A super easy, flavor-packed meal with tender, shredded chicken perfect for tacos! This recipe is perfect when I want a fuss-free dinner that still delivers big on taste. The slow cooker does all the hard work, leaving me with juicy, flavorful chicken that I can pile high in taco shells or tortillas with all my favorite toppings.
Ingredients
1.5 lbs chicken breasts or thighs (boneless, skinless)
1 packet taco seasoning (or homemade)
1/2 cup chicken broth
1 can (4 oz) diced green chilies (optional, for extra flavor)
1 tbsp lime juice (freshly squeezed)
Taco shells or tortillas
Toppings: shredded cheese, lettuce, salsa, sour cream, avocado, cilantro, etc.
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Add Ingredients to Crockpot:
I place the chicken in the bottom of the crockpot, then sprinkle the taco seasoning evenly over the chicken. I pour in the chicken broth and add the diced green chilies if I’m using them for an extra kick.
Cook:
I cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. I know the chicken is ready when it shreds easily with a fork.
Shred the Chicken:
Once cooked, I remove the chicken from the crockpot and shred it using two forks. Then, I return the shredded chicken to the crockpot and stir it into the flavorful juices.
Assemble the Tacos:
I warm my taco shells or tortillas, then fill each one with the shredded chicken and top it with whatever I like — cheese, lettuce, salsa, sour cream, avocado, cilantro, or all of the above.
Servings and timing
This recipe serves about 4 people. Cooking time depends on the crockpot setting:
Low: 6 to 7 hours
High: 3 to 4 hours
Prep time is just 5 minutes, making it a great hands-off meal for busy days.
Variations
I sometimes switch up the protein and use chicken thighs for richer flavor or turkey breast for a leaner option. Adding a can of black beans or corn to the crockpot during cooking adds some texture and extra nutrients. For a spicier taco, I like to add chopped jalapeños or a dash of hot sauce. If I want a smoky twist, I mix in some chipotle powder with the taco seasoning.
Storage/Reheating
I store any leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. When I reheat, I add a splash of chicken broth to keep it moist and warm it gently in a skillet or microwave. This chicken also freezes well for up to 3 months — I thaw it overnight in the fridge before reheating.
FAQs
Can I use frozen chicken for this recipe?
Yes, I have used frozen chicken breasts directly in the crockpot before. It will just take a bit longer to cook, so I usually add an extra hour on low or 30 minutes on high.
What if I don’t have taco seasoning?
I often make my own mix using chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. It tastes fresh and I can adjust the spices to my liking.
Can I make this recipe in an Instant Pot?
Absolutely! I use the pressure cook function for about 15 minutes with natural pressure release. It’s a quicker option if I’m short on time.
What toppings do you recommend?
I love shredded cheese, fresh cilantro, diced avocado, sour cream, and a squeeze of lime. Salsa or pico de gallo adds freshness and a bit of tang.
How can I make this recipe healthier?
I use chicken breast for lean protein, and load my tacos with lots of fresh veggies instead of heavy cheese or sour cream. Using whole wheat tortillas also boosts fiber.
Conclusion
These Crockpot Shredded Chicken Tacos have become one of my favorite easy dinners. They’re flavorful, tender, and versatile enough to suit any craving. Whether I’m feeding family or meal prepping for the week, this recipe never disappoints. Give it a try—I’m sure it’ll be a staple in your kitchen too!
Recipe:
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Crockpot Shredded Chicken Tacos
- Total Time: 6-7 hours 5 minutes (low) or 3-4 hours 5 minutes (high)
- Yield: 4 servings
- Diet: Low Fat
Description
A super easy, flavor-packed slow cooker recipe for tender, juicy shredded chicken perfect for tacos, with minimal prep and versatile toppings.
Ingredients
1.5 lbs chicken breasts or thighs (boneless, skinless)
1 packet taco seasoning (or homemade)
1/2 cup chicken broth
1 can (4 oz) diced green chilies (optional, for extra flavor)
1 tbsp lime juice (freshly squeezed)
Taco shells or tortillas
Toppings: shredded cheese, lettuce, salsa, sour cream, avocado, cilantro, etc.
Instructions
- Place chicken in the bottom of the crockpot.
- Sprinkle taco seasoning evenly over the chicken.
- Pour in chicken broth and add diced green chilies if using.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken shreds easily with a fork.
- Remove chicken and shred with two forks.
- Return shredded chicken to crockpot and stir into the juices.
- Warm taco shells or tortillas.
- Fill shells with shredded chicken and add desired toppings.
Notes
Can use chicken thighs for richer flavor or turkey breast for a leaner option.
Add black beans or corn during cooking for extra texture and nutrients.
For spicier tacos, add jalapeños or hot sauce.
Mix chipotle powder with taco seasoning for a smoky twist.
Leftovers store up to 4 days in fridge, or freeze for up to 3 months.
Reheat with a splash of chicken broth to keep moist.
Frozen chicken can be used but will require longer cooking time.
Homemade taco seasoning can substitute store-bought.
Instant Pot option: pressure cook for 15 minutes with natural release.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker (Crockpot)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: Approx. 300-350 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
