These easy Crockpot Chicken Tacos are a delicious and healthy meal that the whole family will love! For a quicker meal, make it in the Instant Pot!
Looking for more slow cooker meals? Try our Hawaiian Meatballs or Slow Cooker Chicken Tikka Masala!
Why I love Crockpot Chicken Tacos:
- Slow Cooker or Instant Pot instructions makes this meal perfect for a busy weeknight!
- Healthy meal the whole family will enjoy.
- Versatility makes this recipe delicious in chicken chimichangas, taco salad, or any of your favorite burritos, tostadas, or enchiladas.
How to make Slow Cooker Chicken Tacos:
- Arrange chicken breasts in slow cooker. Mix the remaining ingredients together–chicken broth, Italian dressing, lime juice and spices–and pour over the chicken.
- Cook on low for 4-5 hours. Shred chicken and cook for an additional 30 minutes to allow it to absorb some of the sauce and juices.
- Serve shredded chicken in corn or flour tortillas with toppings: shredded lettuce, cheese, tomato and onion.
Make Ahead and Freezing Instructions:
To Make Ahead: The shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.
To Freeze: Freeze the shredded chicken in an airtight freezer safe container or bag for up to 3 months. Remove as much air as you can to prevent freezer burn. Let thaw in the refrigerator overnight before using.
Possible Recipe Variations:
- Instant Pot: Season the chicken with spices and place in the bottom of instant pot. Cover with 1 cup of salsa (or chicken broth), Italian dressing, and lime juice. Cook on Manual (High Pressure) for 8 minutes. Quick release pressure and shred the chicken. Serve in tortillas with desired toppings, or in another favorite dish.
- Toppings:
- Shredded Lettuce
- Cheese
- Tomato
- Onion
- Guacamole
- Sour Cream
- Salsa
- Use the shredded chicken in more recipes:
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Slow Cooker Chicken Tacos
These easy Crockpot Chicken Tacos are a delicious and healthy meal that the whole family will love! For a quicker meal, make it in the Instant Pot!
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Servings: 6
Calories: 128kcal
Equipment
- Slow Cooker
- Pressure Cooker
Video
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/2 cup low-sodium chicken broth * or salsa
- 1/3 cup Italian Salad dressing * or salsa
- 3 teaspoons fresh lime juice
- 3 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 3/4 teaspoon cumin
- salt and freshly ground black pepper , to taste
Instructions
For the Slow Cooker:
- Place chicken breasts in your slow cooker.
- In a small bowl whisk together the remaining ingredients and pour them over the chicken in the slow cooker.
- Cover and cook on HIGH for 2 1/2 hours or LOW for about 5 hours.
- Shred the chicken. Cook for 30 more minutes.
- Serve chicken with tacos, enchiladas, quesadillas, tostadas, burritos, taco salads etc.
For the Instant Pot:
- I like to use 1 cup of salsa instead of chicken broth and Italian dressing for the instant pot because I think the flavor holds up better under pressure. But either way will work!
- Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and salsa (or broth and Italian dressing). Cook on Manual (High Pressure) for 8 minutes. Quick release the pressure and carefully remove the lid.
- Shred chicken, and serve in tortillas, with desired toppings.
Notes
Make Ahead Instructions: The shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.
Freezing Instructions: Freeze the shredded chicken in an airtight freezer safe container or bag for up to 3 months. Remove as much air as you can to prevent freezer burn. Let thaw in the refrigerator overnight before using.
Nutrition
Calories: 128kcal | Carbohydrates: 3g | Protein: 16g | Fat: 5g | Cholesterol: 48mg | Sodium: 240mg | Potassium: 327mg | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 1.7mg | Calcium: 13mg | Iron: 0.7mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe July 2015. Updated April 2020 with a video.
Nancy says
This recipe is wonderful! I was able to start the chicken early in the afternoon and after shredding chicken and returning to slow cooker (with a rinsed can of black beans to add fiber) I prepped the toppings for a taco bar. I’ll definitely make this again. The chicken was moist, fell apart easily as I shredded it and had plenty of flavor. Tomorrow we’ll have the rest of the chicken over salad. Thank you, Lauren, for sharing this recipe and your meal planning function is fantastic!!
Teresa says
I made this today and it was delicious! This will be my standard Chicken Taco recipe.
Linda says
I have made this four times and just love it! We use 6 chicken thighs and like that that the meat is more moist than using chicken breasts. Cooking time on low temp. is reduced to 4 1/2 hours. I so appreciate that most of the recipes on this site use ingredients that one would normally stock.