Let’s Talk About These Ridiculously Easy Crockpot Chicken Tacos
I mean honestly, if there’s a simpler way to feed a herd of hungry people without standing over the stove, will someone please tell me? Because this is my ultimate, foolproof, dump-everything-and-go dinner; the kind that basically cooks itself. I first tried this on a super hectic Wednesday when I’d completely forgotten a neighborhood potluck (no judgement, please) — and the only thing I had going for me was a pack of chicken, a random jar of salsa, and my old, slightly battered but loyal crockpot. Ever since then, well, let’s just say it’s shown up more often than I’d probably admit. Sometimes I even make extra, pretending I’ll freeze leftovers, but… my teenagers have other plans. Am I the only one who doesn’t actually see leftovers last more than 24 hours?
Why I Keep Coming Back to This Crockpot Chicken Taco Thing
I make this whenever the idea of chopping ten vegetables makes me want to hide in the laundry room. My family goes bonkers for tacos night (okay, me too), and no matter how slapdash my toppings get, everyone’s happy. Plus, there’s basically no way to mess this up — unless you forget to plug in the crockpot (which, weirdly, I have done). Even my friend Jenny — who says she can burn cereal — has made this, and claims her kids ask for it weekly now. And if you’re like me, you’ll love how you can chuck in frozen chicken without thawing (yes really). It’s like kitchen magic, but without the drama or the burnt pans. Sometimes I wonder how this ever became a semi-acceptable dinner party food, but hey, let’s not overthink it.
What You’ll Need (But Not All at Once)
- 2 to 2.5 lbs boneless, skinless chicken breasts (or thighs — half the time I use whatever’s on sale)
- 1 jar (about 16 oz) of salsa — really, any kind works; my grandmother used to bring home the fancy stuff, but I grab whatever’s cheapest on the end cap
- 1 packet taco seasoning (store-bought is fine, but my neighbor Maria swears by her homemade blend — to each their own!)
- Half a cup of chicken broth or water (on lazy days, I skip this… things just get a bit thicker, still great)
- Optional: 1 can of black beans, drained and rinsed — or honestly, skip if you don’t have them
- Optional: Corn (frozen, canned, or fresh off the cob if you’re feeling fancy — I just dump it in straight from the bag most times)
How I Actually Make These Slow Cooker Chicken Tacos
- Plunk the chicken into the bottom of your slow cooker. Don’t worry if it’s a tight fit. (Sometimes I layer it kind of awkwardly, and it always sorts itself out.)
- Pour the salsa all over. I use a spoon to pretend it’s getting an even coating; but it’s not science. Don’t stress if there’s a weird blob in one corner. Sprinkle the taco seasoning right on top. That’s about as ‘measured’ as I get.
- Pour in the broth or water. If you’re using beans or corn, just toss them in — they’ll make it heartier, but sometimes my crew protests ‘extra stuff,’ so I leave them out.
- Pop the lid on your crockpot. Cook on low for 6–7 hours, or high for about 3–4 hours. (I usually walk away and completely forget about it until the house starts smelling amazing around dinnertime.)
- Open the lid — usually with a dramatic flourish for effect. Shred the chicken right in the pot with a couple of forks. If the chicken looks a little bland at this stage, just stir everything around and it’ll all meld together. Actually, I find it works better if you let it sit for 10 minutes after shredding, but sometimes we’re starving and just go for it.
- Taste and tweak. I almost always sneak a taste (chef's privilege!). If you want it zestier, sprinkle in some more seasoning, salt, or a squeeze of lime.
Notes — AKA “Things I Learned the Hard Way”
- One time I left it on high all day and it was kind of dry — but nothing some extra salsa couldn’t fix.
- Turns out you can use frozen chicken safely, just add an extra half hour and make sure it gets cooked all the way through. Yes, my mother still side-eyes me for this!
- Too salty? Next time, use low sodium broth/salsa — or, just add a potato chunk to the pot, then fish it out at the end. Learned that trick form Aunt Maggie, who swears it works.
