Crockpot Shredded Chicken Tacos

A super easy chicken taco dinner! Set it and forget it for these Slow Cooker Chicken Tacos!



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Since fall is quickly coming upon us, we wanted to do an easy crockpot meal that is as easy as put the ingredients in and forget it until it is time to eat! Not only is it easy, it also scales up easily to serve anywhere from a single family to a large party, so this is perfect for those busy fall weekends. This chicken crockpot meal has a Mexican twist to it, and is so easy to do!



Slow Cooker Chicken Tacos

It is made even easier with the ability to use frozen chicken and just let it cook! The chicken ends up tender and juicy, perfect for use on tacos, nachos or in enchiladas. You can regulate your spice level and adjust the spiciness to your taste by adjusting the amounts of spices you put in and as well as choosing the type of Rotel you put in!



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Shredded chicken tacos in a red bowl surrounded by bowls of cheese, sour cream and tomatoes, and tortillas. All on a blue and white napkin






We like to serve these slow cooker chicken tacos on soft shell tortillas with fresh cut tomatoes, sour cream and cheese. We also top it with some fresh cut chives and a splash of hot sauce or salsa. Simple, quick and delicious, the chicken is usually a hit with our two boys as well which is always a nice bonus. This also freezes well, so you can make a big batch and save some for later.  We hope you enjoy!



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Other Chicken Crockpot Recipes

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Crockpot Buffalo Chicken Tacos – The Crockpot Ladies

Mexican Slow Cooker Chicken – Isabel Eats




Yield: 1

Crockpot Shredded Chicken Tacos

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
A great weeknight meal. Set it to cook in the morning and it will be perfect for dinner.


  • 1 Tbsp garlic powder, or 2 cloves minced garlic
  • 1 tsp ground black pepper
  • 1 Tbsp ground cumin
  • 1 can Rotel, or diced tomatoes
  • 2 tsp onion powder, or 3 Tbsp diced onions
  • 1 tsp salt
  • 4 chicken breasts, frozen


Put frozen chicken breasts in the bottom of the crockpot, top with spices and veggies. Pour tomatoes or Rotel over all.

Cook for 6-8 hours on low, or 4-5 hours on high, turning breasts over at least one time. This can be done toward the end if necessary just to make sure it doesn't dry out.

When fully cooked, shred chicken.

Serve on tortillas or chips, with toppings of your choice, tomatoes, sour cream, cheese and lettuce.


Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 183 Total Fat: 7.1g Saturated Fat: 1.9g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 83mg Sodium: 286mg Carbohydrates: 1.3g Fiber: 0.3g Sugar: 0.1g Protein: 27.3g


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8 thoughts on “Crockpot Shredded Chicken Tacos

  1. Thanks for your kind reply. I read your other recipes like recently posted beer and pizza or spiced pear cocktail. Every post has something to learn and I enjoy them.

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