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Tender, flavorful Crockpot Taco Chicken made with simple ingredients. Perfect for tacos, burritos, or meal prep! Easy, juicy, and packed with spice.
If you’re looking for an easy, delicious, and family-friendly dinner, this Crockpot Taco Chicken recipe is a must-try! With just a few simple ingredients and minimal prep, you can enjoy tender, flavorful shredded chicken perfect for tacos, burritos, or rice bowls.
Why You’ll Love This Recipe
✔️ Set It & Forget It: Just toss everything into the slow cooker and let it do the work. ✔️ Packed with Flavor: Seasoned with bold taco spices, this chicken is juicy and delicious. ✔️ Versatile & Customizable: Use it for tacos, burritos, quesadillas, or meal prep! ✔️ Family-Friendly: A crowd-pleaser that both kids
Preparing Easy Crockpot Taco Chicken
Ingredients You’ll Need
- 6-8 boneless, skinless chicken thighs
- 2 tbsp G&K taco seasoning
- ½ tsp salt
- ¼ cup chicken stock
- 1 tbsp cornstarch
Equipment
- Crockpot (or Instant Pot Duo Crisp)
- Measuring spoons
How to Make Crockpot Taco Chicken
1️⃣ Prepare the Chicken: Place the chicken thighs in the crockpot. 2️⃣ Add Seasoning: Sprinkle in the taco seasoning and salt, then pour in the chicken stock. Stir to combine.
3️⃣ Slow Cook: Cover and cook on low for 6-8 hours or high for 4-6 hours until the chicken is tender and fully cooked. 4️⃣ Thicken the Sauce: With 30 minutes left, whisk together cornstarch and 2 tablespoons of water. Stir it into the crockpot, cover, and finish cooking.
5️⃣ Shred & Serve: Use two forks to shred the chicken, mix it with the thickened sauce, and serve on warm tortillas with your favorite toppings.
Best Toppings for Taco Chicken
- Fresh cilantro
- Diced avocados
- Sliced jalapeños
- Shredded cheese
- Dollop of sour cream
- Homemade salsa or pico de gallo
Pro Tips for the Best Crockpot Taco Chicken
✅ Use Chicken Thighs: They stay juicy and flavorful compared to chicken breasts. ✅ Make it Spicy: Add a pinch of cayenne or diced jalapeños for extra heat. ✅ Double the Batch: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later. ✅ Instant Pot Variation: If using an Instant Pot, cook on high pressure for 10 minutes, then do a natural release for 5 minutes before shredding.
Serving Ideas
Not just for tacos! Try this shredded taco chicken in: 🌮 Soft or crispy tacos 🌯 Stuffed burritos 🥗 Over a salad 🍚With rice & beans 🍲 Inside a quesadilla
Final Thoughts
This Crockpot Taco Chicken is an easy, meal-prep-friendly dish that brings bold Mexican flavors to your dinner table with almost no effort. Whether you’re serving it for Taco Tuesday or a busy weeknight meal, your family will love how delicious and versatile it is!
📌 Tried this recipe? Let us know in the comments and share your favorite toppings!
Are you looking for dinner ideas? Check out our recipes:
Easy Crockpot Taco Chicken Recipe
Equipment
- Crockpot or Instant Pot Duo Crisp
Ingredients
- 6-8 chicken thighs boneless, skinless
- 2 tbsp G&K taco seasoning
- ½ tsp salt
- ¼ cup chicken stock
- 1 tbsp corn starch
Optional Toppings:
- 2 tbs sour cream
- 8 tortilla wraps
- 2 avocados
- 1 cup pico de Gallo
Instructions
- Place the chicken thighs in the crock pot.6-8 chicken thighs
- Next, add the seasoning, salt and chicken stock and stir everything to together to mix in the spices.2 tbsp G&K taco seasoning, ½ tsp salt, ¼ cup chicken stock
- Cook the chicken for 6-8 hours on low or 4-6 hours on high.
- With about 30 minutes left, combine the corn starch with 2 tablespoons of water and whisk it into the crockpot. Close the lid and finish cooking until the timer is up.1 tbsp corn starch
- Open the lid, shred the chicken with two forks and stir with the thickened sauce and serve on a tortilla with your favourite toppings.
- Serve in a tortilla wrap with your favourite toppings2 tbs sour cream, 8 tortilla wraps, 2 avocados, 1 cup pico de Gallo
