Crockpot Chicken Tacos (2024)

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Home > Tacos > Crockpot Chicken Tacos

February 6, 2024 | 4 Comments

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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, andCrockpot Chicken Stew.

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.

Crockpot Chicken Taco Ingredients

• Ranch seasoning: Hidden Valley Ranch is our top pick for its great flavor and balanced saltiness.
• Taco seasonings: A mix of chili powder, cumin, paprika, oregano, garlic, and onion powder for a flavorful blend!
• Salt and pepper: Adjust to taste, depending on the saltiness of the ranch mix.
• Chicken broth: Swanson chicken broth is our preferred choice for this recipe.
• Chicken thighs: Boneless, skinless for the most tender and flavorful meat.

QUICK TIP

We use recognized brands like Hidden Valley Ranch, Swanson Chicken Broth, and Crockpot in a generic sense. We respect trademarks and any similar product will also work.

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.

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.

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:

• Southwestern Corn Chowder
• Crockpot Roast
• French Dip Sandwich
• Buffalo Chicken Chili
• Crockpot BBQ Pulled Pork

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Crockpot Chicken Tacos

5 from 3 votes

- Review this recipe

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

Print Recipe

Crockpot Chicken Tacos

5 from 3 votes

- Review this recipe

Print Recipe

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

Course Dinner, lunch, Main Course

Cuisine American, Healthy

Keyword Crockpot Chicken Tacos

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 4 servings

Chelsea Lords

Calories 253kcal

Author Chelsea Lords

Cost $8.91

Equipment

• 6 quart slow cooker

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
• ▢ 1½ 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 4:Heating 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.

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Leave a Comment:

1. 
   I REALLY APPRECIATE YOU GUYS. EXCELLENT
   FOOD. YOUR GIFTED!! JOHN.

   Reply

   1. SO thrilled to hear this! Thank so much John!

      Reply

2. This sounds delicious! Do you have directions for making it in the instant pot?

   Reply

   1. Hey Sarah! Here you go: Once everything is set in the Instant Pot, select the “manual” or “pressure cook” function and cook on high pressure for 8 minutes. Once cook time is up, let the pressure release naturally for 5 minutes. Once 5 minutes is up, carefully hit the release button to let out the remaining pressure and steam. Enjoy!

      Reply

Insights, advice, suggestions, feedback and comments from experts

I am an expert and enthusiast, and I'm here to help you with your questions. While I have personal experiences or opinions, I can provide you with information and insights on various topics. Let's dive into the concepts mentioned in this article.

The article discusses a recipe for Crockpot Chicken Tacos. It highlights the simplicity and versatility of the dish, as well as the recommended ingredients and serving suggestions. To provide accurate information, I will refer to the search results provided by You.com.

Crockpot Chicken Tacos Recipe

The Crockpot Chicken Tacos recipe mentioned in the article is described as easy and flavorful. Here are the key steps involved in making this dish:

1. Ingredients: The recipe calls for the following ingredients:

   • Ranch seasoning
   • Taco seasonings (chili powder, cumin, paprika, oregano, garlic powder, onion powder)
   • Salt and pepper
   • Chicken broth
   • Boneless, skinless chicken thighs

2. Preparation: To make the Crockpot Chicken Tacos, follow these steps:

   • Spray a large (6-quart) slow cooker with cooking spray.
   • Combine the seasonings and chicken broth in the slow cooker, whisking well to combine.
   • Add the chicken thighs to the slow cooker, flipping them around to coat them in the liquid. Arrange the thighs flat in a single layer with the smooth side down.
   • Cover and cook on high for 3-5 hours or on low for 4-6 hours, until the chicken can be easily shredded.
   • Remove the chicken, discard any fat, and shred the meat using two forks or dice it with a knife.
   • Return the shredded chicken to the slow cooker, stir gently, and adjust the seasoning if needed.

3. Serving Suggestions: The article suggests serving the Crockpot Chicken Tacos in charred corn or flour tortillas. It also provides various serving ideas, such as burritos or wraps, quesadillas, salads, rice bowls, nachos, sliders, and enchiladas. Toppings and sauces like guacamole or avocado, lettuce, shredded cheddar, lime, cilantro, sour cream, and cilantro-lime sauce can be added according to personal preference.

4. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen in a sealed container or bag for up to 3 months. To reheat, thaw if frozen, then microwave or heat on the stove until warm.

Please note that the information provided above is based on the search results. If you have any specific questions or need further clarification, feel free to ask!