Crockpot Chicken Tacos are a staple in our house. This recipe is only three ingredients and makes for a perfect easy dinner. Want to do it faster? Make my Instant Pot Chicken Tacos!
This is a recipe that has been on my site for years! I said it then and I will say it now, it barely counts as a recipe.
But I insist on sharing it with you because it is such a simple and easy way to make a great dinner for your family. Everyone in my house loves taco night so much, and this moist shredded chicken made in the slow cooker is the essential ingredient to making it perfect.
MAKE CROCKPOT CHICKEN TACOS IN A FEW EASY STEPS
Start by putting raw chicken breasts in the crockpot. See below for how much you can cook at one time.
Add taco seasoning. You can see here, I’m using a store bought packet. That works perfect!
If you would like to make it from scratch you can use my Homemade Taco Seasoning which gives you measurements to replace the packet (3 tablespoons) or enough to make a big batch to always have on hand.
Add enough chicken stock to cover the chicken (about four cups).
You can buy a carton of chicken stock, or keep chicken stock base in your pantry and make four cups before making these tacos.
If you are worried about the salt content of this recipe, I suggest making my taco seasoning and lessening the salt. Then use low sodium chicken broth.
Cook on low for four hours.
This may not seem like enough time, but the way modern slow cookers cook, I’ve never had a problem with this length of time.
DID I JUST MAKE SOUP?
I once had someone comment on this recipe that the next time they were going to make this they were going to cut the chicken stock down to 1 cup because they had just made soup.
Please don’t do that.
By covering the chicken with chicken stock we keep it from drying out in the slow cooker. There is nothing worse than coming home to a crockpot meal to find that your white meat, is all dry.
With the stock in this recipe that doesn’t happen.
Remove the chicken from the slow cooker and shred it. You will have deliciously seasoned shredded chicken perfect for chicken tacos. And not soup.
DOUBLE IT
We made this recipe for my in laws at Christmas. We had about thirty people eating, a mixture of adults and kids. We made this recipe and my Taco Meat. It was a huge hit!
You can easily double this recipe and it will still work in a 6 quart slow cooker. Double the meat, double the taco seasoning, and make sure you have enough chicken stock to cover the chicken. Cook for 1 to 2 extra hours on low.
I do not recommend tripling this recipe. We are fortunate enough to own two slow cookers, so we did four pounds of chicken – two in each slow cooker.
FREEZING LEFT OVERS
The left overs for this recipe are great! I often store them (without the liquid from the slow cooker) and have them on a taco salad for lunch the next day.
If you would like to freeze the left overs, do so in an airtight container with enough cooking liquid to completely cover the chicken.
WHAT TO SERVE WITH CHICKEN TACOS
This chicken taco recipe is so simple that we often just put out shredded cheese, sour cream, olives, and jalapeños and let the kids built their own tacos.
If you want to get a little classier, make my homemade Pico de Gallo. It is absolutely delicious and takes these tacos over the top.
I’m not sure that taco night is fully complete with out the world’s best margaritas. Not a brag, it’s a friend’s recipe, and it really is the best. Especially if you toss in a few fresh jalapeño slices.
If you want to bulk out this meal a little more, you can make some cilantro lime rice.
If you make this recipe or any of my other recipes, leave me a comment and let me know what you think!
Crockpot Chicken Tacos
Ingredients
- 1 pound chicken breasts
- 4 cups chicken stock
- 3 tablespoons taco seasoning or a 1 ounce packet from the store
Instructions
- In the base of a slow cooker wisk together the taco seasoning and chicken stock. Add in the chicken.
- Cook on low for four hours.
- Remove the chicken breasts from the crockpot, shred and serve with tortillas and taco toppings.
Julie @ Julie's Eats & Treats says
Love how easy this is! Perfect for crazy Mom’s like this!
Kelly says
Looks delicious!
Lisa Longley says
Thanks Kelly!
Laura Bowman says
I’m assuming if I just threw the chicken in frozen it should cook about 6 hours before shredding? Planning for tacos tonight and I’m trying to avoid going to the grocery today!! 🙂 This looks yummy and simple!
Lisa Longley says
Six hours on low with frozen chicken should work. I will add that I don’t like how these taste as much with frozen chicken, but it does work.
Gail held says
It was delicious
Lisa Longley says
I’m glad you liked it Gail!
Tracy says
What’s the salt level like using chicken broth and taco seasoning?
Lisa Longley says
If you are worried about the salt, I would suggest making homemade taco seasoning with less salt and low sodium chicken broth.
Rachel says
Have you tried this in a bigger quantity? I’m planning something similar to this for a big group (probably around 20 people) this weekend and I’m trying to figure out cooking times so that food is ready on time!
Lisa Longley says
I’ve doubled this recipe, adding an hour to the cooking time with no problem. If you are cooking for more than 12 adults, I would suggest borrowing a slow cooker and using two crockpots.
Emily says
Hi Lisa, I would like to serve this for a group of at least 12 ladies. It would probably be more like tapas then a full meal for them. Do you think I should double your recipe or triple it? I am concerned that 12 cups of chicken broth wouldn’t fit in the crock pot but I imagine that I could cut back on it as the more meat there is the more juices will be produced.
Lisa Longley says
Okay, if we are talking tacos for a full dinner, I would say that this recipe would very easily serve four adults. So for tapas for 12 I would think doubling it would be fine. If I were doubling it, I would double the chicken and the seasoning and then just make sure is completely covered with chicken stock. I hope that helps!
Deanna says
I need to make this for a teen graduation party of about 60 teens. Can I make it ahead of time and just freeze it?
Lisa Longley says
Hi Deanna! I haven’t tried freezing it, so I can’t really speak to it. Knowing the recipe, I don’t see why it wouldn’t work if you freeze it in it’s liquid. I have a french dip recipe that I freeze all the time and it freezes really well.
Hilary Jacobs says
I’ve never cooked chicken in the crock pot on low for four hours, only 8. I didn’t think you could do that unless it was on high. It cooks fully or was that a typo?
Lisa Longley says
Mine was done after about 4 hours, but certainly crock pots vary and if yours is older it may take longer.
Glynnis says
I made this last week and it was perfectly cooked at the 4 hour mark.
Virginia McGuire says
Can I use frozen skinless/ boneless breasts, or does the chicken need to be thawed?
Lisa Longley says
You can make it with frozen chicken breasts, though I will say that they don’t taste as good to me as fresh. Cook on low for 6 hours.
Kristin says
Have you tried this in the instant pot? Thinking of trying this week – looks delicious!
Lisa Longley says
I just made it in the Instant Pot! Here it is! https://simplejoy.com/instant-pot-chicken-tacos/
Lyla Hassan says
This is an amazing way to cook prepare chicken tacos, I never thought of it before. Thanks for a delicious yet simple recipe.Will be trying it for sure coming weekend.
Lisa Longley says
I’ve made it a number of times using 3 cups, and you pull the chicken out. It’s worked for me, keeps the chicken nice and moist and makes for delicious tacos.
Terry says
I know it’s always “easy” to use a package of taco seasoning, however they all have MSG in them. Making one’s own seasoning is easy, and so much cheaper in the long run! Not to mention healthier. Your recipe sounds delicious!
Lani says
Can this recipe be used for burritos
Lisa Longley says
Yes! We’ve used it for burritos too. I used it for baked burritos here: