Go Back
–+ servings
Crock-Pot Chicken Tacos

Crock-Pot Chicken Tacos

This Crock-Pot Chicken Tacos recipe features tender, flavorful shredded chicken for easy tacos on a busy day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 8 tacos
Calories 213 kcal

Equipment

  • slow cooker

Ingredients
  

  • 3 pounds boneless skinless chicken breasts
  • 3 tablespoons Homemade Taco Seasoning Mix or store-bought heaping
  • ¾ cup diced onion
  • 14.5 ounce can diced tomatoes regular, fire-roasted, or fire-roasted garlic tomatoes, undrained
  • 4.5 ounce can diced green chiles undrained
  • ½ cup chopped cilantro optional

For Serving

  • Tortillas corn or flour
  • Vegetable oil if frying tortillas
  • Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Top with the diced onion and then pour the tomatoes over the top. Finally, top with the undrained green chiles. Don't stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
  • Remove the lid from the slow cooker and shred the chicken with two forks. Add the cilantro and mix to combine.
  • Serve on tortillas or burrito bowls with the toppings of your choice. Also delicious in enchiladas and nachos!

To Prepare the Tortillas

  • For soft tacos - Toast flour tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side. Just long enough to get them slightly toasted and warm.
  • For crispy tacos - Heat a generous amount of vegetable oil in a small frying pan over MEDIUM-HIGH heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Cook about 1 minute per side then transfer to paper towels to drain. Blot the top of the tortilla with a paper towel to remove excess oil. Repeat with remaining tortillas.

Notes

This recipe yields approximately 7 cups of cooked shredded chicken. Nutrition values are based on chicken only. Refrigerate leftovers in an airtight container for up to 3 to 4 days. Freeze chicken in freezer-safe bags for up to 3 months. Thaw safely in the refrigerator before warming.

Nutrition

Serving: 1tacosCalories: 213kcalCarbohydrates: 4gProtein: 37gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 365mgPotassium: 771mgFiber: 1gSugar: 2gVitamin A: 234IUVitamin C: 14mgCalcium: 34mgIron: 1mg
Keyword Crock-Pot Chicken Tacos, easy dinner, Mexican entrees, shredded chicken, Slow Cooker, tacos
Tried this recipe?Let us know how it was!