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 an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Jump to Recipe 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
Shred the chicken
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.
Jenn says
This is one I always make again and again and I am making Tonight 😁… So yummy.. I add guacamole too and if we don’t have taco shells I am over rice or you can add over pasta but it’s the best over rice!!! My mom has asked for it again and again!
Nora Rusev says
I’m so glad, Jenn!! We love it over rice, too – such an easy dinner!
Missy says
This is sooooo good!! I do have one question. I normally fix this in the slow cooker but ran out of time today, so was going to try the instant pot. Do you really need to leave it in for 45 mins after you cook for 10? It just seemed like a really long time ago I wanted to make sure that is correct. Thank you!
Nora Rusev says
Oh goodness Missy, this is 100% a typo! It should be 5 minutes. So sorry about that!! I’ll fix it right away.
Tracy Brand says
Excellent recipe! All ingredients on hand- simple and oh so good! My family loved it!
Judy says
Loved this chicken taco recipe. Very tasty and easy to make. Plan on doubling it for a group soon. Thanks!
Jill says
Great. We loved it! So simple to make.
Nora Rusev says
I’m so glad to hear, Jill!
Ashley White says
Do you drain the beans?
Nora Rusev says
Ashley, yes I do! Hope that helps.
Natalie says
This recipe is amazing!! It has become a favorite in our house!
Nora Rusev says
Yay, so glad to hear it, Natalie!
Stephanie says
These were simple and tasty! We had some for dinner as tacos and then the leftovers on top of cauliflower rice for lunch. Thanks for the easy recipe!
Nora says
Awesome, Stephanie! And I love that lunch idea. Thank you so much for coming back to leave a review, I appreciate your time.
Megan says
We made this a week or two ago and loved it! We had a lot of extra so I froze it and I’m going to try to turn the leftovers into chicken enchiladas tonight. I am dairy free for my nursing baby so I think I’ll try adding some dairy free cream cheese to the filling and using a verde sauce on top. Any other suggestions that you think might go well?
Nora says
I’m so glad you enjoyed the chicken, Megan! And how smart to freeze leftovers to turn them into enchiladas. I think the dairy free cream cheese and verde sauce are excellent ideas, I actually don’t think I’d add much more – probably guacamole to serve, but that’s my 3 year old talking 😉
debbie waters says
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 says
I’m so glad Debbie! And now I want to try with mango salsa 😉
Marissa says
If I cut the chicken up before adding it to the crock pot do I need to adjust the time setting?
Nora says
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 says
Made with pineapple salsa from Newman’s and it was SO GOOD!!!!
Nicole says
Easy and tasty, will definitely make again
Krystal says
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 says
That sounds amazing with the cream cheese! I’m glad you enjoyed the tacos, Krystal!
Tori Panza says
Just made this recipe last night – AHHH-MAZING! So incredibly easy and so yummy! Definitely a keeper recipe! Thank you!
Kristy says
Can you use frozen chicken?
Chelsea says
Made this to shake up our regular taco night. It’s now the family favorite.
Nora says
I’m so happy to hear this, Chelsea! Thanks for coming back to leave a review – I appreciate your time.
Mikaelee says
How would I used dried black beans instead of canned…. just add water?
Nora says
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 says
Is there a specific type of salsa that is used for this?
Nora says
I just use a plain old mild, chunky salsa because I have small children.
SEL says
What type of salsa did you use?
Nora says
I use a regular old mild, chunky salsa because I have little kids!
Working Mom says
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 says
Can we use canned corn instead of frozen corn?
Nora says
Hi Heather, you sure can! Just make sure you drain it well.
Jenna says
What a wonderful easy meal. THANKS! I was wondering how many people this serves (calorie counting) Thanks J
Nora says
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!