My crockpot shredded chicken tacos recipe is packed with flavor and so easy to make! I season chicken breasts with a flavorful mix of Mexican spices and seasonings, then cook them low and slow in my trusty Crock Pot. These slow cooker shredded chicken tacos are wonderfully flavorful with black beans, corn, tomatoes, and more. Dinner just doesn’t get much easier than making this Mexican chicken for tacos in my crockpot!
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Shredded Chicken Tacos Recipe
I can’t think of many dinners that are easier than this recipe for Crockpot chicken tacos. I use my Crockpot shredded chicken for everything, and this is basically a doctored up version of that. Slow-cooked for hours, the shredded chicken comes out tender, juicy, and loaded with Mexican flavor–aka perfect for tacos! I mix salsa, green chilies, tomatoes, corn, black beans, chipotle peppers, and flavorful taco seasoning into my chicken to make it insanely yummy. Wrapped in a warm tortilla, these slow cooker tacos are such a great family meal.
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Make it Healthy
For a low-carb option, serve this slow cooker Mexican chicken in butter leaf lettuce instead of tortillas. The lettuce has a great crunch and reminds me of a Mexican version of my favorite chicken lettuce wraps.
Crockpot Shredded Chicken Tacos Recipe
Crockpot shredded chicken tacos are packed with flavor and so easy to make! Mexican chicken cooked low and slow in the crockpot.
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Serves 6 people
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Place chicken breasts in the bottom of the crock pot and drizzle with olive oil, flip to coat.
2 pounds boneless, skinless chicken breasts, 2 tablespoons olive oil
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Add all remaining ingredients to the Crockpot.
¾ cup salsa, 4 tablespoons brown sugar, 8 ounces mild chopped green chiles, 20 ounces diced tomatoes, 15 ounces corn, 15 ounces black beans, 7 ounces chipotle peppers in adobo sauce, ½ teaspoon paprika, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon chipotle chili powder, 1 teaspoon onion powder, 2 teaspoons kosher salt, ½ teaspoon ground black pepper
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Cook on low for 6 hours, until chicken is tender enough to shred easily. If you’re in a time crunch, cook the chicken on high for 2-3 hours.
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Remove chicken and shred.
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Place the shredded chicken back into the pot and cook for an additional 20-30 minutes to allow the chicken to absorb the juices.
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Place the shredded chicken into a warmed flour tortilla and garnish as desired.
6 medium flour tortillas, Fresh cilantro
**Feel free to choose mild, medium, or hot salsa depending on your personal preferences.
***This is an optional ingredient, and I recommend you exercise caution! It can be super hot!
****I prefer to use flour tortillas, but corn also work.
*****Instead of using the individual spices, you can swap in a packet (3 tablespoons) of taco seasoning.
Tips:
- Keep tortillas warm by stacking on a plate and covering with a slightly dampened paper towel or kitchen towel.Â
- If using corn tortillas, try toasting them on an open flame for wonderful char lines.
- You can make the chicken ahead of time and just reheat when ready to serve.
Storage:Â Store shredded chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Crockpot Shredded Chicken Tacos Recipe
Amount Per Serving (1 taco)
Calories 569
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 97mg32%
Sodium 1934mg84%
Potassium 1361mg39%
Carbohydrates 67g22%
Fiber 13g54%
Sugar 17g19%
Protein 44g88%
Vitamin A 1572IU31%
Vitamin C 22mg27%
Calcium 153mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Shredded Chicken Tacos in a Crockpot Step by Step
Prep: Gather the list of slow cooker chicken taco ingredients. Drain the diced tomatoes, then drain and rinse the black beans. Measure out any ingredients so they’re ready to use.
Coat the Chicken: Place 2 pounds of boneless, skinless chicken breasts in the bottom of your crockpot and drizzle with 2 tablespoons of olive oil. Flip to coat.
Cook the Chicken: Add ¾ cup of salsa, 4 tablespoons of brown sugar, 8 ounces (2 small cans) of mild chopped green chiles, 20 ounces (about ⅔ of a large can) of drained diced tomatoes, 15 ounces (1 can) of corn, 15 ounces (1 can) of drained and rinsed black beans, 7 ounces (1 can) of chipotle peppers in adobo sauce (optional), and 3 tablespoons (1 packet) of taco seasoning. Cook on low for 6 hours, until chicken is tender enough to shred easily. If you’re in a time crunch, cook the chicken on high for 2-3 hours.
Shred the Chicken: Remove the Mexican chicken form the Crockpot and shred it with 2 forks.
Soak the Chicken: Place the shredded chicken back into the pot and cook for an additional 20-30 minutes to allow it to absorb the juices.
Serve the Tacos: Place the shredded chicken into 6 warmed medium flour tortillas and top your tacos as you please.
How to Store and Reheat
Store shredded taco chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating in the microwave in 30-second intervals until warmed through. Then assembled tacos with fresh ingredients.