Here’s an easy and flavorful Crockpot Chicken Tacos recipe—perfect for busy days 🌮🍗
Crockpot Chicken Tacos
Ingredients (4–6 servings)
- 2–3 lbs boneless, skinless chicken breasts or thighs
- 1 (1 oz) packet taco seasoning (or homemade, see below)
- 1 cup salsa (mild, medium, or hot)
- ½ cup chicken broth or water
- Optional: 1 small onion, sliced; 1 bell pepper, sliced
For serving:
- Taco shells or tortillas
- Shredded cheese, lettuce, diced tomatoes, sour cream, avocado, cilantro, lime wedges
Homemade taco seasoning:
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp crushed red pepper flakes
Instructions
- Prep crockpot
- Place chicken in crockpot
- Sprinkle taco seasoning over chicken
- Pour salsa and chicken broth on top
- Add onion and bell pepper if using
- Cook
- Cover and cook 4 hours on high or 6–7 hours on low
- Shred chicken
- Remove chicken, shred with two forks
- Return to crockpot and stir to coat in sauce
- Assemble tacos
- Spoon chicken into taco shells or tortillas
- Top with cheese, lettuce, tomatoes, sour cream, avocado, cilantro, and a squeeze of lime
Tips & Variations
- Spicy: add 1–2 chopped jalapeños or hot salsa
- Cheesy baked tacos: top shredded chicken with cheese and broil 2–3 minutes
- Meal prep: store in airtight container up to 4 days
- Low-carb/keto: serve in lettuce wraps instead of tortillas
- Freezer-friendly: freeze cooked shredded chicken in sauce for up to 3 months
If you want, I can give a 15-minute stovetop version, instant pot version, or creamy crockpot chicken taco filling.
Do you want the creamy version?
