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.
