Mom's Best Recipes
Recipe

Easy Crock Pot Chicken Tacos

Juicy, fall-apart shredded chicken with a bright lime finish. Dump, cook, shred, and dinner basically makes itself.

Author By Matt Campbell
4.8
A slow cooker filled with shredded chicken taco meat topped with chopped cilantro and sliced jalapeños, with lime wedges on the side
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Some nights you want a meal that feels like you tried, even if your main contribution was opening a few cans and resisting the urge to peek under the lid every 10 minutes. Enter: crock pot chicken tacos. They are ridiculously easy, genuinely flavorful, and flexible enough to make everyone at the table happy, including the picky one who only eats cheese and “plain.”

This version leans bright and cozy at the same time: salsa and spices do the heavy lifting, a little brown sugar rounds the edges, and a squeeze of lime at the end makes the whole thing taste alive. You can serve it taco-style, bowl-style, salad-style, or straight out of the container while standing in front of the fridge. No judgment. That is a valid serving method.

A hand shredding tender cooked chicken in a slow cooker using two forks

Why It Works

  • Big flavor with minimal effort: salsa, spices, and a low simmer build a saucy, seasoned braising liquid while you live your life.
  • Shreds like a dream: thighs stay juicy, and breasts work too with an earlier doneness check.
  • Weeknight and meal prep friendly: one batch turns into tacos, burrito bowls, quesadillas, and nachos.
  • Easy to customize: make it smokier, spicier, or a little sweeter depending on your crowd.

Pairs Well With

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Storage Tips

Refrigerator: Store chicken with some of the cooking liquid in an airtight container for up to 4 days. Keeping it saucy is the secret to reheating without dry vibes.

Freezer: Freeze cooled shredded chicken in freezer bags or containers for up to 3 months. Press the bag flat so it thaws faster.

Reheat: Warm gently on the stove with a splash of water or broth, or microwave in 45-second bursts, stirring in between. Add fresh lime and cilantro after reheating to wake it back up.

Common Questions

Can I use frozen chicken?

Most food-safety guidance advises against putting frozen chicken straight into a slow cooker because it can sit in the temperature “danger zone” too long. For best results and safety, start with thawed chicken. If you only have frozen, thaw it in the fridge overnight, then proceed.

Chicken breasts or thighs?

Both work. Thighs stay juicier and are harder to overcook. Breasts are leaner and still great, just start checking earlier and shred as soon as they are tender.

Do I need to add liquid?

The salsa plus the chicken’s juices usually create plenty of liquid. If your salsa is very thick, add 1/4 cup chicken broth so nothing scorches around the edges.

How do I make it less spicy for kids?

Use mild salsa and mild diced green chiles. You can also reduce the chili powder (start with 1 to 2 teaspoons) and add more later if you want. Put hot sauce on the table for the people who like to sweat a little.

How do I thicken it if it feels too wet?

After shredding, leave the lid off for 15 to 20 minutes on HIGH to reduce. Or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water and cook 10 minutes.

Should I drain the green chiles?

No need. Add them with the juices. That little bit of liquid helps the sauce along.

My salsa is salty. Should I still add all the salt?

Salsa brands vary a lot. If you know yours runs salty, start with 1 teaspoon kosher salt, then taste and adjust after shredding (before you add lime).

The first time I made crock pot tacos, I treated the slow cooker like a magic box. Toss stuff in, walk away, come back to dinner that smells like you have your life together. Now it is one of my favorite “friend is coming over and I still need to clean” meals. It keeps simmering while you do everything else, and it is basically impossible not to smile when you set out a pile of warm tortillas and let everyone build their own.