Crockpot Shredded Chicken Tacos make this easy recipe a perfect hands-off meal for busy days. With just a handful of pantry staples and frozen chicken breasts, you’ll have a flavorful filling that’s perfect for taco burritos, taco pasta salad, or rice bowls.
Holly’s Recipe Highlights: Crockpot Shredded Chicken Tacos
- Flavor: The slow-cooked chicken is tender and juicy, with bold Tex-Mex flavors from the taco seasoning, zesty tomatoes with chilies, sweet corn, and hearty black beans.
- Skill Level: Beginner-friendly dump-and-go recipe you’ll love!
- Why Make It: Frozen chicken goes straight into the Crockpot, making it ideal for busy weeknights.
- Serving Suggestions: Serve in warm flour or corn tortillas with your favorite toppings, such as shredded cheese, sour cream, lettuce, homemade salsa, and sliced jalapeños.
Total Time: 8 Hrs 10 Mins (10 Mins Prep) Servings: 4 Cooking Method: Crockpot
Ingredient Notes
- Chicken Breasts: Add the frozen chicken breasts directly to the slow cooker, arranging them in a single layer when possible for even cooking. Boneless, skinless chicken thighs also work well and produce juicier, richer taco meat.
- Canned Corn: Drain the corn well to prevent the taco filling from becoming watery. Frozen corn is an easy substitute and can be added directly to the slow cooker without thawing.
- Diced Tomatoes with Chilies: Rotel adds a mild kick and a touch of acidity to the filling. For a thicker texture, substitute the tomatoes with your favorite mild, medium, or hot salsa.
- Taco Seasoning: A store-bought packet keeps this recipe quick and convenient, but homemade taco seasoning lets you control the spice and flavor. If you’re using salted canned ingredients, a low-sodium taco seasoning can help keep the overall flavor balanced.
How to Make Crockpot Shredded Chicken Tacos
- Add all the ingredients to the Crockpot. Then cover and cook (full recipe below).
- Once cooked, remove the chicken and shred it with two forks.
- Stir it back into the slow cooker, and let it finish cooking.
Serve in warm tortillas with your favorite toppings.
Storing the Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep tortillas and fresh toppings separate so they do not get soggy.
- Freeze taco filling in freezer-safe bags or containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Reheat in the microwave or on the stovetop with a splash of broth, salsa, or water to loosen the sauce.
Easy Taco Night Recipes
Did you enjoy this Crockpot Shredded Chicken Tacos? Leave a comment and rating below.
Crockpot Shredded Chicken Tacos
Equipment
Ingredients
- 2 to 3 frozen chicken breasts
- 1 (15 ounce) can canned corn drained
- 1 (15 ounce) can canned black beans drained
- 1 (10 ounce) can canned diced tomatoes with chilies such as Rotel, drained, or salsa
- 1 (1 ounce) packet taco seasoning about 2 tablespoons
Instructions
- Place all ingredients in the Crockpot and cook on low for 8 to 10 hours
- Two hour before cooking cycle is complete, remove chicken breasts to a cutting board or tray. Shred the chicken using two forks, then return it to the Crockpot to finish cooking.
- Serve on tortillas with your choice of toppings
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Crockpot Shredded Chicken Taco Recipe!
This is the best recipe I have found for chicken in the slow cooker. And the tip for using your stand mixer to shred it is so good! It worked perfectly. All of your tips and suggestions are great, thank you for sharing.
So glad you enjoyed it, Imsen!