Slow Cooker Chicken Tacos Recipe in Crock Pot |

Slow Cooker Chicken Tacos

Course: Main Course
Cuisine: American, Mexican, Slow Cooker
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 309 kcal

Feel free to adjust the spices as you prefer. Make it more or less spicy. Add oregano or change the cumin amount, etc.. You can also just replace the spices for 1 bag of taco seasoning if you prefer.
Chicken thigh or leg meat will be juicer than breast meat, but if you prefer, the breast meat still comes out quite nice. We'll usually prefer boneless, skinless but feel free to use whatever you have available.



For the Chicken

  • 2 pounds chicken , preferrably boneless and skinless (*see head note)
  • 1 cup tomato sauce or salsa
  • 2 Tablespoons Worcestershire sauce or soy sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt , or more to taste
  • Fresh cracked black pepper , to taste
  • 1/2 teaspoon chipotle powder , or to taste (optional, for spicy flavor)

For the Tacos

  • 12 soft or hard taco shells *see note below
  • lettuce, shredded cabbage, tomato, cheese, salsa, sour cream, or other favorite toppings¬†


  1. Add all the ingredients into the slow cooker (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper, and optional chipotle powder). Stir to completely coat the chicken with the spices & sauce.

  2. Slow cook 6-8 hours on low or 4-5 hours on high.
  3. Take the chicken pieces out of the slow cooker, cut into 1-2 inch pieces, then place back in the slow cooker. Shed with a couple forks to break up the chicken.
  4. Taste the chicken and add more salt if needed.
  5. See note below about taco shell options. Build your tacos and serve or have everything in bowls for everyone to make their own tacos.

Recipe Video

Recipe Notes

For soft tortillas, we love to char them a little over a burner, or at least to warm them in the microwave. After warming, cover them in a kitchen towel, paper towels, or foil to help keep them softened and not dry out. 

For hard shells, warming them in the oven or air fryer a bit before serving makes them extra tasty.