Let’s cut to the chase: you want tacos, but you don’t want to babysit a stove. You want flavor, but you refuse to chop 17 ingredients. Enter crock pot chicken tacos—the lazy genius’s answer to dinner.
Throw stuff in, walk away, and come back to tender, juicy, shreddable chicken that’s begging to be stuffed into a tortilla. No fancy skills required. Just set it, forget it, and prepare for compliments.
Who knew doing less could taste so good?
Why This Recipe Slaps
First, it’s stupidly easy. We’re talking five minutes of prep. Second, the slow cooker does all the work while you binge your favorite show.
Third, the chicken stays moist (sorry, but it’s true) and absorbs every bit of seasoning. Plus, it’s versatile—pile it on tacos, salads, nachos, or eat it straight from the pot. No judgment.
What You’ll Need
Grab these ingredients, and you’re 90% done:
- 2 lbs boneless, skinless chicken breasts or thighs (thighs = more flavor, IMO)
- 1 packet taco seasoning (or make your own with chili powder, cumin, garlic powder, etc.)
- 1 cup salsa (mild, hot, or “I regret my life choices” spicy)
- 1/2 cup chicken broth (water works in a pinch, but broth = bonus flavor)
- 1 lime (for that zesty kick at the end)
- Tortillas and toppings (cheese, avocado, cilantro—go wild)
How to Make It: The Lazy Person’s Guide
- Dump the chicken into the crock pot.
No need to chop it. The slow cooker will handle the rest.
- Sprinkle the taco seasoning over the chicken like you’re seasoning the heck out of your regrets.
- Pour in the salsa and broth. Stir lightly if you’re feeling fancy, or don’t.
It’ll all mix eventually.
- Cook on low for 6 hours or high for 3-4 hours. Walk away. Live your life.
- Shred the chicken with two forks.
It should fall apart like your resolve to diet.
- Squeeze lime juice over the top and stir. This is the “chef’s kiss” moment.
- Serve in tortillas with your favorite toppings. Boom.
Dinner is served.
How to Store the Goods
Got leftovers? (Unlikely, but let’s pretend.) Store the chicken in an airtight container in the fridge for up to 4 days. For longer-term love, freeze it for up to 3 months. Reheat in the microwave or on the stove with a splash of water to keep it juicy.
Why This Recipe is a Game-Changer
It’s meal prep gold.
Make a batch on Sunday, and you’ve got tacos, bowls, or quesadillas all week. It’s budget-friendly—chicken and salsa won’t break the bank. And it’s kid-approved (unless your kid hates joy).
Plus, cleanup is a joke. One pot. Done.
Common Mistakes to Avoid
- Overcooking the chicken.
If it’s dry, you’ve gone too far. Stick to the timer.
- Using watery salsa. It’ll make the chicken soggy.
Chunky salsa = better texture.
- Skipping the lime. Acid balances the richness. Don’t be lazy here.
- Not tasting before serving.
Adjust salt or spice if needed. You’re the boss.
Swaps and Upgrades
Out of salsa? Use a can of diced tomatoes + extra seasoning.
Vegan? Swap chicken for jackfruit (FYI, it shreds like a dream). Want more depth?
Add a dash of smoked paprika or chipotle powder. Tortillas not your thing? Serve over rice or lettuce wraps.
FAQs
Can I use frozen chicken?
Yes, but add 1-2 hours to the cook time.
And for safety, make sure it reaches 165°F internally.
What if I don’t have taco seasoning?
Mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp paprika. Boom. DIY seasoning.
Can I make this in an Instant Pot?
Absolutely.
Cook on high pressure for 15 minutes, then quick release. Shred and proceed as usual.
Why is my chicken dry?
You probably cooked it too long or used breasts without enough liquid. Thighs are more forgiving.
Can I add beans or corn?
Sure, toss them in during the last 30 minutes of cooking.
Just don’t overdo it—this isn’t a kitchen sink recipe.
Final Thoughts
This isn’t just a recipe—it’s a lifestyle. Minimal effort, maximum flavor, and endless possibilities. Whether you’re feeding a crowd or just yourself, these crock pot chicken tacos deliver every time.
Now go forth and be lazy. You’ve earned it.