This shredded chicken taco recipe is made in a crock pot and loaded with tons of flavor. Perfectly shredded chicken, slowly cooked in salsa and spices makes the best filling for your next taco night. Finish off with your favorite toppings and rice. This easy chicken taco recipe is one you are sure to enjoy!

A wooden serving board with three corn tortillas, chicken and cheese with a bowl of tomatoes, an avocado and a bowl of shredded chicken meat.

If there was one thing we are sure to make in our house over and over again, It's tacos! Tacos just never get old and there are so many different ways you can prepare them.

Beef, chicken, fish, pork, and even just sweet potato tacos. You can turn just about anything into a taco.

These crock pot chicken tacos are super easy to make and cook all day. Once done, you can use the reserved juices to make a side dish of rice. Finally, finish them off with your favorite taco toppings.

This chicken taco meat can also be served with cilantro lime rice, pineapple mango salsa, homemade enchilada sauce, or a roasted tomatillo salsa. The options are endless! It's a family favorite because everyone can prepare it in their favorite way.

They can be used as tacos, burritos, enchiladas, quesadillas, taco salad, or burrito bowls.

Just prepare the chicken in a crock pot, let it cook all day, shred the chicken and enjoy. It's truly the best way to prepare Mexican chicken for your next taco Tuesday. It is a great recipe the whole family will love.

Jump to:

Ingredients
How to Make
Substitutions
Storage
Equipment
📋Recipe

Ingredients

This recipe uses homemade taco seasoning. If you do not have these spices on hand, a seasoning packet will work in a pinch.

Chicken: This recipe calls for chicken breast but thighs can also be used.

Spices: What gives this chicken such great flavor is the combination of spices. If you do not have any of these on hand, taco seasoning packet will do but will not give he same flavors.

Salsa: This is a personal choice. Either a restaurant style or more chunky salsa can be used.

Toppings: Consider fresh toppings to serve with this chicken. Few ideas are; cilantro, avocado, lettuce, olives, tomatoes, sour cream and Cotija cheese.

Rice: Save the juice from the chicken and use it in place of water to make rice.

This chicken recipe along with all the toppings, tortilla chips, rice, and tortillas makes the best taco bar.

Planning a taco bar? Subscribe below to receive a FREE Taco Bar Planner.

How to Make

This recipe uses either fresh or frozen chicken. If frozen, it will take a little longer to cook. Thawed chicken will take around 6 hours total. Frozen will take closer to 8 hours.

A black crockpot with raw chicken with salt and pepper.

Place chicken in the crock pot and brush on the olive oil. Sprinkle the salt and pepper all over and allow to sit while you prepare the other ingredients.

A slow cooker with raw chicken, onions and diced tomatoes.

Add in the diced onions, garlic and diced tomatoes.

A crockpot full of raw chicken, onions, diced onions and spices.

Add in the salsa, all the spices, liquid smoke and brown sugar.

A crock pot with raw chicken, spices and salsa.

Use a spatula and mix it all together. Cover with the lid and set on low for 6-8 hours.

A crockpot with cooked chicken and a tomato sauce made of salsa.

The chicken is done when it can easily be shredded with two forks.

A crockpot full of shredded Mexican chicken.

Shred chicken inside the crock pot, and allow it to cook for 30 more minutes inside all the juices.

A pyrex glass liquid measuring cup with a strainer on top separating chicken from the juice.

Drain the juice from the chicken mixture.

Place a strainer over a bowl and drain all the juices. Press down on the chicken to make sure it's dry.

If there is too much moisture, it will make a soggy taco.

To make the rice:

Add two cups of the liquid from the crock pot to a small sauce pot and bring to a boil.

Add in 1 cup of uncooked rice and bring to a boil.

Stir, cover, and reduce to a simmer. Cook for 12-15 minutes.

When done, remove from heat and fluff with a fork.

If there is not enough juice to make the rice just add water or chicken broth until you have 2 total cups.

Serve on warm tortillas with some sour cream and your favorite taco toppings.

A corn tortilla shell with tongs placing shredded chicken.

Substitutions

Chicken Thighs: Boneless skinless chicken thighs can be used in place of chicken breasts.

Onion & Garlic Powder: Both onion and garlic powder can be used in place of fresh. 1 teaspoon of garlic powder and ½ teaspoon of onion powder.

Storage

Any leftover chicken will last up to 3-4 days in the refrigerator in an airtight container.

It can also be frozen in a freezer-safe container or bag.

A wooden board with three corn tortillas with shredded chicken on top.

Equipment

Crock Pot: This particular shredded chicken recipe is made in a slow cooker.

Small pot: A small pot to cook the rice in.

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