Who says you have to wait until Taco Tuesday to get your taco fix? Satisfy your taco cravings any night of the week with these flavor-packed Crockpot Shredded Chicken Tacos! They’re incredibly easy to prepare and sure to be a hit with both adults and kids alike. Once you try them, you’ll want to make them on repeat!
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Why You’ll Love This Recipe
- Hands-Off Cooking: The slow cooker does all the work - just set it and forget it!
- Versatile: The tender crockpot chicken taco meat is perfect not only for tacos but also for burritos, nachos, salads, rice bowls, and more.
- Cafe Rio Copycat: It’s a homemade version of the popular Cafe Rio shredded chicken recipe. No need to order takeout!
If you love this copycat Cafe Rio chicken, you've got to see our other copycat recipes of our favorite Cafe Rio dishes! You're going to love our Cafe Rio Sweet Pork and Cafe Rio Queso next.
Ingredients
Here’s everything you’ll need to make the copycat Cafe Rio chicken. Then, serve with your favorite tortillas or taco shells and all the fixings!
- Boneless, Skinless Chicken Breasts: These are perfect for soaking up flavors and great for shredding.
- Zesty Italian Dressing: Adds a tangy, herby flavor and helps tenderize the chicken.
- Garlic: Adds a savory depth of flavor to the slow cooker taco chicken.
- Seasonings: Chili powder brings subtle heat, while cumin adds earthiness.
- Ranch Dressing Mix: The dried mix is combined with water and the Italian dressing, adding a layer of creaminess that balances the tanginess in the crockpot chicken tacos.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy Chipotle: Swap the chili powder for chipotle chili powder or add a chopped chipotle pepper in adobo sauce for a smoky, spicy kick.
- Creamy: Stir in some cream cheese after shredding the chicken for a richer filling that’s perfect for burritos or bowls.
- Add Beans and Veggies: Throw in some black beans and corn to give this recipe an extra boost of nutrition.
How to Make Crockpot Shredded Chicken Tacos
To get started making these crockpot pulled chicken tacos, coat your slow cooker with nonstick cooking spray.
- Step 1: Make the sauce. Add the Italian dressing, garlic, water, and ranch dressing mix to a bowl or Pyrex. Then, add the chili powder and cumin and stir to combine.
- Step 2: Add ingredients to the slow cooker. Place the chicken breasts into the slow cooker and pour the sauce over top.
- Step 3: Cook and shred. Set the slow cooker for 4-6 hours on low or 3-4 hours on high. Take out the chicken to shred or shred it right in the slow cooker.
- Step 4: Serve. Keep the shredded chicken in the liquid in the slow cooker for serving. Add it to tortillas or taco shells and pile on your favorite toppings.
Serving Suggestions
- Serve the shredded chicken in crispy taco shells or soft tortillas, such as these homemade flour tortillas and add all your favorite toppings like cheese, lettuce, and more.
- Enjoy your crock pot chicken tacos with salsa and guacamole. Try our fresh salsa or pico de gallo, and our homemade guacamole.
- Top your crockpot shredded chicken tacos with some of this creamy jalapeno sauce for even more flavor!
Expert Tips
- Try a crockpot liner: Use a slow cooker liner to make cleanup quick and easy, which is especially helpful when cooking saucy recipes like this one.
- Use the right size crockpot: I recommend a 4 to 6-quart slow cooker for this recipe. If your slow cooker is too small, the chicken might not cook evenly.
- Storing: Allow the chicken to cool, and then place in an airtight container or zip top bag. Refrigerate for up to 3 days or freeze for up to 3 months.
Recipe FAQs
Sure! Add everything to your pressure cooker and cook on high pressure for 15 minutes, followed by a natural release. Once the chicken is done, shred it and return it to the liquid to soak up all the flavor.
If your chicken turned out dry, it may have been overcooked. Slow cookers can vary, so be sure to check for doneness around 4 hours if cooking on low or 3 hours if cooking on high. The chicken should shred easily but still be moist. Also, make sure to return the shredded chicken to the liquid to help it stay juicy.
More Delicious Taco Recipes
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Crockpot Pulled Chicken Tacos (Cafe Rio Chicken)
Equipment
- slow cooker
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup Zesty Italian dressing
- 2 cloves garlic minced
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 package ranch dressing mix
- ½ cup water
Instructions
- Spray the inside of your slow cooker with non stick spray. Add in chicken.
- In a small bowl combine Italian dressing, garlic, chili powder, cumin, ranch mix, and water. Stir to combine and pour over chicken.
- Cook on low for 4-6 hours or on high for 3-4 hours.
- Removed chicken and shred. Return to liquid.
- Serve in tacos, salad, or burritos.
- You can also cook in the pressure cooker. I cooked on high pressure for 15 minutes with a natural release. Then shredded chicken and returned to liquid.
Video
Notes
- Nutritional Info reflects chicken only. It does not include tortillas or other taco toppings.
- Serving suggestions: Serve on a flour tortilla with cheese, lettuce, pico de Gallo, and jalapeño dressing.
- Instead of spraying your crockpot, try using a slow cooker liner for easier cleanup.
- Be sure to keep the chicken in the liquid after shredding it to prevent it from drying out.
- Store leftover chicken in an airtight container or zip top bag in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Nutrition
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