Crockpot Shredded Chicken Tacos

Tuesday evenings are crazy in our house. Everyone is coming home at 6 from work and practice and ready to eat.

I’m lucky if I’ve started dinner when our unexpected friends come to eat with us. Which means recipes are very simple and minimal fuss (including cleanup).

Crockpot Shredded Chicken Tacos

Four ingredients in the crockpot in the am, two minutes of shredding right in the pot in the pm, dinner!

I make these crockpot shredded chicken tacos pretty frequently. They are super easy to make and always a crowd pleaser.

Why Thighs vs. Breasts Matter

I’m typically a fan of chicken breasts, but after using thighs for this recipe I’m rethinking that stance. If your goal is to reduce the amount of fat you’re eating then breasts are the way to go.

But in terms of flavor and texture? Thighs rule.

And it shows:

• left = thighs / right = breasts

Those breasts on the right are totally edible, just not as soft and tender as the thighs. You can leave breasts in the slow cooker about 4 hours on low.

Any more than that and they run the risk of being too dry and stringy. Thighs have a higher fat content which keeps them moist and fall-apart tender even after six hours in the crockpot.

And when I’m making tacos, I’m using thighs. Hands down better tacos.

Four Ingredients and One Choice That Makes a Difference

• Chicken, 1.5 to 2 lbs
• Taco seasoning, 1 packet or 2 T. homemade
• Salsa
• Lime juice

NOTE: Please do not use frozen chicken for this recipe. You can use frozen meat in crockpot cooking but chicken tends to give up more liquid which can affect the sauce.

It’s not really predictable how it will turn out, which means how long to cook it can be tricky. Just thaw it out and you won’t have any problems.

A word about taco seasoning: the packaged kind can be pretty salty. Especially when paired with salty salsa.

Taste before adding additional salt to make sure you’re not being too aggressive with it. If you make your own you’ll be able to control the amount of salt and other ingredients added.

I’m working on a taco seasoning recipe and will link to it when it’s done. In the meantime, here’s a delicious one.

Homemade Taco Seasoning (2 tablespoons total):

Roughly equal parts chili powder and cumin, smaller amounts of garlic powder, onion powder and smoked paprika with a pinch of cayenne.

Salsa. The simplest option is to grab a shelf-stable 16 oz jar of salsa from your local grocery store.

Use a mild if you have kids or medium heat for more of a kick. Pace, Tostitos or your favorite store brand works best here.

More expensive, fresh salsas (the kind found in the refrigerator) don’t do as well when cooked.

OR use 1 can of Rotel and 1/2 cup chicken broth. This is my second option.

Using salsa will result in a heartier sauce. Using the Rotel and chicken broth option results in a brothier consistency.

It also has a stronger tomato flavor with a kick from the green chilis.

How to Make Crockpot Shredded Chicken Tacos

Add the chicken to a slow cooker in an even layer. Make sure not to pile them on top of each other so they will cook more evenly.

Sprinkle taco seasoning over the top of the chicken. There is no need to rub into the chicken, the salsa/rotel mixture will incorporate it in.

Pour salsa (or rotel and chicken broth mixture) over the chicken. You want to coat or submerge most of the chicken.

Cover and cook, checking at 4 hours if using chicken breasts. Chicken should be opaque, shred easily with a fork and have frayed edges when cooked through.

Remove chicken from slow cooker and shred with 2 forks. Add lime juice just before serving.

Garnish with cilantro (skip this step if you are in the cilantro tastes like soap crowd) and serve. You can sprinkle cilantro over the top or stir it into the chicken for the last 30 minutes.

If the recipe was done right, shredding the meat should take less than 2 minutes with two forks right in the slow cooker. You should notice that the juices have concentrated to an orange-red color around the meat.

Next, leave the shredded meat in the juices and cover for 10 minutes. This allows the shredded chicken to soak up some of the juices.

Not only does it help to keep the chicken from drying out, it also intensifies the flavors. After 10 minutes, you’ll see that there’s noticeably less liquid in the slow cooker.

Remove from heat and stir in lime juice or more to taste, along with fresh chopped cilantro if desired. Give it another taste and add more of the seasonings if desired.

Serve at once.

Taco Bar Setup

This recipe is great because it’s very little work for you! Set out the fixings buffet style and let everyone build their own.

Leave the cooker on the table, covered with foil to hold the heat if necessary, and leave the cooker on the warm setting, which will keep the shredded chicken hot for about an hour.

To warm up the tortillas, place them in a dry skillet and cook 30 seconds per side. Or, stack the tortillas, wrap them in a dampened paper towel and heat in the microwave for 1 minute.

Trust me… warm tortillas are a must, cold tortillas crack when you’re building your taco!

Serve with shredded lettuce or shredded cabbage, shredded cheddar or Mexican cheese blend, sour cream, pico de gallo or diced tomato, guacamole or sliced avocado, pickled jalapeños, hot sauce, fresh chopped cilantro, green onions, and lime wedges. My guests always come back for seconds!

How to Store It So It’s Still Good on Day Three

Refrigerated: Place the shredded chicken in an air-tight container in the refrigerator, use all of the cooking liquid, good for up to 4 days. Make sure and include the cooking liquid to prevent the meat from drying out.

To re-heat, either warm up in a small saucepan over medium-low heat stirring frequently, adding a little chicken broth if necessary, or warm up in 1 minute increments until thoroughly heated, covering in the microwave and stirring in between.

