This post may contain affiliate sales links. Please read my disclosure policy.
This Crockpot Chicken Taco Meat recipe makes taco night even easier! This is a very flavorful, not too spicy and super simple way to make shredded chicken…and the whole family will love it! The possibilities are endless whether you use it in Chicken Enchiladas, Chicken Tortilla Soup, easy slow cooker chicken tacos, nachos or quesadillas.
Why You’ll Love This Recipe!
I think nearly everyone will agree, crockpot recipes always seem to be the most delicious and super easy. Crockpot chicken is always cooked to perfection and shreds so easily every time. I love the ease of throwing everything in the crockpot early on in my day, and set it and forget it (for the most part). Knowing dinner will be ready or at least mostly ready by the time dinner time rolls around is the best, especially when you know you have a busy day. Be warned, this recipe for crockpot chicken tacos is ridiculously easy.
Recipes Ideas to Use this Chicken Taco Meat
Whether you’re adding chicken to tacos or quesadillas, this crockpot chicken is perfect for the job. Here are few recipe ideas to get you started.
- Amazing Chicken Enchiladas – forgo the fajita seasoning in this recipe and use this chicken taco meat instead.
- Easy Chicken Tortilla Soup – adding chicken already flavored with taco seasoning will only enhance the flavor of the soup!
- Southwest Salad Recipe with Chicken – this recipe calls for rotisserie chicken, but can easily be swapped for chicken taco meat.
- Taco Salad – this recipe calls for ground beef taco meat, but can easily be swapped for chicken taco meat.
- Taco Casserole – you can substitute the ground beef with shredded chicken.
- Create a taco bar with different kinds of meats and toppings!
Another easy dinner idea is to use this taco chicken meat on its own served with Cilantro Lime Rice or with Mexican Rice. Yum!
How to Make Chicken Taco Meat in the Crockpot
Throwing this recipe together for the crockpot is ridiculously easy. For full recipe details, including ingredients and measurements, see the printable recipe card below. Here is step by step what you can expect when putting this recipe together:
Add Ingredients to a Cold Crockpot
Place frozen chicken breasts into the crockpot before you turn it on. Sprinkle taco seasoning onto chicken, and pour the can of diced green chilis (sometimes called green chiles) and salsa over the top.
Pro Tip: You can use store-bought taco seasoning, no problem! I always keep a few on hand for busy days. But if you want to make your own, I have a great one! My Homemade Taco Seasoning is so much better than store bought and you probably have all of the ingredients in your spice cabinet. My homemade taco seasoning recipe makes about 3 1/2 Tablespoons, which is the same amount as 1 taco seasoning packet (1/4 cup).
Set it + Forget it (for a few hours anyway)
Cover and cook on high for 4-5 hours or low for 6-7 hours until chicken is cooked thoroughly and will shred easily.
Pro Tip: Chicken is thoroughly cooked when the internal temperature reaches 165° F when using a meat thermometer.
Shred Chicken + Place Back in Crockpot
Shred chicken by using two forks or in your stand mixer using the paddle attachment. It only takes a few seconds. A hand mixer will also work.
Remove any questionable pieces (fat, cartilage, etc.) from the shredded chicken. Place chicken back into the crockpot with the cooking liquid. Taste for seasoning and add salt, chili powder, cumin (my favorite!), garlic powder, etc., as needed.
Chicken Taco Meat is Ready!
Cover to keep warm and serve! I’m telling you this recipe makes the BEST chicken tacos ever. Grab your flour tortillas or corn tortillas, your favorite toppings and go to work!
Storing Leftover Crockpot Chicken Taco Meat
Any leftover shredded chicken can be stored in the fridge in an airtight container for up to 4 days. Simply reheat in the microwave in intervals, occasionally stirring until heated through.
To Freeze: Freezing this chicken and using for later is very simple. Allow chicken to cool completely to room temperature before placing in a freezer safe, airtight container or resealable bag. Chicken will stay fresh in the freezer for up to 3 months. To thaw and use: Place in the fridge overnight to thaw. When ready to use, reheat in the microwave or on the stovetop.
Frequently Asked Questions
Yes! Boneless, skinless chicken thighs, tenders, or cutlets would all work fine with this crock pot chicken tacos recipe!
Often the reason for tough chicken is being cooked too long in the crockpot. If over cooked and at a high temperature, chicken will become tough and dry. Begin checking for doneness early on, especially if you haven’t used your crockpot very often (ie: does it cook things too hot or too cool?). Knowing that, you would be able to adjust the cooking time accordingly.
Yes, I don’t see why not! Instant Pot chicken tacos sound amazing! You can use the same recipe for my slow cooker chicken tacos but process according to your IP directions.
Cooking it too long in the crockpot can also make chicken mushy. The collagen in the meat breaks down too much, from prolonged cooking times, it will lose its structure and ultimately be mushy when you go to shred it.
Other Taco Recipes to Try!
More Favorites from Lauren’s Latest
Be sure to save, print, bookmark, and share this easy recipe for your next busy weeknight! It’s a great way to meal prep! Get the printable recipe card below. Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Crockpot Chicken Taco Meat Recipe
- 2 lbs frozen chicken breasts about 4 breasts
- 1.25 oz taco seasoning packet 1/4 cup
- 4.5 oz mild diced green chiles 1 can
- 1 1/2 cups salsa
- Place all ingredients into a crockpot and cook on high for 4-5 hours or until chicken is cooked thoroughly and will shred easily.
- Remove chicken from crockpot and shred, removing any fat.
- Place back into the crockpot and stir with remaining liquid. Cover and keep warm in the crockpot until ready to serve.
- Serve in tacos, quesadillas, nachos, etc.