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.
Just threw this in the crockpot and I can’t wait! I added some Frank’s Red Hot to spice it up a little. Gonna be delicious!! thank you
Hi, Shannon! Thanks so much for stopping by! I hope you absolutely loved this recipe as much as Gretchen and I both do! And high-five on your plan to use Frank’s to spice it up a bit! We both loooooove Frank’s and use it a lot in our own homes! Especially since our hubbies sometimes like things spicier than some of our kiddos, we often hot sauce at the table so everyone gets just the spice level they like. Yum!!! Another idea for you, if you have a spice-loving family, is to use a hot-and-spicy salsa. Mmmmmmm … 😀 ~Shelley
I wanted a easy recipe for chicken taco meat and I found it. I made this for our work Christmas party and it was fantastic!! I loved your humor inthe directions and when I was asked how I made it, I quoted directions exactly as you did!!
Hello, I do not have a crock pot but I do have all other ingredients is it still possible to make?
I bet you could simmer it on the stove top and get the same result! If you’re simmering it you might need to add more liquid to it.. just keep an eye on it. I almost attempted the simmer method yesterday when I was short on time (was making it for lunch).
I will try that, thank you.
I needed an idea for dinner and this sounds perfect. I don’t really want to run to the store with my sick two year old… but i only have half a Jar of salsa in the fridge 🙁 think half the salsa and adding a small can of Rotel would work?
Hi, Amanda! So sorry to hear you have a sick little one – that’s just never fun for anybody! Hang in there! And about this recipe … I honestly haven’t tried making it quite that way, but in a pinch I think you should definitely go for it! You can always taste your concoction at the end of cooking, before you serve it, and add a dash of hot sauce or a pinch of herbs if it’s not quite where you want it to be. But honestly, I think the Rotel will sub in just fine for you, and beats the heck out of dragging your little one out to the store! Let us know how it goes … 😀 ~Shelley
I went ahead and threw caution to the wind and went for it! As it turned out I had a tad under half a Jar of salsa left (my husband eats that stuff on everything!) I went ahead and dumped the salsa, an entire can of Rotel (even the juice) in with it. Since I had less salsa than originally thought I diced up small pieces of onions and added half a can of crushed tomatoes too. (Talk about a crazy substitution day!) We also cooked on high because I needed it ready for lunch. Smelled delicious cooking, and despite all my changes actually came out awesome! I think the Rotel gave it more spicey flavor than the entire jar of salsa would but my family likes a little kick. I think the Rotel worked great in a pinch! My little ones ate it up on soft shells with lettuce and cheese. Yum! My poor husband is going to be upset when there is no left overs for dinner lol. I ate mine on a salad and it was equally as delicious! I also made a corn and black bean “salsa” to go with it and it was awesome. The salsa is just a can of black beans (rinsed, drained) a can of corn drained and I used my other half can of crushed tomatoes but it called for freshly diced. Mix then add some cilantro and I squeezed two limes over it… yum! With the chicken it was over the top!
Lol – you crazy girl – good job on that “throwing caution to the wind” stuff! 😀 Seriously, though – I’m so, so glad this all worked out for you! I totally know how it is when you’re a mom with a sick little one at home – you really just need SOMETHING in your day to go well! I can’t thank you enough for taking the time to pop back and let us know how it turned out! Oh – and awesome idea on the yummy corn salsa – sounds fabulous!!! I hope you have a fantastic (healthy!!!) weekend! 😀 ~Shelley
It’s definitely going to be a staple in our house! We had leftovers today… i grilled the two year old some of the leftover meat between two small tortillas with a sprinkle of cheese. Hubs did a fajita style thing with it and the rest of us did salads and tacos. So versatile and yummy. Really you don’t even need to put it on something. I could eat it out of the crock pot with just a fork lol. My friend makes a similar version of this but said in the last hour she melts 1/2 brick of cream cheese in and makes a “creamy” version… also sounds delish (even though a bit unhealthier!) I’m so glad I found this recipe… who would have thought! And I think it got better the next day sitting in the juices!
Wow! Just found your recipe and am so excited to try it. I’ve had my crockpot for 2 years and have just started to use it in the last 6 months. Everyone used to ask why I didn’t use it and I always tended to think that it was best to make soups (which my family are not big fans of). But I’ve now made beef and pork roast, bbq chicken drumsticks, etc. So I’m excited to add a new recipe to the mix.
Just a quick question…Do you have a prefered salsa you use. Salsas taste and texture differ from brand to brand. Just curious if you have a favorite that works best with this recipe. Thanks!
Hi Rachel!! YAY on using your crock-pot!! I own several … that way I’ve always got one ready when I need it! Lol! 🙂
Great question! As far as the salsa you should use, well, that really depends on your own preferences. Love really zesty, spicy foods? Go for hot salsa! Not quite sure the spicy stuff is for your family? Go for mild!
Honestly, I use whatever salsa I happen to have on hand – and it’s typically what is on sale! Personally, I tend to buy medium salsa, and usually a thinner style. Shelley goes for the salsa with more large pieces of veggies in it. Both salsas make it absolutely delicious!
Thicker or thinner, spicy or more mild … it’s really up to you! 🙂 ~Gretchen
This recipe is a winner. Delicious, easy to make ,and inexpensive.I wasn’t sure a pound and a half of chicken would be enough to feed the 5 of us so I used 2 and a quarter pounds of chicken breasts. Believe me a pound and a half would have made plenty of tacos. For those that haven’t made this yet, when the crockpot finishes cooking the chicken, there will be a lot of liquid. After shredding the meat the chicken will absorb all the juice and you’ll be ready to have delicious tacos. Later on this week I will try the unstuffed pepper skillet.