This shredded chicken taco meat is so easy to make in my Crockpot, and it makes for the simplest weeknight dinner! All I do is dump chicken breasts, salsa, beans, corn, and a few other pantry ingredients into my slow cooker, then let it cook. Out comes flavorful Mexican chicken that’s ready to shred and serve on tacos!
Top Reader Reviews
Delicious and super simple!!! Definitely making this again.
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I loved it over rice and topped with shredded cheese and sour cream. Delicious!
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Slow Cooker Mexican Shredded Chicken for Tacos
I use my trusty Crockpot shredded chicken for just about everything, so I decided to create a fun Mexican-inspired version for tacos. And it’s so delicious! This Mexican shredded chicken is chock-full of simple yet flavorful pantry ingredients, like salsa, black beans, corn, chipotle peppers, and more. I just dump everything into my slow cooker and let it do its thing! I barely even have to think about dinner. But within a few hours, I have the tastiest chicken for tacos waiting for me in my Crockpot. My kids love eating these tacos and I love how easy it is to make them!
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Cook Time
I recommend cooking this Crockpot Mexican chicken on LOW for 6 hours to get the best taco meat. The longer cooking time leads to super tender chicken breasts, which shred and pull apart easily.
Crockpot Chicken Tacos Recipe
Equipment
- Crockpot
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 3-4 chicken breasts*)
- 2 tablespoons olive oil
- ¾ cup salsa (**)
- 4 tablespoons brown sugar
- 8 ounces diced green chiles (2 small cans)
- 20 ounces diced tomatoes (drained; about ⅔ of a large can)
- 15 ounces corn (1 can)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 ounce taco seasoning (1 packet; see note***)
- 7 ounces chipotle peppers in adobo sauce (1 can, optional****)
For Serving:
- 6 medium flour tortillas (*****)
- Fresh cilantro (optional)
Instructions
- Place chicken breasts in the bottom of the Crockpot.2 pounds boneless, skinless chicken breasts
- Drizzle with olive oil, and flip to coat all sides.2 tablespoons olive oil
- Add all remaining ingredients to the Crockpot.¾ cup salsa, 4 tablespoons brown sugar, 8 ounces diced green chiles, 20 ounces diced tomatoes, 15 ounces corn, 15 ounces black beans, 7 ounces chipotle peppers in adobo sauce, 1 ounce taco seasoning
- 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 medium flour tortillas, Fresh cilantro
Notes
- Warm tortillas in the oven. Or wrap in damp paper towels and microwave for 30 seconds.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Shredded Chicken Tacos in a Crock Pot Step by Step
Prep: Gather the list of ingredients for this slow cooker chicken taco recipe. Drain the diced tomatoes, then drain and rinse the black beans. Measure out any ingredients so they’re ready to add to the Crockpot.
Coat the Chicken: Place 2 pounds of boneless, skinless chicken breasts in the bottom of your Crockpot and drizzle with 2 tablespoons of olive oil, making sure all sides are coated.
Add the Ingredients: To the slow cooker, add ¾ cup of salsa, 4 tablespoons of brown sugar, 8 ounces (2 small cans) of mild chopped green chiles, 20 ounces (about ⅔ of a large can) of drained diced tomatoes, 15 ounces (1 can) of corn, 15 ounces (1 can) of drained and rinsed black beans, 7 ounces (1 can) of chipotle peppers in adobo sauce, and 3 tablespoons (1 packet) of taco seasoning.
Cook: Cook on LOW for 6 hours, until chicken breasts are tender enough to shred easily. If you’re in a time crunch, cook the chicken on HIGH for 2-3 hours.
Shred the Chicken: Remove the chicken from the Crockpot and shred it with 2 forks. You can shred it directly in the pot, but I find it easier to do this in a separate bowl, or on a cutting board.
Add Back to the Crockpot: Place the shredded chicken back into the pot, and cook for an additional 20-30 minutes. This will help it meld and combine with the rest of the ingredients, and soak up more flavor. Meanwhile, warm tortillas in the microwave or oven.
Serve the Tacos: Place the shredded Mexican chicken into 6 warmed medium flour tortillas, and top your tacos as you please. I like making soft tacos, but you can use hard taco shells if you prefer. This chicken can also be served with rice to make burrito bowls!
How to Store, Freeze, and Reheat
I recommend storing the Mexican shredded chicken separate from any taco shells or toppings. Let the chicken cool before storing in an airtight container.
- Fridge: Keep shredded taco meat in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Let it thaw in the fridge before reheating.
- Reheat: Reheat on the stovetop over medium heat, stirring until warmed through. Or reheat in the microwave in 30-second intervals until warmed through. Assemble chicken tacos with warmed tortillas and fresh toppings.
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