This Crockpot Chicken Tacos recipe creates ultra-flavorful chicken taco filling without using salsa! Juicy chicken thighs and tender chicken breasts are slow-cooked in a delicious sauce. It makes the best chicken tacos, enchiladas, and burrito bowls!
I enjoy using this delicious meat in a burrito bowl with Black Bean Salsa and my Homemade Guacamole! If you’re looking for some incredible enchiladas, use it with my Red Enchilada Sauce!
Before You Get Started:
- To make things as simple as possible, buy boneless and skinless chicken thighs and breasts.
- If you are on a tighter budget, buy the chicken with bones and skin still attached. Remove the skin before adding to the crockpot and remove the bones after it is finished cooking.
How To Make Crockpot Chicken Tacos
This really is as simple as throwing everything in the crockpot and letting it do its thing! Put the meat in first, and remember to take off the skin if you aren’t using skinless.
Layer on the rest of the ingredients and then let it cook. After you shred your meat, be sure to add some of the juices from the crockpot. This will add tons of flavor and keep the chicken from drying out. Start with 1 cup and add more if you like.
Serving Suggestions:
Use this chicken filling to create delicious burrito bowls accompanied by Mexican rice, homemade pico de gallo, and guacamole.
Or place it in hard shells or soft tortillas and top with sour cream, cheese of choice, shredded lettuce, and chopped tomatoes for Taco Tuesday.
If you need some really delicious game day food, use this filling to make nachos! Or even a taco bar and let everyone choose what to top their tacos, chips, or even baked potatoes with.
Instant Pot Version
Pour 1/2 cup of water into the Instant Pot. Place all the ingredients into the instant pot, then lock the lid and move the vent to the sealing position.
Cook on HIGH PRESSURE for 14 minutes. Let the instant pot do a 15-minute natural release, which means don’t let out any pressure for at least 15 minutes. This will ensure you don’t end up with rubbery meat.
Move the vent to release any remaining pressure. Shred the chicken and stir in about 1 cup of the sauce to start with. Add more if you like.
More Mexican Dishes to Try:
Crockpot Chicken Tacos Recipe
Ingredients
- 1 pound (453g) boneless skinless chicken breast
- 1 pound (453g) boneless skinless chicken thighs
- 1 (8oz) (226g) can tomato sauce
- 1 small onion, diced
- 1 jalapeno; stemmed, seeded, and minced
- 6 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
Instructions
- Place chicken in the bottom of a slow cooker. Top with onion, jalapeno, garlic, and seasonings.1 pound (453g) boneless skinless chicken breast, 1 pound (453g) boneless skinless chicken thighs, 1 (8oz) (226g) can tomato sauce, 1 small onion, diced, 1 jalapeno; stemmed, seeded, and minced, 6 cloves garlic, minced, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon dried oregano, 1 teaspoon salt
- Cover and cook on low for 6 hours. Remove chicken from slow cooker and shred. Toss chicken with 1 cup of the juices from the crockpot and add more if needed.
Notes
- STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
- FREEZER-FRIENDLY: Freeze completely cooled meat in a freezer-safe container or bag for up to 2 months. Thaw completely before using.
- Instant pot directions found in the post.
- NUTRITION: Nutrition is calculated for the entire batch. Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Nutrition
