These Shredded Chicken Tacos are packed with flavor and so easy to make! Mexican chicken cooked low and slow in the crockpot comes out super succulent and wonderfully seasoned from all the spices. Utterly delicious!
What’s in this Shredded Chicken Taco Recipe?
Warm tortillas loaded with the most wonderful Mexican chicken mix and topped with all your favorite fixings, like sour cream, guac, and salsa – what’s not to love? With tender shredded chicken with tomato, corn, black beans, and a host of taste bud-tingling seasonings, taco night is sorted.
- Chicken: I prefer to use boneless, skinless chicken breasts, but you could also use thighs.
- Olive Oil: Helps the chicken cook without burning.
- Salsa: Adds freshness and a kick. Feel free to choose mild, medium, or hot salsa depending on your personal preferences.
- Brown Sugar: Adds a bit of sweetness.
- Mild Green Chilies: Add a bit of heat.
- Diced Tomatoes: Add a fresh and acidic tomato flavor.
- Corn: Adds sweetness.
- Black Beans: Add an earthy flavor and extra protein.
- Chipotle Peppers in Adobo Sauce: This is an optional ingredient, and I recommend you exercise caution! It can be super hot!
- Seasonings: Chili powder, salt, garlic powder, onion powder, cumin, oregano, paprika, black pepper, and chipotle chili powder are classic Mexican spices that infuse the chicken with so much flavor.
- Tortillas: I prefer to use flour tortillas, but corn also work.
Pro Tip: For a low-carb option, opt for butter leaf lettuce instead of tortillas.
Variations on Shredded Chicken for Tacos
- BBQ: Use my recipe for crockpot BBQ chicken and serve topped with coleslaw and chopped pickles.
- Teriyaki: Cook the chicken in teriyaki marinade, and serve with sliced green onions and sesame seeds.
- Buffalo: Cook the chicken in Buffalo sauce, add 1 tablespoon of melted butter for richness, and serve with diced celery and a drizzle of blue cheese or ranch dressing.
- Greek-Inspired: Cook the chicken in a mixture of Greek yogurt, lemon juice, and minced garlic. Season with a teaspoon of dried oregano and a pinch of cinnamon for a Mediterranean touch, and serve topped with diced cucumbers, tomatoes, feta, and a drizzle or tzatziki sauce.
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How to Store and Reheat
You can make the Mexican chicken ahead of time and store in a container. Keep it covered and refrigerate for up to 3 days. To reheat, microwave in 30-second intervals until heated through.
How to Freeze
To freeze, allow the chicken cool then store in a freezer-safe container. You can freeze for up to 3 months. To reheat, simply transfer to the refrigerator overnight or reheat from frozen in 30-second intervals until heated.
Serving Suggestions
Everyone has their fave toppings, from spicy to cooling. Some of my favorites include sour cream, guacamole, lettuce, pico de gallo, salsa, cheese, cilantro, jalapeños, and hot sauce.
This Mexican chicken is also great in burritos, on top of salads, or over rice or pasta!
Shredded Chicken Tacos Recipe (Crockpot Mexican Chicken)
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ¾ cup salsa use your favorite salsa
- 4 tablespoons brown sugar
- 8 ounces mild green chilies
- 20 ounces diced tomatoes drained
- 15 ounces corn 1 can
- 15 ounces black beans 1 can, rinsed and drained
- 7 ounces chipotle peppers in adobo sauce 1 can (optional)
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground paprika
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle chili powder
- 6 flour tortillas
- Optional Garnishes: cheese, cilantro, salsa, etc.
Equipment
- Crockpot
Instructions
- Place chicken breasts in the bottom of the crock pot and drizzle with olive oil, flip to coat.2 pounds boneless, skinless chicken breasts, 2 tablespoons olive oil
- Add all remaining ingredients to the Crockpot.¾ cup salsa, 4 tablespoons brown sugar, 8 ounces mild green chilies, 20 ounces diced tomatoes, 15 ounces corn, 15 ounces black beans, 7 ounces chipotle peppers in adobo sauce, 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon ground paprika, ½ teaspoon ground black pepper, ½ teaspoon chipotle chili powder
- Cook on low for 6 hours, until chicken is tender enough to shred easily. If you’re in a time crunch, cook the chicken on high for 2-3 hours.
- Remove chicken and shred.
- Place the shredded chicken back into the pot and cook for an additional 20-30 minutes to allow the chicken to absorb the juices.
- Place the shredded chicken into a warmed flour tortilla and garnish as desired.6 flour tortillas, Optional Garnishes:
Notes
- You could also use boneless chicken thighs instead of breasts.
- Keep tortillas warm by stacking on a plate and covering with a slightly dampened paper towel or kitchen towel.
- If using corn tortillas, try toasting them on an open flame for wonderful char lines.
- You can make the chicken ahead of time and just reheat when ready to serve.
- For a low carb option, opt for butter leaf lettuce instead of tortillas.
More Shredded Chicken Taco Recipes We Love
- Instant Pot Chicken Tacos
- Crockpot Salsa Chicken
- Crack Chicken Tacos
- Crockpot Queso Chicken
- Crockpot BBQ Chicken
Yes, you can use different meats for your tacos, such as shredded beef, pork, or even ground turkey. Adjust the cooking time accordingly, as different meats may require different cooking times and methods.
You can either go for corn or flour tortillas. I like flour tortillas, as they are pliable and they’re great warm. You can have corn tortillas, they can crumble somewhat when wrapping around the filling, but if you crave that toasted corn flavor go for it. And of course, you can use hard shell tacos or even rice. This Mexican chicken plays well with all kinds of delivery carbs!
Absolutely! The spiciness level can be adjusted based on your preference. To make it spicier, add extra chipotle peppers in adobo sauce or incorporate additional spices like cayenne pepper or hot sauce. To make it milder, reduce or omit the chipotle peppers or use a mild salsa. Feel free to customize the heat level to suit your taste.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Could I make this recipe without salsa or canned green chillis? Hoping to make this tonight for my family without having to go to the grocery store
It won’t be quite the same taste!
Delicious and super simple!!! Definitely making this again.
Thanks for sharing, Carolanne!
I loved it over rice and topped with shredded cheese and sour cream. Delicious!
Thanks for sharing, Rebecca!
Could I use frozen corn? Thank you
Absolutely!
Is the nutritional info for 1 taco?
Also, any idea what the sodium info changes to if I don’t use the 2 tsp of salt. At almost 2000 mg sodium, this is a no go for me unless taking out those 2 tsp of salt brings it down alot.
Hi Dave, the nutritional info is for 1 large taco. If you omit the salt, the sodium should go down to about 1100mg per serving. Rinsing and draining the corn and beans (also using low-sodium or no salt added beans) can help reduce sodium by even more. Hope this helps!