I get ridiculously juicy Shredded Chicken In The Crockpot that turns into salsa-soaked tacos everyone fights over.

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But I am obsessed with sloppy, saucy tacos made from Crockpot Chicken Recipes For Tacos that actually taste like someone cared. I love the lazy vibe of Shredded Chicken In The Crockpot folding into warm tortillas, and the salsa brings that bright, loud zip I want.

I like tacos that hit salty, tangy, a little spicy, and let toppings go wild. I enjoy that it’s simple, not precious.

I crave the pull-apart chicken, the way taco seasoning clings to every strand. Real food, no fuss.

Dinner that shows up and does the job. I always want seconds, every single time.

Ingredients

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Chicken: the hearty protein that soaks up all those flavors.
Salsa: tangy, wet punch that keeps it juicy and tasty.
Chicken broth: adds mild savory depth, nothing too heavy.
Onion: sweet crunch when it softens, classic taco base.
Garlic: little garlicky zip, it’s a must for warmth.
Taco seasoning: cozy spice mix for that familiar taco vibe.
Homemade taco mix: fresher, tweakable spice mix you’ll want.
Lime juice: bright citrus zing that cuts the richness.
Olive oil: optional browning boost if you sear first.
Tortillas: handheld comfort, corn’s earthy or flour’s soft hug.
Cheese: melty, creamy saltiness that’s pure comfort food.
Avocado: creamy, cooling fat that smooths spicy bites.
Sour cream or yogurt: tangy creaminess to mellow heat.
Cilantro: fresh herb note, slightly citrusy and lively.
Lime wedges: extra squeeze for brightness at the table.
Salt and pepper: tiny tweaks that actually make it sing.

Ingredient Quantities

2 pounds boneless skinless chicken breasts or thighs

1 cup salsa (mild or medium, your call)

1/2 cup low sodium chicken broth

1 small onion, thinly sliced

2 cloves garlic, minced

1 packet taco seasoning (about 1.25 oz) or 2 tablespoons homemade taco mix

Homemade taco mix: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper

1 tablespoon lime juice (about half a lime)

1 tablespoon olive oil (optional, helps with browning if you sear first)

8 to 12 small corn or flour tortillas

1 cup shredded cheddar or Mexican blend cheese (optional)

1 avocado, sliced or mashed (optional)

1/2 cup sour cream or plain Greek yogurt (optional)

1/4 cup chopped fresh cilantro (optional)

1 to 2 limes, cut into wedges for serving (optional)

Salt and black pepper to taste

How to Make this

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1. Pat the chicken dry, season lightly with salt and pepper, and if you want a bit more flavor sear it in a skillet with 1 tablespoon olive oil over medium high heat until golden on both sides, about 2 minutes per side; this step is optional but worth it.

2. Place the sliced onion and minced garlic in the bottom of the crockpot and put the chicken on top.

3. Pour 1 cup salsa and 1/2 cup low sodium chicken broth over the chicken, then sprinkle the taco seasoning or homemade taco mix evenly over everything.

4. Add 1 tablespoon lime juice, cover the slow cooker, and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is very tender and shreds easily.

5. Remove the chicken to a cutting board, shred it with two forks, then return the shredded chicken to the crockpot and stir to combine with the juices; taste and add more salt or pepper if needed.

6. If you like it saucier, let the shredded chicken simmer on low for another 15 to 30 minutes so it soaks up more flavor.

7. Warm 8 to 12 small corn or flour tortillas in a dry skillet, in the oven wrapped in foil, or in the microwave wrapped in a damp towel.

8. Assemble tacos by topping tortillas with shredded chicken, then optional shredded cheddar or Mexican blend cheese, sliced or mashed avocado, a dollop of sour cream or plain Greek yogurt, and chopped fresh cilantro.

9. Serve with lime wedges for squeezing over the tacos and extra salsa on the side if you want more heat.

Equipment Needed

1. Cutting board (for slicing onion and shredding the chicken)
2. Chef’s knife (or a sharp utility knife)
3. Paper towels (pat the chicken dry)
4. Large skillet (for optional searing and warming tortillas)
5. 4 to 6 quart crockpot / slow cooker
6. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp)
7. Tongs or spatula (to move the chicken)
8. Two forks (for shredding the cooked chicken)
9. Mixing spoon or silicone spatula (to stir in juices and seasoning)
10. Foil or microwave-safe plate/towel (if you warm tortillas in the oven or microwave)

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yes, thighs work great and stay more moist. Cook time is the same, but thighs shred a bit easier and taste richer.

Q: Do I have to sear the chicken first?

A: No, you don't have to. Searing is optional and just adds extra flavor and color. If you're short on time just toss everything in the crockpot and go.

Q: How long should I cook it and at what temperature?

A: Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Chicken is done when it reaches 165 F and shreds easily with two forks.

Q: Can I make this ahead and store it?

A: Absolutely. Keep in an airtight container in the fridge for up to 4 days. For longer storage freeze for up to 3 months, then thaw overnight in the fridge before reheating.

Q: How do I keep the tacos from getting soggy?

A: Warm tortillas on a dry skillet or in the oven for a few minutes to evaporate moisture. You can also drain excess sauce from the chicken or spoon less sauce into each taco.

Q: Any quick swaps for dietary needs?

A: Use corn tortillas for gluten free, Greek yogurt instead of sour cream to cut calories, or skip the cheese for dairy free. You can also swap salsa for a tomatillo salsa if you want brighter flavor.

