Put these Southwestern Crockpot Chicken Tacos on your meal plan – they are so easy to make with just 6 ingredients, you’ll wonder why you haven’t been making them all along!
My family loves chicken tacos – and I usually make them in the crock pot for super quick and easy prep. Which is probably my favorite thing about this meal 😉 I love fresh food with simple flavors. I make these with my homemade taco seasoning, but you can use your favorite storebought if you prefer.
Even though I don’t like the name of them, this is a real “dump and go” slow cooker recipe – it has 2 steps: Add everything to the crockpot and cook on low for 8 hours OR on high for 4 hours, then shred the chicken and serve with your favorite taco shells and toppings. So easy, and yet so delicious!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Chicken: I use raw chicken in this crock pot recipe, which is deemed perfectly safe by the USDA. You should, however, never use frozen chicken in the slow cooker – even though some manufacturers claim it’s safe. Read more on slow cooker safety from the USDA here.
- Salsa: one 16-oz jar will add plenty of sauce to your chicken. You can use half of the jar if you like. We enjoy a mild, chunky salsa (like Newman’s Own Medium) for this recipe, but you can go wild here: Jarred pineapple salsa is delicious, and so is black bean and corn salsa.
- Spiciness: I make these super mild for my little kids, but feel free to add heat with jalapeños or chili! I use my Homemade Taco Seasoning to add flavor to these tacos, so I can control exactly how mild these are.
- Taco Shells: We prefer these with soft taco shells because of the sauce, so hard taco shells make it more difficult to eat – but they definitely work, too.
Step by step photos
My chicken tacos are really foolproof and prepped in about 5-10 minutes. See for yourself:
Slow cook the chicken
Steps to make crockpot chicken tacos:
1) Add all ingredients except chicken to the crock and
2) stir well.
3) Add the chicken, then
4) make sure to cover it with salsa/vegetable mix.
5) Slow cook until chicken is tender.
Shred the chicken
Shred the chicken using your preferred method – I always use two forks to pull the chicken apart right in the crock.
Recipe tips
- Stirring: Make sure to stir all the ingredients before cooking, so that there’s liquid underneath the chicken – otherwise it could get stuck to the bottom of the crock and burn.
- How I shred chicken: I know there’s all sorts of fancy tutorials on how to shred chicken with a mixer, a food processor, a blender… But I actually prefer to just pull the cooked chicken apart with the help of two forks. That way I get to control how shredded my chicken is (I prefer it shredded into chunks vs super stringy).
Stovetop instructions
If you don’t have time to make them in the slow cooker, you can make these on the stovetop: Just add everything to a pot, cover with a lid and simmer until the chicken is done.
It will take around 20 minutes, depending on the size of your chicken breast. You may need to add a little chicken broth to keep it from charring.
Instant pot instructions
You can make this in the Instant Pot if you prefer – this is especially handy if you have frozen chicken!
Add all ingredients to the inner pot of your electric pressure cooker. Add 1 cup chicken broth OR water and stir very well. Close the lid, set the valve to “sealing”. Pressure cook on “high” for 10 minutes (for raw chicken) or 15 minutes (for frozen chicken).
Once the cooking time is up, do a natural pressure release for 5 minutes (just switch the IP off and leave it alone). Manually release any remaining pressure, open the lid and shred the chicken.
The sauce will be more runny, you can either drain some OR set the instant pot to sauté and simmer until the liquid has reduced to your liking.
Chicken taco FAQs
Yes, you can according to the slow cooker safety guidelines from the USDA. Make sure to only use thawed meat (never frozen), use a clean crock and clean utensils and keep the chicken refrigerated until ready to use.
To ensure food safety, I always check the internal temperature of the chicken with a food thermometer – especially when using a slow cooker! According to the government’s food safety guidelines, cook chicken to an internal temperature of at least 165°F. Full cooking temperature chart.
We usually need 1 taco per small child and 2 tacos per older child and not too hungry adult. A hungry adult in our household has been known to eat 3-4 tacos for dinner.
Serving suggestions
My homemade guacamole, shredded cabbage and some shredded cheese are our favorites. Coleslaw is also a nice addition! And if I have enough time/patience, I make a batch of Pineapple Salsa or Mango Black Bean Salsa to go with them – so delicious!
