Crockpot Chicken Tacos

Crockpot chicken taco in corn tortilla topped with fresh cilantro and red onions surrounded by fresh jalapenos and lime wedges.

Make taco night effortless with these easy Crockpot Chicken Tacos! Just a few ingredients for juicy, flavorful shredded chicken the whole family will love. Simple, flavorful and made with just chicken, salsa, and spices. A stress-free, crowd-pleasing slow cooker dinner ready when you are.

Course Main Course

Cuisine American, Mexican

Keyword Crockpot Chicken Tacos

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 79kcal

Author Michelle

Ingredients

2 pounds boneless skinless chicken breast
16 ounces your favorite salsa
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic powder
Tortillas for serving
Additional toppings such as sour cream pico de gallo, cheese, or guacamole.

Instructions

Place the chicken in the bottom of the slow cooker.
Cover chicken with salsa and seasonings.
Cover and cook on Low for 4-6 hours, until chicken is cooked through.
Remove chicken from slow cooker and shred with a fork. Return chicken to slow cooker.
Serve warm on tortillas with additional tasty toppings

Video

Notes

Storage: Store covered in the refrigerator for up to 5 days. Reheat in individual portions in the microwave on microwave-safe plates.
Freezer Directions: Before cooking, dump all of the ingredients, except cornstarch, water, green onions, and rice, into a freezer bag or container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator before using. Then cook according to recipe instructions. After cooking, allow to cool to room temperature. Then transfer to an air-tight freezer container, and freeze for up to 3 to 6 months. Before use, thaw in the refrigerator overnight. To reheat, add chicken to a large saucepan or skillet and heat over medium heat on the stove before serving.

Nutrition