Easy 3-Ingredient Crockpot Shredded Chicken Tacos
These incredibly tender and flavorful shredded chicken tacos require just three ingredients and five minutes of prep. Let your slow cooker do the work for a perfect weeknight dinner that tastes like it simmered all day.
- Prep Time: 5 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 5 minutes to 6 hours 5 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- 16 ounces (about 2 cups) your favorite salsa
- 1 packet (about 1 ounce) taco seasoning mix (or 2–3 tablespoons homemade)
Instructions
- Place the chicken in the slow cooker in a single layer.
- Pour the salsa over the chicken and sprinkle the taco seasoning on top. Do not stir.
- Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Shred the chicken directly in the slow cooker using two forks or tongs.
- Stir the shredded chicken into the sauce and let it rest for 10-15 minutes before serving.
- Warm tortillas and assemble tacos with desired toppings.
Notes
For extra flavor, brown the chicken in a skillet before adding to the slow cooker. If using frozen chicken, add an extra hour on low. Do not lift the lid during cooking. To thicken the sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook on high for 10 more minutes. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.
Nutrition
- Serving Size: 4 ounces shredded ch
- Calories: 220260
- Sugar: 35
- Sodium: 600800
- Fat: 610
- Saturated Fat: 1.53
- Carbohydrates: 58
- Fiber: 12
- Protein: 3035
Keywords: crockpot chicken tacos, 3-ingredient tacos, easy shredded chicken, slow cooker tacos, weeknight dinner