These Crock Pot Shredded Chicken Tacos are juicy, flavorful, and perfect for busy weeknights or taco Tuesdays. An easy, make-ahead recipe that’s freezer-friendly and family-approved.
If you love easy dinners that practically make themselves, these Crockpot chicken tacos are calling your name. Juicy, tender shredded chicken simmers all day with ranch-inspired seasonings, making it the perfect dump-and-go meal for busy nights or game day celebrations.
Why You'll Love This Recipe
- Effortless: Just toss everything in the crock pot and walk away.
- Versatile: Use the shredded chicken for tacos, burrito bowls, or salads.
- Freezer-friendly: Prep ahead and make it a quick freezer meal.
- Family-approved: Mild flavors that even the kids love.
Hosting a crowd? Use my Taco Bar Checklist to make serving easy and stress-free.
Ingredients for Shredded Chicken Tacos
- boneless skinless chicken thighs - for best results, I recommend using chicken thighs instead of skinless chicken breasts. I find that they stay juicer in the slow cooker and they're a little richer. I always thought I didn't like dark meat, but in this recipe, I absolutely do! If you have extra chicken, try using it in my chile rellenos casserole. You can also use boneless skinless chicken breasts.
- homemade taco seasoning or your favorite packet of taco seasoning - this has many of the seasonings we need like chili powder and cumin. It's an easy shortcut to take along the way.
- spices - to jazz things up a little, we're adding dried parsley, onion powder, garlic powder, paprika, and a little salt and pepper.
- tortillas - use flour tortillas or corn tortillas - your choice!
How to Make Crock Pot Shredded Chicken Tacos
- Step 1: Add chicken and olive oil to your crock pot.
- Step 2: Mix taco seasoning, parsley, onion powder, garlic powder, paprika, salt, and pepper. Sprinkle over chicken.
- Step 3: Cover and cook on low for 5–6 hours, or until chicken reaches 165°F.
- Step 4: Shred using two forks (or a hand mixer) and return to the juices to soak up all that flavor.
- Step 5: Remove and add to serving plate
- Step 6: Serve on warm tortillas of your choice and pile high with your favorite toppings — cheese, sour cream, salsa, and a squeeze of lime.
Note: This chicken taco meat is also great in burrito bowls, quesadillas, in a taco salad or on top of nachos.
How to store leftovers
Store leftover crock pot shredded chicken tacos in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2–3 months.
Serving Suggestions
These Crock Pot Shredded Chicken Tacos pair perfectly with all your favorite Tex-Mex sides and toppings. Start with the basics — fresh lettuce, diced tomatoes, and a dollop of sour cream — then take it up a notch with a few simple add-ons that make dinner feel like a fiesta.
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Serve your tacos with:
- Cilantro Lime Brown Rice for a flavorful, easy side
- Mild Pico de Gallo or my no cilantro guacamole for topping
- Mexican Street Corn Dip for a fresh, crowd-pleasing side dish
- And don’t forget a pitcher of Cranberry Lime Margarita Mocktails — a festive, family-friendly drink that’s perfect for taco night!
Make Ahead Freezer Meal Instructions
Add all ingredients to a labeled freezer-safe bag. Press out the air, seal, and mush to coat the chicken.
Freeze flat. When ready to use, thaw overnight in the refrigerator and cook as directed above.
Variations
When you’re feeding a hungry bunch, stretch this recipe by adding a can of black beans (rinsed and drained) and a handful of frozen corn near the end of cooking. It bulks it up without breaking the budget and increases the fiber.
FAQS
You can use two forks the old-fashioned way, or if you’re in a hurry, pop the cooked chicken in a bowl and use a hand mixer on low for about 30 seconds. Instant shredding magic!
Definitely! You can cook and shred the chicken up to 3 days in advance. Store it in the refrigerator in an airtight container, then reheat gently in the slow cooker or on the stove with a splash of broth to keep it juicy.
Yes — this recipe freezes beautifully. Cool the shredded chicken completely, then store it in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat when you’re ready for taco night.
How to store leftovers
Place any leftovers in a sealed container and refrigerate for 3-4 days.
Did you make these Crock Pot Shredded Chicken Tacos?
I’d love to hear how they turned out for you! Leave a star rating or comment below and tell me what toppings your family loved most. Don’t forget to snap a photo and tag @thisfarmgirlcooks on Instagram — I love seeing your kitchen wins! 🌮
Other Recipes You’ll Enjoy
Taco Bar Checklist (for us taco Tuesday lovers)
Recipe
Crockpot Shredded Chicken Tacos
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Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 Tablespoon olive oil
- 2 Tablespoon homemade taco seasoning or your favorite packet of taco seasoning
- 1 Tablespoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add chicken to the slow cooker. Add olive oil.
- In a medium sized bowl combine taco seasoning and spices. Stir to mix, then cover all sides of the chicken. Cover and cook on low for 5-6 hours or until chicken is cooked through to a temperature of 165 degrees.
- Shred chicken with two forks or your mixer and return to the spices in the pot. Blend and serve with taco shells or tortillas and toppings of your choice.
Notes
- Label a gallon sized bag. Add chicken and olive oil to the bag. In a medium sized bowl combine taco seasoning and spices. Stir to mix, then pour in with the chicken. Remove excess air and move ingredients around to coat chicken.
- To cook: Thaw overnight in the refrigerator. Cook as instructed above.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Anne says
I am cooking a for our church next week...an appreciation dinner for all of the workers who helped with our annual Bazaar. I am doing a taco bar supper and I am so happy I found your page! I cooked the chicken yesterday....it's awesome!! The flavors ate spot on! Thank you! Today I am working on the pork carnitas - all is going in the freezer to be ready when I need it!!