Okay, So You Need Tacos? Fast?
Alright friends, let’s talk about dinner. Specifically, that weeknight panic moment when you realize you have, like, zero energy but still need to feed yourself (and maybe some other hungry folks). That’s where this crock pot chicken tacos situation comes in clutch. Seriously, it’s my go-to. I first stumbled on making chicken this way back when my oldest was a baby and I was running on exactly three hours of sleep and lukewarm coffee. It was a revelation. Dump, set, forget, shred. Boom. Dinner sorted. And it doesn’t taste like you mailed it in, either. The chicken stays incredibly juicy and just soaking up all teh flavors. You gotta try it.
Why I Just Keep Making These Tacos
Honestly? It’s minimal fuss with maximum payoff. I make this when I know the afternoon is going to be crazy busy, or when I just plain don’t feel like standing over a stove (which, let’s be real, is often). My kids actually *ask* for this, which feels like a parenting win, am I right? (Plus, the leftovers are primo, maybe even better the next day). And shredding the chicken in the pot? So easy, cuts down on dishes. It’s a winner, winner, chicken dinner, or, well, chicken taco dinner!
Stuff You’ll Need
Gather ’round, here’s the lineup for these glorious Crock Pot Chicken Tacos with that perfectly Juicy Seasoned Filling:
- About 1.5 – 2 pounds boneless, skinless chicken breasts or thighs (I usually use breasts ’cause that’s what’s on sale, but thighs give it a richer flavor. Your call!)
- 1 small onion, chopped
- 2-3 cloves garlic, minced (or a teaspoon of the jarred stuff if you’re feeling lazy, no judgment here!)
- 1 packet taco seasoning (Yep, the store-bought kind! I like this McCormick one, but use your fave. Or you can make your own if you’re feeling ambitious)
- 1 teaspoon chili powder (Adjust based on how spicy you like things!)
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika (Optional, but adds a nice depth)
- 1/2 cup chicken broth or water (Sometimes I use a splash of salsa instead, just to use it up)
- Salt and pepper to taste (Hold off on too much salt if your seasoning packet is salty)
- A squeeze of lime juice at the end (Crucial! Don’t skip this part)
Let’s Make Some Magic Happen (Slowly)
Here’s the lowdown, it’s almost embarrassingly simple:
- Grab your trusty crock pot. Throw the chicken pieces in there.
- Dump the chopped onion and minced garlic right over the chicken. Don’t be shy.
- Sprinkle that taco seasoning packet all over everything. Add the chili powder, cumin, and smoked paprika if you’re using it.
- Pour in the chicken broth or water (or salsa!). You just need enough liquid to create some steam and keep things moist, not drown the chicken.
- Put the lid on. Set it. Now, you can cook this on LOW for 6-8 hours, or on HIGH for 3-4 hours. I tend to think low and slow gives it the absolute best texture, really tender chicken.
- Once the time is up, check that the chicken is cooked through and super tender. This is where I usually sneak a taste of the broth.
- Now for the fun part: Shredding! You can take the chicken out and shred it on a cutting board, but honestly, the *easiest* way? Leave it right in the pot with all those lovely juices and use two forks to pull it apart. It should shred super easily. Or, pro tip: use a hand mixer *in the pot* for like, 10 seconds. It sounds crazy, I know, but it works shockingly well for shredding a bunch of chicken fast. Just be careful of splattering!
- Stir the shredded chicken into the juices left in the pot. This is what makes it so incredibly juicy and flavorful. It’ll look like a messy, glorious pile of seasoned chicken.
- Add a squeeze of fresh lime juice and stir it in. This brightens everything up like nobody’s business. Taste it and add salt or pepper if you think it needs it.
And that’s it! Your filling is ready.
Little Things I’ve Figured Out
- Don’t overcrowd the pot. If you’re making a huge batch, maybe use a bigger slow cooker or split it into two.
- Adding the lime at the very end is key. If you add it too early, the flavor kinda cooks away.
- Using a bit less liquid results in a thicker sauce clinging to the chicken, which I prefer form a texture standpoint.
- You can totally brown the chicken first for an extra layer of flavor, but the beauty of this recipe is you don’t *have* to.
Playing Around With It (And One Time It Went Wrong)
You can tweak this! Sometimes I throw in a can of diced green chilies at the start for a little something extra. Or a can of Rotel tomatoes. I’ve added bell peppers too, which works okay.
