CROCKPOT CHICKEN TACOS
Crockpot Chicken Tacos are the ultimate easy weeknight meal, delivering tender, flavorful shredded chicken with minimal effort. Simply set it and forget it, then come home to perfectly cooked chicken ready to be piled into warm tortillas with all your favorite toppings.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs (a mix works great!)
- 1 15-ounce can diced tomatoes, undrained (or use 1 cup salsa)
- 1 4.5-ounce can diced green chiles, undrained (mild or medium)
- 1 1.25-ounce packet taco seasoning (or 2-3 tablespoons homemade taco seasoning - see notes)
- ½ cup chicken broth or water optional, use if you want more sauce, especially with chicken breasts
- Optional: ½ small onion diced
- Optional: 1-2 cloves garlic minced
For Serving:
- 12-16 corn or flour tortillas
- Toppings: shredded lettuce/cabbage shredded cheese, sour cream/Greek yogurt, salsa, guacamole/diced avocado, cilantro, chopped onions, lime wedges, hot sauce, black beans, corn, pickled jalapeños
Instructions
- Prepare Crockpot: Place the chicken breasts or thighs in the bottom of your slow cooker.
- Add Flavorings: Pour the undrained diced tomatoes and green chiles over the chicken. Sprinkle the taco seasoning evenly over everything. If using, add the diced onion and minced garlic.
- Add Liquid (Optional): If you prefer a saucier chicken or are using leaner chicken breasts, you can add ½ cup of chicken broth or water. If using salsa instead of diced tomatoes, you might not need extra liquid, depending on the salsa's consistency.
- Cook: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds with a fork. Cooking on LOW generally yields more tender and juicy chicken.
- Shred Chicken: Once cooked, remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Combine & Keep Warm: Return the shredded chicken to the slow cooker and stir it into the juices and seasonings. Keep on the "Warm" setting until ready to serve, allowing the chicken to absorb more flavor.
- Assemble Tacos: Warm your tortillas (in a dry skillet, microwave, or oven). Fill each tortilla with the shredded chicken mixture and your desired toppings. Serve immediately.
Notes
- Chicken Thighs vs. Breasts: Chicken thighs will result in a more moist and flavorful shredded chicken due to their higher fat content. Chicken breasts work perfectly well and are a leaner option.
- Salsa vs. Diced Tomatoes: Using salsa instead of diced tomatoes and chiles can simplify the ingredients even further and infuse the chicken with your favorite salsa flavor profile.
- Consistency: If the mixture seems too watery after shredding, you can cook it uncovered on high for an additional 15-30 minutes to reduce the liquid, or stir in a tablespoon of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoon cold water) for a thicker sauce.
- Make-Ahead & Storage: The cooked shredded chicken can be stored in an airtight container in the refrigerator for up to 3-4 days, making it excellent for meal prep. It also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Versatility: This shredded chicken is not just for tacos! Use it in burritos, quesadillas, enchiladas, burrito bowls, taco salads, or even on nachos.