3-Ingredient Crock-Pot Chicken Tacos

~ With just 3 ingredients and 5 minutes of prep, these EASY and delicious Crock-Pot Chicken Tacos are an absolute lifesaver on busy nights! Enjoy them very simply, just rolled in tortillas … or create a festive taco bar featuring your family’s favorite toppings! (Originally published on January 8, 2014. Text and photos refreshed, but recipe remains the same.) ~

This Recipe:     Includes Make-Ahead Steps  

Overhead photo of one crock pot chicken taco, laying open to show the chicken topped with a variety of Mexican toppings.

We all have that one recipe.

The one that doesn’t even require a peek at the recipe card. The one that’s your standby and always saves the day when you have no idea what’s for dinner. You know what I mean.

At our house, these Crock-Pot Chicken Tacos (aka Crock Pot Chicken Tacos OR Slow Cooker Chicken Tacos OR just “Oh Yum”!) really are “that one” recipe.

The one that never ever fails to be awesome.

The one that we are always excited to eat.

Wanna get really excited, too? Then check out our video tutorial on how ridiculously easy this recipe is! (While your tummy rumbles and begs you to make this ASAP, and you maybe drool just a little bit on your screen.)

Video Tutorial

It’s Just Always That Good!

True story: When my little ones dash into the house after school, if their first whiff of home is the incredible aromas of these chicken tacos … well, they do that silly fist-pump move where they make a fist and say “YEAH!!!” while pumping an arm up and down.

Uh-huh … that really happens … because it’s sooo goooood.

A stack of 3 crock pot chicken tacos on a long white serving plate, made very simply with just the slow cooker chicken taco meat wrapped in corn tortillas.

I was sure everyone on the earth had the recipe for my go-to. It was super popular on Pinterest 8 or 9 years ago, and I tell pretty much everybody I talk to about it. So, I just assumed everyone must make this constantly.

I guess not!

When I first mentioned this recipe to Shelley, she looked at me like I was loony. She’d never heard of it!

(When this happens, I joke that she lives under a rock. She knows so much about so many things, and has tried pretty much every food known to man, so if I come up with something new to her, I do my own little dance. Well, it’s more of me just clicking my heels. Alright fine. I usually just high-five. Myself.)

Ok anyhow …

If Shelley didn’t know anything about this, we realized there must surely be others out there whose lives have a similar gaping hole. But no more … today we’re gonna fix that!

So this recipe. This is the one that I make all. the. time.

The Very Best Part of All

Absolute best part?

It goes in the crock pot. Yes, friends. We’re talking a 5-minute prep, and then you just let your slow cooker work its magic.

You’ll just need another 5 minutes to finish the crock pot chicken tacos before you sit down to eat. Serious.

These crock pot chicken tacos served on whole wheat tortillas, instead of corn. Lined up on a serving platter and sprinkled with lettuce, cheese and tomato.

I went back and scoured my Pinterest boards, my pins, my notes – and I can’t figure out who to credit for this awesome recipe. In my research, I saw a reference that Weight Watchers had a recipe like this years ago, so we decided that must have been the genesis of the whole idea. But a Google search and a search of the Weight Watchers site didn’t yield a similar recipe we could link to for this. Ah, well … we’re gonna give them the credit, anyway!

Tested and Re-tested … And It Just Never Fails

In typical THK fashion, we both needed to test this recipe before we shared it with you all. You know we test … and test … and test again.

At first, Shelley was a little skeptical that something so incredibly simple could taste so good. But, she called me before her family was even done eating.

They were loving it. Loving it.

I’m so excited her family gave the thumbs-up (possibly with fist pumps, too) – because now I get to share this recipe with you!

Ok. Get your pens and paper, because you’ll want to take very good notes here.

Ready?

How to Make Crock Pot Chicken Tacos (Easiest Ever Instructions!)

1. Put the chicken in your slow cooker.

2. Cover with taco seasoning.

3. Cover with a jar of salsa.

4. Walk away … and come on back when it’s dinnertime.

Closeup of two forks shredded the cooked taco chicken in the crock pot.

5. Shred your chicken and serve. (And be prepared for the fist pumps.)

Did you get all that? Should I run through it again?

Yep. It’s that simple!

Pssst … You’ll Also Love: Crock Pot Chicken Burrito Bowls AND Crock Pot Southwestern Corn Chowder!

How to Serve Your Tacos

The options here are pretty much endless … and entirely up to you!

• You can simply roll the chicken taco meat in a tortilla and call it a day. You don’t really need anything else.

• But, you can definitely get all fancy-schmancy, and add whatever additional toppings you like – maybe reduced fat cheese and sour cream, shredded lettuce, chopped tomatoes … there’s no wrong answer here. And, it’s wonderful that everyone at the table can make their own tacos, exactly how they like them. Happy kiddos, happy parents – happy everyone!

