Crockpot Pulled Chicken Tacos

Top these Crockpot Pulled Chicken Tacos with your favorite taco fixings and enjoy an easy homestyle fiesta any night of the week.

Easy Crockpot Pulled Chicken Tacos Recipe

The technique for making these Crockpot Pulled Chicken Tacos is homemade taco perfection. Seasoned chicken simmered in the slow cooker results in pull apart taco goodness. The prep time couldn't be simpler, it takes about 5 minutes to pull together and the slow cooker does the rest. This type of Mexican food is a regular dinner rotation at our house. Apart from the warm and earthy seasonings, it's not difficult to pull together and a great way to get the kids to add veggies to their meal.

How to Make the Best Crockpot Pulled Chicken Tacos Recipe

The beauty of tacos is, you can start with a flavorful pulled chicken, pork or beef and personalize the rest to your taste. Thanks to your crockpot, this pulled chicken has all of the makings of a weekday dinner fiesta ready in minutes.

• Ingredients you'll need to make this recipe for Crockpot Chicken Tacos: Boneless skinless chicken breasts, taco seasoning, Rotel tomatoes either Chili Fixin's or regular Rotel tomatoes with green chiles, salt, granulated garlic, tomato paste and warm tortillas for serving. You could also use chicken thighs to make this recipe.
• For the very best results and to get the greatest flavor, it's important to start with a quality taco seasoning blend, as this provides the basis of flavor for the entire dish.
• To make your own taco seasoning: (This is also included in the Cook's note in the recipe card.)
  • 5 teaspoons paprika
  • 1 ½ teaspoons sea salt
  • 1 ¼ teaspoons garlic powder or granulated garlic
  • 1 ¼ teaspoons ground cumin
  • 1 ¼ teaspoons onion powder
  • 1 teaspoon dark chili powder
  • 1 teaspoon oregano (Preferably Mexican)
  • ½ teaspoon lemon pepper
  • ½ teaspoon ground ancho chili pepper or cayenne (Adjust to taste)
• Chili fixin's are a type of Rotel brand diced tomatoes and the seasonings included add another level of flavor to this easy chicken taco recipe. You can use regular or classic Rotel tomatoes if you prefer, but may need to adjust the amounts of the other seasonings to your taste.
• To serve, warm a stack of flour or corn tortillas and, fill them with shredded chicken, cheese or a sprinkle of queso fresco then top with your choice of crisp chopped lettuce, pico de gallo, guacamole, Mexican corn, salsa, sour cream or any of your favorite taco toppings. Serve with fresh lime wedges on the side.
• You may like to drizzle your tacos with this recipe for cilantro-lime crema from My Recipes.
• Store leftover pulled chicken in the refrigerator for up to 3 days or cool and freeze for up to 1 month.

More Mexican Inspired Crockpot and Slow Cooker Recipes to Make

The terms crockpot and slow cooker are used interchangeably. Crock Pot is a brand that's become synonymous with slow cooking. Slow cookers, regardless of the brand, are a busy cook's best friend. A few other Southern style recipes to try:

• Slow Cooked Spanish Chicken and Rice is a colorful and delicious one pot meal.
• Slow Cooked Pulled Pork Tacos for carnitas night at home are tender and succulent.
• For game day and those nachos for dinner kinds of nights, you'll love my recipe for  Slow Cooker Queso Blanco Dip.
• Slow Cooked Fiesta Chicken and Rice packed with color and flavor, too.

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Crockpot Pulled Chicken Tacos

Prep Time5 mins

5 hrs

Total Time5 hrs 5 mins

Course: Main Course, Poultry

Cuisine: American, Mexican Inspired

Keyword: chicken-tacos, crockpot-chicken-tacos, slow-cooker-chicken-tacos

Servings: 10 servings

Calories: 224kcal

Author: Melissa Sperka

Ingredients

• 4 8 oz boneless skinless chicken breasts
• ¼ cup quality taco seasoning Use your favorite (See Cook's note to make homemade)
• 2 tablespoon olive oil
• 1 10 oz can Rotel Chili Fixins
• ½ teaspoon salt
• ½ teaspoon granulated garlic
• 2 tablespoon tomato paste plus additional as needed
• warm tortillas
• Assorted toppings : shredded lettuce shredded cheese, salsa or diced tomatoes, sour cream, black olives (Your favorite)

Instructions

• Spray the crock of a 6 quart oval slow cooker with cooking spray or fit with a disposable liner.
• Pat dry chicken breasts. Drizzle lightly with olive oil. Sprinkle chicken liberally with taco seasoning. Rub into chicken pieces on all sides.
• Arrange the seasoned chicken breasts in a single layer on the bottom. Drizzle lightly with additional olive oil.
• Pour the chili fixins' tomatoes evenly over chicken pieces. Season with salt and garlic.
• Place cover firmly on top. Cook on low for 5 hours or on high for 3-4 hours or just until the chicken is fork tender.
• Using 2 forks. pull the chicken breasts apart, and gently stir into the sauce.
• To thicken the sauce, add 1 tablespoon of tomato paste at a time and gently mix through. Repeat until the sauce has thickened to your preference. Keep warm until serving.
• Serve on warm tortillas with lettuce, pico de gallo, guacamole, sour cream, diced avocado, sliced jalapeno, cilantro or any of your favorite taco toppings.

Notes

Make your own taco seasoning:

• 5 teaspoons paprika
• 1 ½ teaspoons sea salt 
• 1 ¼ teaspoons garlic powder or granulated garlic
• 1 ¼ teaspoons ground cumin
• 1 ¼ teaspoons onion powder
• 1 teaspoon dark chili powder
• 1 teaspoon oregano (Preferably Mexican)
• ½ teaspoon lemon pepper
• ½ teaspoon ground ancho chili pepper or cayenne (Adjust to taste)

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 21g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 1216mg | Potassium: 135mg | Fiber: 2g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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