There are seasons when life feels (extra) full. Meals still need to happen, kids still get hungry (often earlier than expected), and having a plan for dinner can make the whole day feel more grounded. That’s where dependable recipes like crockpot 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. They’re the kind of dinner that works just as well for a busy Tuesday as it does for feeding a crowd on the weekend—and the leftovers somehow taste even better the next day.
Why Crockpot Shredded Chicken Tacos Work So Well
One reason crockpot shredded chicken tacos are so popular is that slow cooking does all the hard work. The chicken is tender enough to easily shred, and it soaks up the spices and juices without drying out. This means no babysitting the stove and no last-minute scrambling.
Another bonus is how forgiving this recipe is. You can use chicken breasts or thighs, adjust the spices to your family’s heat tolerance, and choose your own toppings. Unlike my easy salsa chicken recipe, these are crockpot chicken tacos without salsa. Instead I rely on diced tomatoes, onion, garlic, and spices for flavor. It’s a great option if you’re avoiding added sugars or just prefer a cleaner ingredient list.
How to Make Crockpot Chicken Tacos
Years ago I actually took a look at the taco seasoning packets and was shocked by what I saw. I’ve since made my own taco seasoning that’s quick and easy. The spice blend here is simple but effective—chili powder, cumin, smoked paprika, and oregano create that classic taco flavor without needing a packet. Smoked paprika adds depth, while optional chipotle in adobo gives a subtle smoky heat if you want it.
You can swap out the spices in these Crockpot chicken tacos for homemade taco seasoning though if preferred.
I also add bell peppers and onions near the end of the cooking time. This keeps them from turning to mush and makes it more of a fajita-style filling. A squeeze of fresh lime at the end brightens everything and makes the flavors pop.
Practical Tips for Real Life
This is one of those recipes that works whether you’re home all day or out running errands. Cook it on low if you’re gone most of the day, or on high if you’re starting later. It also adapts well to the Instant Pot when time is especially tight.
For serving, set out tortillas and a few toppings and let everyone build their own tacos. Avocado, cilantro, shredded cheese, or a simple taco slaw all work well. We love adding homemade guacamole and pico, and sometimes a sprinkle of homemade Tajín for extra flavor.
While we don’t always have dinner at home, it is a priority in our home to share a healthy meal together. This one checks all the boxes. It’s protein-rich, customizable, and incredibly low effort. Crockpot chicken tacos are a delicious way to get dinner on the table without adding more stress!
Crockpot Chicken Tacos
Servings
Equipment
- Crock Pot (or Instant Pot)
Ingredients
- 2 lbs boneless skinless chicken breasts (or thighs)
- 14 oz diced tomatoes
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tsp chili powder (or more to taste)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1-2 tsp chipotle in adobo (optional)
- 1 red bell pepper (thinly sliced, optional)
- 1 yellow bell pepper (thinly sliced, optional)
- 1 large onion (thinly sliced, optional)
- 1 lime (juiced, optional)
Instructions
- Add chicken, diced tomatoes, onion, garlic, and all spices to the crockpot. Stir gently.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
- Optional Fajita Vegetables: Add sliced peppers and onion during the last 30–40 minutes of cooking.
- Remove chicken and shred with two forks. Return to the crock pot and stir.
- Squeeze fresh lime juice over the top and serve in tortillas with desired toppings.
Nutrition
Notes
- Try topping your chicken tacos with avocado, cilantro, shredded cheese, salsa, Greek yogurt, or slaw.
Instant Pot Instructions
If you want to make these in the Instant Pot instead, here’s an easy way to do it. This recipe version takes less than 30 minutes for when you need dinner on the table fast!
- Add all ingredients except the fajita vegetables and lime to the Instant Pot.
- Seal the lid and cook on High Pressure for 12 minutes.
- Allow a natural pressure release for 10 minutes, then manually release remaining pressure.
- Shred chicken and stir back into the sauce.
- Add sliced peppers and onions if using. Turn on sauté mode and cook 3–5 minutes, just until tender.
- Finish with fresh lime juice if desired and serve.
What are your favorite taco night toppings? Leave a comment and let us know!
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