Crowd-Pleasing Crockpot Chicken Tacos: Easy 3-Ingredient Dinner
These easy 3-ingredient crockpot chicken tacos are perfect for feeding a crowd. With just chicken, salsa, and taco seasoning, you can create a flavorful, juicy taco filling that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on low) or 2 hours (on high)
- Total Time: 4 hours 10 minutes (on low) or 2 hours 10 minutes (on high)
- Yield: 4 servings (2 tacos per serving) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
- 1 (16-ounce) jar of your favorite salsa (medium or mild)
- 1 (1-ounce) packet of taco seasoning (e.g., Old El Paso or McCormick)
- 12–16 small corn or flour tortillas (for serving)
- Shredded lettuce, diced tomatoes, shredded cheese (cheddar or Monterey Jack), sour cream, diced avocado, fresh cilantro, lime wedges, pickled jalapeños (for toppings bar)
- Optional: black beans, Mexican rice, or corn salsa (for serving)
Instructions
- Pat the chicken thighs dry with paper towels. Trim excess fat if desired. Place chicken in a single layer in the bottom of a 6-quart slow cooker.
- Sprinkle the entire packet of taco seasoning evenly over the chicken. Use your hands or a spoon to coat each piece.
- Pour the entire jar of salsa over the seasoned chicken. Spread it around to cover most of the chicken. Do not add extra liquid.
- Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is fork-tender. Avoid lifting the lid frequently.
- Carefully remove the chicken from the slow cooker with tongs and place on a cutting board. Use two forks to shred into bite-sized pieces. Alternatively, shred directly in the slow cooker with a hand mixer on low speed.
- Return the shredded chicken to the slow cooker and stir into the juices. Let sit on ‘warm’ for 5-10 minutes to absorb flavor.
- While chicken rests, heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side until lightly charred and pliable. Stack in a clean kitchen towel to keep warm.
- Assemble tacos by piling shredded chicken onto warm tortillas. Let guests add their favorite toppings. Serve immediately.
Notes
For best results, use chicken thighs to keep the meat juicy. Do not add extra liquid; the salsa and chicken juices are sufficient. To make ahead, assemble ingredients in the crockpot insert the night before and refrigerate. In the morning, place in the base and cook. Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet with a splash of broth for best texture.
Nutrition
- Serving Size: 2 tacos (chicken onl
- Calories: 320
- Sugar: 3
- Sodium: 680
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 28
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