Crockpot Chicken Tacos – Super healthy kids

These crockpot chicken tacos are one of our favorite weeknight meals. They’re easy, no prep, and absolutely delicious. Whether you’re just feeding the family or entertaining the company, these tacos are always a crowd pleaser!

Why We Love These Crockpot Chicken Tacos

This recipe is honestly one of the easiest recipes I make. The best part is that no preparation is required. Just grab the ingredients and toss them in your crockpot! There are only 3 main ingredients for this recipe: chicken, salsa, and taco seasoning. Cook for a few hours, shred and boom! Dinner is ready. It couldn’t be easier!

It’s also insanely delicious. It’s a regular hit as a quick weeknight meal, but it’s also great for entertaining! It’s convenient, which gives me a lot of time for my guests. Add lots of toppings, tortilla options, and some cilantro rice and you have an amazing spread that everyone will love. Trust me this time!

Ingredients for Crockpot Chicken Tacos:

• Chicken– You can use thighs or breasts. Thighs generally get wetter than breasts due to the higher fat content. But I always have frozen chicken breasts on hand, so I usually use those.
• taco seasoning– Purchasing the taco seasoning packs is great, super fast and convenient. But if you have a little extra time, making your own is really delicious and a bit more versatile in flavor. Here’s our homemade taco seasoning recipe.
• salsa– The type of salsa you use in the recipe really determines the flavor. There are so many different types of salsas – chunky, smooth, mixed, flavorful, mild, smokier…..Choose your favorite salsa for this recipe and you will love the taste of the chicken!

How to Make Crockpot Chicken Tacos:

1. Add chicken to your crockpot. Sprinkle with taco seasoning and pour the salsa over.
2. Cook on low for 5-6 hours. You can also cook on high for 3-4 hours. Since chicken breasts cook faster, you may want to use a meat thermometer to avoid overcooking. All poultry should be cooked to an internal temperature of 165 degrees F. It should break up easily, but not be dry.
3. Shred the chicken. Place the chicken on a cutting board and shred with two forks. Return the chicken to the crockpot and toss with the sauce.
4. Place the chicken in tortillas. You can use flour or corn. Pro tip: Cooking fluffy tortillas in a hot skillet or heating crunchy tacos in the oven really takes those tacos to the next level.
5. Add toppings. Top your tacos with sliced ​​avocados, fresh tomatoes, shredded cabbage, shredded cheese, and/or sour cream.

Tips & Suggestions:

Can I make crockpot chicken tacos in the Instant Pot?

Yes! This recipe works great in an Instant Pot. Set to PRESS COOK or MANUAL for 15 minutes. When it’s done, do a quick depressurization.

How long can I store leftover chicken?

Leftover shredded chicken can be stored in an airtight container in the refrigerator for 3-4 days, or you can freeze it for up to 4 months.

What salsa should I use for crockpot chicken tacos?

Since there are only a few ingredients in this chicken taco recipe, you’ll want to make sure you’re using a salsa you love! I prefer to use a smoother salsa as opposed to a chunky salsa. The level of spiciness, smokiness, sweetness, etc. all depends on the salsa you use.

What should I serve on my crockpot chicken tacos?

The best thing about tacos are the toppings! Some of our favorite taco toppings are:

• avocados
• tomatoes
• lettuce
• cabbage
• Cheese
• Fresh coriander
• Plain Greek yogurt or sour cream
• Fresh Lime Juice
• Red onion
• radish
• Jicama
• Mango salsa

Other ways to enjoy this crockpot chicken taco recipe:

Because this recipe is so quick, easy, and delicious, I make it often! Here are some other delicious ways to serve it.

• Wrap it with rice and cheese and bake it for chicken burritos.
• Add it to your cheese quesadillas.
• Use leftover shredded chicken to make nachos.
• Use it to make taco salads.
• Wrap in tortillas and bake for easy chicken taquitos.
• Serve over cilantro rice with avocado lime dressing.

More taco recipes to try: