Crockpot Shredded Chicken Tacos

Just throw four ingredients in the slow cooker in the morning, and by dinner, you’ll have fall-apart chicken in seasoned taco sauce. Takes only two minutes to shred the chicken, and you can do it right in the pot!

My house isn’t a taco night production, it’s a Tuesday. With practice ending at 6, unexpected friends, and me on a time crunch to get dinner on the table, I need this recipe. It’s why I bought a slow cooker.

Why Thighs vs. Breasts Matter

Let’s cut to the chase here: chicken thighs are the way to go. They have more fat, and that fat will keep them nice and moist during the long, slow cook. When you remove the lid after six hours, thighs will be pull apart tender and easy to shred. The texture will be soft, but not mushy.

Using chicken breasts is fine, but they are less forgiving. If you cook them for too long, they can become dry, and they can also become stringy. If you decide to use chicken breasts, you can pull them closer to 4 hours on the low end, and check it before it gets too tight. If you catch it at the right moment, shredding them is easy.

If you’re feeding people who care about the fat content, breast are fine. If you’re feeding people who care about good tacos, use thighs.

Four Ingredients (and One Choice That Makes a Difference)

Chicken (1.5 to 2 lbs)

Defaulting to boneless, skinless chicken thighs is the way to go, and while you can use chicken breasts, you’ll want to pull them closer to 4 hours on low, not 6. We do not recommend using frozen chicken. It releases extra water while cooking which dilutes the sauce and makes cook time unpredictable. Please thaw first.

Taco seasoning (1 packet or 2 T. homemade)

Store-bought packets work great. Although, keep in mind that most packets contain a lot of sodium. If you are using a salty salsa, it can get very salty. Make sure you try the chicken before you add anything else.

If you decide to make your own, use 2 tablespoons total — approximately equal amounts of chili powder and cumin, then add less than that for garlic powder, onion powder, smoked paprika, and a pinch of cayenne.

Salsa (1 jar, 16 oz.) or Rotel + broth

The most straightforward option is a 16-oz jar of salsa. Dumping it into the pot is the easiest method. For real flavor, use medium heat. If kids are around, use mild heat. Any brand of salsa works like Pace or Tostitos, and even store brands. Stay away from the more expensive fresh ones in the fridge section because they don’t do well with heat.

The version with Rotel and broth makes a thinner, brothier soup, but you get more tomato flavor and a little heat from the green chiles. It’s one can of Rotel and then half a cup of chicken broth. Either way works — the salsa version is just a touch richer, and the Rotel version is just a bit more soupy.

Lime juice + cilantro (optional but recommended)

Brighten a dish with a squeeze of lime just before serving. I do this nearly every time I make a dish. If your family doesn’t like cilantro (we all know there are people who find it tastes like soap) you can skip this step. If you do like cilantro you can sprinkle some cilantro over the finished chicken or add a handful to the pot during the last 30 minutes of cooking.

How to Make Crockpot Shredded Chicken Tacos

Arrange the chicken thighs (or breasts) on the bottom of the crockpot in a single layer, if possible. Don’t stack them — even cooking is important.

Evenly distribute the taco seasoning on the chicken. No need to rub it in as the liquid will carry it to the chicken. Add the salsa (or Rotel + broth) on top. The chicken should be at least mostly covered or well coated.

If you are cooking chicken breast, check after 4 hours. When the chicken is ready, you should be able to pull it apart easily with two forks. It should look somewhat shredded, with edges frayed, and the meat will have a cooked, opaque appearance.

Shred the meat using two forks straight in the slow cooker. If done right, it will take you less than two minutes to shred this. You will see the juices (which have thickened to a deep orange-red color) pooling around the shredded meat. That’s what you want.

Cover the shredded chicken and let it rest in the sauce for 10 minutes. This really makes a difference. The chicken will soak up some of the sauce, and the flavor will be even better. The sauce will look less than what you started with after it is all absorbed.

Squeeze some lime over the pot, stir, and taste. If needed, add more seasoning. If you are using cilantro, stir it in. Serve with warmed tortillas and your choice of toppings.

