Slow Cooker Chicken Tacos

Have you ever made slow cooker chicken tacos?   Once I discovered how incredibly easy it is to use my slow cooker to make the chicken for chicken tacos, it became a menu staple for our family.   This is one of my favorite recipes to make in my Crock Pot, it’s quick to prep, easy to make and the whole family loves it.

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos could not be easier to make.  To make them, in the late morning I place some frozen chicken in my slow cooker, along with a jar of salsa and a little bit of taco seasoning. By dinner time we have perfectly cooked chicken that is ready to go into taco shells, shredded chicken lettuce wraps, taco salads, chicken burritos, on top of nachos or even in chicken quesadillas.   While this recipe is for tacos, you really can use this chicken in so many ways.  Truth be told, on some days I start making the chicken in the morning and figure out later in the day exactly how I will serve it.

Easy Slow Cooker Chicken Tacos

If you have a stand mixer and have not yet used it to shred your chicken, you are in for a treat.  Yes, that’s right, you can shred your cooked chicken with your stand mixer, and it is amazing.   I don’t know how many years I stood in the kitchen, with two forks, burning myself, doing a really poor job at shredding chicken.   Toss that same chicken into your mixer, attach your paddle and turn it on for less than a minute and you have shredded chicken that is restaurant worthy.   I still get a thrill from it every time (hey, sometimes it’s the little things in life, right?).

Shredding Chicken With Your Stand Mixer

Before I pull my chicken out of the slow cooker, I get my other ingredients ready.  When I’m keeping it really simple, that includes taco shells, tortillas or lettuce to make lettuce wraps, some cheese such as Kraft Shredded Cheese, tomatoes and Knudsen Sour Cream.  If I’m making something a bit more elaborate, I’ll also add black olives, pinto or black beans, corn, avocado, whatever we have on hand that will work.   If you are trying to cut back on carbs or gluten, using a piece of lettuce as your taco shell is a great option.

Slow Cooker Chicken Tacos Recipe

These slow cooker chicken tacos are so very flexible, and perfect for those busy nights.   Once the chicken is ready, everyone can create their own tacos (or salads or wraps), and enjoy.

Slow Cooker Chicken Taco Recipe

Slow Cooker Chicken Tacos Recipe

Slow Cooker Chicken Tacos

15 minutes

4-8 Hours

Makes approximately 4 servings

Slow Cooker Chicken Tacos


  • 1 pound chicken breasts (approximately three large or four small chicken breasts)
  • 1 jar (16 ounce) Taco Bell Originals Salsa
  • 1 tbsp taco seasoning (optional, you can go with none, more or less depending on your tastes)
  • Flour tortillas, taco shells or lettuce
    Taco Toppings Of Your Choice, Such As
  • 1/2-1 cup Kraft Shredded Cheese of choice
  • Knudsen Sour Cream
  • Cooked black or pinto beans
  • Sliced black olives
  • Tomatoes
  • Sliced avocado
  • Shredded lettuce


Place chicken breasts, salsa and seasoning into slow cooker and cook on high for four hours or low for six to eight hours. If using frozen chicken breasts, cook on high for five to six hours. Remove chicken from slow cooker and cut or shred. If desired, add some salsa left over in the slow cooker to the chicken. Serve chicken in taco shells, tortillas, lettuce wraps or on top of a salad and garnish with toppings of choice. Enjoy!


If you are looking for other great ways to use this chicken, you could simply replace the ground beef in other recipes with this shredded chicken.     Neither of my girls are very fond of ground beef, so I used shredded chicken in so many recipes.  It would be perfect for a Salad-Topped Taco Pizza, in Taco Pasta Toss or in a Quick-Fix Beef Burrito Skillet.  You could also use it in these mini taco bowls.

Make your own taco bowls

If you want to carry the taco theme right through to dessert, may I suggest some chocolate tacos?

Easy to make chocolate tacos

A few other easy dinner ideas for you here on the site, that are both big hits with the kids…

Easy French Bread Pizzas

Easy French Bread Pizza

Pizza Kabobs

Pizza Kabobs

For more great dinner options using your slow cooker, head over to the Kraft website  for a variety of ways to start dinner early in the day and have it ready and waiting come meal time.

Originally published January, 2014. Disclosure: As a Kraft Tastemaker, I am compensated for my posts with Kraft.  All opinions and recipe choices are however mine and mine alone, and ones that I feed my own family.

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You are welcome Trish! I easily make this at least once a week, sometimes twice and just switch up how I serve it. I love not having to worry about dinner during that always hectic time later in the day, so much easier this way!

Hi, can you tell me what is the name of that shredder attachment you have for your Kitchen Aid Stand Mixer? thanks!!

I always forget to use the crockpot when cooking tacos but thank you for the reminder! I also love your idea of using lettuce for the taco shell! Very healthy. 🙂

Question- do I need to add water or anything to cover? I’m just nervous about the salsa burning while I’m at work.

I didn’t know you could throw frozen chicken breasts in the crockpot. This is awesome!! I use my crockpot all the time, but I always thaw out my chicken before hand (if I remember…lol) Thanks for the recipe!!

I’ve always been advised not to cook any frozen meats in a slow cooker as the meat stays in the unsafe food temperature (i.e. between 40-140F) zone too long.
Thus, for food safety reasons, I’d strongly advise against placing frozen food in a slow cooker.

Rob, I definitely think everyone should use discretion and do what works for them. I’ve been cooking frozen chicken in my slow cooker for ten years with no issues, so for me, it works.

Made this for dinner tonight, so good! Even my VERY picky son ate all of his dinner! I also made the mini taco bowls- kids loved them! This was such an easy AND super delicious dinner. This will definitely be part of our regular meal line ups. Next time I’m going to try the lettuce wraps with it. Thanks!

I made this tonight, and it was very tasty. One thing I would never do again is to use partially frozen chick breasts. The juices that oozed out were white and coagulated in the hot sauce. I had to strain the juices and throw it into the oven in a baking dish to finish. The sauce thickened up nicely and we enjoyed it. Hubby bought white corn flour taco shells. What? When have I EVER in 48 years used those? UGH. lol