Overhead of 3 crock pot chicken tacos made up on a white piece of parchment, each showcasing a different combination of toppings.

• This is a terrific option for family parties and taco bars, too. Set out a slow cooker full of delicious chicken taco meat, and let your guests have a blast creating their own masterpieces (while you relax, stress-free, and enjoy the party)!

• Or ditch the tortillas, and serve your shredded chicken piled on a taco salad. Maybe some whole grain tortilla chips tucked around the side. Fabulous!

• And speaking of tortilla chips, you could even use your chicken to top baked nachos for a great game day appetizer – kind of like we do with our Buffalo Chicken Nachos.

Plus, as if this just couldn’t get any better, the taco chicken meat reheats really well, too. So, it’s perfect for meal prepping and make-ahead meals for busy weeks.

No doubt, I totally think this’ll become your “go-to” recipe.

Shelley’s made it multiple times since that first (fist-pumpin’) night. And I just know it’ll soon be your fave, too!

Closeup of one crock pot chicken taco, laid open flat with lots of toppings sprinkled over the chicken, like lettuce, tomatoes, cheese and sour cream.

Looking for More Crockpot Chicken Recipes That’ll Make Your Life EASY?

Oh! And be sure to read up on the question that’s so commonly asked about slow cooking:

A stack of 3 crock pot chicken tacos on a long white serving plate, made very simply with just the slow cooker chicken taco meat wrapped in corn tortillas.

3-Ingredient Crock-Pot Chicken Tacos

Yield: 5 cups chicken
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

These Crock-Pot Chicken Tacos are so ridiculously easy – just 3 ingredients and 5 minutes of prep! Enjoy the shredded chicken very simply, just rolled in a tortilla ... or create an entire taco bar of festive toppings!

•  Includes Make-Ahead Steps  

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (1.25-ounce) packet low-sodium taco seasoning (see note)
  • 1 (16-ounce) jar of your favorite salsa
  • Ideas for serving: tortillas or taco shells and your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce

Instructions

  1. Place chicken in the bottom of the slow cooker.
  2. Sprinkle taco seasoning over chicken.
  3. Pour salsa on top.
  4. Cook on low (for 6-8 hours) or high (for 4 hours).
  5. Just before serving, use two forks to shred the chicken.
  6. Stir to evenly distribute salsa throughout chicken.
  7. Serve immediately with optional toppings as desired.

Notes

Taco seasoning: We recommend avoiding taco seasoning mixes that contain MSG. Also, there are differences in the amounts of sodium (and other ingredients) in various brands, so it's a good idea to read the nutrition information for the brands offered at your store.

Nutrition Information:
Yield: 10 servings Serving Size: 1/2 cup shredded chicken
Amount Per Serving: Calories: 137Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 22g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

Older version of the photo showing 3 rolled tacos, stacked on a rectangular white plate, made simply of meat wrapped in corn tortillas.
Older version of the photo showing one open-face taco, loaded with pretty toppings, laying on white parchment paper.
Older version of the photo showing 3 tacos assembled on a serving plate, with whole wheat tortillas, shredded lettuce, chopped tomatoes, and shredded cheese.
3-Ingredient Crock-Pot Chicken Tacos Recipe {www.TwoHealthyKitchens.com}
3-Ingredient Crock-Pot Chicken Tacos Recipe {www.TwoHealthyKitchens.com}
3-Ingredient Crock-Pot Chicken Tacos Recipe {www.TwoHealthyKitchens.com}

241 thoughts on “3-Ingredient Crock-Pot Chicken Tacos”

  1. Just had this for dinner tonight, extremely delicious for only 3 ingredients! Served with soft taco shells, lettuce, and shredded cheese, yum!
    One thing though, they were very,very wet. As in, juices running out the bottom of my taco onto my hand and plate, it was a mess. I even strained the meat before serving, wondering what I did wrong? Followed ingredients exactly (even bought low sodium taco mix) and cooked on low for seven hours.
    Didn’t affect the flavour I don’t think, but would only make again if less liquid.

    Reply
    • Hmmmm … you’re right that seems a bit odd. I just made these Chicken Tacos earlier this week, too (YUM!), and I actually used a super runny salsa this time, but it still wasn’t nearly so wet as what you’re describing. The only thing I can think of is that maybe your chicken breasts were injected with a really high percentage of water (this is pretty common these days – you can read more about it here). I’m definitely not a chicken processing expert, but it’s my understanding that the amount of salt water injected during this “plumping” process can vary quite a bit, so I’m wondering if the brand you bought happened to have a really high percentage of extra water. I’m so sorry that happened, though, and hope you’ll give this taco recipe a try again with chicken from a different processing company. ~Shelley

      Reply

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Published on
Updated on September 27, 2021
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