Easy Crockpot Chicken Tacos: Best Set-and-Forget Recipe
This set-and-forget crockpot chicken taco recipe requires just 5 minutes of prep and delivers incredibly tender, flavorful chicken perfect for tacos, burrito bowls, salads, and more. It’s a busy weeknight lifesaver that uses simple pantry ingredients.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 5 minutes to 8 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs)
- 16 ounces salsa (about 2 cups, mild or medium)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup chicken broth or water
- Juice of 1 lime
- For serving: corn or flour tortillas, shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado, cilantro, extra lime wedges
Instructions
- Place the chicken breasts in a single layer at the bottom of a 4-6 quart crockpot.
- Pour the entire jar of salsa over the chicken. Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper evenly on top. Do not stir.
- Pour chicken broth or water around the edges of the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Carefully remove the lid. Use two forks to shred the chicken directly in the crockpot, mixing it with the salsa and juices.
- Squeeze the juice of one lime over the shredded chicken and stir well. Taste and adjust seasoning if needed.
- Let the chicken rest in the juices for 5-10 minutes before serving.
- While the chicken rests, warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
- Assemble tacos by spooning the shredded chicken onto warm tortillas and topping with desired fixings.
Notes
For extra heat, add 1-2 chopped chipotle peppers in adobo sauce or a teaspoon of cayenne pepper. For a milder version, use mild salsa and reduce chili powder. The chicken can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat with a splash of broth to maintain moisture.
Nutrition
- Serving Size: 4 ounces of chicken
- Calories: 240
- Sugar: 4
- Sodium: 700
- Fat: 6.5
- Saturated Fat: 1.5
- Carbohydrates: 10
- Fiber: 2.5
- Protein: 37
Keywords: crockpot chicken tacos, slow cooker chicken tacos, easy chicken tacos, set-and-forget recipe, weeknight dinner, chicken taco recipe