🍽️ Easy 5-Ingredient Crockpot Pulled Chicken Tacos
Makes 4-6 servings
These tacos are a simple, flavor-packed dish that comes together with minimal effort. Just toss everything into your slow cooker, let it cook, and then shred the chicken for a tasty taco filling. Whether it’s a weeknight dinner or a meal prep option, these tacos are sure to satisfy!
🛒 Ingredients:
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3–4 boneless skinless chicken breasts (or thighs for juicier meat)
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1 packet taco seasoning (or use your own homemade taco seasoning)
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1 cup salsa (choose your preferred variety, mild or spicy)
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1 tbsp lime juice (optional, for added zest)
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Tortillas (flour or corn, your choice)
👩🍳 Instructions:
1️⃣ Prepare the Chicken:
Place the chicken breasts (or thighs) into the crockpot.
2️⃣ Add the Seasoning:
Sprinkle the taco seasoning over the chicken. Pour the salsa over the top. If you like a tangy kick, squeeze in the lime juice.
3️⃣ Cook the Chicken:
Set your crockpot to low for 6-7 hours or high for 3-4 hours. When the chicken is done, it will shred easily with a fork.
4️⃣ Shred the Chicken:
Once the chicken is cooked, use two forks to shred it. Stir the shredded chicken in the salsa mixture to coat it evenly.
5️⃣ Assemble the Tacos:
Warm your tortillas and fill them with the pulled chicken. Top with your favorite taco toppings, such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, cilantro, or guacamole.
🌮 Topping Ideas:
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Shredded lettuce
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Diced tomatoes
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Shredded cheese (cheddar, Mexican blend, or your favorite)
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Sour cream or Greek yogurt
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Fresh cilantro
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Sliced avocado or guacamole
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Hot sauce or salsa
💡 Tips for Extra Flavor:
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Add vegetables: For more depth of flavor, add a diced onion, bell pepper, or some minced garlic to the crockpot along with the chicken.
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Use chicken thighs: If you prefer a juicier and more flavorful chicken, use boneless skinless chicken thighs instead of breasts.
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Meal prep friendly: You can make a big batch of this and store the cooked chicken in the fridge for up to 3 days. It also freezes well for up to 3 months—just reheat when ready to use.
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Spice it up: Add jalapeños, hot sauce, or a spicy salsa for extra heat.
📝 Q&A
Q: Can I make this recipe in the instant pot?
A: Yes! You can make this in the Instant Pot by cooking it on the manual/high setting for about 15-20 minutes, then naturally releasing the pressure for 5 minutes. Once it’s done, shred the chicken as usual.
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken breasts or thighs in the crockpot. Just note that it might take a little longer to cook, so plan for about 7-8 hours on low or 4-5 hours on high. Always ensure that the chicken reaches an internal temperature of 165°F (74°C).
Q: How can I make these tacos more low-carb?
A: To make this recipe lower in carbs, try serving the shredded chicken in lettuce wraps instead of tortillas. You could also use low-carb tortillas if you prefer.
Q: Can I make this ahead and store it?
A: Absolutely! The chicken can be made ahead of time and stored in the fridge for up to 3 days. If you want to freeze the chicken, just store it in an airtight container or zip-top bag for up to 3 months.
Q: Can I make this a meal prep option?
A: Yes, this recipe is great for meal prepping. You can make the chicken in bulk, portion it into containers, and use it for tacos, burrito bowls, salads, or even as a topping for nachos. Keep the chicken and toppings stored separately for the best results.
This Easy 5-Ingredient Crockpot Pulled Chicken Tacos recipe is the definition of simplicity. With just five ingredients and minimal prep, you can have a tasty, satisfying meal ready with little effort. Whether you’re making tacos for Taco Tuesday, preparing meals for the week, or just want a hassle-free dinner, this recipe has you covered. The chicken is tender, flavorful, and perfectly shredded, and it pairs beautifully with fresh toppings and warm tortillas. Customize your tacos with your favorite toppings to make it just the way you like. The slow cooker does all the work, making this a go-to recipe for busy nights. Enjoy!