My Crockpot chicken tacos are packed with flavor and so easy to make for weeknight dinners! I season chicken breasts with a flavorful mix of Mexican spices and seasonings, cook them low and slow in my trusty Crock Pot, then shred them to make tacos. This slow cooker Mexican chicken is wonderfully flavorful with black beans, corn, tomatoes, and more. Perfect for all kinds of meals!
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 Shredded Mexican Chicken
I can’t think of many dinners that are easier to make than this Crockpot recipe for chicken tacos. I use my Crockpot shredded chicken for everything, and this is basically a doctored up version of that. Slow-cooked for hours, the shredded chicken comes out tender, juicy, and loaded with Mexican flavor–aka perfect for tacos! I mix salsa, green chilies, tomatoes, corn, black beans, chipotle peppers, and flavorful taco seasoning into my chicken to make it insanely yummy. Wrapped in a warm tortilla, these slow cooker tacos are such a great family meal.
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Cook Low and Slow
I recommend cooking this 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 Shredded Chicken Tacos Recipe
Equipment
- Crockpot
Ingredients
- 2 pounds boneless, skinless chicken breasts (*)
- 2 tablespoons olive oil
- ¾ cup salsa (**)
- 4 tablespoons brown sugar
- 8 ounces mild chopped 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 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 chopped 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.
Other Ways to Use this Chicken
This slow cooker Mexican shredded chicken can be used in lots of different ways! Make low-carb tacos by placing the chicken in butter lettuce leaves instead of tortillas–kind of like chicken lettuce wraps. The chicken can also be used to make burritos, quesadillas, nachos, burrito bowls, and so much more.
How to Make Shredded Chicken for Tacos in a Crockpot 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 Crock Pot 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 (if using), 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 Mexican 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.
How to Store and Reheat
Store shredded taco chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in the microwave in 30-second intervals until warmed through; or on the stovetop over medium heat, stirring until warm. Assemble tacos with warmed tortillas and fresh toppings.
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