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–+ servings
Crockpot chicken tacos.
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4.56 from 128 votes

Crockpot Chicken Tacos Recipe

Crockpot chicken tacos are the easiest dump and go dinner recipe! Chicken breasts, salsa, beans, and a few other pantry staples turn into flavorful Mexican shredded chicken that's perfect for tacos.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 569kcal
Author: Becky Hardin

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
    Raw chicken breasts in a slow cooker.
  • Drizzle with olive oil, and flip to coat all sides.
    2 tablespoons olive oil
    Raw chicken breasts coated in olive oil, in a slow cooker.
  • 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
    Mexican taco chicken ingredients in a Crockpot.
  • 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.
    Mexican chicken taco ingredients in a Crockpot.
  • Remove chicken and shred.
    Shredding chicken in a bowl, using two forks.
  • Place the shredded chicken back into the pot, and cook for an additional 20-30 minutes to allow the chicken to absorb the juices.
    Shredded chicken added to a slow cooker filled with salsa, black beans, and corn.
  • Place the shredded chicken into a warmed flour tortilla and garnish as desired.
    6 medium flour tortillas, Fresh cilantro
    Crockpot Mexican shredded chicken served in soft tacos.

Video

Notes

*This recipe was created and tested using boneless, skinless chicken breasts. Boneless thighs can be used instead.
**Feel free to choose mild, medium, or hot salsa depending on your personal preferences.
***Instead of taco seasoning, you can add the following spice list: add ½ teaspoon paprika, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon chipotle chili powder, 1 teaspoon onion powder, 2 teaspoons kosher salt, ½ ground black pepper directly to the Crockpot.
****This is an optional ingredient that adds lots of heat. You may want to leave it out if you want to reduce spice level.
*****I prefer to use flour tortillas, but corn also work.
Becky's Top Tips:
  • 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.
Storage:  Store Mexican shredded chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1taco | Calories: 569kcal | Carbohydrates: 67g | Protein: 44g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1934mg | Potassium: 1361mg | Fiber: 13g | Sugar: 17g | Vitamin A: 1572IU | Vitamin C: 22mg | Calcium: 153mg | Iron: 6mg