These healthy shredded chicken tacos are insanely delicious and take less than 15 minutes of hands-on time to prepare. What’s not to love?!

Here’s the short version: put 1 pound of boneless, skinless chicken breasts in your slow cooker with 2 tablespoons of water or chicken stock per breast, a packet of taco seasoning (or 3 tablespoons of homemade) and a little salt. Cook it for 3 hours on high or 5 hours on low, until it reaches 165°F, then shred it, squeeze lime juice over the top and pile it into tortillas. That makes 8 tacos.

We love to double this recipe to have tacos on #TacoTuesday, then save the rest in the fridge for healthy taco salads on Thursday. It’s the perfect recipe to double for easy make-ahead meals, too.

Why You’ll Love These Crockpot Chicken Tacos

• About 15 minutes of hands-on time: The slow cooker does the rest while you go about your day.
• Four simple ingredients in the pot: Chicken, a splash of stock or water, taco seasoning and salt. No jar of salsa needed.
• Great for a crowd: Plan on 1 boneless, skinless chicken breast for every 2 people having 2 tacos each.
• Built-in leftovers: Double it and you have shredded chicken ready for taco salads and bowls later in the week.

Shredded Chicken Tacos Ingredients

• Boneless, skinless chicken breasts
• Chicken stock or water
• Taco seasoning (store-bought or homemade)
• Sea salt
• Fresh limes
• Tortillas or lettuce cups
• Your favorite taco toppings

See the printable recipe card below for the full recipe and amounts.

Ingredient Notes

Chicken Breasts

Opt for boneless and skinless chicken breasts, as this will make your life way easier when it comes time to shred. If you already have some Easy Crockpot Shredded Chicken on hand, it’s a great no-fuss option.

Taco Seasoning

You can buy your favorite at any store, or make your own taco seasoning with spices you might already have in your pantry (there’s a quick version in the recipe card notes). Read your ingredient labels and choose a seasoning that doesn’t have any fillers or preservatives. If your taco seasoning already contains salt, use less salt in the pot.

Chicken Stock or Water

You need about 2 tablespoons of liquid per chicken breast if making this in a slow cooker (use 1 cup of liquid if making this in an Instant Pot). Chicken stock adds flavor to the chicken while it’s cooking, and water works if you don’t have any stock.

Lime Juice

Squeezing fresh lime juice over the chicken just before serving brightens up the whole dish and adds a ton of flavor. Don’t skip it.

Tortillas or Lettuce Cups

Pick your favorite 6-inch tortillas, or serve the chicken in crunchy lettuce cups. This recipe is gluten-free and grain-free if you serve it in lettuce cups, and you can modify any of the toppings or tortilla choices to fit your needs.

How to Make Crockpot Chicken Tacos

I find slow cooker meals like this one to be perfect for Sunday night dinners or meal prepping for the week. Who doesn’t love a healthy dish you can throw into a pot and not think about while you go about your day?

1. Load the slow cooker: Add the chicken to the slow cooker (aka Crockpot). Add 2 tablespoons of water or chicken stock per chicken breast, then top with the taco seasoning and salt. The chicken will give off even more liquid as it cooks, so you don’t need to add a lot to the pot.
2. Cook: Cook for 3 hours on high or 5 hours on low, until the internal temperature of each breast is 165°F.
3. Shred: Shred the chicken with 2 forks, or use an electric hand mixer on a low-to-medium setting to shred it super fast (it’s one of my favorite kitchen hacks!). Squeeze lime juice over the chicken just before serving.
4. Serve: Pile the chicken into lettuce cups or your favorite tortillas and top with salsa or pico de gallo, shredded cabbage, avocado and fresh cilantro.

What to Serve with Shredded Chicken Tacos

For taco night, I like to keep the sides simple: a pot of Spanish rice, healthy refried beans or black beans, and chips with fresh pico de gallo or guacamole. A crunchy cabbage slaw is great on the side or right on top of the tacos.

For toppings, set out shredded lettuce or cabbage, salsa, chopped white or green onion, diced avocado, cilantro, lime wedges and a little shredded cheese, and let everyone build their own. Leftover chicken makes an easy taco salad or burrito bowl later in the week.

How Much Chicken for Taco Night

I plan on 1 boneless, skinless chicken breast for every 2 people having 2 tacos each, which means each breast makes about 4 tacos (3 if the breasts are small). One pound of chicken, about 2 large breasts, feeds a family of 4. Feeding 8 people? Double the recipe and use about 4 breasts, plus 2 tablespoons of stock or water for each one.

Storage and Make-Ahead Tips

These tacos are best served right out of the slow cooker, but the chicken keeps really well, which makes it perfect for Sunday meal prep.

Fridge: Store leftover shredded chicken in an airtight container in the fridge for up to 3 days.

Freezer: Let it cool, then freeze it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge.

Reheating: Warm the chicken in a skillet over medium heat with a splash of chicken stock or water so it stays juicy, or microwave it covered until hot.

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Shredded Chicken Tacos FAQs

Can you put raw chicken in a slow cooker?

That’s exactly what this recipe calls for. Raw chicken breasts cook in about 5 hours on the low setting, or 3 hours on high if you’re short on time. Use a meat thermometer to make sure each breast reaches 165°F.

Can you put frozen chicken breasts in a slow cooker?

Technically you can, as long as the internal temperature reaches 165°F, but I don’t recommend it because it takes almost twice as long to cook and can turn out tough. Also, the USDA website on food safety states, “Always thaw meat or poultry before putting it into a slow cooker.”

Can you overcook chicken in a slow cooker?

Contrary to what some might think, it is possible to overcook chicken in a slow cooker. If the chicken cooks for too long, it can wind up dry and chewy, so stick to the cooking times in the recipe for juicy, perfectly cooked chicken.

Do I need salsa in the slow cooker?

You don’t. This recipe uses just a splash of stock or water plus taco seasoning, so the chicken shreds cleanly and works for tacos, salads and bowls. Spoon salsa or pico de gallo on top when you serve.

Can I make shredded chicken tacos without a slow cooker?

Toss everything in an Instant Pot and follow my Instant Pot Shredded Chicken to make it in less than 30 minutes. I find poached chicken on the stovetop to be dry (not worth it!), so if you don’t have a slow cooker or Instant Pot, I recommend grilling the chicken or making baked chicken breasts to turn into tacos instead.

Are chicken tacos a healthy dinner option?

It really depends on what you add on top. I recommend using a taco seasoning without a bunch of preservatives and adding mostly veggies on top! A little cheese or yogurt is OK, just don’t overdo it. Lettuce wraps instead of tortillas make them even lighter.

What kind of lettuce is used for taco lettuce wraps?

Lettuce wraps need big-leafed, crunchy lettuce. My favorite is iceberg or romaine lettuce cups, but you could also use Bibb lettuce or another variety.

More Healthy Chicken Recipes You’ll Love

Want more ideas for that chicken breast hanging out in your fridge? Here are some of my favorite healthy chicken recipes to try next:

• Chicken Stir Fry Recipe (The Ultimate Weeknight Meal!)
• Juicy Oven-Baked Chicken Breasts: My Delicious Recipe
• 1-Pot Orzo Recipe with Chicken Sausage
• Healthy Chicken Poblano Chili: Gluten-Free & Dairy Free
• Easy Loaded Sheet Pan Nachos

If you make these tacos, leave a comment and a star rating below. I love hearing how you top yours!