Crockpot Chicken Tacos

Anne Lawton
by Anne Lawton
4 servings
3 hr 15 min

Easy crock pot chicken tacos cook low and slow with Mexican spices, jalapeno peppers, and tomatoes. These tacos are super flavorful chicken tacos.

Serve this chicken taco filling in soft shells, hard shells, or quesadillas or toss it into a salad. This is a fantastic recipe to make a double batch of because there are so many ways to use it and the slow cooker makes this recipe a breeze!

Crockpot chicken tacos are easy to make!

Make chicken tacos with just five ingredients!

Add the ingredients to a slow cooker and cook!

Shred the chicken and enjoy!

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 3 Hours Total time: 3 hr 15 min
Show Nutrition Info
Hide Nutrition Info

  • 1 pound boneless chicken breasts or tenders
  • 1 ½ cups diced tomatoes
  • 1 clove garlic, chopped
  • ¼ cup chopped onions (about ½ of a small to medium onion)
  • 1 jalapeno pepper diced
  • 1 tablespoon taco seasoning
  • Taco Fixings suggestions: chopped lettuce and cabbage, diced onions, avocado slices, cilantro, salsa, lime wedges, shredded jack or cheddar cheese, Greek yogurt, guacamole.

Prepare the ingredients: chop the onions, garlic, and jalapeno pepper.
Place the chicken into the crockpot and top with half of the taco seasoning.
Add the onions, tomatoes, and peppers and sprinkle on the remaining seasoning mixture and give it a quick stir.
Cover and cook on low heat for 4 ½ hours.
Use 2 forks to shred the meat. Cover the crockpot and set the crockpot to warm heat.
Serve it in your favorite taco shell or in a salad with taco fixings.
  • Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. Freeze it for up to three months.
  • Add diced carrots or zucchini to the crockpot for an extra serving of vegetables.
Anne Lawton
Want more details about this and other recipes? Check out more here!