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Crockpot Chicken Tacos Recipe
These crockpot shredded chicken tacos are my go-to for busy weeknights because they take just minutes to prep and turn into a flavorful, versatile meal. I make it in either the slow cooker or Instant Pot, depending on how much hands-on time I have.
Prep
10 min
Cook
4h
Total
4h 10m
Serves
8
Instructions
- 01
Place the chicken, salsa, water, and spices in a slow cooker.
- 02
Cook on the high setting for 4-5 hours.
- 03
Remove chicken and shred with 2 forks.
- 04
Return to the slow cooker and cook on low for an additional 30 minutes.
- 05
Serve the shredded chicken taco meat in your desired way (as tacos, taco bowls, taco salads, or lettuce wraps).
- 06
Top with your desired taco toppings.
- 07
Place all ingredients into an Instant Pot.
- 08
Lock the lid in place and flip the vent valve to the “Sealing” position.
- 09
Select the “Poultry” or “High Pressure” setting, then use the +/- buttons to adjust the cooking time to 14-16 minutes, depending on how thick your chicken breasts are.
- 10
When cooking time is up, allow the pressure to release naturally for 10-15 minutes before releasing any residual steam.
- 11
Carefully remove the lid after all steam has been released.
- 12
Shred the chicken with 2 forks directly in the pot. If the chicken seems too watery, select the “Saute” setting and cook until liquid is reduced to your desired level, 5-8 minutes.
- 13
Serve the shredded chicken taco meat in your desired way (as tacos, taco bowls, taco salads, or lettuce wraps).
- 14
Top with your desired taco toppings.
Nutrition
per serving · 4 ounces shredded chicken
- Calories
- 140
- Protein
- 26g
- Carbs
- 4g
- Fat
- 3g
- Fiber
- 0g
- Sugar
- 1g
- Sat. fat
- 1g
- Sodium
- 300mg
- Cholesterol
- 76mg
Variations & swaps
Ingredient Notes And Substitutions
- These are the key ingredients I rely on to make these Crockpot Chicken Tacos easy and flavorful. I’ve also included tips and simple swaps to make the recipe work for whatever you have on hand:
- Chicken: I like a mix of boneless, skinless chicken breasts and thighs, about 1 pound of each, for the best flavor and texture. Chicken is my go-to protein because it’s versatile, budget-friendly, and packed with protein, but I used to get overwhelmed by all the different kinds. I get my free-range chicken from ButcherBox delivered right to my door. Check out my guide to poultry labels to bette…
- Salsa: I use my favorite salsa, whether it’s homemade or store-bought, spicy or chipotle. Salsa adds a burst of flavor with bonus potassium, vitamin A, and vitamin C to support your immune system, while also giving the chicken a tangy kick and natural moisture.
- Spices: For authentic flavor, I usually mix ground cumin, chili powder, garlic powder, and optional ground coriander, adjusting cayenne for the heat I like. These spices add flavor, a bit of heat, and antioxidants, and garlic powder supports heart health. On busy days, I swap in a premade taco seasoning or my Homemade Taco Seasoning. It still tastes delicious, but saves a step.
- Water: While water is the base for the cooking liquid, I sometimes swap in chicken broth for extra depth and richness. It’s a simple change that can elevate the flavor without adding much effort.
- Find the ingredient list with exact measurements in the recipe card below.
Make It Gluten-Free
- This recipe is naturally gluten-free. If I’m serving this dish to someone with celiac disease or are gluten sensitive, I’ll make sure to offer grain-free tortillas or corn tortillas, serve it over rice or cauliflower rice, or serve it in lettuce wraps.
Make It Dairy-Free
- To make these tacos completely dairy-free, I’ll omit any dairy toppings, like cheese and sour cream. Instead, I’ll opt for my homemade vegan queso or vegan nacho cheese for a delicious dairy-free drizzle option.
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