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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.

Table of Contents
Why This Crock Pot Chicken Tacos Recipe Works
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 or pre-packaged. The prep time is fairly quick and the cooking time can be as little as 3 hours.
The shredded chicken mixture for this recipe is also super versatile, meaning you can use it for tacos, a taco salad, enchiladas, or turn it into a dip. 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.
Recipe Ingredients
- Chicken: Boneless skinless chicken breasts. Chicken thighs can also be used instead of breasts for more flavor and tenderness.
- Vegetables: Garlic cloves, green chilies, diced tomatoes, and onion.
- Seasonings: salt, black pepper, oregano, garlic powder, cumin, chili powder, paprika, lime juice, and onion powder.
- Tortillas: For serving. For gluten-free tacos, ensure the corn tortillas are certified gluten-free. I prefer flour tortillas.
- Toppings: Shredded cheese, purple cabbage, salsa, lime juice, and cilantro.
Step-by-Step Directions
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.
Step Two – Add diced tomatoes, green chilies, onion, garlic, and lime juice into the slow cooker.
Step Three – Cover and cook chicken mixture on LOW for 6-8 hours or on HIGH for 4 hours until the chicken is tender.
Step Four – Shred the chicken right in the crock pot or remove the chicken and shred in a medium size bowl.
Step Five – Warm tortillas. Fill each tortilla with chicken mixture.
Step Six – Garnish tacos with cilantro and desired toppings like cheese, sour cream, avocado, salsa, or shredded cabbage. Enjoy!
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).
Substitution Tricks
Beef Stew meat, or chicken thighs can be used instead of chicken breasts. Rotel Tomatoes or Salsa can be used in place of canned tomatoes.
Recipe FAQs
For a spicier version, add a diced jalapeño or increase the amount of chili powder.
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.
Yes! You can use this recipe with stew meat, chicken thighs, or ground beef. You can also use different cheese like Pepper Jack cheese or a Mexican blend.
More Slow Cooker Chicken Recipes
- Slow Cooker Street Corn Chicken
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Buffalo Chicken Chili
- Slow Cooker Chicken Taco Soup
- Slow Cooker Salsa Chicken
Slow Cooker Chicken Tacos
Ingredients
- 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
How to Video
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.