One of the easiest, healthiest, and most versatile dinners that you'll make all year, this crockpot Mexican chicken is going to become a staple in your regular meal prep routine! With just 5 ingredients, the flavorful shredded meat works well in tortillas for crockpot chicken tacos, over lettuce for taco salad, in casseroles, soups, enchiladas, burritos, on nachos, or with other toppings on rice bowls.
Crockpot Chicken Tacos
This crockpot Mexican chicken creates the best crockpot chicken tacos! The easy dump-and-go slow cooker dinner makes mealtime easy -- even on busy weeknights. There's no prep work necessary, and it takes advantage of just a handful of simple pantry staples. Use the zesty, flavorful shredded chicken in other ways, too. It keeps everyone at the table happy, whether it's tucked inside tortillas or taco shells, served on top of rice, piled high on salad, used on taco pizzas, in casseroles, or melted into chicken quesadillas.
Ingredients for Crock Pot Mexican Chicken
This is just a quick overview of the ingredients that you'll need for slow cooker chicken tacos. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Fire-roasted diced tomatoes: these canned tomatoes are gently roasted over an open fire for a great smoky, Southwestern flavor. You can substitute with regular canned diced tomatoes if you prefer.
- Diced green chiles: add even more Mexican flavor to the meal.
- Diced onion: use frozen diced onion as a shortcut so that you don't even have to pull out a knife or cutting board!
- Boneless skinless chicken breasts or boneless skinless chicken thighs: you'll need about 2 pounds of boneless skinless chicken. The dark meat thighs tend to stay juicier over the longer cooking time, but either option is great.
- Taco seasoning: I grab a packet (or two!) of prepared taco seasoning mix for ease, but you can substitute with about 2-4 tablespoons of homemade taco seasoning mix if you prefer.
How to Make Crockpot Chicken Tacos
This recipe comes from a blog reader, who kindly shared it with me because her family loves the meal so much. I've since tested the Mexican chicken in the Instant Pot too, which works equally well. Both sets of instructions are included in the recipe box at the bottom of the post.
- Place half of the tomatoes, half of the chiles, and half of the onions in the bottom of a slow cooker.
- Arrange the chicken on top.
- Sprinkle taco seasoning over the chicken.
- Add the remaining tomatoes, chiles, and onions to the slow cooker.
- Cover the Crock Pot and cook the chicken on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Remove the chicken to a cutting board and shred with two forks.
- Return the chicken to the slow cooker and stir it into the juices.
How to Serve Crockpot Mexican Chicken
In addition to the fact that it's easy and healthy, this Mexican-inspired dish is incredibly versatile! Here are just a few ways to enjoy the perfectly tender, juicy, and zesty meat:
- Piled on top of a bed of lettuce for a chicken taco salad (add cheese, sour cream, green onions, olives, and any other fixin's that you love);
- Stuffed inside of burritos;
- Tucked into taco shells, corn tortillas, or soft flour tortillas for chicken tacos;
- Toasted inside cheesy chicken quesadillas;
- Sitting in a bowl on top of fluffy white rice or Mexican rice (or cauliflower rice, if you're looking for a grain-free dinner);
- Baked in chicken enchiladas;
- Topping a giant tray of chicken nachos;
- In baked chicken taquitos;
- For taco soup (in lieu of beef);
- In a chicken taco casserole...
and there are probably about a zillion additional ways to use the slow cooker chicken, so do what works best for you!
Toppings for Crockpot Shredded Chicken Tacos
Add any of these fresh toppings to your crock-pot chicken tacos:
- Salsa or chopped fresh tomatoes
- Sliced avocado, or use the fresh avocados to make this easy homemade guacamole
- Sour cream
- Sliced green onions, minced red onion, or quick pickled red onions
- Fresh cilantro
- Sliced olives
- Lime juice squeezed from fresh limes
- Sliced jalapeños
- Black beans or pinto beans
How to Store Leftovers
The crockpot Mexican chicken is a great make-ahead option if you need a meal that you can prep in advance to enjoy on your busiest days. Store the leftover chicken taco meat in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. Reheat the shredded chicken and sauce in a saucepan or skillet over low heat on the stovetop (or in the microwave).
Recipe Variations for Slow Cooker Chicken Tacos
- To feed a larger family (or to have even more leftovers), double all of the ingredients to cook 4 lbs. of chicken. The rest of the cooking instructions remain the same.
