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.
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.
They all turn out fabulous, in case you were wondering 😉
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.
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
- 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
- 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.
Nutrition (this is an estimate)
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