This is such a great way to use your slow cooker during the summer – if you need a change from slow cooked pulled pork, that is 😉 Either way, my crockpot chicken tacos easy meal that always puts a smile on everyone’s face around the dinner table – winner, winner, chicken dinner. Enjoy!
More easy chicken dinners
For all my easy chicken dinners, check out the collection here: Easy Chicken Recipes
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Southwestern Crockpot Chicken Tacos
Recipe details
Equipment
Ingredients
- 1 pound chicken breast I used boneless, skinless
- 1 tablespoon taco seasoning or more to taste
- 1 (16-oz) jar salsa use half of your jar for less saucy chicken; see notes for more info
- 1 (15-oz) can black beans rinsed and drained
- 1 cup frozen corn
- 1 onion coarsely chopped
- taco shells and any toppings you like
Instructions
- Place all ingredients EXCEPT for the taco shells and toppings in a 5-6 quart crockpot. Stir, making sure there’s some sauce underneath the chicken so it doesn’t end up sticking to the bottom.
- Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.
Notes
Ingredient notes
Chicken: I use raw chicken in this crock pot recipe, which is deemed perfectly safe by the USDA. You should, however, never use frozen chicken – even though some manufacturers claim it’s safe. Read more on slow cooker safety from the USDA here. Salsa: 1 16-oz jar will add plenty of sauce to your chicken. You can use half of the jar if you like. We enjoy a mild, chunky salsa (like Newman’s Own Medium) for this recipe, but you can go wild here: Jarred pineapple salsa is delicious, and so is black bean and corn salsa. Spiciness: I make these super mild for my little kids, but feel free to add heat with jalapeños or chili! I use my Homemade Taco Seasoning to add flavor to these tacos, so I can control exactly how mild these are. Taco Shells: We prefer these with soft taco shells because of the sauce, so hard taco shells make it more difficult to eat – but they definitely work, too. Nutrition: As always an estimate and here WITHOUT taco shells or toppings, as this will be very individual.Cooking tips
Stirring: Make sure to stir all the ingredients before cooking, so that there’s liquid underneath the chicken – otherwise it could get stuck to the bottom of the crock and burn. How I shred chicken: I know there’s all sorts of fancy tutorials on how to shred chicken with a mixer, a food processor, a blender… But I actually prefer to just pull the cooked chicken apart with the help of two forks. That way I get to control how shredded my chicken is (I prefer it shredded into chunks vs super stringy). Stovetop Instructions: If you don’t have time to make them in the slow cooker, you can make these on the stovetop: Just add everything to a pot, cover with a lid and simmer until the chicken is done. It will take around 20 minutes, depending on the size of your chicken breast. You may need to add a little chicken broth to keep it from getting burned. Instant Pot Instructions: You can make this in the Instant Pot if you prefer – this is especially handy if you have frozen chicken! Add all ingredients to the inner pot of your electric pressure cooker. Add 1 cup chicken broth OR water and stir very well. Close the lid, set the valve to “sealing”. Pressure cook on “high” for 10 minutes (for raw chicken) or 15 minutes (for frozen chicken). Once the cooking time is up, do a natural pressure release for 5 minutes (just switch the IP off and leave it alone). Manually release any remaining pressure, open the lid and shred the chicken. The sauce will be more runny, you can either drain some OR set the instant pot to sauté and simmer until the liquid has reduced to your liking.Nutrition
More recipe information
I first published this post on 05/20/2019. I updated it on 06/05/2020 to make it more helpful for you.
Martha Smith says
I have not made this recipe yet however your recipes are awesome😀
Nora says
Thank you so much for your lovely comment, Martha!
Hayley says
I pretty much always have a batch of this in the fridge. We use a different salsa every time to keep it interesting. My favorite way to have it on top of fritos with cheese melted over it. Such an easy satisfying meal. 10/10
Nora says
I’m so glad to hear this, Hayley! And what a nice way to serve – I’ll have to give it a try.
Mojoblogs says
I personally love spicy foods and will try this one a bit more spicy. Thank you for sharing this! 🙂
Lacey says
Can this be frozen? I’m looking for frozen meal recipes to make for my friend that will be coming home with her premie twins soon.
Nora says
Lacey, yes absolutely! I freeze this recipe all the time when I know we have a busy time ahead. I don’t know if your friend is nursing her babies, but if she is you may want to leave out the onion. Hope this helps!