To Freeze: Place meat along with cooking liquid in a ziptop freezer bag, label, date, and freeze up to 3 months. Defrost overnight in refrigerator and re-heat as directed.

This recipe also benefits from sitting overnight. In fact, I like the flavor of the chicken even more the next day.

Crockpot Shredded Chicken Taco FAQ

Can I double the recipe?

If your slow cooker is on the larger side, 6 quarts or bigger, you could definitely double this recipe. I often double the amount of chicken in mine and have tacos one night and burrito bowls with leftovers the next.

Can I use frozen chicken?

I recommend against using frozen chicken in the slow cooker. Frozen chicken tends to release more water which will affect the flavor of your sauce and also cooking time.

If you’re in a hurry and don’t have time to thaw it properly, soak frozen chicken under cold water for about an hour and it will be good to go.

Can I cook this on high instead of low?

You can cook this recipe on high for 2 1/2 to 3 hours, but results are always better when you have the ability to go slow and low. The sauce doesn’t develop as robustly and you run the risk of drier chicken especially if you are using breasts.

If you have the time, definitely give it a go on low.

Why is my chicken dry?

If you are using chicken breasts and cooked on high, the chicken can dry out a bit. You may find that by shredding them into the sauce it will help them reabsorb some of the juices.

If necessary, you can always add a little chicken stock. If you cook chicken thighs past 8 hours they could also end up a bit on the drier side.

How do I serve this for a crowd?

To make 3-4 lbs. of chicken you will likely need a 7-8 quart slow cooker and need to bump the seasonings and salsa up accordingly. Once the chicken is shredded, keep on warm and set up a taco bar.

Four Ways to Change the Flavor Without Changing the Method

Verde version – Try an equal amount of green salsa instead of red. It has a bright, herby flavor that is delicious with sour cream and avocado.

If you’re not a cilantro fan, don’t worry. Not everyone is.

And that’s ok. But adding lime juice (from the entire lime) and cilantro brightens this dish.

Make it spicier – Stir one or two canned chipotle peppers in adobo (finely chopped) into the salsa. That will add a little heat and smokiness which will make this recipe adult-sized.

Make a beefy version – Use 2-3 lbs of beef chuck roast instead of chicken. Cook on low for 8-10 hrs.

Same ingredients and directions as above. This is good too, but richer.

Other Slow Cooker Dinners for the Same Week

Slow Cooker Pork Roast – This super-easy dump and go pork roast is braised in Coke, balsamic vinegar and soy sauce.

Crock Pot Beef Stroganoff – Tender beef simmered in a rich and creamy mushroom sauce. Serve over egg noodles for a simple and delicious weeknight meal.

Corn and Black Bean Salsa with Avocado – A tasty salsa that’s popular at my taco bar with shredded chicken.

OR

• 1 can of Rotel tomatoes and chilis + 1/2 cup chicken broth
• fresh cilantro, optional
• tortillas and toppings, Flour or corn tortillas. Toppings such as shredded cheese, lettuce, sour cream, avocado, hot sauce, jalapeños, pico de gallo, etc.

Resting Time: 10 minutes

Keywords tacos

The Same Chicken, Four More Dinners

Want to use this recipe for tacos tonight but serve tacos again tomorrow? Your teens won’t call it Chicken Taco Fatigue if you serve them as quesadillas one night, nachos another, taco salads the next, and maybe even chicken and rice bowls another night.

Everyone will think you’re a genius.

Freeze a Bag for Future You

Chicken freezes well. Spoon some of the cooking juices over the shredded chicken and lay in freezer bags, pressing out air and flattening as you seal the bags.

Freeze for up to 3 months.

Freezing the bags flattened means they’ll thaw faster and stack neatly.

Don’t Skip Warming the Tortillas

Nothing worse than cold, stale-smelling tortillas plopped straight out of the bag. Trust me: they’re way tastier warmed through, and less likely to crack as you fill them.

Heat them in a dry skillet about 30 seconds per side. For extra credit, hold them in the grate above your gas range burner for a few seconds at a time for charred edges like a taco restaurant does.

Prepping Ahead

Want to make it easier on yourself tomorrow morning? Assemble the chicken, seasonings, and salsa in the crockpot liner, refrigerate overnight, and set on Low in the morning.

What to Do With the Juice Left in the Crockpot

Save the juice. It’s full of flavor.

Spoon some of it over the chicken when serving. Save leftovers covered with their juices to keep them moist, and gently reheat with a splash of broth.

Use the cooking liquid that remains in the slow-cooker to cook a pot of rice. Or, scoop the chicken on top of taco-seasoned rice and call it a rice bowl.

Either way, there’s no additional trip to the grocery store necessary.

Keeping It Mild Without Making It Boring

My family is a mixture of “black pepper is HOT!” types, and those who live for spicy foods. Fortunately, keeping the dish mild AND flavorful is easy.

Use a mild salsa in this recipe, as the flavor comes from the seasoning, not heat. Those who want a kick, can add a few dashes of hot sauce or some diced jalapeño at the table.

Everyone leaves the table happy, no complaints.

The Taco Tuesday Math

Two pounds of chicken, the packet of seasoning and a jar of salsa adds up to a bit under ten dollars and makes enough taco meat for 12 tacos. Chicken thighs are frequently on sale, so I’ll buy a lot and freeze some especially for this recipe.

This recipe is definitely less than what we’d pay to feed our family of four out, and is one of our go-to cheap yet exciting weeknight meals.