the chicken and shred it with two forks. Return to crock pot and stir.
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Squeeze fresh lime juice over the top and serve in tortillas with desired toppings.
Nutrition Facts
Crock Pot Chicken Tacos
Amount per serving (per serving)
calorie 262
calories from fat 45
% Daily Value*
province 5g8%
1g saturated fat6%
Trans fat 0.02g
1g polyunsaturated fat
1g monounsaturated fat
cholesterol 116mg39%
sodium 568mg25%
potassium 1034mg30%
carbohydrate 13g4%
3g fiber13%
5g sugar6%
protein 41g82%
Vitamin A 1273IU25%
Vitamin C 91mg110%
calcium 66mg7%
steel 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
- Try topping your chicken tacos with avocado, cilantro, shredded cheese, salsa, Greek yogurt, or slaw.
Instant Pot Instructions
If you want to make it in the Instant Pot instead, here’s an easy way to do it. This version of the recipe takes less than 30 minutes when you need dinner on the table quickly!
- Add all ingredients except fajita vegetables and lime to Instant Pot.
- Close the lid and cook on high pressure for 12 minutes.
- Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Shred the chicken and mix back into the sauce.
- Add sliced peppers and onions, if using. Turn on sauté mode and cook for 3-5 minutes until tender.
- Top with fresh lime juice, if desired, and serve.
What are your favorite taco night toppings? Let us know by leaving a comment!
