🌮 Crockpot Taco Chicken
This Crockpot Taco Chicken is a set-it-and-forget-it recipe that delivers bold, zesty flavor with minimal effort. Just toss everything into the slow cooker and return hours later to tender, shredded chicken that’s perfect for your favorite Mexican-style meals.
Equipment
- Slow cooker / Crockpot
- Forks or mixer for shredding
- Knife and cutting board (if serving with toppings)
Ingredients
- 2 –2½ lbs boneless skinless chicken breasts or thighs
- 1 packet taco seasoning or 2 tablespoons homemade – see below
- 1 cup salsa mild, medium, or hot
- ½ cup chicken broth or water
- Optional: 1 tablespoon lime juice
- Optional toppings: chopped cilantro sliced avocado, shredded cheese, sour cream, jalapeños
- Optional Homemade Taco Seasoning:
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Add Ingredients
- Place chicken in the Crockpot. Sprinkle with taco seasoning and pour salsa and broth over the top.
Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through and easily shreds.
Shred Chicken
- Remove chicken, shred with two forks (or in a stand mixer), then return to the Crockpot and stir to coat in juices. Add lime juice if using.
Serve
- Serve warm with tortillas, rice, lettuce wraps, or over nachos. Top as desired.
Notes
💡 Tips for Success
Use chicken thighs for juicier meat Add 1 can of black beans or corn for extra bulk Stir in cream cheese at the end for a creamy version
Use chicken thighs for juicier meat Add 1 can of black beans or corn for extra bulk Stir in cream cheese at the end for a creamy version