Some Variations I’ve Messed Around With
- Buffalo Chicken Tacos: Swapped salsa for buffalo wing sauce (risky, but awesome if you’re into spice)
- Tex-Mex Style: Threw in a can of Rotel tomatoes and extra chili powder — not bad, but maybe overkill for mild taco lovers
- Whole Wheat Tortilla Bowls: Don’t use crunchy taco shells in the slow cooker itself — they’ll get soggy and sad. Learned this the hard way. Oops.
What If You Don’t Own a Crockpot?
No biggie, mate. Apparently you can do this in a heavy pot in the oven at about 325°F for 2–3 hours — keep it covered, check it twice so it doesn’t stick. Heck, my friend once microwaved all the fixings and called it a taco bowl. We still ate it (kind of?).
How Long Will This Stuff Last?
Officially, you can keep leftovers up to 3 days in the fridge sealed up tight. But honestly, in my house it never lasts more than a day! If you want to freeze it, just let it cool, stash in a zip bag, and defrost for last-minute taco cravings — which, let’s be real, is every other Tuesday.
How We Like to Serve Crockpot Chicken Tacos
Old school — warm tortillas, a mountain of shredded lettuce, jalapenos (only the brave), a heap of shredded cheese, and sour cream. My kids are big on tortilla chips for scooping. I’m partial to a lime wedge and a little sprinkle of chopped cilantro, but that’s just my thing. On Friday nights, we go full taco bar style. Fun fact: my cousin dips hers in ranch (I try not to judge, but…)
Stuff I Wish I’d Known (Pro Tips)
- I once tried to speed up the shredding step — used my stand mixer — which just made taco mush. Stick with the forks; it takes longer but tastes better.
- Don’t be tempted to overfill your tortillas. Trust me, it’s a one-way ticket to Taco Mountain Collapse (tragedy, every time)
- If using frozen chicken, just double check it’s cooked through — one time I didn’t, and… well, let’s just say, I never admit that one at the dinner table.
Real-Life FAQ: Stuff I Get Asked All the Time
- Can I use chicken thighs?
Yep, and honestly, the flavor is a bit richer (plus you can usually save a few bucks) - Is there a way to make this less spicy?
Just use a mild salsa, and skip any added chili flakes. Or serve hot sauce on the side so everyone can control the heat. My youngest is super heat-shy so we learned this quick! - Do I really need taco seasoning?
Not really — once I just tossed in a mix of cumin, onion powder, garlic powder, and a pinch of paprika. It came out fine, maybe even better. So, use what you’ve got. - Can you double the recipe?
Sure, as long as your crockpot can handle it. Remember, it’ll need a bit more time (I forgot once; not my smartest moment.) - What about leftovers?
If you’re lucky enough to have any, pile the chicken onto a salad, roll it into burritos, or bake them into enchiladas the next day. Actually, I think this tastes better the next day, but can’t prove it… never seems to last that long here.
And for anyone still reading — random story time: Once, I forgot the salsa and subbed in a can of diced tomatoes with a bit of BBQ sauce. It wasn’t a classic taco flavor (my husband called it “cowboy confusion”), but even then, everyone scraped their plates. So, don’t sweat the details — as long as there’s chicken and tortillas, it’ll feel like taco night. Pretty sure that’s an unwritten rule somewhere in the universe. Enjoy!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 oz)
- 1 cup salsa
- ½ cup chicken broth
- 1 medium onion, diced
- 1 can (15 oz) black beans, drained and rinsed
- 6-8 small flour or corn tortillas
- Optional toppings: shredded cheese, chopped cilantro, lime wedges, diced tomatoes
Instructions
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1Place chicken breasts in the bottom of the crockpot.
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2Sprinkle taco seasoning over the chicken, then add diced onion, salsa, and chicken broth.
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3Cover and cook on low for 6 hours, or until the chicken is tender and easily shredded.
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4Shred the chicken using two forks and stir in the black beans. Let cook for an additional 10 minutes to heat through.
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5Serve the chicken mixture in warm tortillas and add your favorite toppings such as shredded cheese, chopped cilantro, lime wedges, and diced tomatoes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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