Dinner Tonight: Crock Pot Chicken Tacos

The first time I posted this little method was over three years ago…and because we use it about once a week, every week, I decided it was time to post it again.
We love Crock Pot Chicken Tacos. 
On really busy nights when we’re shuttling kids between school, dance, t-ball, tennis or whatnot, and everyone comes home tired and hungry, this is such a quick supper to pull together.  And bonus, you can mix and match it any way you like!
The main idea is that you poach your chicken in the slow cooker all day and then once you’re home, you shred it up and build your tacos.  You can use crunchy shells, soft tortillas or tostadas.  You can add on any type of salsa, cheese, veggie and such.  So easy and always a hit.  
I also really love to use this method during the summer when I don’t really want to heat up my kitchen but I’m not in the mood for grilling…tacos on the patio are a favorite.
Try it once and you’ll be hooked.  I promise!
This recipe serves four but can easily be doubled (or tripled!).
Shopping List
1 pound chicken breasts
4 cups chicken stock or water
2 tablespoons chili powder
1 (8 oz) can chopped green chiles
Romain lettuce (a few handfuls)
1 jar of Green Chile or Tomatillo Salsa
Garnish with shredded cheese, guacamole, sour cream and/or green onions

Place chicken breasts and stock in slow cooker.  Cook on low 6-8 hours or high 3-4 hours.  When ready to serve, remove chicken from slow cooker and place in a bowl.  Take two forks and shred chicken.  Stir in chili powder and chopped green chiles.

Take each tortilla and build your taco.  Add lettuce, chicken, salsa, cheese, guacamole and/or green onions.

This really is our number 1 go-to meal on busy nights.


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  • Kate Hofer March 3, 2015 at 11:21 am

    I have made these so many times since discovering this recipe on your blog! We live at a ski resort on the slopes so we always have people in and out of our house. This is easy for me to serve a crowd and its always a crowd pleaser! Thanks for one of my new favorite recipes!

  • Kate Hofer March 3, 2015 at 11:22 am

    This has been one of my favorite recipes since discovering it on your blog! We live at a ski resort on the slopes so we always have a ton of people in and out of our house. This is a definite crowd pleaser! Thanks so much for one of my new favorite recipes!

  • Ramona March 3, 2015 at 12:01 pm

    I can't wait to try this method! Baseball season for my son starts next month and we are running all over town right at dinner time. These would be perfect to take in a wrap and eat on the go. Thanks so much for posting again. I'm a new follower so I haven't seen it before.

  • Sheaffer {Pinterest Told Me To} March 3, 2015 at 12:04 pm

    This is one of my favs as well!

  • Leigh March 3, 2015 at 12:51 pm

    One of my favs!

  • Amanda Bullard March 3, 2015 at 1:18 pm

    Mmmm this is being added to my list of things to make on busy days. Thank you!

  • Meagan Ruse March 3, 2015 at 2:48 pm

    Well this is easy! I think this would be another hit!

  • Anonymous March 3, 2015 at 5:24 pm

    Do you put the salsa in the crock pot or just add it on top of your finished tacos? Sounds great!

    • Mix and Match Mama March 3, 2015 at 5:33 pm

      In my original version, I put the salsa in the slow cooker but in this version, I just put it on when it's time to eat. Either way works!

  • Anonymous March 3, 2015 at 7:50 pm

    Do you use bone in or boneless breasts?

  • Mix and Match Mama March 3, 2015 at 8:08 pm

    You can use either but I always prefer boneless because you don't have to pick out those pesky bones when shredding the chicken. Enjoy!

  • Alisha March 3, 2015 at 8:43 pm

    Love this idea and use it frequently. My crock pot is smaller so thawed chicken breasts can cook on the high setting in an 1 1/2 hrs.

  • Celyn PS March 5, 2015 at 12:50 am

    oh ow this sounds really great! thanks for sharing!


  • Leslie N. March 17, 2015 at 1:04 am

    This chicken was SOOO good! I used it to make quesadillas with pepper jack cheese and queso fresco (which if you haven't tried queso fresco, DO IT!). We served the quesadillas with guacamole and rice. Everyone had seconds. Thanks Shay!

  • Anonymous April 20, 2015 at 3:31 pm

    Hi Shay, if I'm doubling the meat, would I need to double the stock? It looks like a lot of liquid when it goes in the crock pot. Thanks! Susan

  • Mix and Match Mama April 20, 2015 at 6:45 pm

    Since you're just poaching the chicken and not using the liquid in the finished product, you wouldn't necessarily need to double it. Just make sure your chicken is covered in liquid before slow cooking. Enjoy!

  • Sarah Putnam April 22, 2015 at 11:15 pm

    We had these last night and they were great! Nice to make in a quick pinch! I love your easy and tasty recipes. Trying your quiche tonight, two of your recipes two nights in a row. I think our families have the same taste! (Must be my OK roots, as we are now relocated to the northwest). Thanks for being so awesome!

  • Unknown May 5, 2015 at 6:45 pm

    Can you do this with frozen chicken?

  • Mix and Match Mama May 6, 2015 at 1:01 am

    Yes! Frozen chicken will work out just fine in this!! Enjoy!

  • Aileen May 25, 2015 at 1:41 am

    Hi Shay! I'm going to triple this recipe to serve 12. Should I really triple everything (chili powder, etc.?). I'm sure this is a silly question but my cooking skills are limited! 🙂 Thanks!

  • morgan July 18, 2015 at 7:41 pm

    We tried these and loved them! Thanks for the recipe. I have to say one little trick I've learned that makes shredding chicken even faster is to put it in my kitchen aid mixer and beat for 10 seconds! It's been life changing!

    Thanks again for all your amazing recipes!

  • Unknown August 28, 2015 at 4:00 pm

    What brand of green chili salsa do you use? I'm easily overwhelmed with the choices and an exact recipe follower – I don't do well with guessing! ha! 🙂

    • Mix and Match Mama August 28, 2015 at 4:57 pm

      I use whatever is typically on sale. Don't stress, it will be delish!!

  • A Gal Named Al September 11, 2015 at 1:43 am

    Thanks, Shay! This is so much easier and tastier than many of the other crockpot taco recipes I've done. I added cumin and garlic powder to your original recipe. We gobbled it up and can't wait to have as an easy soccer practice night dinner!

  • Andrea February 26, 2016 at 6:24 pm

    wow I never thought I'd be so hooked with this recipe/method! I did the tacos last night and everyone loved them, and as a bonus I had leftover chicken so I sent it plain/cold on my oldest's lunchbox, it was very tasty when I tried it this morning not to mention healthy! so much better than sending ham! We are leaving to Disney for the weekend today and I plan on putting some mayo and a bit of mustard and making simple shredded chicken salad sandwiches so we don't have to stop for dinner… thank you so much for this revelation! 🙂

  • Farryn February 29, 2016 at 11:46 pm

    Made this tonight and we really enjoyed it! Loved how easy and quick it was, as well! Thank you !

  • Bernadette Wilson August 19, 2016 at 9:47 am

    We usually soak chicken overnight in milk, cumin and garlic powder and grill for our chicken tacos but hubs is the griller and he’s deployed so this will be moms new recipe! Is that green chile salsa just for taste/topping (optional)? And do you use any spices when cooking chicken? Thanks Shay!
    P.S. I’m now addicted to your cherry berry cobbler!!!