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These Crock Pot Shredded Chicken Tacos Are Just Like The Ones I Had In Mexico
Ingredients & Substitutions
How To Make Shredded Chicken Tacos
My Recipe Tips
Shredded Chicken Tacos (Crock Pot) Recipe card
More Crock Pot Chicken Recipes
Recipe Reviews

These Crock Pot Shredded Chicken Tacos Are Just Like The Ones I Had In Mexico

These Crock Pot shredded chicken tacos were inspired by Mexican night at a resort we stayed at in… yes, Mexico. I’ll never forget how obsessed my then-7-year-old daughter was with the chicken. It wasn’t packed with bold spices like most Mexican dishes — just extra juicy and full of simple flavor — and once I tasted it, I totally got why she was begging me to make it at home. I added a few of my own tweaks, and now this shredded chicken taco recipe is one of our favorite easy meals. Here’s why:

Juicy, fall-apart tender chicken – It’s partly the slow cooker doing its thing, partly the dark meat (boneless chicken thighs = so juicy!), and partly due to the tomatoes and onions that cook with it.
Mild Mexican-inspired flavor – I added oregano and a dash of paprika to bring a little warmth, but kept the flavor mellow on purpose. These Crock Pot chicken tacos are not hot, just cozy and flavorful in a way that even picky eaters love.
Super easy to prep and serve – It only takes a few minutes to toss everything into the slow cooker, which makes it perfect for busy weeknights. I usually serve this shredded chicken with the veggies in tortillas, but you can also turn it into bowls with cauliflower rice or try one of my other serving ideas below.

Make these slow cooker chicken tacos with me, and see why my daughter still asks for them again and again!

Ingredients & Substitutions

Here I explain the best ingredients for my shredded chicken taco recipe, what each one does, and substitution options. For measurements, see the recipe card.

Shredded Chicken For Tacos:

Chicken – I use boneless skinless chicken thighs, because they turn out the juiciest, but chicken breast works, too.
Spice Mixture – I kept the spices simple with oregano, garlic powder, paprika, sea salt, and black pepper. If you want a bolder flavor, try my homemade taco seasoning instead. It includes those same spices plus chili powder, cumin, onion powder, and a pinch of cayenne pepper, which gives these Crock Pot chicken tacos a little extra kick.
Tomatoes – These make the chicken extra juicy and flavorful! I used Roma tomatoes because they hold up well and aren’t too watery, but any fresh tomatoes will do. I’ve even used cherry tomatoes before.
Sweet Onion – Adds a mellow flavor and sweetness. Yellow, white, or even red will do the job, too.
Chicken Broth – You can use your favorite brand or sometimes I use homemade chicken broth when I have it.

Labeled recipe ingredients: Chicken thighs, tomatoes, onions, broth, garlic powder, paprika, oregano, salt, and pepper.

Taco Toppings:

Tortillas – I usually make these shredded chicken tacos with corn tortillas, but my almond flour tortillas or crispy cheese taco shells work great for lighter options. If you want to skip the tortillas, turn it into a taco salad with shredded lettuce or taco bowl with cauliflower rice instead.
Toppings – My go-to combo is diced avocado, thinly sliced or finely diced radishes, crumbled Cotija cheese, and fresh cilantro. A squeeze of lime pulls everything together to finish. You can also add salsa, sour cream, guacamole, or even spicy mayo for extra flavor!

How To Make Shredded Chicken Tacos

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Season. Place the chicken in the Crock Pot and sprinkle with oregano, garlic powder, paprika, salt, and pepper. Mix to coat.
Add the veggies and broth. Layer the chopped tomatoes and sliced onions right over the chicken. I pour the chicken broth around the edges, not over the chicken, so I don’t wash off the seasonings.

Seasoning boneless chicken thighs in a Crock Pot.

Tomatoes and onions piled over the chicken, and pouring broth over the edge of the slow cooker.

Slow cook. Cover and cook the taco chicken in the Crock Pot (I use this one, which is the perfect size for this recipe), until juicy and fall-apart tender.
Shred. Shred the chicken with two forks, or a hand mixer to save time. I usually do this right in the Crock Pot, but keep the speed low to avoid splashing.
Assemble the shredded chicken tacos. Pile the chicken, tomatoes, and onions into warm tortillas, then top with avocado, radishes, cheese, and cilantro. I highly recommend a squeeze of lime to finish!

Cooked chicken, tomatoes, and onions in the Crock Pot.

Shredded chicken for tacos in the Crock Pot.

Assembled shredded chicken taco recipe with toppings and lime wedges.

My Recipe Tips

Cut the tomatoes into medium pieces, not too large or too small. I slice each Roma tomato in half, then cut each half into 9 pieces (3×3 grid), which gives me 18 pieces per tomato. Cutting them this way helps them break down evenly in the slow cooker, without being overwhelming or but still leaving pieces in the final result.
The onions are best at medium thickness. I slice the onion into half moons about 3/8 inch wide. That way they hold their shape as they soften, but still melt into the sauce enough to add lots of flavor.
For the juiciest dark meat, cook to 170 degrees F. On the other hand, 165 degrees F is best if you’re using white meat (chicken breast). It’s not really necessary because you can just check that the meat is fall-apart tender, but you can check with a meat thermometer just in case.
A hand mixer is the fastest way to shred the chicken. I usually start with two forks to break up into large pieces, then use the mixer right in the Crock Pot.
You can also enjoy this chicken whole. While I made Crock Pot chicken tacos this time, I’ve also served these thighs over a base of air fryer potatoes with the tomatoes and onions spooned on top. I recommend some roasted veggies on the side, like honey carrots, roasted zucchini, or even Mexican-style corn.
Can I cook frozen chicken thighs in the Crock Pot? The USDA says not to cook frozen chicken in the Crock Pot, since it heats too slowly. I always thaw mine first.
Can I make these shredded chicken tacos on the stove? Yes! Just combine the ingredients in a large Dutch oven instead, and simmer on low for 30-60 minutes.