Easy Slow Cooker Pulled Chicken Tacos or Crock Pot Shredded Chicken Tacos with only 4 basic ingredients and a couple of options on the side, is about as good as a chicken taco gets. Totally delicious.
Crock Pot Shredded Chicken Tacos
Crock Pot Shredded Chicken Tacos is a family favorite and has been an obsession of my son’s for years. Taco Tuesday became a weekly ritual and I have to say, it was and still is, a pleasure to make.
When Patrick was about to turn 10 and wanted a birthday party, we thought long and hard on what theme to have and what would be the ideal dish to make.
These easy crock pot shredded chicken tacos came to mind.
Let’s do Mexican-style and make Slower Cooker Pulled Chicken Tacos! Given the fact that it was one of Patrick’s favorite foods, it was a no brainer.
Crock Pot Taco Chicken Meat
The birthday celebration went off without a hitch and everyone appeared to have a great time. The taco station worked out great and I had very little of the shredded chicken tacos to put away.
As usual, I put too many options at the build your own taco station but I really can’t help myself.
I figure everyone should be able to create their version of the perfect shredded chicken taco and I try my best to accommodate.
You see, making crock pot taco chicken meat can not be easier than this chicken tacos recipe. I can almost guarantee it. I say almost because it is true. Anything is possible.
Shredded Chicken Tacos
This Crock Pot Chicken Taco recipe takes only minutes to prepare. Put the ingredients together, toss them in the crock pot and walk away.
My favorite kind of recipe.
This dish calls for tomato salsa. Hot or mild, smokey or sweet, the choice is yours.
You can make your own using my Easy Homemade Tomato Salsa or (Pico de Gallo) if you’re so inclined but, for convenience sake, the store-bought ones save time and taste great too.
Seasonings and salsa are at the heart of this recipe. There are different types of salsa you can use when serving your shredded chicken tacos. I don’t recommend using each of these salsas for cooking.
Most can’t handle the long heat of your slow cooker or crock pot but if you have a different experience I would love to hear about it.
Kinds of Salsa
- Salsa Verde (made with green tomatoes)
I can’t wait to hear which salsa you prefer using with this simple chicken tacos recipe.
Chicken Tacos Recipe
Tacos are made from tortillas which is a Mexican food that has exploded in popularity around the world. Tortillas are a mixture of corn and wheat and they date back approximately 10,000 years!
Thank goodness they’re still around and didn’t go extinct because it’s the base of many wonderful and different dishes both sweet and savory.
Slow Cooker Shredded Chicken
Slow Cooker Shredded Chicken Tacos
Crock Pot Chicken Tacos
I’m in love with my crock pot as it saves time, money and does most of the work for you.
After a long day at work, coming home to find that dinner is ready is very gratifying. Serve it with your favorite salad and you have a well-rounded meal.
The beauty of this crock pot chicken tacos recipe is that it is totally customizable. With a variety of toppings to choose from, you can create your own masterpiece. Have fun with it!
Crock pot chicken tacos calls for few ingredients, but the results are amazing.
When I lift that lid, the aroma is out of this world. Just ask my dogs, Lucille and Billie.
They are loyal, affectionate, make great companions and, like other dogs, have a keen sense of smell.
Crock pot chicken tacos is a drool-worthy food and there is a competition on who the biggest drooler is – Billie, Lucille or me! The dogs win every time, but I’m embarrassed to say it was a very close race.
Billie is a smiler. Lucille not so much. But when I make this Crock Pot Chicken Taco dish, she grins from ear-to-ear. It is priceless to watch.
And when I make this slow cooker shredded chicken tacos, the dogs aren’t the only ones smiling.
Ingredients in Crock Pot Chicken Tacos with Salsa
- chicken breasts or chicken thighs (boneless)
- chunky salsa or my Easy Homemade Tomato Salsa
- taco seasoning
- large soft tortillas or hard tacos
- sweet peppers (optional)
- jalapeno peppers (optional)
- chopped onions (optional)
For a little more acidity, you can add 1 tablespoon of vinegar, soy sauce or a squeeze of lime, lemon or orange juice.
If you want a little more sauce, add ½ cup of chicken broth.
Crank up the heat and add a little hot sauce.
Add some canned black beans (drain first) or spread on a layer of refried beans on the taco.
Taco seasoning is mix of paprika, oregano, cumin, garlic, onion and chili powders. But for additional flavors, try adding a little coriander or dry mustard powder.
Hard or Soft Tacos?
There was a study done that your preferred taco shell revealed certain personality traits, your spice preferences and much more. I can’t remember where I saw this study. If you do, let me know.
Hard taco lovers described themselves as curious, hard-working and adventurous.
Those that preferred soft tacos were described as calm, loyal and creative.
These are all wonderful qualities, so there is no right or wrong answer here.
- sour cream or plain Greek yogurt
- jalapeno peppers
- green onions
- olives – black or green
- fresh parsley or cilantro
You can buy shredded Mexican cheese that has taco seasonings in it. Or use a mix of American, Mozzarella, Cheddar or Monterey Jack. You can’t go wrong.
How to make Slow Cooker Chicken Tacos
Spray the bottom of slow cooker with cooking spray.