Crockpot Shredded Chicken Tacos Recipe Substitutions and Variations

Chicken (2 pounds boneless skinless breasts or thighs)
- Rotisserie chicken – shred a store bought bird for super quick tacos
- Ground turkey or beef – brown it first, drain, then add the salsa & spices
- Firm tofu, pressed and crumbled – toss with seasoning and cook till lightly crisp
- Jackfruit (canned, in brine) – drain, shred with forks and simmer in the sauce for a vegan pull-apart texture
Salsa (1 cup)
- Diced canned tomatoes + a chopped jalapeno – add a splash of vinegar or lime for brightness
- Tomato-paste based enchilada sauce diluted with water – richer and deeper flavored
- Mild pico de gallo – chunkier, fresher texture, reduce cooking time so it doesn’t turn mushy
- Salsa verde (tomatillo) – tangier and great with chicken or pork
Low sodium chicken broth (1/2 cup)
- Vegetable broth – keeps it vegetarian friendly
- Water + 1 tsp bouillon or 1/2 tsp salt – handy if you run out of stock
- Beer (lager or pale ale) – adds a subtle maltiness, use sparingly
- Chicken stock concentrate diluted to taste – more flavor if you want it bolder
Tortillas (8 to 12 small corn or flour)
- Large lettuce leaves – for low carb, very fresh and crunchy
- Small flour quesadillas – fold with cheese for melty taco pockets
- Small soft pita or flatbreads – holds more filling and great for kids
- Hard taco shells – bake shredded chicken inside and broil briefly with cheese

Pro Tips

1. Sear the chicken first if you can, it adds a lot of flavor even if you only do 2 minutes per side. Don’t worry about cooking it all the way through, you just want color. If you skip searing, crank the salsa a little hotter or add a pinch more cumin so it isnt bland.

2. Put extra salsa or a splash more chicken broth in if the crockpot looks dry halfway through cooking, otherwise the chicken can get stringy and bland. Less liquid makes thicker filling, more liquid makes it saucier, so decide what you want and adjust.

3. Shred while it’s hot, not after it’s cooled. Hot chicken shreds easier and soaks up the sauce faster. Use two forks and pull apart in different directions, or pulse a few quick bursts in a food processor for a fluffier texture.

4. Finish with acid and salt at the end, taste before you serve. A squeeze of lime and a tiny bit more salt will brighten the whole thing, but add them at the end so the flavors don’t get lost while it simmers.

Crockpot Shredded Chicken Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I get ridiculously juicy Shredded Chicken In The Crockpot that turns into salsa-soaked tacos everyone fights over.

Servings

servings

Calories

382

kcal

Equipment: 1. Cutting board (for slicing onion and shredding the chicken)
2. Chef’s knife (or a sharp utility knife)
3. Paper towels (pat the chicken dry)
4. Large skillet (for optional searing and warming tortillas)
5. 4 to 6 quart crockpot / slow cooker
6. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp)
7. Tongs or spatula (to move the chicken)
8. Two forks (for shredding the cooked chicken)
9. Mixing spoon or silicone spatula (to stir in juices and seasoning)
10. Foil or microwave-safe plate/towel (if you warm tortillas in the oven or microwave)

Ingredients

2 pounds boneless skinless chicken breasts or thighs
1 cup salsa (mild or medium, your call)
1/2 cup low sodium chicken broth
1 small onion, thinly sliced
2 cloves garlic, minced
1 packet taco seasoning (about 1.25 oz) or 2 tablespoons homemade taco mix
Homemade taco mix: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper
1 tablespoon lime juice (about half a lime)
1 tablespoon olive oil (optional, helps with browning if you sear first)
8 to 12 small corn or flour tortillas
1 cup shredded cheddar or Mexican blend cheese (optional)
1 avocado, sliced or mashed (optional)
1/2 cup sour cream or plain Greek yogurt (optional)
1/4 cup chopped fresh cilantro (optional)
1 to 2 limes, cut into wedges for serving (optional)
Salt and black pepper to taste

Directions

Pat the chicken dry, season lightly with salt and pepper, and if you want a bit more flavor sear it in a skillet with 1 tablespoon olive oil over medium high heat until golden on both sides, about 2 minutes per side; this step is optional but worth it.
Place the sliced onion and minced garlic in the bottom of the crockpot and put the chicken on top.
Pour 1 cup salsa and 1/2 cup low sodium chicken broth over the chicken, then sprinkle the taco seasoning or homemade taco mix evenly over everything.
Add 1 tablespoon lime juice, cover the slow cooker, and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is very tender and shreds easily.
Remove the chicken to a cutting board, shred it with two forks, then return the shredded chicken to the crockpot and stir to combine with the juices; taste and add more salt or pepper if needed.
If you like it saucier, let the shredded chicken simmer on low for another 15 to 30 minutes so it soaks up more flavor.
Warm 8 to 12 small corn or flour tortillas in a dry skillet, in the oven wrapped in foil, or in the microwave wrapped in a damp towel.
Assemble tacos by topping tortillas with shredded chicken, then optional shredded cheddar or Mexican blend cheese, sliced or mashed avocado, a dollop of sour cream or plain Greek yogurt, and chopped fresh cilantro.
Serve with lime wedges for squeezing over the tacos and extra salsa on the side if you want more heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.