Go Back
Close-up of moist shredded Crockpot taco chicken coated with chunky salsa sauce

Crockpot Chicken Tacos for Easy Meal Prep

These Crockpot Chicken Tacos combine tender chicken, chunky salsa, and simple pantry spices into a flavorful shredded filling with minimal hands-on work. Serve it in tortillas for dinner, then use the leftovers for taco bowls, lunches, quesadillas, or other easy meal-prep meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 163
Ingredients Equipment Method Notes

Ingredients
  

Chicken Taco Filling
  • 1 lb boneless, skinless chicken breasts fully thawed
  • 1 lb boneless, skinless chicken thighs fully thawed
  • 16 oz chunky salsa mild or medium
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika smoked or regular
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp fine salt add more only after tasting, if needed
  • 1/4 tsp black pepper
  • 1 tbsp lime juice optional
For Serving, Optional
  • small corn or flour tortillas about 2 small tacos per serving
  • shredded cabbage or lettuce optional topping
  • chopped tomatoes optional topping
  • plain Greek yogurt optional topping
  • shredded cheese optional topping
  • fresh cilantro optional topping
  • lime wedges optional, for serving
  • avocado sliced or diced, optional
  • extra salsa optional, for serving

Equipment

  • 5- to 6-quart slow cooker
  • Instant-read food thermometer
  • Two forks or kitchen tongs
  • Shallow airtight meal prep containers
  • Small containers for cold toppings

Method
 

  1. Place the fully thawed chicken breasts and thighs in an even layer in a 5- to 6-quart slow cooker. Avoid stacking thick pieces when possible so the chicken cooks more evenly.
  2. Combine the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper. Sprinkle the seasoning evenly over the chicken, then pour the chunky salsa over the top. Do not add water.
  3. Cover and cook on Low for about 4 to 5 hours or on High for about 2 to 3 hours. Begin checking at the start of the cooking range and continue cooking until the thickest part of every piece of chicken reaches 165°F (74°C).
  4. Transfer the cooked chicken to a clean plate and shred it using two forks or kitchen tongs.
  5. Return the shredded chicken to the slow cooker and stir it thoroughly into the cooking liquid. Cover and let the chicken stand on the Warm setting for 5 to 10 minutes so it can absorb more of the sauce.
  6. Stir in the optional lime juice. Taste the filling and adjust the seasoning or salt only if needed.
  7. Serve the chicken in warm tortillas with your preferred toppings. If the filling is looser than desired, use a slotted spoon when portioning it into the tortillas.

Notes

Cooking: Slow cookers and chicken thickness vary, so treat cooking times as a range. Use a food thermometer and make sure the thickest part of every piece reaches 165°F (74°C).
Chicken options: You can use all chicken breasts or all chicken thighs as long as the total weight remains 2 lb (908 g). All-breast filling will generally be leaner and may cook sooner, while all-thigh filling will be richer and more forgiving.
Seasoning shortcut: Instead of the individual spices, use 2 tablespoons of packaged taco seasoning. Omit the added salt initially and adjust only after tasting the cooked filling.
Watery filling: Let the shredded chicken rest in the sauce for 5 to 10 minutes. If it is still loose, serve it with a slotted spoon.
Meal prep: Store the cooked chicken separately from tortillas and fresh toppings to prevent sogginess. Refrigerate cooked filling promptly in shallow airtight containers for 3 to 4 days.
Freezing: The chicken filling can be frozen in airtight containers for 3 to 4 months. Thaw it safely in the refrigerator before reheating.
Reheating: Reheat only the portion needed until it reaches 165°F (74°C). Add a spoonful of water or salsa if the filling needs additional moisture.
Nutrition: The nutrition estimate is for 1/8 of the chicken filling and sauce only. Tortillas, toppings, and optional lime juice are excluded.