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 •
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.
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.
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.
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!
• 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!
Looking for More Crockpot Chicken Recipes That’ll Make Your Life EASY?
- Top 10 Easy, Healthy Crock-Pot Chicken Recipes
- Top 10 Healthy Crock-Pot Chicken Soups and Chilis
- Crock-Pot Creamy Chicken Corn Chowder
Oh! And be sure to read up on the question that’s so commonly asked about slow cooking:
3-Ingredient Crock-Pot Chicken Tacos
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
- Place chicken in the bottom of the slow cooker.
- Sprinkle taco seasoning over chicken.
- Pour salsa on top.
- Cook on low (for 6-8 hours) or high (for 4 hours).
- Just before serving, use two forks to shred the chicken.
- Stir to evenly distribute salsa throughout chicken.
- 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 chickenAmount 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.
How long can you make ahead?
Hi Zina! This chicken taco meat re-warms beautifully. So if you want, you can make it ahead, refrigerate it, and then warm up a little at a time for tacos all week long. It also freezes well! ~Shelley
Hi,
So it’s okay to make 3 days ahead and leave in fridge?
Once you’ve got the chicken taco meat fully cooked and shredded, it should keep well, properly refrigerated, for at least 3-4 days. (But of course, always check any leftovers for freshness – whether it’s this recipe or anything else.) Hope you love these tacos as much as my family does! ~Shelley
Best chicken tacos I have ever made in my 15 years. We used Zatar seasoning on top. So moist!
Wow – that’s quite a compliment, coming from someone who really know their meat prep! Thanks for the great feedback – so pleased you loved these tacos! ~Shelley
Hello, can this recipe be doubled to serve a large group or should I prepare in 2 separate crock pots? Thank you!
It should double quite nicely (except, of course, in a “mini” appetizer-sized crock-pot, which I can’t imagine anyone would use to make this recipe, anyway). This recipe is great for feeding a crowd – my cousin and I have used the recipe perfectly for big taco dinners on our extended family’s beach vacations. Such a hit! You shouldn’t need to adjust the cooking time. But of course, always check to make sure the chicken is thoroughly cooked to your liking, as slow cookers can vary somewhat in exactly how hot and fast they cook. I hope you enjoy these Chicken Tacos as much as my family always does! ~Shelley
Can you use enchilada sauce instead of salsa
Hi, Anna! I’ve never tried that, but my first thought is that I probably wouldn’t recommend it. I think the enchilada sauce would be too concentrated in flavor and a bit overwhelming to the chicken. If you do give it a shot, though, I’d be so interested to hear what you think. ~Shelley
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.
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