Slow Cooker Chicken Tacos

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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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Slow Cooker Chicken Tacos

Author: Lauren Allen

Our favorite Slow Cooker Chicken Tacos recipe is delicious and healthy and easy to throw together and let the slow cooker do the work.

Prep: 5 minutes mins

Cook: 3 hours hrs 20 minutes mins

Total: 3 hours hrs 25 minutes mins

Servings: 4

Cost: $6

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Equipment

• Slow Cooker

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 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

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.

Gluten-free Adaptations: Use corn tortillas, and gluten-free Italian dressing / or salsa in replacement.

Nutrition

Calories: 129kcal, Carbohydrates: 3g, Protein: 17g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 48mg, Sodium: 241mg, Potassium: 350mg, Fiber: 1g, Sugar: 2g, Vitamin A: 451IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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