This slow cooker Mexican chicken simmers in salsa and taco seasoning to make the EASIEST, juicy, delicious hands-off crockpot chicken tacos (or burritos, enchiladas, and more)! Versatile, freezer-friendly, healthy, and takes just minutes of prep!
Pat the chicken dry and rub the spices into the meat.
Transfer the salsa, lime juice, chopped cilantro, and taco seasoning to the crockpot. Add the chicken and stir.
Cover the crockpot with a lid, and cook on LOW for 7-8 hours or HIGH for 3-4 hours until tender and juicy.
Once ready, remove the meat from the slow cooker and leave it to rest for 5 minutes to allow the juices to settle and redistribute before shredding it either in the crockpot with an electric mixer, in a stand mixer, or on a chopping board with two forks.
Mix the shredded chicken back into the Mexican sauce and mix well.
To Assemble the Tacos
If you're using soft corn tortillas, you’ll need to heat them up first to make them more pliable AND improve their taste. You can do so in one of these ways:- In a foil-wrapped stack in the oven (at 350ºF/175ºC for 15-20 minutes),- In a dry skillet (20-30 seconds per side),- Over an open flame (with tongs, just 10-20 seconds per side until warm and lightly charred).If you’re using method 2 or 3, place any heated tortillas in a stack under a clean dish towel or in the oven at a low temperature to keep them warm (without cooking them further) until it’s time to assemble.
While the chicken is resting, prepare any toppings - rinse and chop vegetables, pull together a quick sauce, etc.Finally, use tongs to add some Mexican chicken to each tortilla. Top it with your favorite taco toppings, a little extra cilantro, and lime juice, and enjoy!
Notes
Adjust the spices/seasoning: Choose how much you use and how spicy it is to create the perfect flavor profile for your household.
The cooking time may vary: Based on the thickness/size of the chicken, your batch size, and even individual crockpot – so check on them 30-60 minutes BEFORE the earliest recommended time when first trying the recipe and every 30 minutes after.
To check the chicken is cooked: Use a meat thermometer if you have one. To be safely cooked, the interior of the chicken should reach 165ºF/74ºC.
When serving a crowd: I’m a massive fan of creating a taco bar/station with individual dishes of all the toppings and sauces, so everyone can make their own. You can even keep the chicken in the crockpot on the "keep warm" function.
Optional add-ins for the chicken: A can of black beans or pinto beans, canned corn, and/or bell pepper will taste delicious and add bulk to the chicken. A can of green chiles or chipotle peppers in adobo is also welcome.How else can I serve Mexican chicken? This super flavorful slow cooker recipe works within taquitos, burritos/burrito bowls, quesadillas, enchiladas, over nachos/tostadas, in a taco salad, in sliders, over a baked sweet potato, over pizza, etc. You can even make it into soup by adding chicken broth.Storage InformationMake ahead: You can prepare the chicken up to 3 days in advance and store it in an airtight container in the fridge. You can also prepare other toppings like salsa, shredded lettuce, other chopped veg, etc., a day in advance.To refrigerate: Chicken leftovers will store in an airtight container for 4-5 days in the refrigerator. Once assembled, though, enjoy the tacos immediately, as they'll soften and quickly become soggy.To freeze: Store the chicken within 2 hours of cooking it in portions (so you only need to thaw exactly how much you require) in freezer-safe containers or Ziplock bags for 3-4 months. Allow it to thaw in the refrigerator overnight before using/reheating it. To Reheat: Reheat over medium-low heat in a covered skillet with an extra splash of chicken broth or salsa if needed. Alternatively, use a microwave in 30-second increments, stirring between.Check the blog post for more tips, toppings and serving suggestions!