Chipotle Crockpot Pulled Chicken Tacos

If you want a meal that’s both super simple and big on flavor, you’ve come to the right place. Crockpot Pulled Chicken Tacos are a true lifesaver on busy weeknights!

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To make these Crockpot Pulled Chicken Tacos, just toss a few simple ingredients into your crock pot, set it to low heat, and let it do the slow cooking magic.

By dinner time, you’ll have tender, juicy chicken that’s perfect for tacos, burrito bowls, or even chicken enchiladas.

The slow cooker is one of my all time favorite kitchen tools. Not only does it cook meat to perfection, it also makes the house smell great!

Jeremy is a huge fan of this recipe. He says the meat makes the taco, and this chicken is seriously hard to top.

It’s become a great recipe for easy meals at our house—especially on game day when I need to feed a crowd without spending tons of prep time in the kitchen!

What I really love is how flexible this chicken recipe can be. You can pile the pulled chicken into corn tortillas or flour tortillas, top it with sour cream, red onions, or black beans, and drizzle a little lime juice or hot sauce on top.

Crockpot Pulled Chicken Tacos are also delicious in a taco salad or served with cilantro lime rice. Got leftovers? Bonus!! Use it in something else, like a quesadilla or chicken enchiladas, on the next day.

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1. Easy Dinner with Simple Prep: You only need a handful of ingredients to make these crockpot chicken tacos. Mix everything in your slow cooker, turn it on, and walk away. 
2. Tender Chicken Every Time: Thanks to the low heat of the crock pot, the chicken slowly soaks up all those flavorful spices.
3. Versatile and Crowd-Pleasing: Whether you’re using crunchy taco shells or soft tortillas, this chicken filling goes with any style you like. 

• Chipotle peppers in adobo
• Tomato paste
• Honey
• Chicken broth
• Onion
• Garlic
• Cumin
• Salt
• Chipotle powder
• Chicken breasts

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1. Place the chipotle peppers, tomato paste, and honey in the crockpot.
2. Pour in the chicken broth and whisk all ingredients together.
3. Add in the diced onion and garlic, whisk together, then whisk in the seasoning.
4. Add in the chicken breasts and then toss in the sauce to coat completely.
5. Set the crockpot to low for 4-6 hours, or 2-3 hours on high.
6. Shred the chicken, discarding of any bones, if necessary.
7. Serve on tacos, buns or freeze for meal prep.

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IS THIS SPICY?

It does have a kick from the chipotle peppers and chipotle powder, so it’s a bit on the spicy side.

If you’re sensitive to spicy food, consider using fewer peppers or adding a spoonful of mild salsa instead.

You can also stir in a little sour cream once the chicken is shredded to help cool it down.

CAN THIS BE MADE AHEAD?

Absolutely! You can toss everything into a freezer-safe bag or container and freeze the raw chicken with the sauce ingredients.

Thaw it overnight in the fridge, then pop it in the crock pot to cook the next day.

This is a great way to do meal prep for busy weeks.

Once cooked, store any leftovers in an airtight container in the fridge for up to 3-4 days.

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ANY ADDITIONS?

​These are tacos we’re talking about. Of course there are options!

• Stir in black beans near the end of the slow cooking for extra protein.
• Add a can of green chiles for more mexican flavors without too much heat.
• Mix in a little homemade taco seasoning if you want a different spice profile.
• Top with cream cheese for a rich, tangy twist on the standard taco.
• Pile on shredded lettuce or cabbage for a satisfying crunch.
• Squeeze lime juice over the chicken before serving for extra brightness.
• Serve with homemade salsa or a jar of salsa for a quick flavor boost.
• Sprinkle garlic powder or onion powder if you love that extra savory punch.
• Use bbq sauce instead of tomato paste for a sweet and smoky version.
• Try adding diced red onions right before serving for a fresh pop of color.

ANY SUBSTITUTIONS?

You know I’ve got you covered, people. Let me know if you have any other ideas.

• Boneless skinless chicken thighs can replace boneless chicken breasts if you prefer dark meat. They stay moist and flavorful, too!
• If you don’t have chipotle peppers, swap in a chili powder blend or your favorite taco toppings for heat.
• Vegetable broth or water instead of chicken broth if that’s all you have on hand.
• Use a pressure cooker or instant pot if you’re short on time—just be sure to adjust cook time accordingly.
• Switch out honey for brown sugar if you prefer a deeper sweetness.
• If chipotle isn’t your style, use a homemade taco seasoning mix with black pepper and other spices for a milder version.

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Refrigerator
Keep the leftover pulled chicken in an airtight container for up to 3-4 days.

Warm it up on the stovetop or in the microwave when you’re ready to enjoy it again.

It’s great for a quick lunch, added to taco salad, or stuffed into quesadillas.

Freezer
Freeze the cooked chicken in a freezer-safe bag or container for up to 2 months.

Label the date so you remember how long it’s been in there.

Thaw in the fridge overnight, then reheat gently.

This is a great option if you like to batch-cook your slow cooker meals.

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Crockpot Pulled Chicken Tacos are a simple ingredients meal that will likely make a regular appearance in your weekly lineup.

Grab those tortillas, load on your favorite toppings, and enjoy this easy dinner.