About This Recipe

Crockpot chicken tacos are the dinner that requires almost no effort and produces spectacular results. Five ingredients — chicken, salsa, taco seasoning, and a splash of broth — go into the slow cooker in the morning. By dinner, you have fall-apart shredded chicken soaked in savory taco juices that's ready for tacos, burritos, bowls, or nachos. The slow cooker makes the chicken impossibly tender. You don't even need to chop anything.

Why You'll Love It

  • 5 minutes of prep — the slow cooker does everything else
  • Fall-apart shredded chicken that's better than any restaurant
  • Feeds 6 people for under $15 total
  • The chicken works for tacos, burritos, bowls, nachos, and quesadillas

Crockpot Chicken Tacos (5-Ingredient, Set & Forget)

Crockpot Chicken Tacos (5-Ingredient, Set & Forget)
5 min
Prep
6 hrs
Cook
6 hrs 5 min
Total
6
Servings
⭐ 4.9
Rating
280
Calories

Ingredients

  • 2 lbs (900g) boneless skinless chicken breasts or thighs
  • 1 cup (240ml) salsa (store-bought is fine)
  • 1 packet (1 oz) taco seasoning
  • 1/2 cup (120ml) chicken broth
  • Corn or flour tortillas
  • Toppings: shredded cheese, sour cream, avocado, salsa, cilantro, lime

Instructions

  1. 1Add to crockpot Place chicken in slow cooker. Pour salsa and chicken broth over top. Sprinkle taco seasoning evenly over everything. No ...
  2. 2Cook Cook on LOW 6-7 hours or HIGH 3-4 hours until chicken shreds easily with a fork....
  3. 3Shred Remove chicken and shred with two forks or use a hand mixer in the crockpot for ultra-fast shredding. Return to juices a...
  4. 4Serve Warm tortillas. Fill with shredded chicken. Top with cheese, sour cream, avocado, and fresh salsa. Squeeze lime over eve...

Ingredients

2 lbs (900g) boneless skinless chicken breasts or thighs 1 cup (240ml) salsa (store-bought is fine) 1 packet (1 oz) taco seasoning 1/2 cup (120ml) chicken broth Corn or flour tortillas Toppings: shredded cheese, sour cream, avocado, salsa, cilantro, lime

Step-by-Step Instructions

  1. 1

    Add to crockpot

    Place chicken in slow cooker. Pour salsa and chicken broth over top. Sprinkle taco seasoning evenly over everything. No stirring needed.

  2. 2

    Cook

    Cook on LOW 6-7 hours or HIGH 3-4 hours until chicken shreds easily with a fork.

  3. 3

    Shred

    Remove chicken and shred with two forks or use a hand mixer in the crockpot for ultra-fast shredding. Return to juices and stir to absorb.

  4. 4

    Serve

    Warm tortillas. Fill with shredded chicken. Top with cheese, sour cream, avocado, and fresh salsa. Squeeze lime over everything.

Pro Tips

🏆 Chef Tips
  • Don't add extra liquid — the chicken releases plenty of moisture. Salsa + broth is all you need.
  • Shred right in the slow cooker — the chicken soaks up the flavorful juices as you shred.
  • Chicken thighs stay more tender and moist than breasts in the slow cooker.
  • This chicken works for tacos, burritos, quesadillas, nachos, and rice bowls — make once, eat all week.

Frequently Asked Questions

Yes — high heat takes 3-4 hours. Low heat (6-7 hours) gives slightly more tender results.
Yes — freeze in portion-sized bags up to 3 months. Thaw overnight in fridge and reheat in a pan with a splash of broth.
Any jarred salsa works — mild, medium, or hot based on preference. Restaurant-style (blended) gives a saucier result.
Yes — add everything, cook on high pressure 15 minutes, natural release 10 minutes, then shred.

Nutrition Per Serving

280
Calories
32g
Protein
24g
Carbs
6g
Fat
3g
Fiber
2g
Sugar
580mg
Sodium
2g
Sat. Fat