- Add even more flavor to the shredded chicken by using a second packet of taco seasoning or by seasoning the meat with additional chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Use an electric stand mixer to shred the cooked chicken if you don't want to do so by hand.
Tips for the Best Crockpot Chicken Tacos Recipe
- Use either boneless skinless chicken breasts or boneless skinless chicken thighs for this recipe. We find that the dark meat boneless chicken thighs stay a bit juicier during the slow cooking process, but they are both great.
- You do not need to add any extra liquid to the Crock Pot. The juices from the tomatoes and chilies will go into the pot, and the condensation from the slow cooker will accumulate as well. There should be more than enough liquid by the end, and you don't want to water-down the sauce.
- Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours (at the most -- sometimes they're done in just 90 minutes). That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
More Crock Pot Chicken Recipes to Try
- Chicken Corn Chowder
- Crock Pot Chicken Stew
- Slow Cooker White Chicken Chili
- Crock Pot Chicken and Noodles
- Crockpot Chicken and Stuffing
- Slow Cooker Chicken and Rice
- Easy Chicken Tortilla Soup
- Crock Pot Chicken and Gravy
- Crock Pot Chicken Pot Pie
- Crockpot BBQ Chicken
Crockpot Mexican Chicken {Crockpot Chicken Tacos}
Ingredients
- 1 (14.5 oz) can fire-roasted diced tomatoes, not drained
- 1 (4 oz) can diced green chiles, not drained
- 1 cup diced onion (I use frozen diced onion as a shortcut)
- 2 lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 (1 oz) packet taco seasoning (or increase to 2 packets of seasoning for more flavorful, zestier chicken)
- Optional, for serving: tortillas or taco shells, cheese, lettuce, tomatoes, salsa, avocado or guacamole, sour cream, chopped onion, fresh cilantro
Instructions
For the Slow Cooker:
- Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of a slow cooker. Place chicken on top.
- Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.
- Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Remove the chicken to a cutting board and use two forks to shred the meat. Stir the shredded chicken back into the sauce and cook for a few more minutes, until warmed through.
For the Instant Pot:
- Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of an Instant Pot or pressure cooker. Place chicken on top.
- Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.
- Secure the lid on the pot. Close the pressure-release valve.
- Select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breasts, or 13 minutes for frozen chicken breasts. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
- When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent" for quick release if you're in a hurry, or continue natural release.
- Remove chicken to a cutting board; shred with two forks.
- Return chicken to pot, stir, and serve.
Notes
- To feed a larger family (or to have even more leftovers), double all of the ingredients to cook 4 lbs. of chicken. The rest of the cooking instructions remain the same.
- Add even more flavor to the shredded chicken by adding a second packet of taco seasoning or by seasoning the meat with additional chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Use an electric stand mixer to shred the cooked chicken if you don't want to do so by hand with forks.
- Use either boneless skinless chicken breasts or boneless skinless chicken thighs for this recipe. We find that the dark meat boneless chicken thighs stay a bit juicier during the slow cooking process, but they are both great.
- You do not need to add any extra liquid to the Crock Pot. The juices from the tomatoes and chilies will go into the pot, and the condensation from the slow cooker will accumulate as well. There should be more than enough liquid by the end, and you don't want to water-down the sauce.
- Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours (at the most -- sometimes they're done in just 90 minutes). That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
Nutrition
This recipe was originally published in February, 2018. The photos were updated in April, 2022.
Gayle @ Pumpkin 'N Spice
Mmm what a delicious meal for taco Tuesday, or any other day! I've made a similar version in my slow cooker, but I've got to try this in the instant pot. Sounds perfect for a weeknight meal!
Blair
Totally! I'm having so much fun experimenting with my Instant Pot. It's not a replacement for my beloved slow cooker, but it's a great tool to add to the mix!
Bruce Deniger
I will go for For the Instant Pot:, with pressure cooker, because i wont have that patience to wait too much.But the other will taste more good than the one made with pressure cooker. its slow cook so will definitely be more tastier than this with press cooker
Blair
It's delicious both ways, Bruce! Enjoy! 🙂
Rosa
Is this easy to freeze?
Blair
Yes! I just put the cooked chicken (with veggies and sauce) in an airtight container, label it, and freeze for up to 3 months. Enjoy!
Betsy
What are the cooking/reheating instructions after pulling it out of the freezer?
