Crockpot Chicken Tacos With Juicy Chicken Thighs

I used to think chicken tacos didn't have nearly as much flavor as beef tacos, but these crockpot chicken tacos changed my mind! Boneless, skinless chicken thighs cook in salsa, lime juice, and a few simple seasonings until tender and juicy. The secret is reducing the cooking liquid into a rich sauce before mixing it back into the chicken. That little extra step gives you flavorful taco meat that's perfect for stuffing into your favorite tortillas.

Ingredients You'll Need

You only need a handful of ingredients to make this chicken taco meat. The tortillas and toppings are up to you!

• 8 boneless, skinless chicken thighs: I love chicken thighs here because they have so much flavor and stay juicy. Trim off any large pieces of excess fat before adding them to the slow cooker.
• 1 cup jarred salsa: Use a salsa you love since it makes up most of the sauce. Mild, medium, or hot all work, depending on how spicy you like your tacos.
• 2 tablespoons lime juice: This adds a little tang and brightens up the sauce. Fresh lime juice is my favorite, but bottled works too.
• 1 teaspoon chili powder: Use a chili powder seasoning blend, rather than cayenne pepper, which would make the chicken much hotter.
• 1 teaspoon ground cumin: This adds that warm, earthy flavor I love in taco meat.
• Kosher salt to taste: The amount you need will depend on your salsa. I like to taste the chicken after mixing it with the reduced sauce, then add salt as needed.

For serving, grab your favorite tortillas and toppings. I used low carb tortillas, crunchy jicama, and fresh cilantro, but shredded lettuce, cheese, avocado, and sour cream would all be delicious.

How to Make Crockpot Chicken Tacos

Add everything to the slow cooker. Place the thawed, boneless, skinless chicken thighs in your slow cooker. Add the salsa, lime juice, chili powder, and cumin, then stir to coat the chicken. Cover with the lid. Thaw frozen chicken before using it in the slow cooker.

Cook until tender. Cook on high for about 2 hours or low for about 4 hours, until the chicken is tender and reaches at least 165°F in the thickest part. Slow cookers vary, so use a meat thermometer to check rather than relying only on the time. Transfer the chicken to a cutting board, leaving the cooking liquid in the slow cooker.

Reduce the sauce. Carefully pour the cooking liquid into a saucepan and bring it to a boil over medium-high heat. Let it bubble uncovered for about 15 minutes, stirring occasionally, until it thickens enough to coat the chicken. Lower the heat as needed to keep it from scorching. You're looking for a spoonable sauce with very little watery liquid left.

Chop or shred the chicken. While the sauce reduces, cut the chicken into roughly 1-inch pieces or shred it with two forks. I like diced chicken for these tacos, but either way works!

Mix and serve. Add the chicken to the saucepan and toss it with the reduced sauce until coated and warmed through. Remove from the heat, taste, and add kosher salt as needed. Serve in your favorite tortillas with jicama, cilantro, or whatever taco toppings you love.

Tips for the Best Chicken Taco Meat

• Use a salsa you love. The salsa provides most of the flavor, so choose one you enjoy eating on its own. Its heat level will also determine how spicy your chicken turns out.
• Skip the extra liquid. The salsa and juices released by the chicken provide the liquid for this recipe. Adding broth or water will leave you with more sauce to reduce later.
• Keep the lid on while the chicken cooks. Every time you lift it, heat escapes. Wait until you're ready to check for doneness before opening the slow cooker.
• Reduce the sauce separately. Taking the chicken out first lets you concentrate the cooking liquid without continuing to cook the meat. This extra step makes a big difference in the flavor!
• Watch the sauce as it thickens. The amount of liquid will vary depending on your salsa and chicken, so use the 15 minutes as a guide. Stir more often near the end and stop when the sauce will coat the chicken without leaving a puddle of thin liquid.
• Wait to add salt. Salsa can be pretty salty, and reducing the sauce concentrates that saltiness. Taste after mixing the chicken back in, then season as needed.
• Warm your tortillas. Warm tortillas are more flexible and less likely to tear when you fill them. Add the chicken and toppings just before eating so they don't get soggy.

