Avocado-Cilantro Sauce Crockpot Chicken Tacos easy (1)
- Rate us if you are a Food Lover (Sugarzam.com)

These slow cooker chicken tacos are very quick and hands-off, but they’re so tender and flavorful!

They’re topped with a fast avocado-cilantro sauce and are perfect for a quick weeknight dinner or a crowd. Paleo, Whole30, and low-carb alternatives are all healthy.

Simple boneless, skinless chicken breasts mature into tender, shredded Mexican chicken that can be put into tortillas or lettuce cups and topped with a simple avocado-cilantro sauce. You’re the reigning Taco Night queen!

Who knew that leaving chicken breasts and salsa alone for most of the day would result in this? I was completely unaware.

Isn’t this information really life-changing?

Okay, but shredding chicken breasts isn’t exactly my idea of a fun way to pass the time. Lady, I see you and I understand you.

Fortunately, I have an extremely simple and efficient solution for all of that, resulting in the world’s easiest chicken tacos. In the entire universe(!!)!

Why Are These Crockpot Chicken Tacos So Delicious?

Avocado-Cilantro Sauce Crockpot Chicken Tacos Homemade (1)
Food: Avocado-Cilantro Sauce Crockpot Chicken Tacos (Source: Half Baked Harvest)
  • The slow cooker Mexican shredded chicken is done entirely in the Crockpot with only three ingredients.
  • These are arguably the easiest chicken tacos in the world thanks to my chicken shredding technique.
  • The avocado-cilantro sauce amps up the taste of these Crockpot chicken tacos, thanks to garlic, fresh jalapeo, creamy avocado, and cilantro.
  • You can omit the avocado-cilantro sauce entirely and replace it with something else, such as the chipotle aioli from my Fish Taco Bowls.
  • They’re really adaptable: add cheese, pico de gallo, guacamole, cilantro, and onion, or anything else you can think of!

How to Shred Chicken Taco Meat Quickly

The fact that you can shred chicken breasts with a hand mixer is a well-kept secret, but this method is much better:

Simply beat the chicken breasts in the Crockpot after cooking to shred the taco meat. That’s it! To be extremely efficient, beat on low and press the beaters against the chicken, but that’s all it takes.

But that avocado cilantro sauce.

This avocado-cilantro sauce is incredible, and I strongly urge you to prepare it. It’s garlicky, thick and creamy from the avocado, brightened by the vinegar, and packed with flavor from the cilantro.

Most importantly, it’s produced entirely in a food processor or blender, making it extremely quick and simple.

You can leave it out or replace it with another sauce, such as the avocado crema from my Chicken Tacos in Lettuce Wraps or the chipotle aioli from my Fish Taco Bowls.

Crockpot Chicken Tacos Recipe

In the Crockpot, combine the chicken breasts, taco seasoning, and salsa. Cover and stir. Cook for 3 hours on high or 5 hours on low.

To shred the chicken, use a hand mixer on low speed or two forks to shred it. Return the shredded chicken to the Crockpot and cook for 30 minutes on low or 60 minutes on high, uncovered.

Visit my recipe for 3 Ingredient Slow Cooker Mexican Shredded Chicken for more information on the chicken taco meat.

Make the avocado-cilantro sauce in the meantime. In a food processor or blender, combine all of the ingredients and blend until completely smooth. To taste, season with additional salt.

Make your tortillas warm. Microwave them for about 20 seconds after wrapping them in a pair of mildly damp paper towels. In a large or medium skillet, heat the oil over medium heat.

Warm the tortilla for about 15-20 seconds, or until a few little brown specks emerge. Reverse the process. With the remaining tortillas, repeat the process, warming on both sides.

To distribute shredded chicken into hot tortillas, use tongs. Top with crumbled queso fresco or additional toppings and avocado-cilantro sauce. Enjoy!

Chicken Tacos with Crockpot Toppings

  • avocado-cilantro sauce.
  • red onions, diced
  • tomatoes, diced
  • Pico de gallo fresh
  • Guacamole
  • avocado slices
  • cheese, shredded
  • crumbled fresh cheese
  • Chipotle aioli, from my recipe for Fish Taco Bowls
  • Mango salsa, from my recipe for Fish Taco Bowls.
  • Radishes, thinly sliced
  • white onion, diced, and cilantro, chopped

Make Whole30, Paleo, or Low Carb versions.

Use lettuce cups instead of tortillas. I love hydroponically farmed Bibb lettuce cups because the leaves are so delicate!

If you’re following a paleo diet, you can use cassava flour tortillas or other Siete Foods choices, but not on the Whole30. You can also use low carb tortillas if you’re watching your carbs. There are numerous options!

Avocado-Cilantro Sauce Crockpot Chicken Tacos

5 minutes to prepare
4 hours to cook
6 hours and 5 minutes in total
Crockpot chicken tacos with a quick avocado-cilantro sauce are simple and delicious. Perfect for a gathering or a weeknight dinner.


Crockpot Chicken Taco Meat

Avocado-Cilantro Sauce Crockpot Chicken Tacos (1)
Food: Avocado-Cilantro Sauce Crockpot Chicken Tacos (Source: Half Baked Harvest)
  • 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. Mix all ingredients in a Crockpot and whisk to combine. Leave out the water. Cover. Cook for 5 to 6 hours on low, or 3-3 1/2 hours on high.
  2. Using a hand mixer or two forks, shred the chicken breasts. If you shredded the chicken by hand, return it to the Crockpot. For more information, see the Note.
  3. Combine shredded chicken and sauce in a mixing bowl. Cook for 30 minutes on high or 60 minutes on low, uncovered.
  4. To make the avocado-cilantro sauce, put all ingredients in a food processor or blender and puree until smooth, seasoning with salt to suit.
  5. Warm the tortillas. Wrap all tortillas in a couple of damp paper towels and microwave for 20 seconds or until warm. By skillet: heat a medium or large cast iron pan over medium heat until warm. Cook a tortilla, one at a time, until light brown spots develop on the bottom side, about 15 seconds. Flip and cook for another 15 seconds. Continue with the remaining tortillas, keeping them warm with a clean kitchen towel.
  6. To make tacos, distribute shredded chicken into heated tortillas with tongs. Pour the avocado-cilantro sauce on top. For drizzle ideas, see the Note. As desired, top with crumbled or shredded queso fresco, chopped red onions, or other toppings.


  • Taco seasoning can be made at home. Try this dish.
  • Fill a plastic sandwich bag halfway with prepared avocado-cilantro sauce to drizzle. Cut a corner off and drizzle over chicken tacos.
  • Simply replace the tortillas with lettuce cups and leave off the cheese. Make your own taco seasoning and make sure your shredded chicken salsa is legal.
  • Cassava flour or other grain-free tortillas can be used to make paleo tortillas.
  • Use gluten-free tortillas or lettuce cups to make it gluten-free.
  • Use lettuce cups or low-carb tortillas to produce low-carb versions.

Nutrition Information

Calories: 382kcal, Carbohydrates: 40g, Protein: 24g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 54mg, Sodium: 1075mg, Potassium: 844mg, Fiber: 6g, Sugar: 5g, Vitamin A: 700IU, Vitamin C: 13mg, Calcium: 96mg, Iron: 2.9mg, Net Carbs: 34g