Blair
Hi, Betsy! If you freeze leftovers and thaw them in the refrigerator overnight, you can reheat the chicken in a saucepan over low heat, just until warmed through. If you're heating up a smaller portion, just place it in a microwave-safe dish, cover, and microwave for a few minutes (or until warmed through). Hope that helps, and enjoy!
Mira Edorra
I tried this last night and it was soooo amazing!! I only changed a thing. I used chicken bouillon cubes here since I had it. Still worked great! Yum yum yum!
Thak you so much for sharing !
Always Love your recipes!
Blair
Hi, Mira! Thanks for your note! Glad to know that it works with the bouillon cubes as well. 🙂
Marianne
Delicious! Will definitely make it again! You can use it in so many different ways! I'm having fun experimenting with this one! So versatile for many different ways to eat it!
Blair
Exactly! It's so versatile! Thanks, Marianne! 🙂
foster
good post.thank you
Jayne
One of your comments said bullion cubes, but it does not state in the ingredients that stock is needed ?
Blair
Hi, Jayne! The recipe does not call for the bouillion cubes or broth -- and you certainly do NOT need them. The reader that commented above said that she added some bouillion since she had it in her kitchen, which is fine. She said it worked fine! Probably just added a stronger flavor to the dish. 🙂
Michelle
Hi, I am a complete instapot novice. How do I change the time if I want to triple this recipe?
Blair
Hi, Michelle! Honestly, I've never tried tripling this recipe (or any other recipe) in the Instant Pot, so I'm afraid I'm no more experienced with that than you are! That said, I would guess that you don't need to adjust the cooking time too much. Maybe add a few minutes? It might take the pot longer to build pressure and come to temperature, but once it starts cooking, I think the chicken should still take roughly the same amount of time. 🙂
Claire
As someone commented above regarding stock, is no liquid needed? Not used my slow cooker very much but all recipes have received liquid. Just want clarification please that no liquid is required. Thanks in advance. Claire
Blair
No, you don't need any additional liquid. You don't drain the tomatoes or chilies before adding them to the pot, so you'll have some liquid from those cans in your pot. As the meat cooks, the pot gathers condensation, so there will be plenty of liquid when it's done. 🙂
Brenda
This is in my instant pot right now with a few changes - used black olives instead of chilies (didn’t have chilies),, regular tomatoes. It was good. Next time I’ll use more taco seasoning.
Loretta Baker
Hi i have bone in chicken thighs will this be fine for this recipe
Dawn
Can you cook the chicken first? Won’t it be watery if you don’t?
Blair
Hi, Dawn! If you cook the chicken first, you don't really need to put it in the slow cooker. There's definitely sauce in the pot when the chicken is done, since a slow cooker's lid stays on and the condensation falls back into the pot. That's not really a problem, though. It keeps the meat moist, and you can just leave any extra sauce in the pot when you serve the chicken. Hope that makes sense! Enjoy!
Dawn Ruete
Thank you! Make sense and I will follow your instructions. ????
Blair
Awesome! Hope you enjoy it, Dawn! 🙂
Jeff
As a bachelor, I always look for recipes that are simple to prepare and easy to cook. I have used this recipe as a base to create all sorts of things, and I just wanted to take the time to thank you sincerely. I've taken a look just now at the other Instant Pot recipes you have on the site, and the Root Beer Chicken looks like it's right up my alley - I'll be trying that one next! Meal prep is simple and easy with recipes like these and make my life much easier. Thank you very much!
Blair
Jeff, thank you so much for taking the time to let me know that you've enjoyed the recipe. That's so kind -- you totally made my day!
Haley
WE had this tonight the only thing I changed was I used homemade taco seasoning due to sodium restrictions and added a ton of crushed red peppers. It was great! The only reason I am giving it 4/5 stars is because of the insane amount of sodium per serving. My husband had it in tacos and I ate it as a soup and it was TASTY
Blair
Glad that you both enjoyed it, Haley! 🙂
Ramzan jani
flow meters
Jaymee
If you have frozen chicken breasts can you put them in frozen? Maybe just cook longer?
Blair Lonergan
Hi, Jaymee! Technically, food safety experts say that you shouldn't put frozen meat into the slow cooker since it takes too long to come to a safe cooking temperature (and therefore bacteria can grow). That said, I know that a lot of folks do this all the time without issue. So, if you do decide to cook the chicken from frozen, you'll just need to add some extra time (and do so at your own risk). 🙂
Hope you enjoy the meal!