This Chicken Tacos Crockpot Recipe with silky, fall-apart tender pulled chicken in the most flavorful, smoky sauce. Set it and forget it for the easiest taco night ever.
Chicken Tacos Crockpot Recipe Ingredients
I can confidently say that anyone who has tried this crockpot chicken tacos recipe has been hooked!
Here’s what you need for the best slow cooker chicken tacos.
- Chicken thighs: Boneless and skinless work best. They stay juicy during the long cook time and shred beautifully. Chicken breasts can dry out.
- Onions: I use a lot. They melt right into the sauce and add natural sweetness. Don’t skip the browning step.
- Garlic: Six cloves might seem like a lot, but trust me. It mellows as it cooks.
- Chili powder: I mean the North American blend for making chili, not straight ground chilies. You can also use chicken taco seasoning.
- Chipotle powder: Adds smoky heat. Swap for smoked paprika if you want smoke without spice, or cayenne for heat without smoke.
- Fresh tomato: Adds sweetness and fresh flavor to the sauce.
- No liquid needed: The chicken releases plenty of juice as it cooks. Same goes for my slow cooker whole chicken recipe.
Full quantities listed in the recipe card below.
Variations and Substitutions
This recipe is flexible. Here are some easy swaps.
- Chicken breasts: They work but check at 3 hours on high. They dry out faster than thighs.
- Taco seasoning: Use 2 tbsp store-bought taco seasoning instead of chili powder and cumin.
- Canned tomatoes: Swap the fresh tomato for half a can of diced tomatoes if you prefer.
- Heat level: Skip the chipotle powder for mild tacos. Add a diced jalapeño for extra kick.
Grab These Tools
You probably have everything you need already.
- Slow cooker: A 6-quart Crockpot works perfectly for this recipe.
- Skillet: For browning the onions before they go in the slow cooker.
- Two forks: The easiest way to shred chicken.
- Cutting board: For shredding the chicken once it’s cooked.
How to Make Chicken Tacos Crockpot Style: An Easy Guide
This is a simple 3-step process. Most of your time is hands-off.
Brown the Onions and Garlic
Heat olive oil in a skillet over medium heat. Add the onions and cook until golden brown, about 8 to 10 minutes. This step is key. It adds sweetness and helps the onions melt into the sauce.
Stir in the garlic and cook for 1 minute more. Transfer everything to your slow cooker.
Add the Chicken and Spices
Place the chicken thighs on top of the onion mixture. Add the diced tomato, chili powder, chipotle powder, cumin, and salt. No need to stir.
Cover and cook on low for 6 hours or high for 4 hours. The chicken should be fall-apart tender.
Shred and Serve
Remove the chicken and place it on a cutting board. Let it cool just enough to handle. Shred it using two forks facing opposite directions.
Return the shredded chicken to the sauce and stir to coat. Serve in warm tortillas with your favorite toppings.
5 Common Mistakes When Making Chicken Tacos Crockpot Recipe
Here are the most frequent mix-ups to avoid when making crockpot chicken tacos:
- Skipping the onion browning: Raw onions won’t melt into the sauce the same way. Take the extra 10 minutes to get them golden.
- Using chicken breasts without adjusting time: Breasts dry out faster. Check them at 3 hours on high or 5 hours on low.
- Adding too much liquid: The chicken releases plenty of juice. Extra broth makes the sauce watery.
- Shredding cold chicken: Warm chicken shreds much easier. Let it cool just enough to handle, then shred right away.
- Forgetting to reduce the sauce: If your sauce is thin, leave the lid off and set to high for 15 minutes after shredding.
Make Ahead and Storage
This recipe stores beautifully and tastes even better the next day.
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Keep the sauce: Store the chicken in its sauce to keep it moist.
Freezing Instructions
- Freeze flat: Portion into freezer bags and lay flat to freeze. This saves space and thaws faster.
- Freeze up to 3 months: Label with the date so you remember when you made it.
Reheating Chicken Tacos
- Stovetop: Reheat gently in a skillet with a splash of water to loosen the sauce.
- Microwave: Cover and heat in 1-minute intervals, stirring between.
- From frozen: Thaw overnight in the fridge before reheating.
How to Serve This Chicken Tacos Crockpot Recipe
This filling is incredibly versatile. Serve it in tortillas, over rice, or as a salad topping. You can skip the taco salsa, because they’re already super saucy.
- Homemade corn tortillas or warm flour tortillas
- Lettuce wraps for a lighter option
- Over rice for burrito bowls
- As a filling for chicken enchiladas
- On top of game day nachos
Chicken Taco Toppings
- Guacamole or sliced avocado
- Baja sauce
- Sour cream or Greek yogurt
- Shredded cheese
- Fresh cilantro, white onion and lime wedges
- Pickled jalapeños or hot sauce
- Black beans and corn
Final Notes, Pro Tips + Science-Based Secrets
Here’s what I’ve learned from making this recipe dozens of times.
- Thighs over breasts: Dark meat has more fat and connective tissue. It stays moist during long cooking and shreds better.
- Brown the onions: Caramelization creates hundreds of new flavor compounds. Raw onions just don’t compare.
- No added liquid: Slow cookers trap moisture. The chicken releases enough juice to create a sauce.
