This easy Slow Cooker Chicken Tacos recipe is quick to make and convenient to use in not just tacos, but burritos, enchiladas, tamales, taco salads and more.

We have many easy slow cooker meals to try, including Hawaiian Meatballs and Slow Cooker Chicken Tikka Masala.

An easy slow cooker chicken tacos recipe in corn tortillas, topped with lettuce and salsa.

Why I love Crockpot Chicken Tacos:

  • Quick and Convenient: you can throw together slow cooker tacos in just a few minutes and let the slow cooker do the work. Or if you’re short on time, could make them in the instant pot.
  • Versatile – it’s great for more than just tacos! We use this mexican shredded chicken as a base for chicken chimichangas, taco salad, or any of your favorite burritos, tostadas, or enchiladas.
  • Healthy – Packed with protein and cooked in light and flavorful sauce. Check out all my high protein recipes!

How to make Crockpot Chicken Tacos:

Layer Ingredients: Arrange chicken breasts in slow cooker. Mix remaining ingredients together: chicken broth, Italian dressing, lime juice and spices then pour over the chicken.

Two chicken breasts in a slow cooker topped with a homemade sauce for slow cooker shredded chicken tacos.

Cook on low for 3-4 hours. Shred chicken then cook for an additional 30 minutes to allow it to absorb some of the sauce and juices.

Crockpot shredded chicken taco meat in a slow cooker.

Serve crockpot shredded chicken tacos in corn or flour tortillas, with desired toppings shredded lettuce or cabbage, cheese, and pico de gallo.

Make Ahead and Freezing Instructions:

To Make Ahead: The slow cooker Mexican 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 shredded slow cooker chicken recipe in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.

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Recipe

An easy slow cooker chicken tacos recipe in corn tortillas, topped with lettuce and salsa.
Prep 5 minutes
Cook 3 hours 20 minutes
Total 3 hours 25 minutes
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Equipment

Ingredients
 
 

Optional, for Serving:

  • 8 corn tortillas , or 4 flour tortillas
  • Desired toppings: shredded lettuce or cabbage, shredded cheese, Salsa or hot sauce, pico de gallo, guacamole, onion, cilantro, lime wedges

Instructions
 

  • Add chicken to slow cooker.
  • Whisk remaining ingredients in a small bowl and pour over chicken.
  • Cover and cook on LOW for about 3-4 hours (or 4-5 hours for chicken thighs).
  • Shred chicken. Cook for 30 more minutes.
  • Serve in flour or corn tortillas, with desired toppings. Or, use shredded taco chicken for enchiladas, quesadillas, tostadas, burritos, taco salads etc.

Notes

Serving size: about 4oz shredded chicken
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. Thaw in the refrigerator overnight before reheating.
Instant Pot Instructions: Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and 1 cup salsa (or use broth and Italian dressing). Cook on Manual, High Pressure, for 8 minutes. Quick release the pressure and carefully remove the lid. Shred chicken.

Nutrition

Calories: 129kcalCarbohydrates: 3gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 48mgSodium: 241mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 451IUVitamin C: 2mgCalcium: 15mgIron: 1mg

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*I originally shared this recipe July 2015. Updated April 2020 and March 2024..

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Very moist and made me look like a champ to my hubby who swears he won’t eat chicken thighs. But he does NOW! So delish and easy. Thank you! And I love the cook ahead and freeze instructions.

  2. 5 stars
    I made this for the May cooking challenge – fast and easy, and plenty of flavor for a weeknight meal that comes together without any fuss. Thanks!

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