If you’re looking to simplify taco night, these Crockpot Chicken Tacos are your answer. With minimal prep and maximum flavor, this recipe ensures juicy, flavorful chicken every single time.

• Cuisine: Mexican
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Servings: 4-6

Why You’ll Love This Recipe

• Minimal prep work means more time for you.
• The slow cooker does all the heavy lifting.
• Versatile for tacos, salads, bowls, and more.
• Simple ingredients with bold flavors.

Ingredients

• 4 boneless skinless chicken breasts: The base of the dish, providing lean protein. If needed, substitute with chicken thighs for a richer flavor.
• 1 cup salsa: Adds moisture and flavor; choose your favorite brand or homemade.
• 1 cup canned diced tomatoes with chilies (drained or 1 can Rotel, 10 ounces): Gives a spicy kick; regular diced tomatoes can be used for a milder version.
• 1 ounce taco seasoning (or 2 Tablespoons homemade taco seasoning): Intensifies the flavor with a classic taco taste. Substitute with chili powder and cumin for a homemade blend.
• ½ onion (diced): Provides sweetness and depth. Any type of onion works here.

How to Make It

Step 1: Mix the Base Ingredients

In a bowl, combine the salsa, canned tomatoes, and taco seasoning. This mixture serves as the flavor-packed liquid that will infuse the chicken as it cooks. The taco seasoning is crucial—it’s what gives the chicken its depth of flavor.

Step 2: Prepare the Slow Cooker

Layer the diced onions and chicken breasts in the slow cooker, then pour the tomato mixture over top. This layering ensures the chicken stays moist and absorbs all the flavors. The onions at the bottom help prevent sticking and add an aromatic base.

Step 3: Cook the Chicken

Set your slow cooker to low for 7-8 hours or high for 3-4 hours. The slow, steady cooking will result in tender, easily shreddable chicken. If cooking on high, start checking for doneness at the 3-hour mark to prevent drying out.

Step 4: Shred and Serve

Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the slow cooker to soak up the remaining juices, ensuring every bite is flavorful and moist. Serve in taco shells, over rice, or on salads.

Recipe FAQs

Can I use frozen chicken breasts?

Yes, just increase the cooking time slightly. Ensure the chicken is cooked through before shredding to maintain safe internal temperatures.

What can I substitute for salsa?

Try using canned tomatoes with added liquid and your favorite spices if you don’t have salsa on hand. This will mimic both the texture and moisture salsa provides.

How long can leftovers be stored?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a bit of added liquid to prevent drying out.