Crockpot Shredded Chicken Tacos

Crockpot shredded chicken tacos are my go-to when I want an easy, reliable dinner. The chicken cooks low and slow until it’s tender and well seasoned, ready by the time I get home.

The recipe uses basic pantry ingredients and only takes about 10 minutes to prep. I’ve made these tacos many times for busy weeknights and casual get-togethers, and they always turn out great.

Ingredients

• 3 large boneless skinless chicken breasts
• 3 tablespoons homemade taco seasoning, OR 1 package store-bought taco seasoning
• 2 tablespoons minced garlic
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 cups frozen corn
• 2 cups salsa

Optional Garnishes:

• Sliced avocado
• Diced tomatoes
• Shredded cheese
• Fresh chopped cilantro
• Salsa
• Sour cream
• Pico de gallo

How To Make Crockpot Shredded Chicken Tacos

1. Place the chicken breasts in the bottom of your crockpot or slow cooker.
2. Sprinkle the taco seasoning and minced garlic evenly over the chicken.
3. Add the rinsed black beans and frozen corn around the chicken.
4. Pour the salsa over everything, making sure to distribute it evenly.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
6. Remove the chicken from the crockpot and shred it using two forks on a cutting board.
7. Return the shredded chicken to the crockpot and stir everything together, allowing it to soak up the flavorful juices for 5-10 minutes.
8. Serve in warm tortillas with your favorite toppings and garnishes.

Why This Recipe Works

The beauty of these crockpot chicken tacos lies in their simplicity and flexibility. Unlike stovetop methods that require constant monitoring, the slow cooker creates incredibly tender, juicy chicken with minimal effort. The combination of black beans and corn adds substance and nutrition, turning a simple protein into a complete meal. Plus, you can adjust the spice level by choosing mild or hot salsa based on your preference.

The garlic and taco seasoning infuse every bite with bold, authentic Mexican flavor. As the chicken cooks low and slow, it absorbs all those wonderful spices while the natural juices create a sauce that brings everything together. I love that this recipe is forgiving, if you’re running late, the chicken stays moist and doesn’t dry out.

Serving Suggestions

These tacos are incredibly versatile. I usually serve them in soft flour tortillas, but they’re equally fantastic in corn tortillas, over rice bowls, or stuffed into quesadillas. The shredded chicken also makes an excellent filling for burritos, nachos, or taco salads.

For a complete meal, pair these tacos with Mexican Street Corn Pasta Salad, Crack Corn Salad, or simple Honey Butter Skillet Corn. If you’re feeding a crowd, set up a taco bar with all the fixings and let everyone customize their own.

Storage and Meal Prep Tips

This recipe is a meal prep champion. The shredded chicken mixture keeps beautifully in an airtight container in the refrigerator for up to 4 days. You can portion it out for easy weekday lunches or dinners throughout the week. The flavors actually develop and improve after a day or two in the fridge.

For longer storage, freeze the cooled chicken mixture in freezer-safe containers or bags for up to 3 months. I like to freeze it in portion sizes perfect for one or two meals. To reheat, thaw overnight in the refrigerator and warm in the microwave or on the stovetop with a splash of water or broth to restore moisture.

Notes

• If your chicken breasts are particularly thick, consider cutting them in half horizontally to ensure even cooking.
• Don’t skip draining and rinsing the black beans, this removes excess sodium and starch.
• For extra depth of flavor, sauté the garlic in a bit of oil before adding it to the crockpot.
• Make your own taco seasoning to control sodium and customize the spice blend to your liking.
• If you prefer a saucier filling, leave an extra cup of the cooking liquid in the crockpot when you return the shredded chicken.
• This recipe easily doubles or triples for larger gatherings, just use a bigger slow cooker.

Questions & Tips

Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and tend to be even more forgiving since they’re higher in fat. They’ll result in slightly richer, more flavorful meat. Use the same cooking time.

How do I prevent the chicken from drying out? Make sure there’s enough liquid in the crockpot and avoid overcooking. Cooking on low rather than high helps maintain moisture. If you’re worried about dryness, add an extra half cup of salsa or chicken broth.

Can I add other vegetables? Yes! Bell peppers, diced onions, or jalapeños are great additions. Add heartier vegetables at the beginning with the other ingredients. More delicate vegetables like fresh tomatoes should be stirred in during the last 30 minutes of cooking.

What’s the best salsa to use? Any salsa you enjoy eating works here. Chunky restaurant-style salsa adds nice texture, while smoother salsa creates a more uniform sauce. I typically use medium heat, but choose based on your spice preference. Verde salsa (green salsa) also works beautifully for a different flavor profile.

Can I make this in an Instant Pot? Yes! Use the pressure cook function on high for 15 minutes with natural release for 10 minutes. The texture will be slightly different but still delicious.

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More Tasty Mexican-Inspired Recipes

• Cheesy Ground Beef Quesadillas
• Mexican Ground Beef Casserole
• Baked Beef Bean and Corn Quesadillas
• Green Enchilada Sauce