Crockpot Chicken Tacos – Chelsea’s Messy Apron


Tacos

Tacos

Crockpot Chicken Tacos: Full of flavor and super easy – just dump in a slow cooker and go!

Check out other slow cooker hits: Salsa Chicken, Crockpot Cajun Chicken, and Crockpot Chicken Stew.

Image of fully assembled Crockpot Chicken Tacos ready to be enjoyed.

These Crockpot Chicken Tacos Are…

  1. Super simple: Toss in the slow cooker–done.
  2. High in protein: Tons of protein in the thighs and chicken broth
  3. Versatile: Good for tacos, salads, burrito bowls, and quesadillas.
  4. Crowd-pleaser: SO. MUCH. FLAVOR!
  5. Awesome meal prep: Even better the next day.

Ingredients for Crockpot Chicken Tacos laid out for easy preparation.

Crockpot Chicken Taco Ingredients

How To Make Crockpot Chicken Tacos

  • Mix seasonings: Combine spices and broth in a crockpot.
  • Add chicken: Coat chicken thighs in mixture; lay flat.
  • Cook: On high for 3-5 hours or low for 4-6 hours until shred-able.
  • Shred chicken: Remove, discard fat, shred meat with two forks.
  • Finish: Return chicken to pot, stir, and adjust seasoning.
  • Serve: Enjoy in tortillas with your favorite toppings.

Images showing the meat being shredded and tossed in the sauce.

 How To Use This Chicken 

  1. Tacos: Corn or flour tortillas with your favorite toppings and sauce.
  2. Burritos or wraps: Rolled up with rice and beans.
  3. Quesadillas: Sandwiched with lots of cheese.
  4. Salads: Topped on greens with cilantro-lime dressing.
  5. Rice bowls: Over rice with veggies and sauce.
  6. Nachos: Layered on chips with melted cheese.
  7. Sliders: Small rolls for mini chicken sandwiches.
  8. Enchiladas: Rolled in tortillas and baked with sauce.

Crockpot Chicken Tacos in the crockpot.

STORAGE

Leftovers?

  • Refrigerate: In an airtight container for up to 4 days.
  • Freeze: Freeze in a sealed container or bag up to 3 months.
  • Reheat: Thaw if frozen, then microwave or heat on the stove until warm.

More Favorite Crockpot Recipes:

Crockpot Chicken Tacos

Crockpot Chicken Tacos: Full of flavor and super easy: just dump in a slow cooker and go!

Crockpot Chicken Tacos ready to be enjoyed.

Crockpot Chicken Tacos

Crockpot Chicken Tacos ready to be enjoyed.

Crockpot Chicken Tacos: Full of flavor and super easy: just dump in a slow cooker and go!

Ingredients

  • 1 pkt. ranch seasoning (Hidden Valley Ranch — Note 1)
  • 1 tablespoon chili powder
  • 1 teaspoon each: ground cumin and paprika
  • ½ teaspoon each: dried oregano, onion powder, garlic powder, salt and pepper
  • ½ cup chicken broth
  • lbs. boneless, skinless chicken thighs (Note 2)
  • Optional, for serving: tortillas, sharp Cheddar, shredded lettuce, tomatoes, lime, sour cream, guac or avocado, cilantro-lime sauce (Note 3)

Instructions

  • PREP: Spray a large (6-quart) slow cooker with cooking spray.

  • SLOW COOKER: Combine all seasonings and chicken broth in a slow cooker. Whisk well to combine. Using tongs, add in chicken thighs and flip around to coat in liquid. Arrange the thighs flat in a single layer with the smooth side down.

  • COOK: Cover and cook on high for 3-5 hours or on low for 4-6 hours–until the chicken can be easily shredded.

  • SHRED CHICKEN: Turn off the slow cooker. Remove the chicken, discard any fat, and shred the meat using two forks or dice it with a knife.

  • FINISHING: Return the shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.

  • MAKE TACOS: Serve the chicken in charred corn or flour tortillas (See Note 4) topped with your choice of guacamole or avocado, lettuce, shredded cheddar, lime, cilantro, sour cream, and cilantro-lime sauce.

Recipe Notes

Note 1: Ranch Seasoning Mix: After testing various brands, Hidden Valley Ranch seasoning stands out for its flavor. Others either lack flavor or are too salty.
Note 2: Chicken: We prefer chicken thighs for flavor tenderness, but chicken breasts can be used in a pinch. If using breasts, cut each into three even pieces and monitor closely during cooking to prevent drying out.
Note 3: Serving suggestions: Tacos are our favorite way to use this meat, but here are some other ideas:

  1. Burritos or wraps: Rolled up with rice and beans.
  2. Quesadillas: Sandwiched with lots of cheese.
  3. Salads: Topped on greens with cilantro-lime dressing.
  4. Rice bowls: Over rice with veggies and sauce.
  5. Nachos: Layered on chips with melted cheese.
  6. Sliders: Small buns for mini chicken sandwiches.
  7. Enchiladas: Rolled in tortillas and baked with sauce.

Note 4Heating the tortillas: Spray tortillas on both sides with olive oil spray. Char over gas flames, flipping with tongs until lightly charred. Fold in half immediately for easy taco shaping later. Set aside.

Nutrition Facts

Serving: 1serving | Calories: 253kcal | Carbohydrates: 10g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1357mg | Potassium: 489mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1241IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

#Crockpot #Chicken #Tacos #Chelseas #Messy #Apron

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