Crockpot Shredded Chicken Tacos make weeknight dinners a breeze. Toss everything in the slow cooker, let it do the work, and come back to tender, juicy chicken packed with flavor. This recipe is quick to prep, easy to clean up, and guaranteed to win smiles at the table. Perfect for those nights when you want comfort food without the fuss.
Why This Crockpot Shredded Chicken Tacos Is a Weeknight Win
- Fast prep: Spend just 10 minutes getting everything ready.
- Easy cleanup: One pot means less mess to deal with after dinner.
- Big flavor: A blend of spices and ingredients brings out delicious tastes.
How to Make Crockpot Shredded Chicken Tacos (3 Steps & Timing)
Prepare & Cook:
Place 3 lbs of boneless, skinless chicken breasts at the bottom of your slow cooker. Drizzle 1 tbsp of olive oil over the chicken. Sprinkle 1 packet of taco seasoning (or 2 tbsp homemade), 1 tsp chili powder (if you want some heat), and salt and pepper to taste. Add 1 can of diced tomatoes (with juice), 1 can of black beans (drained and rinsed), 1 cup of chicken broth, 1/2 cup of chopped onion, and 2 cloves of minced garlic. Stir gently to combine. Cook on low for 6-8 hours or high for 3-4 hours.
Shred & Mix:
Once the chicken is cooked through, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Then, return the shredded chicken to the slow cooker and mix it well with the sauce.
Serve:
Warm your favorite tortillas and fill them with the shredded chicken. Add toppings like shredded lettuce, cheese, salsa, and sour cream. Enjoy your delicious Crockpot Shredded Chicken Tacos!
Quick Sides & Serving Ideas
- Mexican rice
- Refried beans
- Corn on the cob
- Chips with salsa
Crockpot Shredded Chicken Tacos
Ingredients
Main Ingredients
- 3 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 tsp chili powder (optional for heat)
- to taste salt and pepper
- 1 can diced tomatoes (with juice)
- 1 can black beans (drained and rinsed)
- 1 cup chicken broth
- 1/2 cup chopped onion
- 2 cloves minced garlic
Instructions
Preparation and Cooking
- Place 3 lbs of boneless, skinless chicken breasts at the bottom of your slow cooker.
- Drizzle 1 tbsp of olive oil over the chicken.
- Sprinkle 1 packet of taco seasoning (or 2 tbsp homemade), 1 tsp chili powder, and salt and pepper to taste.
- Add 1 can of diced tomatoes (with juice), 1 can of black beans (drained and rinsed), 1 cup of chicken broth, 1/2 cup of chopped onion, and 2 cloves of minced garlic.
- Stir gently to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
Shredding and Mixing
- Once the chicken is cooked through, remove it from the slow cooker.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and mix it well with the sauce.
Serving
- Warm your favorite tortillas and fill them with the shredded chicken.
- Add toppings like shredded lettuce, cheese, salsa, and sour cream.
- Enjoy your delicious Crockpot Shredded Chicken Tacos!
Notes
Nutrition
Storage & Reheat (No Soggy Leftovers)
You can store leftover Crockpot Shredded Chicken Tacos in the fridge for up to 4 days. For longer storage, freeze them for up to 3 months. To reheat, use an air fryer or oven to re-crisp the tortillas, keeping them from getting soggy.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables to save time.
- Grab a rotisserie chicken for a quick protein option.
- Opt for bagged taco seasoning to skip making your own.
- Choose canned beans and tomatoes to reduce prep work.
Smart Swaps & Variations
- Budget Swap: Use drumsticks or thighs instead of chicken breasts.
- Health Swap: Add more veggies like bell peppers and zucchini.
- Convenience Swap: Try using pre-cooked frozen chicken.
- Flavor Variation: Use different seasonings like BBQ sauce for a unique twist.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs
Can I make Crockpot Shredded Chicken Tacos ahead of time?
Yep! Cook the chicken, shred it, and store it in the fridge for up to 4 days. When you’re ready, just reheat in a skillet or microwave and warm your tortillas fresh. The flavors actually deepen overnight, so leftovers often taste even better.
What if my Crockpot Shredded Chicken Tacos turn out too watery?
No worries — it happens when there’s extra liquid. Just take the lid off and let it cook uncovered on high for 20–30 minutes. The sauce will thicken up nicely, and you’ll still end up with juicy, flavorful chicken perfect for tacos.
Can I freeze Crockpot Shredded Chicken Tacos filling?
Absolutely. Shred the chicken, let it cool, and store in freezer bags for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat on the stove. It’s a lifesaver for busy weeks when you need dinner fast.
What toppings go best with Crockpot Shredded Chicken Tacos?
Classic toppings like shredded lettuce, cheese, sour cream, and salsa always work. But you can also get creative — think avocado slices, pickled onions, jalapeños, or even a squeeze of lime. It’s all about building your family’s favorite combo.
Can I use chicken thighs instead of breasts?
For sure. Thighs work great in the slow cooker since they stay juicy and flavorful. Just follow the same directions. You may need to skim a little extra fat after cooking, but the taste payoff is huge.
Wrap-Up: Easy Tacos, Big Flavor
Crockpot Shredded Chicken Tacos are the kind of dinner that saves your sanity on a weeknight. Just toss in the ingredients, walk away, and come back to tender, flavorful chicken that’s ready for tacos. With quick prep, simple cleanup, and endless topping options, this meal is a family win every time. Try it tonight your future self will thank you when dinner practically makes itself.
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