These Slow Cooker Chicken Tacos – and the toppings that go with them – are always a good idea! Whether you call them crockpot chicken tacos or slow cooker chicken tacos, this recipe is one you’ll want to try! Better yet it can be made in the Instant Pot, too. This recipe is Whole30-friendly when served with compatible toppings.
Slow Cooker Chicken Tacos are a weeknight staple win every time.
Whether it’s Taco Tuesday or any other day of the week, we think it’s safe to say that everyone wins when tacos are on the menu. And regardless of whether they’re the standard ground beef taco with minimal toppings (cheese, lettuce, and tomato) or kicked up a notch with fish, roasted veggies or shredded chicken and a side of guacamole, there’s always room for everyone to make them their own.
They’re made with only 8 ingredients (less if you use a premade taco seasoning mix), that are all thrown in a slow cooker, making this a super easy dinner option. We’ve given this tender chicken a classic flavor – with our Real Foods Dietitians twist of course – that doesn’t interfere with your creative license when it comes to toppings.
Bonus: if you’re short on time, our crockpot shredded chicken tacos can also be made in the Instant Pot!
This post may contain affiliate links that won’t change your price but will share some commission.
Ingredients for Slow Cooker Chicken Tacos
- Chicken breast or chicken thighs – we recommend 1 lb. of each. We love ButcherBox for its quality meat options.
- Salsa of choice – homemade or store-bought.
- Ground cumin*
- Chili powder*
- Garlic powder*
- Ground coriander* – optional but really adds delicious and authentic flavor in this recipe.
- Cayenne pepper* – for more heat add a pinch or two extra, for less heat omit.
- Salt and Pepper
- Salad greens or Butter leaf lettuce – for serving as a lettuce wrap or salad or serve them in a gluten-free tortilla (we like an organic corn tortilla or a grain-free tortilla)
- Toppings of choice – Fresh chopped veggies of choice, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedge, etc. cheese and sour cream (not Whole30 compatible)
*May substitute our homemade taco seasoning or a pre-made one of your choice.
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How to make Crockpot Chicken Tacos
Slow Cooker Directions
- Step 1: Place all of the chicken ingredients in a slow cooker and cook on high for 4-5 hours.
- Step 2: Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.
- Step 3: Serve the chicken taco meat in a lettuce wrap, gluten-free tortilla, or on a bed of greens, top with cilantro, and add desired toppings.
Instant Pot Directions
- Step 1: Place all chicken ingredients into the bottom of the Instant Pot insert. Lock the lid in place and flip the vent valve to the “Sealing” position.
- Step 2: Select “Poultry” or “High Pressure” setting then use the +/- buttons to adjust the cooking time up or down to 14-16 minutes (depending on how thick your chicken breasts are).
- Step 3: When cooking time is up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.
- Step 4: Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If the meat seems watery, select the “Sauté” setting and cook for 5-8 minutes or until liquid has reduced.
- Step 5: Serve chicken taco meat in a lettuce wrap, gluten-free tortilla, or on a bed of greens, top with cilantro, and add desired toppings.
Confused about poultry labeling? Check this post out to learn all about how to choose the best chicken in the grocery store.
How to make these Crockpot Shredded Chicken Tacos Whole30?
This recipe makes for a great Whole30 meal! Instead of wrapping the chicken in a tortilla, try a lettuce wrap or serving it bowl-style over cauliflower rice or a bed of greens. Both are great options for turning this into a scrumptious Whole30 meal. You’ll want to hold the cheese and sour cream as well. Instead, you can top your taco with guacamole, fresh salsa, and cilantro.
Slow Cooker Chicken Taco toppings and serving ideas
Taco ’bout the possibilities! It’s all about the toppings. Yes, these crockpot shredded chicken tacos are delicious all on their own, but when you think of the fact that you could literally have a different version every night based on toppings alone, it’s positively mind-blowing, right?
We love setting up a taco bar with both family and guests. Not only do we feel as though our “adulting” game is on point, but it also looks impressive to onlookers. It has become a challenge to see just how many toppings we can offer! Don’t worry, with only five minutes of prep work before you set it and forget it in the slow cooker (or Instant Pot), you’ll have time to get them all in order.
