Dinner

Crockpot Chicken Tacos Recipe

Bylina moretti January 6, 2026January 6, 2026

Introduction

Crockpot Chicken Tacos are an easy, flavorful meal perfect for busy weeknights. This recipe uses simple ingredients and slow cooking to create tender, juicy chicken that’s ready to be piled into warm tortillas and topped with fresh, vibrant garnishes.

A white plate with three soft tacos arranged side by side, each taco filled with reddish shredded meat at the base, topped with white crumbly cheese, small bits of purple onion, and green cilantro leaves. There are two lime wedges placed on the plate near the tacos. To the top left, a white bowl holds slices of lime, and to the top right, a larger white bowl contains more of the reddish shredded meat garnished with cilantro. On the left side of the image, a white plate holds a stack of round tortillas. The surface underneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken breasts (or thighs)
1 (1 oz) packet taco seasoning
1 (10 oz) can Rotel, strained to remove excess juice
Juice of 1 lime
Flour tortillas (or corn tortillas)
Pico de Gallo
Guacamole (or sliced avocado)
Sour cream (or Mexican crema)
Lime wedges
Cilantro
Cheese

Instructions

Step 1: Spray a 6 or 7 quart crockpot with non-stick cooking spray to prevent sticking and make cleanup easier.
Step 2: Lay the chicken breasts flat at the bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken, then pour the strained Rotel tomatoes on top followed by the juice of one lime.
Step 3: Place the lid on the crockpot and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.
Step 4: Drain the liquid from the crockpot, leaving about half a cup of juices to keep the chicken moist. Use two forks to shred the chicken directly in the crockpot.
Step 5: Warm tortillas on the stovetop in a dry skillet or wrapped in a damp paper towel in the microwave. Fill each tortilla with shredded chicken and your favorite toppings such as pico de gallo, guacamole, sour cream, cheese, cilantro, and a squeeze of fresh lime.

Tips & Variations

Use chicken thighs instead of breasts for extra tenderness and flavor.
Try adding black beans or corn for added texture and nutrition.
Add a dash of hot sauce or chopped jalapeños if you like your tacos spicy.
For a healthier option, choose corn tortillas and skip the cheese or sour cream.

Storage

Store any leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of water or broth if needed to keep it moist.

How to Serve

Three tacos are placed side by side on a white plate, each filled with orange shredded chicken at the bottom, topped with white cream drizzle, pink sliced onions, and small green leaves. Lime wedges are placed on the plate next to the tacos. On the left side, there is a wooden bowl with four white tortillas stacked inside. Above the plate, there is a white bowl filled with more shredded orange chicken and small green leaves on top, beside it a small white bowl with lime wedges. The whole scene is set on a white marbled surface with a red and white checked cloth visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can start with frozen chicken in the crockpot, but increase the cooking time by about 1 to 2 hours on low to ensure it cooks through safely.

What can I substitute for Rotel tomatoes?

If you don’t have Rotel, use diced tomatoes with green chilies or plain diced tomatoes, and add a pinch of cayenne or chili powder to maintain the intended flavor and heat.