Three tacos filled with shredded chipotle chicken cabbage avocado & tomatoes
4.93 from 14 votes

Crockpot Chipotle Chicken Tacos Recipe

Crockpot Chipotle Chicken Tacos recipe is loaded with spicy juicy shredded chicken.  This hands-off recipe takes the guesswork out of what's for dinner!
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Servings 6
Author Julie Menghini


  • 2 lbs chicken breasts skinless and boneless
  • 1 cup chicken broth or water
  • 6 Taco shells

Chipotle Paste

  • 3 Chipotle Chilies in Adobo
  • 3 tbsp olive oil vegetable or canola is fine too
  • 1 tbsp honey
  • 1 tbsp diced onion
  • 1/4 cup Fresh cilantro I use the stems for the paste and the leaves for garnish
  • 1 tbsp chile powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp Mexican oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • Zest of one lime optional

Suggested Garnishes

  • Shredded cabbage or lettuce avocado, cheese, green onion, tomatoes, lime and cilantro


  • Add chicken to the crockpot
  • Combine paste ingredients and process in a blender or food processor until thick paste forms.
  • Mix the paste with the chicken.
  • Pour chicken broth (or water) over the chicken
  • Cover and cook on high for 4 hours or up to 8 hours on low. Shred chicken with two forks. Allow the shredded chicken to sit in the liquid until the liquid is absorbed.
  • Serve with taco garnishes of your choice.


I actually mash the avocado and add diced tomatoes, green onion, cilantro and a bit of salt. It helps keep all of the goodies in the taco.


Calories: 259kcal | Carbohydrates: 12g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 916mg | Potassium: 661mg | Fiber: 1g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 2.5mg | Calcium: 35mg | Iron: 1.7mg
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