Easy Crockpot Chicken Tacos Recipe for Busy Weeknight Dinner Meals
A fuss-free, flavorful slow cooker chicken taco recipe perfect for busy weeknights. Juicy, tender chicken slow cooked with simple spices and served with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 8-10 tacos (about 4 servings) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (can substitute thighs for juicier meat)
- 1 cup low-sodium chicken broth
- 2 tablespoons taco seasoning mix (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- Juice of half a lime
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, fresh cilantro, sliced jalapeños, avocado slices
- 8–10 small soft corn or flour tortillas
Instructions
- Rinse and pat dry chicken breasts. Optionally toss with 2 tablespoons taco seasoning in a mixing bowl.
- Finely chop onion and mince garlic. Scatter over chicken in slow cooker.
- Stir in tomato paste and pour chicken broth around the chicken.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until chicken is tender and fully cooked.
- Remove chicken and shred with two forks or meat claws. Return shredded chicken to slow cooker and stir to coat with juices.
- Squeeze juice of half a lime over chicken and stir.
- Warm tortillas in a 350°F oven for 10-15 minutes or on a skillet.
- Assemble tacos by spooning shredded chicken onto tortillas and adding desired toppings.
Notes
For gluten-free, use corn tortillas and check taco seasoning for gluten. Add diced bell peppers or corn to the slow cooker for extra veggies. If chicken seems dry after shredding, add extra chicken broth or reserved cooking juices. Cooking times may vary by slow cooker model. Instant Pot can be used with adjusted cooking times (15 minutes high pressure with natural release).
Nutrition
- Serving Size: About 2 tacos per se
- Calories: 320
- Fat: 8
- Carbohydrates: 22
- Fiber: 4
- Protein: 28
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