- Shred while warm: Collagen breaks down during cooking and makes the meat tender. It’s easiest to pull apart before it cools.
- Rest in the sauce: Letting the shredded chicken sit in the sauce for 10 minutes helps it absorb more flavor.
- Double for meal prep: This recipe scales easily. Make a big batch and freeze half for busy weeknights.
FAQs About Chicken Tacos Crockpot Recipe
Just skimming through? Here are some quick answers to the commonly-asked questions.
Yes, you can use frozen chicken in this crockpot recipe. Add 1 to 2 hours to the cooking time. The chicken should reach 165°F internally before shredding. I prefer thawed chicken for more even cooking and better texture.
Chicken thighs take about 6 hours on low or 4 hours on high in a crockpot. Chicken breasts cook faster and can dry out, so check them at 3 hours on high or 5 hours on low. The chicken is done when it shreds easily.
No, you do not need to add liquid to this crockpot chicken tacos recipe. The chicken releases plenty of juice as it cooks. Adding broth or water makes the sauce too thin. Trust the process and let the chicken do its thing.
The best way to shred chicken is with two forks. Place the warm chicken on a cutting board. Pierce it with both forks facing opposite directions and pull apart. Warm chicken shreds much easier than cold chicken.
Yes, you can make this recipe in an Instant Pot. Use the sauté function to brown the onions first. Then pressure cook on high for 15 minutes with a 10-minute natural release. The texture is slightly different but still delicious.
Dry crockpot chicken usually means overcooking or using chicken breasts. Thighs stay juicier during long cooking. Also make sure to return the shredded chicken to the sauce. Letting it sit in the sauce keeps it moist.
You can use chicken breast, but thighs work better for this recipe. Breasts dry out faster during long cooking. If using breasts, reduce the cooking time and check for doneness earlier. Shred immediately and return to the sauce.
If your sauce is too thin, remove the lid after shredding the chicken. Set the crockpot to high and let it simmer for 15 to 20 minutes. The sauce will reduce and thicken as the liquid evaporates.
This shredded chicken is incredibly versatile. Use it for burrito bowls, enchiladas, a chicken quesadilla, nachos, or taco salads. It also works great on top of rice or stuffed into baked potatoes. The smoky sauce goes with everything.
Yes, this chicken tacos crockpot recipe is kid-friendly. The sauce is flavorful but not too spicy. You can skip the chipotle powder entirely for very young kids. Let everyone add their own hot sauce at the table.
Other Taco Recipes You’ll Love
- Chicken Street Tacos
- Ground Beef Tacos
- Shredded Beef Tacos
- Spicy Fish Tacos
- Baja Fish Tacos
- Baked Chicken Tacos
- Fried Tacos
More Crockpot Chicken Recipes
Easy Crockpot Chicken Tacos
Ingredients
- 4 tbsp oil
- 2 medium onions finely chopped
- 2 tsp kosher salt divided use
- 6 cloves garlic minced
- I medium tomato diced
- 1 tsp ground chipotle powder
- 1½ tbsp chili powder (the spice mixture, not ground cayenne)
- 1½ lbs boneless skinless chicken thighs
Instructions
- Heat oil in a heavy skillet then add onion and 1 tsp salt and cook on medium-high until onions are golden, about 10 minutes. (This is an important flavor-building step, don't rush it!)
- Stir in the garlic and cook a minute more. Scrape this mixture into a Crockpot (3-quart or larger).
- Add tomatoes, chili and chipotle powder, chicken, and 1 tsp more salt. Slow cook on low for 4 hours.
- Use a fork to transfer chicken to a cutting board. Leave the sauce in the slow cooker on high to thicken a bit. Use two forks to gently pull chicken apart into bite-sized pieces. Return the chicken to the sauce and stir to coat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has to be one of our favorite crockpot meals. SO easy and fast to make. Definitely a staple of our weeknight recipe rotation.
It has been so hot this last week, that the thought of cooking was just too much!
so I pulled out the slow cooker and make your taco chicken. YUM!!!
We had it stuffed into flour tortillas with shredded white cabbage, avocado and a squeeze of lime. YUM!
So quick to prepare and then it just cooks itself!
The flavors were so well-balanced and delicious, and I was thrilled with how it turned out. Thank you for sharing such a wonderful recipe.
I just love how easy this is to make! 🙂 And bonus points for being made in the slow cooker. Saving this recipe for our next taco night.
This is such a brilliant recipe for chicken tacos. The slow cooker does all the work and there’s little clearing up involved. Plus the chicken is so delicious!
Ok! This is it! I’ve been looking for a crockpot recipe to make Sunday lunches far easier! But it also has to appeal to my 3 small boys. I have put a lot of effort into trying a bunch of different crock pot soups and I couldn’t please all of them at once. But this is the perfect option because the boys get to pick their own toppings and of course they all love chicken! Thank you for the great recipe!
We really loved how simple and tasty these tacos were. It goes to show a handful of ingredients can make a delicious dinner.
i don’t have a crock pot, but I did all the seasoning as you suggested, and the chicken was really good and flavorful. thanks for the inspiration.
This chicken makes the best tacos! It had the perfect kick of spice, and the chicken came out so tender and juicy.
Letting the slow cooker do all the work to make these tasty tacos is a really game-changer for weeknight dinners.