Crock pot chicken tacos with no salsa need just three ingredients: chicken breast, taco seasoning and a cup of chicken broth. The chicken cooks low and slow in the seasoned broth, then gets shredded and tossed with some of the cooking juices so it stays moist. You get about 6 cups of taco meat for tortillas, taco shells, burritos or rice bowls.
How to make crock pot chicken tacos without salsa: put 3 pounds of thawed chicken breast in the slow cooker, top with 4 tablespoons of taco seasoning and 1 cup of low-sodium chicken broth, cook on high 3 to 4 hours or low 6 to 8 hours until it reaches 165°F, shred it, and stir in 1/2 cup of the juices.
Why You’ll Love Them
- Three ingredients and about 5 minutes of prep.
- No jar of salsa needed.
- About 6 cups of shredded taco meat.
- One batch, many meals: tacos, burritos and rice bowls.
How to Keep Chicken Taco Meat Moist Without Salsa
A 16-ounce jar of salsa is a common slow cooker taco liquid. Without it, the moisture comes from here:
- Broth instead of salsa. One cup of low-sodium chicken broth (or water) cooks with the chicken and taco seasoning.
- Dissolve the seasoning. Stir the taco seasoning into the broth before you pour it over the chicken.
- Stir the juices back in. After shredding, stir the juices left in the slow cooker and mix 1/2 cup into the chicken. You can also return all the shredded chicken to the broth.
- Butter version. One version skips the liquid and tops 2 pounds of chicken with 1/3 cup of butter in pats and a packet of taco seasoning.
How Long to Cook Chicken Tacos in a Crock Pot
| Setting | Time |
|---|---|
| High (this recipe) | 3 to 4 hours |
| Low (this recipe) | 6 to 8 hours |
| Low, smaller batches | 5 to 6 or 5 to 7 hours |
Cook until the chicken shreds easily and reads 165°F on a food thermometer. Thaw the chicken before it goes in the slow cooker, and keep the lid on except to check it.
How to Shred the Chicken
When the chicken reads 165°F and pulls apart easily, lift it out of the slow cooker into a large bowl. Two forks are all you need: hold a piece steady with one fork and pull the meat apart with the other. For a big batch like this 3 pounds, a stand mixer or a hand mixer on low speed in a large bowl shreds it in a few seconds.
If you have time, you can turn off the slow cooker and let the chicken rest, covered, for 30 to 45 minutes before shredding. Then stir the cooking juices and mix 1/2 cup into the shredded meat, or return all of the chicken to the broth. Get any leftovers into the fridge within 2 hours.
Ingredient Notes
Chicken. Three pounds of boneless, skinless chicken breast, thawed. Boneless, skinless thighs work too.
Taco seasoning. Four tablespoons of homemade taco seasoning. A store-bought packet is 1.25 ounces; one packet seasons about 1 1/2 to 2 pounds of chicken.
Broth. One cup of low-sodium chicken broth, or water.
Ingredients
- 3 pounds boneless, skinless chicken breast, thawed
- 4 tablespoons homemade taco seasoning
- 1 cup low-sodium chicken broth (or water)
How to Make Crock Pot Chicken Tacos (No Salsa)
1. Load the slow cooker. Place the chicken in the slow cooker, then top with the taco seasoning and chicken broth.
2. Cook. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken shreds easily and reaches 165°F on a food thermometer.
3. Remove the chicken. Move the chicken to a large bowl.
4. Shred. Shred the chicken with two forks. A stand mixer or hand mixer also works.
5. Moisten with the juices. Stir the juices left in the slow cooker, then mix 1/2 cup into the shredded chicken.
6. Serve. Serve in tortillas or taco shells with your favorite toppings.
Variations
- Spice rub: rub 2 pounds of chicken with 1 teaspoon each of granulated garlic, ground cumin and mild chili powder and 1 1/2 teaspoons of kosher salt, then stir in 2 tablespoons of fresh lime juice at the end.
- Thighs: boneless, skinless thighs in place of breasts.
- Butter: 1/3 cup butter in pats and a packet of taco seasoning on 2 pounds of chicken, no broth.
- Water: use water in place of the broth.
- Salsa after all: stir some in with the lime juice if you like, but the recipe doesn’t need it.
Toppings and Ways to Serve
Fill corn or flour tortillas or taco shells, or set up a taco bar with shredded cheese, sliced avocado or guacamole, diced tomatoes, diced bell pepper, chopped lettuce or cabbage, sour cream or plain Greek yogurt, black beans, corn, hot sauce and lime wedges. The same chicken works in burritos, rice bowls and taco bowls with lettuce and fresh vegetables.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze for 3 to 4 months. Thaw in the refrigerator. Reheat to 165°F on the stove, in the microwave or in the oven. Don’t reheat it in a slow cooker.
What to Serve With Them
For more taco-night dinners, try taco casserole, walking taco casserole, layered taco bake or taco stuffed baked potatoes. For a soup, there’s 8 can chicken taco soup and quick and easy taco soup.
Frequently Asked Questions
How do you cook taco meat in a crockpot without salsa?
Use chicken broth or water as the liquid: 1 cup for 3 pounds of chicken with 4 tablespoons of taco seasoning. Cook until 165°F, shred, and stir in 1/2 cup of the juices.
Can I make tacos without salsa?
Yes. This recipe uses broth and taco seasoning instead, and the cooking juices keep the chicken moist.
What are the easiest 3 ingredient chicken tacos?
This one: chicken breast, taco seasoning and chicken broth in the slow cooker.
Can I use chicken thighs?
Yes, boneless, skinless thighs work in place of the breasts. Cook them to 165°F.
Final Notes
Broth in, chicken shredded, juices stirred back in: no salsa needed. Tell me in the comments which toppings you used.
Crock Pot Chicken Tacos (No Salsa)
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Ingredients
- 3 pounds chicken breast boneless, skinless; thawed
- 4 tablespoons taco seasoning homemade
- 1 cup low-sodium chicken broth or water
Instructions
- Place the chicken in the slow cooker, then top with the taco seasoning and chicken broth.
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken shreds easily and reaches 165F on a food thermometer.
- Move the chicken to a large bowl.
- Shred the chicken with two forks. A stand mixer or hand mixer also works.
- Stir the juices left in the slow cooker, then mix 1/2 cup into the shredded chicken.
- Serve in tortillas or taco shells with your favorite toppings.
Notes
Nutrition
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