Southwestern Crockpot Chicken Tacos are so easy to make, you’ll wonder why you haven’t been making them all along!
It will cook in your slow cooker all day long, then shred into tender Mexican chicken you can serve up with taco shells, guacamole and shredded cabbage.
For more easy Slow Cooker Meals, see my Crock Pot Beef Stew, my Crock Pot Stuffed Peppers or my Mediterranean Slow Cooker Chicken Stew!
Video Tutorial for Crockpot Chicken Tacos:
You know what’s really true about me? I love fresh food with simple flavors.
I used to think I needed to be so creative and out of the box with food, when I really just love my dinner like grandma used to make.
Mind you, my gran is Bavarian and has neither touched a crockpot nor a taco in her lifetime… But still, you get what I mean.
So there’s no crazy seventeen component coleslaw on my chicken tacos, and there’s also not a million individual spices.
Just my homemade taco seasoning, please and thank you. P.S. I also use my taco seasoning in my One Pot Cheesy Taco Pasta, my Mexican Ground Beef and Rice Skillet and my One Pot Chicken Burrito Bowls!
They all turn out fabulous, in case you were wondering 😉
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How To Make Chicken Tacos in the Crockpot:
Read on for the detailed steps, or scroll down for more tips to make this recipe foolproof and the printable recipe card.
Even though I don’t like the name of them, this is a real “dump and go” slow cooker recipe.
This seriously IS the easiest taco recipe, ever. It has 2 steps:
1 – Add everything to the crockpot and cook on low for 8 hours OR on high for 4 hours.
This is a great programmable crockpot, if you’re in the market for a new one! (This is an affiliate link and I make a commission for purchases made after click gin through.)
2 – Shred the chicken and serve
Ridiculously simple, right?!
Tips to make these Slow Cooker Chicken Tacos Foolproof:
- 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
- I make these super mild for my little kids, but feel free to add heat with jalapeños or chili
- 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.
Can you add raw chicken to the crockpot?
Yes, you can. Which comes in so handy, because you don’t have to pre-cook anything for this crockpot taco recipe!
(I do NOT recommend using frozen chicken in your crockpot though, even though some slow cooker manufacturers claim it’s safe!)
What is the best way to shred chicken breast?
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 set cooked chicken breast on a large chopping board, then pull it 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).
What goes well with chicken tacos?
We love serving these southwestern crockpot shredded chicken tacos with homemade guacamole, shredded cabbage and some shredded cheese.
Coleslaw is also a nice addition!
An easy meal that always puts a smile on everyone’s face around the dinner table – winner, winner, chicken dinner, I guess.
More Chicken Recipes You’ll Love:
Instant Pot Chicken Tortilla Soup
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P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?
I LOVE interacting with you and hearing about your experience with my recipe. Also, by adding a comment and star rating you’re helping Savory Nothings grow and get even better for you!
Southwestern Crockpot Chicken Tacos
Recommended Equipment*
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon taco seasoning
- 1 8-oz jar salsa
- 1 15-oz can black beans rinsed and drained
- 1 cup frozen corn
- 1 onion coarsely chopped
- taco shells and toppings you like
Instructions
- Place all ingredients EXCEPT for the taco shells and toppings in your 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
Nutrition (this is an estimate)
Video
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debbie waters
made for dinner last nite and everybody raves about this recipe! Used pineapple salsa like someone else recommended and tasted great, will try peach or mango salsa next!
Nora
I’m so glad Debbie! And now I want to try with mango salsa 😉
Marissa
If I cut the chicken up before adding it to the crock pot do I need to adjust the time setting?
Nora
Marissa, I’m sure the chicken will cook faster if it’s cut up, but I have never tried it myself so I can’t advise about the exact timing.
Hilary
Made with pineapple salsa from Newman’s and it was SO GOOD!!!!
Nicole
Easy and tasty, will definitely make again
Krystal
This recipe was GREAT! Super easy and delicious! I added about a quarter cup of cream cheese in the last half hour to make it extra yummy :)! Will be making again
Nora
That sounds amazing with the cream cheese! I’m glad you enjoyed the tacos, Krystal!
Tori Panza
Just made this recipe last night – AHHH-MAZING! So incredibly easy and so yummy! Definitely a keeper recipe! Thank you!
Chelsea
Made this to shake up our regular taco night. It’s now the family favorite.
Nora
I’m so happy to hear this, Chelsea! Thanks for coming back to leave a review – I appreciate your time.
Mikaelee
How would I used dried black beans instead of canned…. just add water?
Nora
Mikalee, I cannot say for sure because I’ve never tried it. I have never even cooked dried beans in my slow cooker because I always use a pressure cooker. In a pressure cooker I’d assume it would work with just adding water, but I’m not 100% sure about the safety of cooking dried legumes in a crockpot. Sorry, not really helpful, I know 🙈
Demrey
Is there a specific type of salsa that is used for this?
Nora
I just use a plain old mild, chunky salsa because I have small children.
SEL
What type of salsa did you use?
Nora
I use a regular old mild, chunky salsa because I have little kids!
Working Mom
This is a great recipe. I have cooked this before and its yummy!! My fam of 5 love it! I have cooked dry black beans in my crock pot. I soak the beans over night, rinse in the morning, add them to the crock pot, cook all day and the recipe is done by the time of getting off of work! I also do the canned blacked beans when I don’t want to go through the extra steps-its a great time saver too!
What I do:
I do add fresh water to where it comes over beans, I add homemade salsa ingredients to it, my own taco seasoning, corn, etc, throw the chicken in it too. You can substitute the chicken with fish and have fish tacos too! Can’t go wrong with this recipe!
Heather N
Can we use canned corn instead of frozen corn?
Nora
Hi Heather, you sure can! Just make sure you drain it well.
Jenna
What a wonderful easy meal. THANKS! I was wondering how many people this serves (calorie counting) Thanks J
Nora
Hi Jenna, thank YOU for the feedback! Servings really depend on how many toppings you serve alongside and how hungry your eaters are. This serves 4 in my family, but yours might be different!