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Close up of Crockpot chicken tacos with lots of toppings

Crockpot Chicken Tacos with Avocado-Cilantro Sauce

Simple, perfect Crockpot chicken tacos topped with an easy and flavorful avocado-cilantro sauce. Awesome for a weeknight dinner or for a crowd.

Course Main Course
Cuisine Mexican
Keyword crockpot chicken tacos, slow cooker chicken tacos
Prep Time 5 minutes
Cook Time 4 hours
Total Time 6 hours 5 minutes
Servings 4 servings
Calories 382 kcal


Crockpot Chicken Taco Meat

  • 3 boneless skinless chicken breasts
  • 1 cup salsa
  • 2 tablespoons taco seasoning
  • salt if your taco seasoning doesn't contain it

Avocado-Cilantro Sauce

  • 1 avocado peeled and seeded
  • 1 medium jalapeno stemmed and quartered
  • 1/2 cup cilantro leaves
  • 1/2 cup water
  • 2 cloves garlic peeled
  • 2 teaspoons white vinegar
  • salt to taste


  • 8 tortillas flour or corn
  • queso fresco crumbled
  • red onion diced
  • fresh cilantro chopped
  • avocado sliced or diced
  • other toppings as desired


  1. In a Crockpot, combine all ingredients and stir. Don't add water. Cover. Cook on low for 5 to 6 hours, or cook on high for 3-3 1/2 hours.

  2. Shred the chicken breasts with a hand mixer or with two forks. Return the shredded chicken to the Crockpot if you shredded it by hand. See Note for more detail.

  3. Stir shredded chicken together with the sauce. Cook uncovered on high 30 minutes or on low 60 minutes.

  4. Make the avocado-cilantro sauce: combine all ingredients in a food processor or blender and process until very smooth with additional salt to taste.

  5. Heat tortillas. By microwave: wrap all tortillas in a couple of very lightly damp paper towels and microwave about 20 seconds or until warm. By skillet: heat a medium or large skillet, preferably cast iron, over medium heat until warm. Working one at a time, add a tortilla and cook until light brown spots appear on the bottom side, about 15 seconds. Flip and repeat, cooking about 15 seconds. Repeat with remaining tortillas, covering in a clean kitchen towel to keep warm.

  6. Make tacos: use tongs to portion shredded chicken into warm tortillas. Drizzle avocado-cilantro sauce over. See Note for drizzle suggestions. Top with crumbled queso fresco or shredded cheese, chopped red onions, or other toppings, as desired.

Recipe Notes

Make your own taco seasoning. Try this recipe.

To drizzle avocado-cilantro sauce, fill a plastic sandwich bag with prepared sauce. Snip off the corner and drizzle over chicken in tacos.

To make Whole30, simple replace tortillas with lettuce cups and omit the cheese. Make your own taco seasoning and ensure your salsa used for the shredded chicken is compliant.

To make paleo, try cassava flour or other grain-free tortillas.

To make gluten-free, use gluten-free tortillas or lettuce cups.

To make low-carb, use lettuce cups or low-carb tortillas.

Nutrition Facts
Crockpot Chicken Tacos with Avocado-Cilantro Sauce
Amount Per Serving
Calories 382 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 54mg18%
Sodium 1075mg47%
Potassium 844mg24%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 5g6%
Protein 24g48%
Vitamin A 700IU14%
Vitamin C 13mg16%
Calcium 96mg10%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.