Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work great in the Crock-Pot Spicy Chicken Tacos Recipe. They stay juicy and tender with a bit more fat, adding even richer flavor. Adjust cooking time slightly if needed.

How spicy is this recipe?

This recipe has a nice, mild heat thanks to the taco seasoning and green chiles. You can always increase the spice by adding jalapeños or hot sauce if you like it hotter. It’s designed to be approachable for most palates.

Can I prepare this recipe in advance?

Definitely! Since it’s a slow cooker recipe, you can prep the ingredients the night before—just keep the chicken and seasoning separate and layer everything in the Crock-Pot insert in the morning before cooking. The leftovers also reheat beautifully.

What’s the best way to shred the chicken?

I find using two forks to shred the chicken right in the slow cooker works best. It’s simple, mess-free, and lets the shredded pieces soak up the juices immediately for maximum flavor.

Spicy Chicken Tacos | Easy Crock-Pot Dinner Idea

Name: Delicious Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 3 pounds boneless skinless chicken breasts; 3 heaping tablespoons Homemade Taco Seasoning Mix, or store-bought; ¾ cup diced onion; 14.5 ounce can diced tomatoes, regular, fire-roasted, or fire-roasted garlic tomatoes, undrained; 4.5 ounce can diced green chiles, undrained; ½ cup chopped cilantro, optional; Tortillas, corn or flour; Vegetable oil, if frying tortillas; Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.

Description

This Crock-Pot Chicken Tacos recipe offers a simple and flavorful way to prepare tender, shredded chicken infused with homemade taco seasoning, diced tomatoes, green chiles, and onions. Slow-cooked to perfection, this versatile dish can be served on tortillas with your favorite toppings for a delicious Mexican-inspired meal.

Ingredients

Scale

Main Ingredients

3 pounds boneless skinless chicken breasts
3 heaping tablespoons Homemade Taco Seasoning Mix, or store-bought
¾ cup diced onion
14.5 ounce can diced tomatoes, regular, fire-roasted, or fire-roasted garlic tomatoes, undrained
4.5 ounce can diced green chiles, undrained
½ cup chopped cilantro, optional

For Serving

Tortillas, corn or flour
Vegetable oil, if frying tortillas
Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.

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Instructions

Add Ingredients to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Top with the diced onion and then pour the undrained diced tomatoes over the top. Finally, add the undrained diced green chiles. Do not stir to keep layering intact.
Cook the Chicken: Cover and cook on LOW for 8 hours to ensure tender, juicy chicken. Alternatively, cook on HIGH for 5 hours if pressed for time. Slow cooking allows the flavors to meld perfectly.
Shred the Chicken: Remove the lid carefully and shred the chicken using two forks. Stir in the chopped cilantro to add fresh flavor and mix to combine thoroughly.
Prepare the Tortillas: For soft tacos, toast flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and slightly toasted. For crispy tacos, heat a generous amount of vegetable oil in a small frying pan over medium-high heat and fry corn tortillas about 1 minute per side. Drain on paper towels and blot tops to remove excess oil.
Serve the Tacos: Spoon the shredded chicken onto warm tortillas and add your preferred toppings such as cheese, sour cream, tomatoes, lettuce, avocado, and hot sauce. Enjoy as tacos, burrito bowls, enchiladas, or nachos.

Notes

This recipe yields approximately 7 cups of cooked shredded chicken, enough for about 8 servings.
Nutrition values are calculated based on the chicken and seasoning ingredients only, excluding tortillas and toppings.
For softer tacos, use flour tortillas toasted lightly on a skillet. For crispier tacos, fry corn tortillas until golden and drain on paper towels.
Leftovers store well in the refrigerator for 3 to 4 days in an airtight container.
For longer storage, freeze shredded chicken in freezer-safe bags, pressing out air and freezing flat for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving Size: 1 cup shredded chicken
Calories: 220 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 110 mg