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Quick and easy Crock Pot chicken tacos. Perfect for a quick weeknight dinner and full of flavor to make the best taco bar for your next event.
If there is one thing we eat a lot of in our house (besides bread) it's tacos. The best thing about tacos is the options are limitless. Chicken, beef, fish, carne asada or pork as well as endless topping combinations. You can also skip the shell with my taco rice bowl recipe. The best part is they are pretty easy and always a great go to for weeknight dinners.
These chicken tacos are super easy to prep, cook all day in the crock pot and full of flavor!
This is the dinner I make when we have a busy week ahead or my husband is gone for multiple days, because it gives us a lot of left overs. I make a double batch of rice to help extend it for multiple lunches. In addition to tacos, you can mix it in a taco salad, make quesadillas, burritos or my go to, nachos! It is also a crowd favorite. Double the recipe and you could throw the best taco bar for a large crowd.
Tips for Making these Crock Pot Chicken Tacos
Onions and Garlic
Start with fresh onions and garlic. I used to use powdered versions of both but the flavor from fresh produce is well worth the extra step.
Regular paprika will work just fine but smoked paprika paired with the liquid smoke just adds that extra kick.
You can really use any salsa in this recipe. If you want some extra spice go with a hot version. Sometimes I like to get creative and use a pineapple mango salsa or black bean and corn just to change it up every now and then. Once in a while I will even switch it up with a salsa verde.
Save your Liquid
When you go to drain your tacos do not dump the juices! It makes the best rice. When you strain your chicken be sure to also press the juices out of the meat. If the chicken is soggy it will turn your tortilla soggy, and no one wants a soggy taco.
Some of our favorite toppings are olives, avocado, fresh cilantro, lime, sour cream, guacamole, jalapeños, tomatoes and pepper jack cheese. My kids will not eat anything spicy so the meat itself doesn't have a strong spice to it. So we add things like jalapeños and pepper jack to give it a little extra kick.
Recipe adapted from Carls Bad Cravings. Jen is where I learned to always save my liquids to make rice. If you don't follow her I strongly suggest you do so. Many of her recipes are regulars in our house.
Other Taco Recipes:
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I just upgraded to this 7 qt Crock Pot and I am very happy. Its taller so takes up less space and the 7qt size will be nice when I make bone broth. Crock-Pot 7 Quart Programmable Slow
Crock Pot Chicken Tacos
- 2 lbs Chicken Breasts About 2-3
- 1 Large Onion Diced
- 4 Cloves Garlic Minced or Pressed
- 2 tablespoon Olive Oil
- 2 teaspoon Salt
- ½ teaspoon Pepper
- 2 tablespoon Brown Sugar
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- 1 teaspoon Liquid Smoke
- 1 Cup Salsa
- 1 10oz Can Rotel Tomatoes
- 2 Cups Juice from Chicken Mix
- 1 Cup Rice
- Cheese (Cheddar or Pepper Jack)
- Diced Tomatoes
For the Shredded Chicken
- Take the diced yellow onion and minced garlic and place in the bottom of the slow cooker.
- Place the chicken on top and cover with the olive oil.
- Season the chicken with salt and pepper.
- Sprinkle the remaining spices over the chicken and then add in the salsa and Rotel tomatoes.
- Cook on low for 7-8 hours or high for 3-4 hours.
- About 30 minutes before the chicken is done shred with a fork and add back to the crock pot for the remaining time. Shredding tip: Place your chicken in your kitchen aid with the paddle attachment and run at low speed.
- When chicken is done strain the juices for the rice. Place the chicken in a strainer with a bowl underneath and press with a spoon or potato masher to squeeze the juices out of the chicken. If the chicken is soggy it will make your taco shell soggy.
- Take 2 cups of the juice from the chicken and add to a medium pot and bring to a boil. If you do not have 2 cups add some water to get 2 full cups of liquid.
- Once it reaches a boil add the rice, stir and cover.
- Reduce to a simmer and cook for 15 min.
- Once rice is done, fluff with a fork.
- Make your taco with the chicken, the rice and all your desired toppings.