Ideas for serving include:
- In lettuce wraps
- Over a bed of greens
- Over cauliflower rice or over white rice
- Wrapped in a tortilla (soft or hard)
- Over a baked sweet potato like we do with our Slow Cooker Buffalo Chicken.
Ideas of toppings include:
- Fresh chopped veggies of choice (our personal favorites are peppers, onion, and tomatoes)
- Fresh cilantro
- Olives
- Sliced Avocado (or mashed to make Homemade Guacamole!)
- Hot sauce
- Fresh salsa
- A squeeze of fresh lime
- Cheese* and sour cream* (*not Whole30 compatible).
Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.
Slow Cooker Chicken Tacos are always a good idea!
Budget-friendly, freezer-friendly, and a guaranteed crowd-pleaser, we highly recommend doubling the recipe so you can be prepared for just about anything – consider it your emergency taco meal kit.
Whether meetings run late, surprise visitors show up, or heck, you just don’t feel like cooking, you’ll never regret this deliciously proactive move.
How to Freeze the Shredded Chicken:
Prepare the Crockpot Chicken Tacos as described, and then shred. Allow the shredded chicken to completely cool, and then transfer it to a glass airtight container. Store in the freezer for up to 3 months.
You can also portion the shredded chicken out into individual servings. This way you can easily pull out exactly the amount you need when it is time to serve!
How to Reheat the Shredded Chicken:
If you remember ahead of time, you can pull the chicken out of the freezer to thaw overnight in the refrigerator before using it. But honestly, this is real life and we aren’t always going to remember! Here are some ways you can reheat the chicken from frozen:
To reheat on the stove: Transfer the frozen chicken to a pan. Heat it over medium heat, breaking it apart as it thaws. It’s ready to serve when it’s hot.
To reheat in a slow cooker: Transfer the shredded chicken block to a Crockpot. Reheat on “high” for a few hours until it’s hot.
To reheat in the instant pot: Transfer the shredded chicken block to an Instant Pot. Using the sauté setting, break the chicken apart as it thaws. This should take about 5 minutes. Then place the lid on the Instant Pot and switch the valve to sealing. Select the steam function and set the time for 5 minutes. Once the time is up, release the pressure and check to see if it’s heated through. If not you can either add more time or use the sauté function again to finish heating through.
Other Mexican-inspired recipes you’ll love!
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Slow Cooker Chicken Tacos
These Slow Cooker Chicken Tacos are always a good idea. Serve in a lettuce wrap, gluten-free tortilla, or on a bed of greens and top with a multitude of toppings for a weeknight meal win every time. Instructions for both Slow Cooker and Instant Pot.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 8 serving 1x
- Category: Slow Cooker - Whole 30 - Paleo

Ingredients
For the chicken:
- 2 lbs. chicken breast or thighs (we recommend 1 lb. of each)
- 1 cup salsa of choice
- 1/2 cup water
- 2 tsp. ground cumin*
- 2 tsp. chili powder*
- 1 tsp. garlic powder
- 1 tsp. ground coriander* (optional but recommended)
- 1/4 tsp. cayenne pepper* (more for more heat)
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
*May substitute our homemade taco seasoning or a pre-made one of your choice.
For serving:
- Salad greens or Butter leaf lettuce
- Fresh chopped veggies of choice, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedge, etc. cheese** and sour cream**
- Optional: gluten-free tortilla** (we like organic corn tortillas or grain-free)
**not Whole30 compatible
Instructions
Slow Cooker Directions
- Place all of the chicken ingredients in a slow cooker and cook on high for 4-5 hours.
- Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.
- Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro, and add desired toppings.
Instant Pot Directions
- Place all chicken ingredients into the bottom of the Instant Pot insert. Lock the lid in place and flip the vent valve to the “Sealing” position.
- Select the “Poultry” or “High Pressure” setting then use the +/- buttons to adjust the cooking time up or down to 14-16 minutes (depending on how thick your chicken breasts are).
- When cooking time is up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.
- Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If the meat seems watery, select the “Saute” setting and cook for 5-8 minutes or until liquid is reduced.
- Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro, and add desired toppings.
Nutrition
- Serving Size: 1/8 of recipe (chicken only)
- Calories: 140
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 3 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 26 g
Pin now, make later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
This post may contain affiliate links which won’t change your price but will share some commission.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Britney says
These look amazing! Can’t wait to try them 🙂
Jessica Beacom says
Hi Britney –
You’re going to love them – they’re just so easy! And by changing up the salsa (mild, medium, hot, chipotle, green, etc.) you can easily customize them to your taste.
We’d love to hear what you think of the recipe or any tweaks you made – so please stop by again a drop us a line.
Susan says
Can the slow cooker be set to low for eight hours?
Jessica Beacom says
Hi Susan,
The recipe calls for cooking on LOW for 6 hours so unless your slow cooker runs pretty cool or has a timer function that allows it to switch to ‘Keep Warm’ after 6 or so hours then I’m guessing they may become overcooked after 8 hours in the slow cooker. Substituting chicken thighs for breasts in this recipe will make them less likely to dry out though so if you want to try 8 hours I’d suggest using thighs.
Hope that helps!
Regina says
Hi Jessica,
I had the same question as Susan. YOu say the recipe calls for a LOW setting, but in your recipe above it states: “…a slow cooker and cook on high for 4-5 hours.”
Can you clarify?
My issue is, I use the slow cooker to be able to be away to 8-10 hours and come home to a cooked meal. 4-5 hours do not really go well with my work schedule …
Thanks a lot! This looks really delicious.
Regina
Jessica Beacom says
Hi Regina,
Sorry about that. It should read HIGH setting for 4-5 hours and low for 6-8. Of course, cooking time will ultimately depend on your slow cooker. Mine runs really hot so it takes just 5 hours on low. I’ve updated the recipe to make it clear. Thanks for the catch!
Andrea says
Love these tacos! Made for family tonight and added option of taco shells for my 12 year old. Cooked the chicken in slow cooker on high 5 hours, then took out and peeled off bone and returned to slow cooker on warm one hour. Delicious and filling!
Stacie Hassing says
Happy to hear you loved this recipe. Always a win when it’s something the whole family can enjoy!
Krista Hassing says
SUPER easy and SUPER yummy! The Real Food Rd’s have done it again ????????
Jessica Beacom says
Thanks, Krista!
Cassandra says
Recipes that are both super easy AND super delicious are the best, and this is one of them! These were a huge hit last night, and will definitely be on repeat. I added dried cilantro in the crockpot since I was too lazy to wash and chop fresh. I also made guacamole with fresh garden tomatoes and peppers, so of course that took the deliciousness through the roof. Thanks for sharing!
★★★★★
Aimee says
Can I use slightly frozen chicken?
Jessica Beacom says
Hi Aimee,
Yes, you can. You’ll just need to cook it a little longer. How much longer will depend on how frozen the chicken is prior to cooking.
Barb says
Making this today as part of a taco bar for a birthday party! I find your recipes reliable and tasty!
Jessica Beacom says
Hi Barb,
Thank you – that’s such a huge compliment. We hoped you enjoyed your taco bar and party!
Becky says
LOVE this recipe. It’s so flavorful and made our house smell delish! If we double it, is the cooking time still the same in the slow cooker?
★★★★★
Jessica Beacom says
Thanks, Becky! So glad you loved it. If you double the recipe the cooking time should be about the same, possibly a little longer depending on how hot your slow cooker runs and if you stirred the chicken during the cooking, etc.
Lauren says
I absolutely love this chicken!! Is it freezer friendly?!
★★★★★
Jessica Beacom says
It is very freezer-friendly. Just be sure to cool it completely in the fridge before transferring it to the freezer to prevent a buildup of ice crystals on the surface of the meat. Thaw overnight in the fridge before reheating.
Lisa says
This looks delicious! How do you get your tortillas to look slightly toasted but still flexible?
Jessica Beacom says
We warm them over the burner on a gas stove to give them a little char on the edges (and heat them which makes them more pliable).