I once tried adding a block of cream cheese about an hour before it was done, thinking it would make it creamy. Uh, no. It just made it weirdly clumpy and greasy. Stick to adding creamy stuff *after* shredding, if you must! Lesson learned, ha.
Tools I Use (and What If You Don’t Have It?)
Obviously, a slow cooker is the main player here. Any size 4-6 quart should work for this amount of chicken.
Don’t have a slow cooker? You could probably adapt this for a Dutch oven in the oven on a low temp (maybe 300°F / 150°C?) or even simmer it gently on the stove, but you’d need more liquid and keep a close eye on it so it doesn’t dry out. The slow cooker really is the ideal tool for this ‘set it and forget it’ tenderness though.
Storing the Goods
This chicken keeps really well in an airtight container in the fridge for 3-4 days. It’s awesome for meal prep! Though honestly, in my house it never lasts more than a day! We always seem to find ways to use it up.
How We Eat It
Okay, obviously tacos are the main event! Warm corn or flour tortillas, load ’em up. But this chicken is also fantastic in quesadillas, on top of nachos, in burrito bowls with rice and beans, or even just over a salad.
For toppings, the sky’s the limit! Shredded lettuce, diced tomatoes, onions, salsa, guacamole or avocado, sour cream, shredded cheese (cheddar, Monterey Jack, or a Mexican blend are great). My absolute non-negotiable? A little sprinkle of fresh cilantro. Changes everything.
Stuff I Messed Up So You Don’t Have To
- **Don’t peek too much!** Every time you lift the lid on the slow cooker, you lose heat and moisture, which means it takes longer to cook. Just trust the process.
- **Measure the spices (at least roughly).** Eyeballing is fine for some things, but getting the taco seasoning to chili powder ratio right is important for flavor balance. I once added way too much cumin, and let’s just say it wasn’t my favorite batch.
- **Use two forks for shredding unless you’re brave.** Trying to do it with just one fork is awkward and takes ages. Or use the hand mixer trick, but seriously, be careful.
FAQs (Stuff People Ask Me)
**Q: Can I use frozen chicken breasts?**
A: Hmmm, the USDA actually recommends against putting frozen meat directly into a slow cooker because it keeps the temperature in the ‘danger zone’ for too long. It’s way better and safer to thaw the chicken first! Just plan ahead, folks.
**Q: Is it super spicy?**
A: Nah, not usually. The taco seasoning packets are generally pretty mild. The extra chili powder adds flavor more than heat, but you can totally leave it out or reduce it if you’re sensitive to spice. You can always add a spicy salsa later, right?
**Q: Can I make this ahead of time for a party?**
A: Oh yeah, absolutely! Make the chicken the day before, keep it in the fridge, and then gently warm it up in a pot on the stove or back in the slow cooker on the ‘warm’ setting before serving. It’s perfect for entertaining because all the messy work is done beforehand.
**Q: My chicken looks a bit dry, help!**
A: Did you use boneless, skinless breasts and cook it on high for maybe too long? That can sometimes dry them out. Make sure there’s enough liquid at the start, don’t overcook it, and shred it *into* the juices in the pot. If it’s still a little dry, you can stir in an extra splash of broth or even a bit of salsa or sour cream right before serving. Or next time try thighs!
Anyway, give this a whirl. It’s seriously good, seriously easy, and will make your house smell amazing. Happy taco making!
Side note: I saw a squirrel doing acrobatics on my fence the other day, it was hilarious.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) taco seasoning mix
- 1 cup salsa (mild, medium, or hot)
- 1/2 cup chicken broth
- 1 small onion, chopped (optional)
- 1 clove garlic, minced (optional)
- Corn or flour tortillas
- Optional toppings: shredded cheese, lettuce, tomatoes, sour cream, avocado
Instructions
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1Place chicken breasts or thighs in the bottom of a slow cooker.
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2Sprinkle taco seasoning over the chicken. Add chopped onion and minced garlic, if using.
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3Pour salsa and chicken broth over the chicken.
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4Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until chicken is cooked through and tender.
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5Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker and stir it into the juices to keep it moist.
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6Serve the juicy seasoned chicken filling in warm tortillas with your favorite taco toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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