Crockpot Chicken Taco Meat

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This Crockpot Chicken Taco Meat recipe is an easy, flavorful way to make shredded chicken for busy weeknight dinners, taco night, or meal prep. It’s not too spicy, comes together with just a few simple ingredients, and can be used for tacos, Chicken Enchiladas, Chicken Tortilla Soup, nachos, quesadillas, and more.

Table of Contents

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.

Ingredient Notes

Here’s a quick rundown of the simple ingredients that make this crockpot chicken taco meat so easy and flavorful.

• Chicken breasts: Frozen chicken breasts work perfectly here, making this an easy dump-and-go crockpot recipe.
• Taco seasoning: Use your favorite taco seasoning to give the chicken plenty of savory, smoky taco flavor.
• Mild diced green chiles: These add a little extra flavor and mild heat without making the chicken too spicy.
• Salsa: Salsa keeps the chicken moist while adding even more tomato, pepper, and spice to the mix.

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:

Step 1: 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).

Step 2: 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.

Step 3: Shred Chicken + Place Back in Crockpot

Shred chicken by using two forks or in your stand mixer using the paddle attachment for quick, even shredding. 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.

Step 4: Serve!

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!

Tools You’ll Need

A few simple kitchen tools make this Crockpot Chicken Taco Meat recipe even easier to prep and shred.

• Crockpot – The star of this recipe, letting the chicken cook low and slow until it’s tender and easy to shred.
• Stand mixer or hand mixer – Use either one to quickly shred the cooked chicken without the extra work of pulling it apart with forks.
• Measuring cups – Handy for getting the salsa and other ingredients measured just right.
• Can opener – Makes opening the can of mild diced green chiles quick and easy.

Tips for Success

This crockpot chicken taco meat is pretty hands-off, but a few small tricks can make the chicken even more flavorful, juicy, and easy to shred.

• Use frozen chicken breasts: No need to thaw the chicken first. Add the frozen breasts straight to the crockpot for an easy dump-and-go meal.
• Don’t add extra liquid: The salsa and green chiles provide enough moisture to keep the chicken juicy as it cooks. Adding broth or water can make the taco meat too watery.
• Don’t overcook the chicken: Start checking for doneness toward the earlier end of the cooking time. Overcooked chicken can become dry and stringy, even in the crockpot.
• Shred the chicken in the cooking juices: Shredding the chicken right in the crockpot lets it soak up all that flavorful salsa and taco seasoning.
• Let it rest before serving: Give the shredded chicken a few minutes to sit in the juices before serving. This helps the meat absorb more flavor and keeps it moist.
• Adjust the consistency: If the chicken looks too saucy after shredding, leave the crockpot uncovered for a few minutes to let some excess liquid evaporate.

Recipe 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 a 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!

Storing and Reheating Leftover

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 it 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.

FAQs

Variations

This crockpot chicken taco meat is easy to switch up with a few simple ingredient swaps and add-ins.

• Make it spicy: Use hot salsa, add diced jalapeños, or mix in a pinch of cayenne pepper for extra heat.
• Try a different salsa: Swap the salsa for your favorite variety, such as roasted tomato, tomatillo, or salsa verde.
• Add black beans: Stir in drained and rinsed black beans during the last few minutes of cooking for extra heartiness.
• Use chicken thighs: Boneless, skinless chicken thighs work well in place of chicken breasts and add a richer flavor.
• Add more veggies: Mix in corn, diced bell peppers, or chopped onions for extra texture and flavor.
• Make it cheesy: Stir in a handful of shredded cheddar or Monterey Jack cheese after shredding the chicken for a creamy, cheesy taco filling.

More Taco Recipes to Try!

• Taco Cobb Salad
• Taco Lettuce Wraps
• Taco Salad Pizza (with Doritos!)
• Birria Tacos
• Taco Soup Recipe

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.