The Best Crockpot Chicken Tacos
Crockpot chicken tacos are the perfect easy weeknight meal. They're packed with flavor, come out fork-tender, and are completely hassle-free — ideal for busy days when you still want a homemade meal.
Equipment
- slow cooker
- measuring spoons
- mixing spoon
- cutting board
- knife
- tongs or forks for shredding chicken
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 1 1/2 teaspoons ancho chili powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
- 1/4 medium white onion, diced
- 1 14.5-ounce can diced tomatoes with green chiles
- Corn or flour tortillas, for serving
- Chopped cilantro
- Crumbled cotija cheese
- Guacamole
- Lime wedges
Instructions
- Add the chicken breasts into the slow cooker and season with the garlic powder, ancho chili powder, chili powder, onion powder, salt, cumin, and oregano.
- Add the diced onion and can of diced tomatoes on top.
- Cover and cook on low for 6 hours or on high for 4 hours until the chicken is fall-apart tender.
- Shred the chicken with two forks in the slow cooker and stir together with all the juices.
- Serve in warmed corn or flour tortillas tacos, burritos, or nachos.
Notes
You can use chicken thighs instead of chicken breasts if you prefer. If you don’t have ancho chili powder, double the amount of regular chili powder. Serve with your favorite toppings like cilantro, cotija, guacamole, and lime wedges.