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Crockpot Chicken Tacos


Crockpot Chicken Tacos are one of the most simple no prep dinner meals that taste delicious and are always a crowd pleaser with the entire fam!

crockpot chicken tacos on a wood board with avocado, tomatoes and cilantro

How to Make Chicken Tacos in the Crockpot

This recipe is honestly one of the most simple recipes that I ever make. The best part is, there is no prep required for this meal. Just grab all of the ingredients and put them into your crockpot! There are really only 3 main ingredients for this recipe:

  • Chicken. You can use thighs or breasts. I like to use thighs in the crockpot because they turn out more moist than breasts. Chicken thighs have more fat than breasts which is one of the reasons they are more tender especially when you cook them in the slow cooker. I also like to brown the outside of the chicken thighs before putting them into the crockpot to bring out the flavor and lock in some of the moisture.
  • Taco Seasoning. Buying the taco seasoning packets is great, super quick and convenient. But if you have a little bit of extra time, making your own is really delicious and a bit more versatile in flavor. Here is our homemade taco seasoning recipe.
  • Salsa. The type of salsa you use in the recipe will really make the flavor. There are so many different types of salsas – chunky, smooth, blended, spicy, mild, more smoky…..on and on. Choose your favorite salsa for this recipe and you will love the flavor of the chicken!

How Long Do you Cook Chicken Tacos in the Crockpot?

Chicken is one of those meats that cooks really fast in the crockpot. If you are using chicken breasts, definitely don’t cook on high unless you like dry meat 😉  For this recipe, I like to cook on low for 3-4 hours. I always use a meat thermometer to check if my meat is done rather than just trying to guess. That way it doesn’t get overcooked.

My favorite thermometer is the Thermapen. I love this thermometer because it gives you a super accurate temperature in only 2 to 3 seconds, it has an auto-rotating display that flips right side up no matter the direction it is turned, and it is always on when you are using it and then sleeps when you set it down.

All poultry  (breasts, whole bird, legs, thighs, wings, ground poultry) should be cooked to an internal temperature of 165 degrees F.

crockpot chicken tacos with shredded chicken and limes in the background

Chicken Taco Toppings

The best thing about tacos, is adding toppings!  Some of our favorite crockpot chicken taco toppings are:

  • Avocados
  • Tomatoes
  • Lettuce
  • Cheese
  • Cilantro
  • Plain Greek Yogurt
  • Squeeze of lime
  • Red Onion
3 crockpot chicken tacos with toppings and avocado in the background

I hope you enjoy this amazingly simple go to dinner! If you love crockpot chicken tacos, you might also like:

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crockpot chicken tacos with avocado and tomatoes
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4.3 from 88 votes

Crockpot Chicken Tacos

Crockpot Chicken Tacos are one of the most simple no prep dinner meals that taste delicious and are always a crowd pleaser with the entire fam!
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 210kcal


  • 1 1/2 pounds chicken boneless skinless thighs or breasts
  • 16 ounces salsa your favorite kind
  • 1/4 cup taco seasoning homemade or 1 store bought packet (1.25 oz)
  • 8 medium tortillas corn or flour

Serve with:

  • shredded cheese, sliced avocado, diced tomatoes, diced bell pepper, chopped lettuce or cabbage, sour cream or plain Greek yogurt, lime wedges


  • Add chicken to the bottom of your crockpot. Sprinkle with taco seasoning, and then pour salsa over the top.
  • Cook on low for 5-6 hours or high for 3-4 hours. Once cooked through, remove the chicken to a cutting board and use two forks to shred. You can also put chicken in a large bowl and use a hand mixer to shred the chicken. Once shredded, put back in the crockpot and mix with the remaining sauce.
  • Serve warm with corn or flour tortillas and your favorite taco toppings. Enjoy!


Calories: 210kcal | Carbohydrates: 23g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 1218mg | Potassium: 261mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1023IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg
Keyword : Crockpot Chicken Tacos


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


I tried to fry my corn tortillas,and they turned out soft and greasy. Yours look crispy?? How do I get those to work better?

Hi PK! This is one of my husbands fiotraves, so I fix it often! I prep it in a crock pot liner, and set in the refrig the night before, and put it on at the time that is needed to have it ready for the meal I am preparing! Happy Crocking!

Hey Kelly and Maggie- I wish they were homemade shells! they are raw corn tortillas that I quick fried 🙁 I’ll practice some homemade ones though! It’s tricky to get them thin enough!

I’m going to try this recipe tonight! If I use chicken breasts – how many lbs should I use with the 1/2 cup salsa and 1 T seasoning? And is the 3-4 hours on high or low? Thanks!

4 stars
I really liked the chicken and veggies. The tortillas threw me a little. We called it burritos. The picture looked crunchy, but there aren’t directions how to do that.

5 stars
This was great for Taco Tuesday. I used a different taco seasoning recipe that I already had made up. I added refried beans, sour cream, and dried cilantro. It was good!

5 stars
I did use chicken breasts that I already had on hand. 2/3 of my kids devoured this and loved the build your own taco toppings we had on table! Hubby and I were bummed we didn’t have leftovers for lunch!

4 stars
Was a hit at dinner time, Miss Picky even ate it. -1 star as the Chicken was a little too spicy for the children even after I omitted the chilli powder.

5 stars
Our family really liked this. Hubby grilled the chicken rather than cooking it in a crockpot, but it was delicious!

5 stars
The kids loved this – I substituted most of the spices taco seasoning which made it even simpler and still delicious

5 stars
Used leftover chicken, so I just reheated it in a cast iron skillet, but I used the same ingredients otherwise and it turned out delicious!

5 stars
This was wonderful. The chicken was full of flavor and super moist. Even hubby enjoyed it, and he is super picky.

5 stars
I really loved it. I didn’t put it in a crockpot because I didn’t have time, so I cooked it in a pan. I was scared because it was too spicy, but once it gets in the tortilla, the flavor is amazing (I still would use less spicy flavor).

3 stars
I was super excited about this simple recipe, but as I was distracted by the kids when preparing it and put most of the taco seasoning on the chicken before I realized I was only supposed to put 1 tbsp. We’ll see how it goes!

5 stars
This was a hit! Everyone loved it! We ended up having to do the chicken in then oven, so it was a little on the dry side, but still great!

How did you make the shells? I hate buying hard shells from the store because they are always stale. Those look like they are fried corn tortillas? Would love any tips so they don’t turn out an oily mess.

Hi Lauren! You can make your own baked corn tortilla shells by putting a little oil on them and baking them on a baking sheet. When we do this, they’re still pliable enough that we can fold them over into tacos (especially if you add a pinch of cheese to the middle) but they have a bit of crunch, too. Try them for just about 5 minutes in a 400 F oven.