Crockpot Street Tacos are made with tender chicken thighs, taco seasoning, vegetables, and chicken broth in a slow cooker. The chicken cooks hands-off until it is easy to shred, then mixes with the savory sauce left in the pot. As the chicken cooks, your kitchen fills with the warm smell of taco seasoning, onion, and pepper. I make these tacos when I want a simple dinner that needs very little attention.
Why You’ll Love This Crockpot Street Tacos
- Hands-off cooking: The slow cooker does most of the work while the chicken cooks.
- Tender chicken: Boneless chicken thighs shred easily after cooking.
- Simple ingredients: Chicken, taco seasoning, broth, onion, and bell pepper create the taco filling.
- Fresh toppings: Cilantro, lime, avocado, salsa, and chopped onions let everyone build their own tacos.
- Easy leftovers: Store extra shredded chicken for another meal or more tacos.
How To Make Crockpot Street Tacos
Start by placing the chicken thighs in the crockpot and covering them with taco seasoning, diced onion, diced bell pepper, and chicken broth. Cook until the chicken is tender, then shred it with two forks and stir it into the sauce. Warm corn tortillas and fill them with the chicken. Finish each taco with cilantro, lime juice, chopped onions, avocado, and salsa.
Prep: | Cook: 6-8 hours on low or 4 hours on high | Total: | Servings:
Ingredients
- 2 pounds of boneless chicken thighs
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 onion, diced
- 1 bell pepper, diced
- Corn tortillas
- Toppings: cilantro, lime, chopped onions, avocado, salsa
Directions
- Place the chicken thighs in the crockpot.
- Sprinkle the taco seasoning over the chicken.
- Add the diced onion and bell pepper.
- Pour the chicken broth over the ingredients.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- Once cooked, shred the chicken with two forks.
- Mix the shredded chicken with the sauce in the crockpot.
- Serve the chicken in corn tortillas.
- Top with cilantro, lime juice, chopped onions, avocado, and salsa.
How To Serve Crockpot Street Tacos
Serve these tacos with extra lime wedges so everyone can add more juice to taste. A bowl of salsa on the side makes it easy to add more heat or freshness.
For a fuller meal, serve Crockpot Street Tacos with simple rice, beans, or a crisp salad. You can also set out all the toppings and let everyone assemble their own tacos at the table.
These tacos work well for a casual family dinner, a taco night, or a meal where guests can choose their toppings. Keep the corn tortillas warm so they are soft and easier to fold.
How To Store Crockpot Street Tacos
Let the shredded chicken cool before storing it in an airtight container in the refrigerator. Keep the chicken separate from the corn tortillas and fresh toppings so the tortillas do not become soggy.
The chicken can be kept in the refrigerator for 3 to 4 days. Reheat it in a saucepan or microwave until hot, stirring so the sauce warms evenly. Add a small amount of chicken broth if the chicken seems dry.
For longer storage, freeze the cooked shredded chicken with its sauce in a freezer-safe container. Thaw it in the refrigerator before reheating, then prepare fresh tortillas and toppings when serving.
Tips For Making Crockpot Street Tacos
- Use boneless thighs: They are easy to shred and fit the recipe as written.
- Spread out the seasoning: Sprinkle the taco seasoning over the chicken before adding the vegetables and broth.
- Keep the lid closed: Opening the crockpot during cooking lets heat escape and can affect the cooking time.
- Shred in the pot: Shredding the chicken in the cooking liquid helps it absorb the sauce.
- Use fresh toppings: Add cilantro, lime, chopped onions, avocado, and salsa just before serving.
- Warm the tortillas: Warm corn tortillas before filling them so they bend without breaking as easily.
Variations
- Ingredient swap: Use flour tortillas instead of corn tortillas if you prefer their texture. This is an option and is not part of the main recipe.
- Add-in: Add another favorite taco topping, such as shredded cheese or sliced jalapeño, when serving.
- Different cooking method: You can cook the chicken in another covered pot using a method suited to that appliance, but the main recipe is written for a crockpot or slow cooker.
FAQs
Can I Make Crockpot Street Tacos With Chicken Breasts?
Yes, chicken breasts can be used as an option, although the recipe is written for boneless chicken thighs. Check the chicken carefully and shred it only after it is fully cooked and tender.
Can I Make These Tacos Ahead Of Time?
Yes, you can cook and shred the chicken ahead of serving. Store it with the sauce in the refrigerator, then reheat it and prepare the tortillas and toppings just before eating.
Can I Freeze The Chicken Filling?
Yes, the cooked chicken filling can be frozen with the sauce. Cool it first, place it in a freezer-safe container, and thaw it in the refrigerator before reheating.
Can I Double Crockpot Street Tacos?
You can double the ingredients if your crockpot is large enough to hold everything safely. Avoid filling the crockpot too tightly, and make sure the chicken is fully cooked and easy to shred before serving.
How Do I Know When The Chicken Is Done?
The chicken is ready when it is fully cooked and shreds easily with two forks. If it does not shred easily, continue cooking until the texture is tender.
Crockpot Street Tacos
Ingredients
Main Ingredients
- 2 pounds boneless chicken thighs Use boneless thighs for easy shredding.
- 1 packet taco seasoning Sprinkle evenly over chicken.
- 1 cup chicken broth Pour over other ingredients.
- 1 medium onion, diced
- 1 medium bell pepper, diced
- Corn tortillas Corn tortillas Warm before filling.
Toppings
- to taste cilantro Add just before serving.
- 1 medium lime, juiced For freshness.
- to taste chopped onions Add for extra flavor.
- 1 medium avocado, sliced
- as needed salsa Serve on the side.
Method
Preparation
- Place the chicken thighs in the crockpot.
- Sprinkle the taco seasoning over the chicken.
- Add the diced onion and bell pepper.
- Pour the chicken broth over the ingredients.
Cooking
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- Once cooked, shred the chicken with two forks.
- Mix the shredded chicken with the sauce in the crockpot.
Serving
- Serve the chicken in warmed corn tortillas.
- Top with cilantro, lime juice, chopped onions, avocado, and salsa.