These Crockpot Shredded Chicken Tacos are my go-to weeknight dinner. They’re juicy, flavorful, and SO easy to make.

This recipe makes six servings for $4.06. That works out to be $0.68 per serving.

These Shredded Chicken Tacos can be served with this easy Mexican Rice, Restaurant Style Refried Beans, and some Guacamole for a completely satisfying meal. 

The finished Crockpot Shredded Chicken Tacos with lettuce and tomatoes on them.

Crockpot Shredded Chicken

I love crockpot meals; they’re great for Sunday dinners or days when I’m out for hours running errands. I’ve been making this Crockpot Shredded Chicken Tacos recipe for over 14 years now, and it never gets old!
Since having kids, these Shredded Chicken Tacos have become a weekly staple. They’re so incredibly juicy, flavorful and quick, and easy, too! Plus, my entire family loves these tacos. 

Taco nights made easy with this shredded chicken recipe. The crockpot does the work for you! Toss the ingredients into the slow cooker, and six hours later, you will have perfectly flavored shredded chicken for tacos. 

An overhead picture of the finished crockpot shredded chicken with all of the fixing to make tacos.

This Crockpot Shredded Chicken Tacos recipe is versatile, too. I use the shredded chicken for other dishes like:

Can you put raw chicken straight into a slow cooker?

It is safe to place raw chicken directly into a slow cooker. The chicken will release liquid during the cooking process, which results in moist chicken pieces. And less work for you to defrost it first!

Do you have to flip chicken in a slow cooker?

No, you do not need to flip the chicken during the cooking process. In fact, you do not want to open the lid as it releases the steam and humidity that builds up inside the slow cooker and will alter the cooking time. 

Is it better to slow cook on high or low?

While you can cook the chicken on high for 3 hours, I don’t suggest it. I find the chicken is a little rubbery when cooked quickly. When it’s cooked low and slow, the juices penetrate the meat more and make it SO succulent!

An overhead picture of the finished Crockpot Shredded Chicken Tacos with shredded chicken in a bowl.

How to make Crockpot Shredded Chicken Tacos:

STEP ONE: First, mix the vinegar, juice, olive oil, sugar, salt, and pepper in a measuring cup. 

STEP TWO: Next, place the chicken in the crockpot and pour the vinegar mixture over the chicken. Cover and cook on low for six hours.

STEP THREE: Finally, shred the chicken with forks and add seasonings. Cover and let rest for ten minutes before serving. 

*NOTE: There’s a recipe video in the recipe card below! 

A picture collage of how to make Crockpot Shredded Chicken Tacos.

Cook’s Tools:

  • crockpot
  • liquid measuring cup
  • meat shredder

How long is the shredded chicken good for:

SERVE: You can keep the finished chicken at room temperature for up to two hours before you’ll need to refrigerate it. 

STORE: Store the shredded chicken in an airtight container for 4-5 days in the refrigerator. 

FREEZE: Place the cooled, shredded chicken in a freezer-safe Ziploc bag for up to 6 months. I like to cook up 5 pounds of chicken and then freeze it, so I always have tasty shredded chicken on hand. 

How much will this Crockpot Shredded Chicken Tacos recipe cost to make: 

RECIPE COST: $4.06

PER SERVING COST: $0.68

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

  • ⅛ cup white vinegar or red wine vinegar – $0.13
  • ⅛ cup lime or orange juice – $0.12
  • 1 ½ pound skinless, boneless chicken breast – $2.98
  • ⅛ cup olive oil – $0.74
  • ½ teaspoon salt – $0.01
  • ½ teaspoon ground black pepper – $0.03
  • 1 teaspoon white sugar – $0.01
  • ½ teaspoon ground cumin – $0.01
  • ½ teaspoon chili powder – $0.02
  • ½ teaspoon garlic powder – $0.01

All of the ingredients needed to make Crockpot Shredded Chicken Tacos.

More Slow Cooker Recipes:

Delicious Crockpot Shredded Chicken Tacos recipe
5 from 9 votes

Crockpot Shredded Chicken Tacos

Author Jillian - a food, folks and fun original!
Recipe Cost $ 4.06
Serving Cost $ 0.68
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
6 people
These Crockpot Shredded Chicken Tacos are my go-to weeknight dinner. They’re juicy, flavorful, and SO easy to make.

Equipment

  • Crockpot
  • liquid measuring cup
  • meat shredder

Ingredients
 
 

  • 1 ½ pounds skinless boneless chicken breast frozen or thawed
  • cup white vinegar or red wine vinegar
  • cup lime juice or orange juice
  • cup olive oil
  • 1 teaspoon white sugar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ cup cilantro chopped (optional)

FOR SERVING:

  • hard taco shells
  • flour tortillas
  • corn tortillas
  • shredded Mexican cheese
  • shredded lettuce
  • salsa
  • diced avocado
  • lime wedges

Instructions

  • In a measuring cup, whisk together vinegar, juice, olive oil, sugar, salt, and pepper. Place chicken in Crockpot and pour vinegar mixture over chicken. Cover and cook on LOW for 6 hours.
  • Shred chicken with forks and then add cumin, chili powder, garlic powder, and cilantro (if using). Cover slow cooker and let the meat rest for 10 minutes, and then serve with hard tacos shells, flour tortillas, or corn tortillas and the toppings of your choice.

Video

Notes

  • This recipe can be doubled and even tripled if your slow cooker can handle it. If tripling the recipe, increase the cooking time by 30 minutes. If you're doubling the recipe, there's no need to increase the cooking time.
  • The nutrition information calculated below is just for the shredded chicken. It does not include tacho shells and toppings. 

Nutrition

Serving: 0.5cup | Calories: 182kcal | Carbohydrates: 2g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 299mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

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14 Comments

  1. maleahbliss says:

    This is on my menu for the week! It looks so yummy. Thank you so much for linking up last week! I hope you’ll stop by again today. I’ll be doing a featured post very soon…

    LittleEme.blogspot.com

  2. Jillian Wade says:

    @maleahbliss: I hope you like this recipe. It’s super easy and in my weekly dinner rotation often. I love how it’s versatile and can be used not just for tacos, but in soups, sandwiches and nachos, too!

  3. Bintu - Recipes From A Pantry says:

    I love the crockpot, food always tastes so good made in it. Excellent recipe thats family friendly too

  4. These tacos look great and I love the seasoning that you have used.

  5. Tricia @ Saving Room for Dessert says:

    Love the addition of citrus in this recipe! So much flavor and easy too – win/win easy dinner 🙂

  6. Barbara Henry says:

    This is a great way to save time for several meals for the week!

    1. You’re absolutely right! I love making a triple batch of this recipe to either use during the week or shred and freeze.

  7. This recipe was perfect! Taco Tuesdays here I come!

  8. Krissy Allori says:

    This is by far the easiest and most flavorful way to make chicken tacos!

  9. Katherine says:

    So many awesome flavors in these chicken tacos!

  10. I’m always looking for new recipes to do in the slow cooker! I love how versatile this one is. I’m still thinking of ways I can use the chicken.

  11. My family and I are going to love this recipe! I can’t wait to give this a try! So excited!

  12. Cal Abriola says:

    Excellent. I really enjoy your recipes and your site. Thank you so much. Cal