Toss and Go Chicken Tacos in the Slow Cooker

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You're going to love these easy toss and go chicken tacos. They are super simple, require almost no prep or clean up and only minimal ingredients. This meal can be made in a slow cooker or a large pan. It's going to be your new favorite!

chicken tacos assembled on a plate next to the meat and tortillas.

These toss and go chicken tacos are so simple. They are a great option for busy weeknights or Summer months when you want to spend as much time as possible outside with very little prep and cleanup.

This was inspired by my slow cooker chicken and veggies on this site, and pairs well with this flour tortilla recipe. There is nothing better than a nice bubbly browned tortilla for your tacos.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Favorite Things
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Ingredients

Although these chicken tacos have just a few ingredients, they still have a ton of flavor!

chicken breast
salsa
corn
lime juice
chilli powder

See recipe card for quantities and full list of ingredients.

Instructions

Gather everything you need, toss in the crockpot and go! Cook on low for about 6 hours or high for about 4 hours. Make sure the temperature of your chicken reaches 165℉. Once the chicken has reached full temperature, shred and serve while warm. Top with some of your favorites, we love lettuce, pickled onions, banana peppers, avocado, and sour cream.

Hint: Maybe it's controversial but you can use fresh or frozen chicken. I have used both many times and it always turns out great. Just check the temperature of your chicken to make sure it is fully cooked and at least 165℉.

Substitutions

Instead of raw Chicken breast, you can use rotisserie chicken or pre cooked chicken but don't cook it like you would raw chicken breast. It will just need to be warmed up. I would definitely cook in a pan instead of the crockpot if you decide to use cooked chicken.

Variations

Spicy - You can use a hot salsa if you like things really spicy. I normally use mild.
Tangy: Use pickled onions for bold bites of tanginess. To make the pickled onions: dice an onion, add a splash of white vinegar, pinch of salt, and pinch of sugar and let it marinate for awhile, stirring occasionally.

Equipment

The only equipment you really need for this recipe is either a crockpot or large pan and forks to shred.

I love these stainless shredding forks or "meat claws."

Storage

Stores well in the refrigerator for 3-4 days. Simply put in a bowl and microwave to reheat.

Top Tip

Pair with a tangy topping like pickled onions or banana peppers.

FAQ

Can I use pre cooked chicken?

Yes, but you will just need to warm it through. Do not cook it for the same amount of time.

Can I use frozen chicken?

Yes, I have used frozen chicken and fresh chicken, both turn our great. Check the temperature of your chicken to make sure it reaches 165℉.

Can I use fresh limes?

Yes, you would want about 1.5-2 small fresh limes squeezed.

Favorite Things

Find my favorite things here.
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Other recipe inspiration:

chicken tacos assembled on a plate with toppings next to an avocado

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