Natalie says
Just made these after a very long day, and not only did they turn out amazing, but were so easy to make! I used my instant pot and added mango salsa. Thank you so much for sharing this recipe!
★★★★★
Stacie Hassing says
Hi Natalie! That’s so so great to hear. Glad you enjoyed this recipe!! We’re all about easy meals that taste delicious!
Diane says
Omg, I just can’t wait so I’m commenting as I’m eating. These are AMAZING! I like spicy so used 1/2 t cayenne, no coriander, a quality hot salsa, added extra 1/2 C water (love extra juice for reheating). I also only used boneless, skinless thighs. Cooked in InstaPot. EASY, FAST, DELICIOUS! Now I must have guests & make for taco bar very soon!!!
Jessica Beacom says
So glad you loved them! Please let us know when you’re having guests over for a taco bar… we love tacos!
Hallie says
Hi! I am a little confused. I want to make this for a large family gathering of eight. The recipe at the top says it is for eight but then at the bottom, when giving nutritional information, it says a fourth of the recipe, giving the impression that the recipe feeds four. Does is feed four of eight? Thank you for your help and great recipes.
Jessica Beacom says
Hi Hallie,
The nutrition info should read 1/8th of a serving (about 3 ounces per serving) so this is indeed intended to serve 8.
Laurine says
It probably sounds really basic, but do you have a salsa recipe? We don’t use salsa so much in Australia, so it would be good to know what you would use. 😊
Jessica Beacom says
Hi Laurine,
Here’s a recipe that’s very similar to the one I make using fresh tomatoes, onions, and peppers: https://www.allrecipes.com/recipe/203800/pico-de-gallo/
Hallie Murphy says
Hi!
This looks amazing and was planning on trying this recipe today. I was planning on using the primal palate taco seasoning since I’m doing the Whole30, but not sure of the measurement. Do you have a recommendation?
Jessica Beacom says
Hi Hallie,
I would say 2 Tbsp. would be pretty close.
Marcie says
Simple and easy but very good. We left out cayenne for my family, used thighs, and left it on saute to evaporate some of the water. I feel like that helped make it extra flavorful. Thanks for a successful dinner!
★★★★★
Emily says
SO DAMN GOOD.
I served this over a bowl of spinach, sweet potatoes, and avocado.
It is so so easy and very tasty.
★★★★★
Amy says
Delicious! Use good quality salsa. Used this recipe for a Mexican taco party (Chipotle restaurant-style).
★★★★★
Stacie Hassing says
Awesome! So great to hear you enjoyed this recipe!
Jen says
I put mine in a crock pot not realizing this recipe was intended for a slow cooker. Does it matter??
★★★★★
Jessica Beacom says
Hi Jen,
You’re in luck because a CrockPot is a slow cooker. CrockPot is the name of a particular brand of slow cookers.
kayla says
Would def make these again
★★★★★
Casey says
Do you have recommended tortillas? Something other than siete, please, because they are so unaffordable! 😅
Jessica Beacom says
Hi Casey,
If you have a Whole Food nearby, I really like their Organic Corn Tortillas. Mission also has organic corn tortillas that are good. Both of those are very affordable options.
Nicholas says
These tacos are delicious! I made them on the slow cooker setting on the Instant Pot. I also threw in a diced onion, some minced fresh garlic, and chopped cilantro. They didn’t have a ton of spice (and I’m not a spicy-food person) but were still so so yummy!
★★★★★
Stephanie Sellman says
These were amazing! This is my new base recipe for chicken tacos. I love the combo of spices.
★★★★★
Julie Stump says
I need at least 2 pounds of meat to feed my family. Do you recommend doubling this recipe? If so, does it change the cooking time?
Jessica Beacom says
I would definitely double the recipe and it will not change the cooking time significantly.
Jess says
Delicious! I cooked on low for 6 hours, shredded and on high for 30 min. We loved it! Thanks for the recipe!
★★★★★
Courtney says
Another great recipe! My husband and I both loved it. With the cayenne it had just the right amount of spice.