Crockpot Chicken Tacos Recipe
Chicken breasts cook gently in a covered slow cooker with just enough liquid to keep them moist, so they shred easily with two forks instead of drying out the way stovetop-cooked breasts can. Cooking the seasoning and tomatoes right in with the chicken means the meat absorbs flavor the whole time instead of getting sauced on at the end.
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Servings
- 6
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 10 oz can diced tomatoes with green chiles (Rotel), undrained
- 1/2 cup chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 1 lime lime, juiced
- 12 small tortillas corn or flour tortillas
Nutrition per serving
- Calories
- 191
- Protein
- 14g
- Carbs
- 27g
- Fat
- 3g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Trim any excess fat from the chicken breasts and lay them in a single layer in the bottom of the slow cooker.
- 2In a small bowl, stir together the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Sprinkle evenly over the chicken.
- 3Pour the diced tomatoes with green chiles and chicken broth over the top. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
- 4Remove the chicken to a cutting board or large bowl and shred it with two forks.
- 5Return the shredded chicken to the slow cooker and stir it into the remaining juices to coat. Stir in the lime juice.
- 6Let the chicken sit uncovered in the slow cooker on the warm setting for 5-10 minutes so it soaks up more of the liquid before serving.
- 7Warm the tortillas and fill each with the shredded chicken. Top as desired and serve immediately.
Tips & variations
- For extra heat, swap the mild Rotel for the hot version or stir in a diced jalapeño with the tomatoes.
- Chicken thighs work in place of breasts and stay even more moist over the longer cook time; use the same 6-7 hour low setting.
- If the filling seems too soupy after shredding, cook it uncovered on high for 10-15 minutes to reduce the liquid before serving.
- Use the shredded chicken beyond tacos: it works equally well in burrito bowls, quesadillas, or over a baked potato.
Storage & reheating
Store leftover chicken and its juices in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a covered skillet over medium-low heat with a splash of broth or water, or microwave in 30-second bursts, stirring between each, until warmed through.
Tips from the Tulo kitchen
- Check the chicken at the 6-hour mark if using low heat; slow cookers vary, and breasts that sit too long after they're fully cooked can turn stringy rather than tender.
- Toast tortillas directly over a gas burner flame for a few seconds per side for char and flexibility instead of steaming them soft.
FAQ
Can I use frozen chicken breasts in the crockpot?
It's safer to thaw the chicken first. Cooking frozen meat in a slow cooker means it spends too long in the temperature danger zone before reaching a safe internal temperature, since the slow cooker heats gradually.
How do I know the chicken is done?
It should shred easily with two forks and reach an internal temperature of at least 165°F. If it still resists shredding, it needs more time, not less liquid.
Can I make this ahead for meal prep?
Yes. The shredded chicken keeps well in the fridge for 4 days and reheats cleanly, making it one of the easier slow cooker fillings to portion out for lunches.
What toppings go best with crockpot chicken tacos?
Diced white onion, chopped cilantro, crumbled cotija or shredded cheddar, sliced avocado, and a squeeze of extra lime all hold up well against the moist filling without going soggy.
