Easy Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos are always a family-favorite meal. A few surprising ingredients make this shredded chicken taco filling irresistible. 

If you like this recipe, check out my Guide for Cooking Frozen Chicken in the Crock-Pot!

Most recipes for slow cooker chicken tacos call for seasoning the chicken with a jar of favorite salsa and an envelope of taco seasoning. I decided to create something different. I have a fantastic recipe for chicken soft tacos made in a skillet that includes yellow mustard. This may sound unusual for tacos, but trust me, it works. So using that recipe as my foundation, I came up with a Crock-Pot chicken taco filling that is really delicious.

More taco recipes

• Buffalo Chicken Tacos
• Air Fryer Shrimp Tacos
• Ground Pork Tacos

Ingredients for chicken tacos in the crockpot

• Chicken – Use three whole skinless and boneless chicken breasts. The recipe can easily be doubled.
• Sauce and Seasonings – A combination of your favorite taco sauce (mine is Taco Bell).  Plus a mixture of Worcestershire sauce, yellow mustard, honey, hot sauce, chipotle chili powder, garlic powder and salt. Plus some fresh lime juice stirred in after the chicken is cooked and shredded.

Instructions for crockpot chicken taco recipe

This recipe is so simple. Place the chicken breasts in the crockpot. Whisk together a handful of ingredients (scroll to the bottom of this article to find the full recipe). Pour the sauce over the chicken. Cook the chicken on LOW heat for 6 – 8 hours. Or on HIGH for 3-4 hours. Shred the chicken and stir in some fresh lime juice right before serving.

Always be sure and check the internal temperature of the chicken with a meat thermometer before serving. Safe eating temperature is minimum 165 degrees F.

Serving suggestions

• Toppings – As pictured with flour or corn tortilla, lettuce, diced tomatoes, shredded cheese and sour cream. Or your favorite taco toppings like black olives, pickled jalapeño peppers, diced onion or avocados and guacamole.
• Meals – The obvious choice for this seasoned chicken is to make a homemade taco. But you could also turn it into burritos, bowls, taco salads or nachos.

Storage directions

Store leftover cooked chicken in an airtight container. It will stay fresh in the fridge for 3-4 days. Or it can be frozen and stay fresh in the freezer for 2 to 6 months.

Kitchen tools

• I use a 6-quart Crock-Pot similar to this one for making these chicken tacos
• Tongs similar to these are what I use to shred the chicken and serve it from the Crock-Pot

Print Pin

5 from 4 votes

Crockpot Chicken Tacos

Crockpot Chicken Tacos are always a family-favorite meal. A few surprising ingredients make this shredded chicken taco filling irresistible. 

Course Main, Main Course

Cuisine American, Mexican

Keyword chicken tacos crockpot, chicken tacos in the crockpot, crockpot chicken tacos

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Calories 166kcal

Author Jill McOwen

Equipment

• 1 6-quart Crock Pot

Ingredients

• 3 large chicken breasts boneless and skinless
• 1/2 cup taco sauce I used Taco Bell brand
• 2 tbsp Worcestershire sauce
• 2 tbsp yellow mustard
• 2 tbsp honey
• 1 tbsp hot sauce
• 1 tsp salt
• 1 tsp chipotle chili powder
• 1/2 tsp garlic powder
• 1 tbsp lime juice

Start Cooking

Instructions

• Place the chicken breasts into the Crockpot insert.
• Whisk together the sauce ingredients - taco sauce through garlic powder.
• Pour the sauce over the chicken.
• Cook the chicken on LOW heat for 6 - 8 hours.
• Use two forks or a pair of metal tongs to shred the chicken. Stir in the fresh lime juice and serve.

Nutrition

Calories: 166kcal | Carbohydrates: 9g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 853mg | Potassium: 546mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

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