Substitutions and Variations

• Chicken breasts: You can use boneless, skinless chicken breasts instead of thighs. They're leaner and can dry out more easily, so start checking them early and remove them as soon as they're cooked through. The cooking time will depend on their size.
• Salsa verde: Swap the red salsa for the same amount of jarred salsa verde for a tangy twist. Keep the other ingredients the same.
• Taco seasoning: Replace the chili powder and cumin with your favorite taco seasoning. Start with 2 teaspoons, then taste the finished chicken and add more if needed. If your seasoning contains salt, you may not need any extra.
• More heat: Use hot salsa or add a little minced chipotle pepper in adobo sauce for a smoky, spicy flavor. Start small because you can always add more!
• Tortillas: I use low carb tortillas for the extra fiber, but regular flour or corn tortillas work too. Fiber amounts vary by brand, so check the label when choosing yours.
• Skip the tortillas: Serve the chicken over lettuce for a taco salad or make bowls with rice or cauliflower rice and your favorite toppings.

Tortillas and Topping Ideas

I use low carb tortillas for the extra fiber, but you can use whatever tortillas your family enjoys. Warm them according to the package directions before filling so they're soft and flexible. If you're using corn tortillas, you can double them up to help hold the juicy chicken and toppings.

I topped mine with jicama and cilantro. If you haven't tried jicama, it's mild, slightly sweet, and really crunchy. Peel it and cut it into thin matchsticks for a fresh topping that goes so well with the chicken.

Here are a few more topping ideas:

• Shredded cabbage or lettuce: An easy way to add some fresh crunch. Thinly sliced cabbage holds up especially well with the warm chicken.
• Avocado or guacamole: Adds a creamy topping that balances a spicy salsa.
• Cheese: Try crumbled cotija, queso fresco, or shredded Monterey Jack.
• Sour cream or plain Greek yogurt: Add a small spoonful for a cool, tangy finish.
• Diced onion and cilantro: A simple combination that lets the flavorful chicken stand out.
• Pico de gallo: Adds fresh tomato flavor. Spoon off excess liquid before adding it to your tacos.
• Pickled jalapeños or red onions: Perfect if you like a little tang or extra heat.
• Lime wedges: Serve these on the side so everyone can add a squeeze to taste.

You don't need all of these! Pick two or three toppings so the tacos are easy to fill and eat.

What to Serve With Chicken Tacos

These chicken tacos are an easy dinner on their own, but if you want a little something on the side, here are a few ideas:

• Mexican cauliflower rice: My favorite option when I want a vegetable side with all those familiar taco night flavors. Regular rice works too!
• Black beans or pinto beans: Warm up canned beans, drain, and season with a little cumin and lime juice for an easy side that adds extra fiber.
• Chips and salsa or guacamole: Keep it simple and use the same salsa you used to make the chicken.
• Cucumber salad: A cool, crunchy side is especially good if you used a spicy salsa.
• Grilled or roasted vegetables: Zucchini, bell peppers, and onions go really well with the seasoned chicken.

How to Store and Reheat

Refrigerator: Store the chicken with its sauce in a shallow, airtight container in the refrigerator for up to 3-4 days. Refrigerate within 2 hours of cooking. Keep tortillas and toppings separate so everything stays fresh.

Freezer: This chicken taco meat is great for freezing! Divide the chicken and sauce into freezer bags or freezer-safe containers, squeezing excess air out of the bags before sealing. Label with the date and freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator before reheating.

Reheating: Warm the chicken and sauce in a skillet over medium-low heat, stirring occasionally. Add a splash of water if the sauce has thickened too much. For individual portions, microwave in a covered, microwave-safe dish in short intervals, stirring between each. Reheat to 165°F throughout, then fill your tortillas and add fresh toppings.

Frequently Asked Questions

Can I use frozen chicken in the slow cooker?

Thaw your chicken in the refrigerator before adding it to the slow cooker. If you're starting with frozen thighs, plan ahead so they have time to thaw completely.

Can I use chicken breasts instead of thighs?

Yes! Boneless, skinless chicken breasts work, but they're leaner and can dry out more easily. Start checking them early, since the cooking time will depend on their size.

Do I need to add chicken broth?

No extra broth is needed. The salsa and the juices released by the chicken provide plenty of liquid. Adding broth will give you more liquid to reduce at the end.

Do I have to reduce the sauce?

I really recommend it! The chicken releases juices as it cooks, which thins out the salsa. Reducing that liquid concentrates the flavor and gives you a sauce that coats the chicken. Otherwise, the taco filling can be watery.

Why is my chicken tough to shred?

It may need more cooking time. Chicken can be cooked through before it becomes tender enough to shred easily. Check that it has reached at least 165°F, then continue cooking in the covered slow cooker if needed, checking periodically for tenderness.

Are these chicken tacos spicy?

That mostly depends on your salsa. Use mild salsa for less heat or choose medium or hot if you like spicy tacos. The chili powder adds flavor and may contribute some heat, depending on the blend.

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