Crockpot Shredded Chicken Tacos are packed with flavor and incredibly easy to make. Just toss everything in the slow cooker and let it do the work!
author’s note
My “Set It and Forget It” Shredded Chicken Tacos!
Tacos are always my answer when I need something everyone will eat. But standing over a stove cooking meat is not always realistic on busy days. That is how this crockpot version came to be.
I wanted a shredded chicken taco filling that had real flavor, not bland or watery, and something I could prep in five minutes and forget about. After testing different spice blends and liquids, this version became the clear winner.
The first time I made it, I shredded the chicken, stuffed it into warm tortillas, and realized it tasted even better the next day. Since then, it has been on repeat for taco nights, lunches, and even freezer meals.
Crockpot Shredded Chicken Taco Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Chicken thighs | Boneless, skinless for the most tender and flavorful meat |
| Ranch seasoning | Hidden Valley has the best flavor balance |
| Taco spices | Adjust chili powder for more or less heat |
| Chicken broth | Swanson chicken broth is my fave choice for this recipe |
| Salt and pepper | Always adjust after shredding |
How To Make Crockpot Shredded Chicken Tacos
- Mix seasonings: Combine spices and broth in a crockpot.
- Add chicken: Coat chicken thighs in mixture; lay flat.
- Cook: On high for 3-5 hours or low for 4-6 hours until shred-able.
- Shred chicken: Remove, discard fat, shred meat with two forks.
- Finish: Return chicken to pot, stir, and adjust seasoning.
- Serve: Enjoy in tortillas with your favorite toppings.
Featured Comment
“This was A M A Z I N G ! I made my own homemade salsa pico de gallo with lettuce, Monterey Jack cheese with jalapeño peppers. Delicious!”
– Author Name
Quick Tip
Check out other slow cooker hits: Salsa Chicken, Crockpot Cajun Chicken, and Crockpot Chicken Stew.
How To Use This Chicken
- Tacos: Corn or flour tortillas with your favorite toppings and sauce.
- Burritos or wraps: Rolled up with rice and beans.
- Quesadillas: Sandwiched with lots of cheese.
- Salads: Topped on greens with cilantro-lime dressing.
- Rice bowls: Over rice with veggies and sauce.
- Nachos: Layered on chips with melted cheese.
Storage
- Refrigerate: In an airtight container for up to 4 days.
- Freeze: Freeze crockpot shredded chicken tacos meat in a sealed container or bag up to 3 months.
- Reheat: Thaw if frozen, then microwave or heat on the stove until warm.
More Favorite Crockpot Recipes:
Crockpot Shredded Chicken Tacos
Video
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- 1 (1-ounce) packet ranch seasoning mix Hidden Valley Ranch—see note 1
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- 1-1/2 pounds boneless, skinless chicken thighs see note 2
- Serving suggestions see note 3
Instructions
- Spray a large (6-quart) slow cooker with cooking spray.
- Combine all seasonings and chicken broth in a slow cooker. Whisk well to combine. Using tongs, add in chicken thighs and flip around to coat in liquid. Arrange the thighs flat in a single layer with the smooth side down.
- Cover and cook on high for 3–5 hours or on low for 4–6 hours—until the chicken can be easily shredded.
- Turn off the slow cooker. Remove the chicken, discard any fat, and shred the meat using two forks or dice it with a knife.
- Return the shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.
- Serve the chicken in charred corn or flour tortillas (see note 4) topped with your choice of guacamole or avocado, lettuce, shredded Cheddar, lime, cilantro, sour cream, and cilantro-lime sauce.
Recipe Notes
- Burritos or wraps: Rolled up with rice and beans.
- Quesadillas: Sandwiched with lots of cheese.
- Salads: Topped on greens with cilantro-lime dressing.
- Rice bowls: Over rice with veggies and sauce.
- Nachos: Layered on chips with melted cheese.
- Sliders: Small buns for mini chicken sandwiches.
- Enchiladas: Rolled in tortillas and baked with sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was A M A Z I N G ! I made my own homemade salsa pico de gallo with lettuce, Monterey Jack cheese with jalapeño peppersdelicious!
Delish! So thrilled these crockpot shredded chicken tacos were a hit! Thanks!
I have a question I’m still learning about portion control, but it says 4 servings, so how many tacos per person?
Hey Shelby, I totally understand—it can be confusing! There isn’t a set number of tacos; instead, the recipe makes 4 servings of the chicken filling. If you divide the filling into 4 portions and use each portion in a taco, that would be your serving size.
Hi! I’m hoping to make this for someone with a dairy allergy- could I make a homemade ranch seasoning substitute? I know you said Hidden Valley is the best so wasn’t sure if you have a recipe for ranch seasoning that would work instead
I don’t have a recipe that is dairy-free but if you have a preferred dairy free ranch seasoning that will work just fine, hidden valley is my favorite but any brand will work!
We can’t use ranch powder since long covid. Suggestion on substitution? Could it simply be omitted?
This sounds delicious! Do you have directions for making it in the instant pot?
Hey Sarah! Here you go: Once everything is set in the Instant Pot, select the “manual” or “pressure cook” function and cook on high pressure for 8 minutes. Once cook time is up, let the pressure release naturally for 5 minutes. Once 5 minutes is up, carefully hit the release button to let out the remaining pressure and steam. Enjoy!
Thank you! I can’t wait to try it.
Hope you love! 🙂
I REALLY APPRECIATE YOU GUYS. EXCELLENT
FOOD. YOUR GIFTED!! JOHN.
SO thrilled to hear this! Thank so much John!