Picture a pile of tender, saucy shredded chicken, smoky with chili powder and cumin, tucked into a warm tortilla and topped with crisp cabbage, creamy avocado and a squeeze of fresh lime. That is exactly what these crockpot chicken tacos deliver, and the slow cooker does nearly all of the work while the aroma of garlic, spices and sweet corn slowly fills your home.
Summer is the perfect time for this recipe because the oven stays off and the kitchen stays cool. Set everything in the slow cooker in the morning, head to the pool or the farmers market, and come home to a dinner that is practically ready. It is also a wonderful make-ahead plan for backyard gatherings, busy weeknights and casual potlucks where everyone can build their own taco.
SaveI started making these on one of those sticky July evenings when the thought of standing over a hot stove felt impossible. My family devoured them, and now they are on repeat all season long. The leftovers, if you have any, are just as good stuffed into quesadillas or piled over rice the next day.
Easy Summer Crockpot Chicken Tacos
Ingredients
Slow Cooker Chicken
For Serving
Instructions
- Prep the vegetables
Dice the onion into small pieces and mince the garlic. Drain and rinse the black beans in a colander under cool water until the water runs clear, then set them aside along with the frozen corn.
- Mix the seasoning
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, oregano, kosher salt and black pepper. This blend gives the chicken its warm, smoky flavor, so mix it well to break up any clumps.
- Layer the base
Add the diced onion, garlic, black beans and corn to the bottom of a 6-quart slow cooker. Pour in the chicken broth and half of the salsa, then give everything a quick stir so the vegetables are evenly coated.
- Season the chicken
Pat the chicken breasts dry with paper towels, then rub the spice mixture evenly over both sides of each piece. Nestle the chicken in a single layer on top of the vegetables so it sits in the juices as it cooks.
- Add the remaining salsa
Spoon the rest of the salsa over the chicken and drizzle with half of the lime juice. Save the other half for the end, because fresh lime added after cooking tastes brighter and keeps the filling lively.
- Slow cook until tender
Cover with the lid and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. The chicken is done when it shreds easily with a fork and an instant-read thermometer inserted into the thickest part reads at least 165°F.
- Shred the chicken
Transfer the chicken to a cutting board or large bowl and shred it with two forks, pulling the meat into fine strands. It should fall apart with almost no effort if it has cooked long enough.
- Return to the juices
Place the shredded chicken back into the slow cooker and stir it into the beans, corn and juices. Add the remaining lime juice, cover, and let it sit on the WARM setting for 10 minutes so the meat soaks up all that flavorful sauce.
- Warm the tortillas
Heat the tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until soft and lightly toasted. Stack them inside a clean kitchen towel to keep them warm and pliable until serving.
- Build the tacos
Use a slotted spoon to scoop about 1/3 cup of the chicken mixture onto each tortilla. Top with shredded cabbage, diced tomatoes, avocado, cilantro, cheese and a spoonful of sour cream, then finish with a squeeze of lime and serve right away.
Substitutions and variations
- Swap the chicken breasts for boneless, skinless chicken thighs if you want extra juicy, richer-tasting meat, and cook them the same amount of time.
- Use Greek yogurt in place of sour cream for a tangy, lighter topping with a little extra protein.
- Replace the black beans with pinto beans, or leave them out completely for a chicken-only filling.
- Make it spicier by adding one diced jalapeno to the slow cooker or choosing a hot salsa.
- Serve the filling over cilantro-lime rice or in lettuce wraps for a gluten-free option.
Chloe's tips
- Do not lift the lid while the chicken cooks, since every peek lets heat escape and adds about 15 to 20 minutes to the cooking time.
- If the filling looks too wet after shredding, scoop it with a slotted spoon when serving, or leave the lid off on HIGH for 15 minutes to thicken the juices.
- For crisp edges, spread the shredded chicken on a sheet pan and broil it for 2 to 3 minutes before filling the tortillas.
- Corn tortillas taste best when warmed in a skillet or over a gas flame, which keeps them from cracking when folded.
How to store it
- Refrigerate the cooled chicken filling in an airtight container for up to 4 days.
- Freeze the filling in a freezer-safe bag, flattened, for up to 3 months, then thaw overnight in the refrigerator.
- Reheat leftovers in a skillet over medium heat with a splash of broth or water, stirring until hot throughout and steaming, or microwave in 30-second bursts.
- Store toppings like avocado, cabbage and tomatoes separately so they stay fresh and crisp.
Serving suggestions
Set out the warm filling with a colorful toppings bar so everyone can build their own perfect taco.
- Cilantro-lime rice and a side of chips with guacamole
- Chilled watermelon and cucumber salad with a pinch of chili-lime seasoning
- Grilled corn on the cob brushed with butter and sprinkled with cotija
- Mexican street corn salad in a bowl
- Frozen margaritas or an iced agua fresca
Frequently asked questions
Can I use frozen chicken breasts in the slow cooker?
It is best to thaw the chicken first. Frozen chicken stays in the temperature danger zone too long while it heats up, which is a food safety risk. Thaw it overnight in the refrigerator, then cook as directed until it reaches 165°F.
Should I cook the tacos on low or high?
Both work well. Low for 6 hours gives the most tender, easily shredded chicken, while high for 3 to 4 hours is perfect when you are short on time. Check for doneness with a thermometer, looking for at least 165°F.
Do I need to add extra liquid?
Only a little. The chicken, salsa and onion release plenty of juices as they cook, so the 1/4 cup of broth is just enough to keep things from sticking and to build a flavorful sauce.
Can I make these crockpot chicken tacos ahead of time?
Yes. The filling can be made up to 4 days ahead and reheated gently on the stove. The flavors actually deepen overnight, so it makes a great option for parties and meal prep.
How do I keep the tortillas from falling apart?
Warm them in a dry skillet until soft, and use two tortillas stacked together if the filling is juicy. Draining the filling with a slotted spoon before scooping also helps keep them intact.
Let's get cooking!
Once you taste how juicy and flavorful this chicken turns out with so little effort, taco night will become your favorite part of summer. Load up your tortillas, gather your people and enjoy every bite of this easy, crowd-pleasing dinner.