Taco Bar Setup

Lay everything out like a buffet and let everyone build their own! To heat the tortillas, use a dry skillet and heat for 30 seconds on each side or stack a couple of tortillas, wrap them in a damp paper towel, and microwave for 1 minute. Cold tortillas crack, and warm tortillas fold!

Toppings you can include: shredded cheddar or Mexican blend, sour cream, shredded lettuce or cabbage, diced tomato or pico de gallo, sliced avocado or guacamole, pickled jalapeños, hot sauce, fresh cilantro, lime wedges, green onions.

Place your crockpot on the table and set it to the warm. It will keep the food hot for an hour and guests can go back for seconds without it getting cold. This solution is for a relaxed dinner party with almost no work after serving.

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

The shredded chicken and juice can be stored in the fridge in an airtight container for 4 days. Don’t drain it before storing as the sauce keeps the chicken moist.

To reheat, place it in a small saucepan over medium-low heat, adding a splash of chicken broth if it appears dry. Alternatively, you can microwave it in covered 60-second intervals, stirring after each interval.

Freezes great! You can freeze it in a ziplock bag with the sauce for up to 3 months. Make sure to defrost it overnight in the fridge before reheating.

This is a good recipe for meal prep! The chicken gets better as it sits in the fridge overnight so the chicken flavors become more developed. If your crockpot can make bigger batches (6 quarts or more), go ahead and make a double batch! You can use half for tacos the first night, then use the other half for burrito bowls two nights later and that’s two dinners with one cooking session!

Crockpot Shredded Chicken Taco FAQ

Can I use frozen chicken?

I would not recommend it. Frozen chicken releases moisture while cooking, which can dilute the sauce and also will cause the cooking times to be longer and more unpredictable. If you defrost the chicken first, it will help. Even a quick thaw in cold water for an hour will make a difference.

Can I cook this on high instead of low?

If you’re in a hurry, cooking on high for two and a half to three hours is an option, but the chicken can be rubbery and the sauce won’t have as much flavor. Less time and higher temps just won’t be as good. A longer cook time on lower temps will improve the dish, so consider that if you can.

Why is my chicken dry?

Your dish could be overcooked or you could have used chicken breasts instead of thighs and left them cooking on high. Handle thighs gracefully to avoid them drying out if you go over 8 hours. If chicken is dry, then shred it into the sauce and let it sit. It may reabsorb enough liquid to recover. If necessary, add just a small splash of broth.

How do I serve this for a crowd?

To make 3 to 4 pounds of chicken, use a large (7-8 quart) crockpot and adjust the seasoning and salsa for the amount of chicken being made. Set the crockpot to warm on the buffet and let guests serve themselves. Make sure to include a third to half a pound of chicken for each person, and more chicken if you have teenagers.

Four Ways to Change the Flavor Without Changing the Method

Verde version

The red salsa can be replaced with green salsa (salsa verde). Same quantity. The outcome will be zesty, a bit herbal, and with a more vibrant flavor. Pairs great with avocado and sour cream.

Chipotle version

Add 1 or 2 chipotle peppers into adobo (from the can, chop them finely) with the usual salsa. Start with just 1- chipotles are smoky and can be hot. This version has more of a depth and a real kick. Great for adults.

Cilantro lime version

Take the base recipe and end with the juice from an entire lime and a good amount of fresh cilantro mixed in after shredding. Even if your audience avoids the cilantro, the lime will still lighten the dish.

Beef swap

The same process can be done with a beef chuck roast (2 to 3 lbs) — cook on low for 8 to 10 hours and shred like before. Different flavor and just as easy. It’s richer and needs no changes to the rest of the ingredients.

Other Slow Cooker Dinners for the Same Week

• Slow Cooker Pork Roast — same dump-and-go method; braised with Coke, balsamic, and soy sauce until fall-apart tender
• Crock Pot Beef Stroganoff — tender beef in a creamy mushroom sauce over egg noodles
• Corn and Black Bean Salsa with Avocado — make this for the taco bar alongside the chicken; it’s the topping people always ask about

If you try making these crockpot shredded chicken tacos, I’d love to hear how it went in the comments!