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Home > Tacos > Crockpot Chicken Tacos
February 6, 2024 | 7 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…
- Super simple: Toss in the slow cooker–done.
- High in protein: Tons of protein in the thighs and chicken broth
- Versatile: Good for tacos, salads, burrito bowls, and quesadillas.
- Crowd-pleaser: SO. MUCH. FLAVOR!
- 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
- Tacos: Corn or flour tortillas with your favorite toppings and sauce.
- Burritos or wraps: Rolled up with rice and beans.
- Quesadillas: Sandwiched with lots of cheese.
- Salads: Topped on greens with cilantro-lime dressing.
- Rice bowls: Over rice with veggies and sauce.
- Nachos: Layered on chips with melted cheese.
- Sliders: Small rolls for mini chicken sandwiches.
- 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:
- Burritos or wraps: Rolled up with rice and beans.
- Quesadillas: Sandwiched with lots of cheese.
- Salads: Topped on greens with cilantro-lime dressing.
- Rice bowls: Over rice with veggies and sauce.
- Nachos: Layered on chips with melted cheese.
- Sliders: Small buns for mini chicken sandwiches.
- 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:
I REALLY APPRECIATE YOU GUYS. EXCELLENT
FOOD. YOUR GIFTED!! JOHN.Reply
SO thrilled to hear this! Thank so much John!
Reply
This sounds delicious! Do you have directions for making it in the instant pot?
Reply
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
Thank you! I can’t wait to try it.
Reply
Hope you love! 🙂
Reply
We can’t use ranch powder since long covid. Suggestion on substitution? Could it simply be omitted?
Reply
