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.
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.
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.
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
Slow Cooker Chicken Tacos
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts , or thighs
- 1/2 cup low-sodium chicken broth (or use salsa)
- 1/3 cup Italian salad dressing (or use salsa)
- 3 teaspoons fresh lime juice
- 3 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon EACH garlic powder, paprika, cumin
- 1/2 teaspoon salt and freshly ground black pepper
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
Nutrition
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*I originally shared this recipe July 2015. Updated April 2020 and March 2024..
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This was a really good meal. I fixed it one day for lunch and everyone in the house that day loved it. I will be making it again soon!!!
This chicken is delicious!! And so easy! I did accidentally put BOTH the salsa and the Italian dressing into the crock pot but it didn’t seem to hurt anything,. Just LOVE your recipes. Honestly, every one I have tried is a success and so delicious. Love feeding my family fresh ingredients and you make it easy!
We made this with cheese and garlic Italian dressing (just what we had) and it was divine! I’ve made versions of this with salsa (store bought and homemade), but prefer the Italian dressing hands down! Pair this with Lauren’s heavenly cilantro lime rice, black beans, cheese, lettuce, guacamole, and homemadeJen salsa…I’ve died and gone to Mexican food heaven!!! Burrito bowl style, crunchy taco, flour tortilla, always a win! Thank you, Lauren! ❤
That sounds amazing! Thanks for sharing Jen <3
Hi, to double the recipe with 2 pounds of chicken would I just double all of the other ingredients as well? (Chicken broth, italian dressing, seasonings?) Thanks in advance!
Yes, I would double all of the ingredients 🙂
This is my go to chicken taco recipe! I’ve been making it this way for months and everybody LOVES it. I feel like the italian dressing is key because it just gives the chicken a tangy, wonderful flavor! Only thing I do differently is use half boneless skinless chicken thighs and half boneless skinless chicken breasts. Thanks for such a great recipe 🙂
This is so yummy. Use it for all my Mexican dishes. Salsa no Italian dressing. I also use my mixer to shred the chicken. Much easier.
Loved it. So tasty. I would add more lime juice, because I love that flavor.
I served this for a nine year old and twin seven year olds to rave reviews. The tweaks I made were to use boneless chicken thighs instead of breasts and instead of all the individual spices I just dropped in a packet of taco seasoning I had on hand I also used a local organic Italian dressing instead of the one pictured I cooked in the slow cooker on low for five hours. To serve, I had soft and crispy taco shells, black beans, brown rice, grated cheese, diced avocados and salsa and let the kids make their own creations, deciding what to include or leave out. Total knock out. Thanks for making this mom look good 😉
And day two perks: the recipe is very “brothy” as others have commented but to serve as tacos I just let the juice drip and served chicken in bowl for taco fixings. But today I ate the leftover chicken with the broth and added brown rice and avocado for a variation of chicken tortilla soup!
I’m making this now, cooking in crock pot for five hours. I just shredded it to cook another 30 mins but seems to have a lot of liquid in it, do you drain before you use for tacos? Sire smells wonderful ?
In instant pot do you just use the salsa and no Italian dressing? Thanks
Right. I just use salsa 🙂