Crockpot Chicken Street Tacos

A convenient recipe for flavorful shredded chicken street tacos. Although it takes a little time in the crockpot, there is very little effort.

If you want tender, fall-apart results every time, this is the newer slow cooker model I’d choose. It’s the upgraded version of the one I use — grab it here.

All nutrition facts are AI generated and approximate.

Ingredients

Chicken

• 1 lb boneless skinless chicken breasts
• 1 (4 oz) can jalapeños
• 1 (15 oz) can crushed tomatoes
• 1 Tbs chili powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp pepper

To serve

• Flour street taco tortillas

Suggested toppings

• Limes (sliced in wedges)
• Queso fresco
• Cilantro
• White onion
• Fast Restaurant Style Salsa

Directions

1. Add all chicken ingredients to the crockpot and stir.
2. Cook on high 2½ to 3 hours, or low 5 to 6 hours.
3. Take out chicken breasts and shred with a fork.
4. Add back to the crockpot and stir in with the other ingredients.
5. Let sit on keep warm or low for 15 minutes or until ready to serve.
6. Wrap street taco tortillas in wet paper towels and place in the microwave for 30 seconds.
7. Add 1/8 cup chicken to a tortilla; top with onion, cilantro, and queso fresco, and squeeze lime on top.

Notes

• Control the heat: Use less of the canned jalapeños for a milder batch, or add more for extra kick.
• Shred right in the sauce: After shredding, return the chicken to the crockpot so it soaks up all the tomato and spice.
• Warm the tortillas: The wet paper towel and microwave trick makes the street taco tortillas soft and pliable.
• Load the toppings: Onion, cilantro, queso fresco, and a squeeze of lime bring the classic street-taco finish.
• Storage: The shredded chicken keeps in the fridge 3 to 4 days and reheats easily for fast tacos.

Why This Works

• Low and slow shredding: Gentle crockpot heat breaks down the chicken breasts until they pull apart effortlessly with a fork.
• Returning to the sauce: Stirring the shredded chicken back in lets it absorb the crushed tomatoes and spices for flavor in every strand.
• Blooming the spices: Cooking the chili powder and cumin in the liquid the whole time draws out their warm, earthy flavor.
• Warming the tortillas: A quick steam softens the tortillas so they fold without cracking around the filling.