Crock Pot Chicken Tacos

Crock Pot Chicken Tacos are a flavorful, effortless meal perfect for busy weeknights, meal prep, or casual gatherings. This slow cooker version delivers tender, shredded chicken packed with bold Mexican-inspired flavor thanks to a simple combination of taco seasoning, salsa-style tomatoes, and chopped onion. The result is juicy, well-seasoned chicken that pairs beautifully with fresh toppings and a spicy, creamy chipotle ranch drizzle.

One of the best things about this recipe is its versatility. You can serve the chicken in soft corn tortillas, crisp taco shells, over a salad, or even as a rice bowl. The slow cooking method ensures maximum tenderness and allows the flavors to meld perfectly. The chipotle ranch adds a smoky heat that takes this taco night up a notch. It’s family-friendly, customizable, and sure to become a staple in your weekly rotation.

Why You’ll Love This Recipe:

Set It and Forget It: The crock pot does the work—just add, cook, and shred.

Bold, Juicy Flavor: Taco-seasoned chicken cooked low and slow in salsa.

Crowd-Pleasing Toppings: Fresh veggies and smoky chipotle ranch take it to the next level.


Ingredients:

Slow Cooker Chicken Tacos

• 1 medium onion, chopped

• 4 boneless skinless chicken breasts (or thighs)

• 1 (14.5-ounce) can salsa-style tomatoes (or your favorite salsa)

• 3 tablespoons taco seasoning

• Corn tortillas (or flour tortillas, if preferred)

• 2 cups romaine lettuce, chopped

• ⅓ cup red onion, chopped

• ⅔ cup corn (frozen, thawed or canned and drained)

• 1 cup chopped tomatoes

• Lime wedges, for serving

Chipotle Ranch

• ⅔ cup ranch dressing

• 2 tablespoons adobo sauce (from a can of chipotle peppers)


Instructions:

Step 1: Add Ingredients to Crock Pot

• Place chopped onion in the bottom of the slow cooker.

• Add the chicken breasts or thighs on top.

• Pour in the salsa-style tomatoes and sprinkle with taco seasoning.

• Cover and cook on low for 4 hours or high for 2 hours, or until the chicken is cooked through and fork tender.

Step 2: Shred the Chicken

• Remove the chicken from the crock pot and shred using two forks.

• Return the shredded chicken to the pot and mix with the juices to keep it flavorful and moist.

Step 3: Make the Chipotle Ranch

• In a small bowl, whisk together the ranch dressing and adobo sauce.

• Taste and adjust heat by adding more adobo if desired.

Step 4: Assemble the Tacos

• Warm the tortillas in a dry skillet or over an open flame until charred and pliable.

• Spoon the shredded chicken into the tortillas.

• Top with romaine lettuce, red onion, corn, and chopped tomatoes.

• Drizzle generously with chipotle ranch and serve with lime wedges on the side.


Tips:

Make It Creamy: Stir a little cream cheese into the shredded chicken while still warm for extra richness.

Customize Toppings: Add avocado slices, jalapeños, shredded cheese, or a squeeze of lime juice.

Tortilla Tip: Keep warm tortillas wrapped in a clean dish towel until ready to serve.

Heat Level: Add a chopped chipotle pepper to the ranch for more heat, or use mild salsa for less spice.


Storage Options:

Refrigerator: Store leftover shredded chicken in an airtight container for up to 4 days. Reheat in the microwave or stovetop with a splash of broth or salsa.

Freezer: Let the cooked, shredded chicken cool completely, then freeze in airtight containers or freezer bags for up to 2 months. Thaw in the fridge and reheat before serving.

Meal Prep: Prep toppings and store them separately to assemble tacos quickly during the week.