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Slow Cooker Chicken Tacos

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By Sarah Olson

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Jun 27, 2024Updated May 15, 2025

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This Slow Cooker Chicken Tacos recipe is easy, quick, and delicious. Effortlessly put dinner on the table with just a handful of ingredients and three simple cooking steps.

If you love chicken tacos, then you’ll definitely want to try my Slow Cooker Cool Ranch Tacos with a side of Restaurant Style Queso.

This chicken tacos recipe features a homemade taco seasoning (using ingredients you most likely already have on hand), a couple of chicken breasts, and a few other ingredients that are canned.

Regardless of how you want to use it, it’s sure to be enjoyed by the whole family and quickly become one of your favorite taco recipes. You may also like my recipe for slow cooker chicken tinga.

Ingredients for Chicken Tacos

This easy meal has so many fresh flavors. Find the full recipe in the recipe card below the images.

My recipe uses boneless skinless chicken breasts, green chilies, diced tomatoes, onion, and garlic for a flavorful base. It’s seasoned with a bold mix of cumin, chili powder, paprika, oregano, garlic powder, onion powder, salt, pepper, and lime juice for classic taco flavor in every bite.

How to Make Chicken Tacos in the Crockpot

Make this taco meat in three easy steps with my instructions.

Step One – Place the chicken breasts in the slow cooker and season with salt, pepper, chili powder, cumin, paprika, oregano, onion powder, and garlic powder. Add diced tomatoes, green chilies, onion, garlic, and lime juice over the top.

Step Two – Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until the chicken is tender. Shred the chicken directly in the slow cooker or remove and shred in a bowl, then return it to the sauce.

Step Three – Warm tortillas and fill each with the shredded chicken mixture. Top with cilantro and your favorite toppings like cheese, sour cream, avocado, salsa, or shredded cabbage.

How to serve

• Serve this chicken taco recipe with a variety of toppings to allow everyone to customize their taco. (Taco shells, shredded lettuce, guacamole, and other favorite toppings.)
• This chicken mixture is also great for making burrito bowls, salads, or as a filling for enchiladas.
• Serve these tacos with a side of refried beans, Mexican street corn, or tortilla chips and salsa. (try this with my slow cooker black beans or slow cooker refried beans).

Slow Cooker Chicken Tacos

Prep Time: 5 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 5 minutes mins

Servings: 6

By: Sarah Olson

Chicken breasts, seasonings, and a few veggies come together to make these delicious Slow Cooker Chicken Tacos.

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Equipment

• Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1.5 lbs boneless, skinless chicken breasts
• ▢ 1 Tbsp. chili powder
• ▢ 1 tsp. ground cumin
• ▢ 1 tsp. paprika
• ▢ ½ tsp. dried oregano
• ▢ ½ tsp. onion powder
• ▢ ½ tsp. garlic powder
• ▢ 1 tsp. salt
• ▢ ¼ tsp. pepper
• ▢ 14 oz. diced tomatoes
• ▢ 4 oz. chopped green chiles
• ▢ 1 small onion, finely chopped
• ▢ 2 cloves garlic, minced
• ▢ juice of one lime

For Serving:

• ▢ corn or flour tortillas
• ▢ Optional toppings: shredded cheese, shredded cabbage, salsa, sour cream and cilantro

Instructions 

• Place the chicken breasts in the slow cooker and season with salt, pepper, chili powder, cumin, paprika, oregano, onion powder, and garlic powder.
• Add diced tomatoes, green chilies, onion, garlic, and lime juice into the slow cooker.
• Cook on low for 6-8 hours or on high for 4 hours until the chicken is tender and easily shreds with a fork.
• Remove the cooked chicken, shred it, then return it to the slow cooker and mix with the sauce.
• Warm tortillas. Fill each tortilla with chicken mixture.
• Garnish tacos with cilantro and desired toppings like cheese, sour cream, avocado, salsa, or shredded cabbage. Enjoy

Sarah’s Notes

Nutritional values do not include tortillas or toppings.

For a spicier version, add a diced jalapeño or increase the amount of chili powder.

Chicken thighs can also be used instead of breasts for more flavor and tenderness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm the chicken mixture in a pan over medium heat or in the microwave.

Freeze leftover chicken mixture for up to 3 months. Thaw overnight in the refrigerator before reheating.

For gluten-free tacos, ensure the corn tortillas are certified gluten-free.
This chicken mixture is also great for making burrito bowls, salads, or as a filling for enchiladas.

Nutrition

Calories: 161kcal | Carbohydrates: 7g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 625mg | Potassium: 644mg | Fiber: 2g | Sugar: 3g | Vitamin A: 703IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

More Slow Cooker Chicken Recipes

Street Corn Chicken and Crockpot Salsa Chicken both bring bold, zesty flavors and are perfect for serving in tacos, bowls, or over rice.

Chicken Tortilla Soup and Chicken Taco Soup are cozy, flavor-packed favorites loaded with beans, corn, and all your favorite toppings.

Buffalo Chicken Chili offers a spicy, creamy twist on chili night with shredded chicken and just the right amount of heat.