Place chicken into the slow cooker and sprinkle as evenly as possible with taco seasoning.
Pour 1-½ cups of salsa on top of the chicken.
Cover and cook on low for 6-7 hours or on high for 3-3 ½.
Remove cooked chicken from your slow cooker.
Add your peppers to the slow cooker.
Shred your chicken breasts with 2 forks.
Return shredded chicken to your slow cooker.
Stir and cook covered on high for about 10 minutes or until heated through.
Spoon about ⅔ of a cup of the chicken mixture down the center of each tortilla and add your preferred toppings.
Fold the bottom end of the tortilla over the filling, fold in the sides, leaving the top end open. Secure with a toothpick if necessary and dive right in.
Easy Slow Cooker Shredded Chicken Tacos
Let’s talk chicken. Pulled or shredded? The answer is that it doesn’t matter. What matters is that the chicken is moist, tender and comes apart easily.
This recipe calls for boneless chicken breasts or thighs. Compared to thighs, breasts are meatier, have more protein and less fat.
The thighs are a cheaper cut of meat but, given they are higher in fat, they’re packed with more flavor.
Okay this is not a big news flash. You already know this stuff. The point is that whatever chicken pieces you choose, they will work beautifully because they simmer in their own juices for a long period of time.
That’s the magic of a slow cooker.
Comforting and soothing, this easy slow cooker shredded chicken taco dish can be enjoyed any day of the week
Many of us associate making slow-cooked meals during the cooler months. But making this when the weather is warmer, it doesn’t heat up your house like an oven does.
Slow Cooker or Crock Pot?
Is there a difference? Many people think they are one and the same. From what I’ve read, the crock pot has become a general term used to refer to any type of slow cooker.
A real crock pot though is a ceramic or porcelain container with heating elements along the sides as well as the bottom.
A slow cooker has the same components but generally consists of a metal pot and sits on a base that shelters the heating element.
Crock pot is actually a brand of cooker and the term slow cooker refers to a type of appliance.
Foods heat more slowly in a crockpot as the heat level is higher on the bottom.
One advantage of a slow cooker is that the container is removable and can generally be used to cook on the stove or in the oven.
It all comes down to preference and if the outcome is the same, do you really care?
4 Ingredient Crock Pot Chicken Tacos
It takes only 4 ingredients to make this meal a success.
- taco seasoning
- chunky salsa or my Easy Homemade Tomato Salsa
Although this Slow Cooker Pulled Chicken Tacos recipe calls for tortillas, you can also make rice and serve the tacos like a burrito bowl.
If you are watching your figure, use lettuce as a wrap. Believe it or not, it is just as satisfying as a tortilla.
If you have any leftovers, try serving it with pasta.
It feels like you’re eating a different dish every time you use different spices.
Best Pulled Chicken Tacos
Planning for that party was exciting and Patrick could hardly wait for the day to come.
Complete with sombreros, pinatas, lights and streamers, we set about decorating and making this awesome dish.
Making this Pulled Chicken Taco recipe was the easiest thing to make for our Mexican Fiesta and I knew the kids and adults alike would love it.
I quadrupled the recipe and made two dishes: one mild for the kids and a spicy one for the adults.
While the chicken was cooking, I cut up all the toppings.
Set-up buffet style, everyone picked their favorite toppings and had a ball experimenting to see who could make the best taco.
The kids didn’t care about pinning the tail on the donkey, but they had a blast hitting the video game controller pinatas. Patrick was, and still is to this day, a video gamer so these pinatas were right up his alley.
There was so much candy, we ran out of loot bags.
Needless to say, our little senoritas and amigos had an awesome time.
Tell me about the adventures you had making this recipe and the favorite taco toppings you used.
I’m curious to hear about your creations, so be sure and leave me your comments.
Exchanging ideas make us better cooks in the kitchen and we’re all in this together, right?
Easy Mexican Inspired Recipes
Slow Cooker Pulled Chicken Tacos Video
Slow Cooker Pulled Chicken Tacos
- large slow cooker
- 1 pound chicken breasts or chicken thighs, boneless, skinless - 4
- 2 cups chunky salsa or my Easy Homemade Tomato Salsa
- 3 tblsp Taco seasoning, or 1 package
- 2 cups peppers, green, yellow, orange or red, sliced
- 8 soft flour tortillas
- lettuce chopped
- cheese, shredded your favorite
- sour cream
- avacados, sliced or diced or guacamole
- Jalapeno pepper, chopped or diced
- green onion. thinly sliced
- Spray bottom of slow cooker with cooking spray.
- Place chicken in slow cooker and sprinkle as evenly as possible with Taco seasoning.
- Pour 1-½ cups of salsa on top of the chicken.
- Cook covered on low for 6-7 hours or high 3-3 ½.
- Remove cooked chicken from slow cooker.
- Add peppers to slow cooker.
- Shred chicken with 2 forks.
- Return shredded chicken to slow cooker.
- Stir and cook covered on high for about 10 minutes or until heated through.
- Spoon about ⅔ of a cup of the chicken mixture down the center of each tortilla and add preferred toppings.
- Fold bottom end of tortilla over filling. Fold in sides, leaving top end open. Secure with a toothpick, if necessary.
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