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Crock pot chicken tacos just might be my favorite thing to serve on taco night! We all love the juicy, flavorful chicken and this recipe is so easy to make in your slow cooker!
My BFF and I went on a cruise together last year and it was the first time we’d really had multiple days together since high school. I mean, we both have families that demand our time so it’s not like we have a lot of sleepovers these days.
Well, on the cruise, she happened to notice something about me that she hadn’t noticed before. My ability and desire to turn any and every food into a taco.
I’m a taco nut. I love them and could eat tacos every day and never tire of it.
My fried tacos and taco lasagna are total staples in this house. I also regularly make scrambled egg tacos for dinner, because it’s so dang easy and I always have the ingredients on hand.
These crockpot chicken tacos are so good!
Anyway, I like to mix things up and get creative in the taco department and one of my favorites is crockpot chicken tacos. The meat is so tender and juicy. It’s bursting with flavor, because I go a little above and beyond your standard packet of taco seasoning here. I add in some ranch powder. And some fire roasted diced tomatoes. I loooooooove this shredded chicken taco meat!
Gimme all the slow cooker chicken tacos and nobody gets hurt. 🙂
I use my slow cooker for this and everything comes together super quickly. You can cook on low for anywhere from 5-8 hours or on high for 3-4 hours and the meat will come out perfectly tender and shreddable. (That’s a word, right?)
I used crispy taco shells in this recipe and stood them up in a 9×13, filled them with the meat, topped with cheese, and then baked everything to cheesy perfection. I love how easy it makes for everyone to grab a taco this way and the warm shells and gooey cheese are amazing here! But, you can totally use soft tortillas or skip the baking party if you prefer.
Slow cooker chicken tacos are the answer to taco night!
I also give these a big ol’ drizzle of Cholula, but you can use any Mexican hot sauce or taco sauce you prefer. Salsa would be great too!
The chicken in this recipe is perfect in these tacos, but it also works well in lots of other ways! I made some sheet pan chicken nachos using this recipe, but the chicken would also be great in my burrito casserole! Try it in my taco lasagna too!
I hope you guys go as nuts for these tacos as we do! I’ll be back soon with a nacho recipe featuring this meat that you’re going to love as well!
Slow Cooker Shredded Chicken Tacos
Ingredients
- 1 3/4 pound boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch powder
- 14.5 ounce fire roasted diced tomatoes
- 12 hard taco shells
- 1 cup grated cheddar
- 1/4 cup diced cilantro
- 1/4 cup hot sauce or taco sauce
Instructions
- Place chicken, taco seasoning, ranch powder, and tomatoes into a slow cooker. Cover and cook on high for 3-4 hours or low for 5-8 hours or until meat is easily shred with a fork.
- Preheat oven to 350 degrees. Arrange taco shells in a 9x13 baking dish. Depending on the shells, you may need to use two pans.
- Spoon meat into taco shells and top with cheese.
- Bake for 10 minutes.
- Remove from oven and sprinkle with diced cilantro and drizzle with hot sauce or taco sauce.
Alicia says
I’ve made this just for hubby & I and we love it so much wr barely have any leftovers! I want to make it for a group. Would you double the recipe? If so, would you leave in crockpot for same amount of time?
Karly says
We get about 12 tacos per batch of this, so increase accordingly. You might need another hour or so in the crockpot, but if not just switch it over to the warm setting and it should be fine. 🙂
Amber says
Can you bake them with soft corn tortillas? Has anyone done it?
Would I have to fry the tortillas first? Or can I just stuff and bake?
Karly says
I haven’t tried baking these with a soft corn tortilla. I would fry them first if you want them crunchy.
Joan says
We LOVED this recipe! I used diced tomatoes with green chilis instead of the fire roasted. We used two large chicken breasts and we have plenty for leftovers. The flavor is wonderful!
Lisa Taylor says
Hello! Cooking this right now in my crockpot!My kitchen smells amazing! I used my own taco seasoning,can’t wait for dinner!Thank you for this recipe!..
Karly says
Hope you all enjoyed!
Denise says
Hi! I LOVED the bourbon chicken!! So I’m back, and trying these chicken tacos tonight. Why such a range? 5-8 hours on low. What amount of time do you recommend for a slow cooker? The bourbon chicken shredded easily after cooking for 4 hours on low. Let me know! I’m new to this slow cooker business and I’m loving it!
Karly says
Hi Denise! So glad you enjoyed the bourbon chicken! I usually give a range because all slow cookers on different. It’s also pretty tough to overcook meat in the slow cooker, so people like to start it before work and leave it all day. 🙂 Once it shreds, it’s ready to eat so take it out anytime you’re ready.
I hope you love these! These tacos are a favorite of mine!
Lisa says
Do you drain the diced tomatoes?
Karly says
Nope! There’s no need.
Sarah says
how would I cook this in an Instant Pot? Just add broth?
Karly says
I’d add a cup of broth, yes. 🙂
Sarah says
Thank you! I recently made your Italian Beef in the IP and it was one of our favorite meals ever! 🙂
Taylo says
Can you leave the baking at the end off if your not using hard shell tacos?
Karly says
Sure!
Deanna says
My tacos were mushy at the bottom. Do you need to drain the tomatoes before putting in the crock pot? That was my only thought as to why they fell apart.
Karly says
No, I don’t drain the tomatoes. The chicken mixture will have quite a bit of liquid as it cooks either way. I just use tons to scoop out the meat, rather than a spoon.
Deanna says
Mine were mushy on the bottom. 🙁
Amanda says
We don’t have time for the crockpot before supper. Have you ever done the chicken mixture in the oven? If so, how long and what temp?
Karly says
I would do this on the stove top, poaching the chicken for 20-30 minutes and then draining and mixing in the seasoning and tomatoes.
Joy says
We make it in the slow cooker and then the next day you can reheat any amount you want quickly after work. Freezes well too.
Jamie says
Omg! Just made these and they are delish. I didnt know it called for Fire roasted tomatoes. I used diced tomatoes and added a can of diced jalepenos instead. I also added sour cream, cheese, avocado, salsa & ate on mini soft shell tortillas. My husband said, “This is exceptional! It’s an organism in my mouth.. I love it!” Lol needless to say this will be added to my rotation of dinners to make! thanks again!
Karly says
I bet the addition of jalapenos was perfect! Glad you two enjoyed these!
Kayla says
How many calories?
Karly says
I don’t calculate nutrition information, but you’re welcome to add this to one of the many online calculators.
Gwen says
Yum! taco night is a favorite in our house. and chicken tacos is probably our all time favorite. i always add guacamole or at least diced avacados and that paired with the cilantro makes it just heavenly. of course my husband is the hot pepper and salsa junkie so those are always good options to keep in the back pocket. and i’ll bet the ranch powder gives this such a distinct and different flavor. i cant believe i never thought of that.
U fenton says
Where do u buy ranch dressing .i looked in supermarket but unable to find
Karly says
If you’re in the United States, it’s usually found near the salad dressings or olives and pickles. If you’re outside the US, you might be better off googling for a homemade ranch seasoning recipe. 🙂
Carolyn says
hi, I love the idea of this recipe, but my family dislikes ranch… any substitutes?
Karly says
You can leave it out entirely.