You just need three ingredients to whip up these deliciously tender and flavorful crockpot chicken tacos! They are slow cooked for an easy weeknight meal that everyone will love!
Crockpot Chicken Tacos Recipe
Tacos are a staple in our house. We love any kind of taco, from beef to chicken to carnitas, even fish (well, I love fish, the kids? notsomuch). A month or so ago I shared my go-to Slow Cooker Mexican Shredded Beef recipe with you. We use that for everything from tacos to tostadas to rolled tacos. It’s super versatile, and so is the Crockpot Chicken Taco Meat.
Sidenote – I just got a new Slow Cooker. It’s the Hamilton Beach Programmable Slow Cooker and so far I really love it. It’s got a thermometer, so no more overcooked, dry meat! Not sponsored, just wanted to share!
My Family Loves them!
I think my family would love it if I made these crockpot chicken tacos daily. The chicken tacos meat is delish in tortillas topped with lettuce, cheese, tomatoes and any other favorite taco toppings, but it’s also great in enchiladas, burritos, quesadillas and casseroles. Make a double batch and keep some on hand in the freezer so you’ve always got slow cooker chicken tacos at the ready!
How to Make Crockpot Chicken Tacos
This chicken tacos recipe couldn’t be easier, with just 3 steps!
- Pour a jar of salsa and a little chicken broth over the chicken in the slow cooker.
- Close the lid (I love how this one has a rubber seal and locks down tight) and cook on high for 3 hours. If you prefer, you can cook on low for about 4-5 hours, but I am partial to cooking chicken on high in my slow cooker.
- Once the time is up, check to ensure that your chicken is cooked, and shred with two forks. Leave the chicken in the broth and set your slow cooker to warm (or low if there’s no warm setting). This will help the shredded meat soak up that lovely juice.
How to Make Homemade Crispy Taco Shells
While I will take a shortcut and use store-bought taco shells from time to time, we do absolutely love to fry them up homemade. They are simple to make and can be done while your chicken is sitting in the slow cooker on the warm setting.
- Heat 1-2 inches of vegetable or corn oil in a deep skillet over medium to medium-high heat. The oil should reach 365 degrees. If you don’t have a thermometer to check, sprinkle a couple of drops of water in the oil and if they sizzle, it’s ready.
- Use metal tongs to place a corn tortilla in the hot oil and fry it for about 15 seconds. It should begin to sizzle immediately. Flip it over and fold it in half, holding it in place with the tongs until the shell is crispy.
- Drain on paper towels.
- Reheat in the oven if necessary, but these are great at room temperature as well. They can lose their crispiness and get chewy as they sit, so it’s best to enjoy right away. I recommend making the tacos shells last, just before you are ready to eat.
Here are a few more taco recipes to try out:
- Taco Stuffed Baked Potatoes
- The BEST Skinny Taco Dip Recipe
- Homemade Taco Seasoning
- Chicken Tacos Recipe
For more delicious Mexican recipes, be sure to check these out:
- 3 boneless skinless chicken breasts (about 1.5 - 2 pounds)
- 1 container of your favorite salsa 14-16 oz
- 1 cup low sodium chicken broth
- salt pepper and garlic powder to taste
- Taco shells or tortillas
- Your favorite taco toppings
- Season chicken breasts well with salt, pepper and garlic powder on both sides and place in the bottom of a crock pot.
- Pour salsa and chicken broth over chicken.
- Cover and cook on high for 3-4 hours or low for 4-5 hours.
- Shred chicken in the crock pot and cook on low for about 30 minutes.
- To make your own crispy taco shells, fry corn tortillas 1-2 inches of hot oil in a deep skillet, using a wooden spoon and tongs to careful fold them before they are set. Drain on paper towels.
- Serve in taco shells or tortillas with your favorite taco toppings.