Taco night gets easier when the filling makes itself while you handle everything else. These crockpot chicken tacos start with salsa, taco seasoning, and a can of black beans, then shred into juicy, saucy meat for warm tortillas.
Perfect for busy weeknights or gatherings, this Crockpot recipe delivers tender, flavorful chicken that can be easily shredded and served in tortillas with your favorite toppings.
Easy Slow Cooker Chicken Tacos
This recipe features chicken breasts cooked in a blend of spices and salsa, resulting in juicy, shredded chicken perfect for tacos. It takes about 6 hours in the Crockpot and serves 6 people.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed (optional)
- 1 cup corn (fresh, frozen, or canned)
- Tortillas for serving
- Toppings: shredded lettuce, diced tomatoes, cheese, sour cream, avocado, cilantro
Instructions
- Prepare the Chicken: Place the chicken breasts in the Crockpot.
- Add Ingredients: Pour the salsa over the chicken and sprinkle the taco seasoning on top. If using, add black beans and corn.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and shreds easily.
- Shred the Chicken: Remove the chicken from the Crockpot and shred it with two forks. Return the shredded chicken to the Crockpot and stir to combine with the juices.
- Serve: Warm the tortillas and fill them with the shredded chicken and your choice of toppings.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 6 tacos
- Calories: 250kcal
- Fat: 6g
- Protein: 30g
- Carbohydrates: 20g
I set out tortillas, shredded cheese, and whatever vegetables are in the drawer so everyone builds their own. The shredded chicken also works over a baked potato if you want a change from tacos.
