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. If you are looking for gluten free tacos or keto tacos, this easy slow cooker taco recipe may work for you as well! We even love to use this versatile chicken recipe when we make nachos!
Slow Cooker Chicken Tacos
These delicious tacos could not be easier to make. 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, or lettuce wraps, if that’s your thing.
Shredded Chicken
This shredded chicken filling, which can be made using breasts or thighs, is also perfect for lettuce wraps, taco salads, chicken burritos, on top of nachos or even in chicken quesadillas. I also add some of this to my cheese enchiladas to make chicken enchiladas!
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.
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?).
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 shredded cheese, tomatoes and sour cream. I’m not big on taco sauce, but I LOVE to top these with a drizzle of red enchilada sauce!
If I’m making something a bit more elaborate, I’ll also add black olives, Instant Pot Refried 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. As always, whatever you have on hand, you can make it work.
These slow cooker chicken tacos are so very flexible, I know you’ll find many ways to use this shredded chicken. I love to pair this with my Mexican Spanish Rice. This chicken is perfect to use in my Easy Chicken Enchilada Casserole.
If you like this recipe, you’ll also want to try my Southwestern Chicken and Rice, a similar flavor profile made easily in one pot. You can also put that crockpot to work with my Crockpot Hawaiian Chicken.
Slow Cooker Chicken Tacos Recipe
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Slow Cooker Chicken Tacos
Ingredients
Chicken
- 1 pound chicken breasts approximately three large or four small chicken breasts, chicken thighs also work
- 1 jar 16 ounce jar of 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
- Shredded Cheese of choice
- Sour Cream
- Cooked black or pinto beans
- Sliced black olives
- Tomatoes
- Sliced avocado
- Shredded lettuce
Instructions
- 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!
Nutrition
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. You could also use the shredded chicken in these mini taco bowls.
If you want to carry the taco theme right through to dessert, may I suggest some chocolate tacos?
A few other easy dinner ideas for you here on the site, that are both big hits with the kids…
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.
Trish says
Yum! I totally just threw this in the crockpot. So easy! And now I don’t have to worry about dinner. Thanks 🙂
Christi says
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!
Nathalie zenni says
Hi, can you tell me what is the name of that shredder attachment you have for your Kitchen Aid Stand Mixer? thanks!!
Christi says
Hi Natalie, it’s just the regular paddle mixer, nothing special.
Laura @ Lauras Baking Talent says
I almost made something similar for slow cooker chicken week on my blog this week. So easy and fun! I’ve never thought to use lettuce wraps for the taco shell. Genius and so healthy!
Katy says
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. 🙂
Christi says
Katy, it’s seriously the easiest! I’m all about getting dinner started earlier in the day before the crazy hour!
Lisa says
I love chicken in the slow cooker for tacos! I love your lettuce shells even more! Pinning!
Christi says
Thanks Lisa!
Stephanie e says
Question- do I need to add water or anything to cover? I’m just nervous about the salsa burning while I’m at work.
Christi says
I’ve never added any. 🙂
Crystal says
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!!
Christi says
Crystal, yep, I never thaw my chicken first! 🙂
Chef Rob says
Caution!
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.
Christi says
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.
Tiffany says
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!
Vicky says
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