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These easy shredded (or pulled) chicken tacos are cooked in a crockpot with a delicious sauce, and are perfect for any time of the year.

Crockpot Slow Cooker Chicken Tacos: Quick, Easy and Flavourful

Prep Time 10 mins
Cook Time 4 hrs 10 mins
Servings 6


  • 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
  • tbsp chili powder or taco seasoning (the spice mixture, not ground cayenne)
  • lbs boneless skinless chicken thighs


  • 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. Stir in the garlic and cook a minute more. Scrape this mixture into a 3-Quart or larger CrockPot™ Slow Cooker and 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. When chicken is cooled just enough to handle, use two forks to gently pull it apart into bite-sized pieces. Return the chicken to the sauce and stir to coat.


Tip: do the browning/sauté steps of the recipe the night before while you're prepping that night's dinner then toss everything in the slow cooker ready to go in the morning.
Serve with warmed tortillas or see my other serving suggestions in the article for more tasty options!