These Easy Crock Pot Street Tacos feature tender, flavorful meat slow-cooked to perfection. A simple, delicious weeknight dinner the whole family will love.

Ingredients

• 1 pound (450g) lean ground beef (85/15 or 90/10)
• 1 pound (450g) boneless, skinless chicken breasts or thighs
• 1 packet (1 oz or 28g) taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, 1/4 tsp cayenne, salt and pepper to taste)
• 1/2 cup (120ml) low-sodium beef or chicken broth
• 1 medium yellow onion, finely diced (about 1 cup)
• 1/2 cup (8g) fresh cilantro, chopped, plus more for garnish
• 24-30 small corn tortillas (about 6-inch diameter)
• Optional toppings: crumbled queso fresco, salsa verde, diced radishes, lime wedges, hot sauce

Instructions

Step 1

Begin by prepping your ingredients, which is key to a smooth cooking process. Dice the onion finely — aim for a uniform 1/4-inch dice so it melts into the meat during slow cooking. Chop the cilantro, separating stems from leaves; the stems can go into the slow cooker for extra flavor, while the leaves are reserved for garnish. If using homemade taco seasoning, combine all spices in a small bowl. Measure out the broth. Having everything ready before you start will make assembly effortless.

Step 2

Place the ground beef and chicken pieces into the slow cooker. It’s fine to leave the chicken breasts whole; they will shred easily later. Sprinkle the taco seasoning evenly over the meat. Add the diced onion and the cilantro stems (if using). Pour the broth around the edges — do not stir, as the liquid will distribute during cooking. The broth creates steam that keeps the meat moist and helps the seasoning meld.

Step 3

Cover the slow cooker with its lid and set to LOW for 8 hours or HIGH for 4 hours. For the most tender, shreddable meat, low and slow is best. About 30 minutes before serving, use two forks to shred the chicken directly in the cooker. Break up the ground beef into crumbles. Stir everything together to combine the juices and seasoning. Taste and adjust salt or spices if needed. The meat should be deeply savory with a hint of heat.

Step 4

While the meat finishes, prepare the tortillas. Warm them individually on a dry comal or skillet over medium-high heat for about 30 seconds per side, until they are pliable and have slight char marks. Alternatively, wrap a stack in damp paper towels and microwave for 30-60 seconds. Keeping tortillas warm in a clean kitchen towel or tortilla warmer is ideal for serving.

Step 5

To assemble the street tacos, place a double layer of tortillas on a plate (this prevents tearing). Spoon about 2-3 tablespoons of the meat mixture into each taco. Top with fresh diced onion, chopped cilantro, and any other desired toppings like crumbled queso fresco, salsa verde, or a squeeze of lime. Serve immediately while warm. These tacos are best enjoyed fresh, but leftovers can be stored separately.

For best results

• For the most flavorful meat, consider browning the ground beef in a skillet before adding it to the slow cooker. While not required, this step adds deep, caramelized notes through the Maillard reaction. Simply cook the beef over medium-high heat until browned, breaking it into crumbles, then transfer to the slow cooker. The chicken can remain raw as it will cook thoroughly and shred beautifully.
• To prevent soggy tacos, always warm your tortillas properly and avoid overfilling. Corn tortillas are more delicate than flour; double-layering them provides sturdiness. If you have time, lightly fry the tortillas in a bit of oil for a crispy edge that holds up better to juicy fillings.
• Make-ahead tip: The meat mixture can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to restore moisture. This makes weeknight dinners even quicker.
• For a leaner option, use ground turkey or extra-lean beef (93/7). The cooking time remains the same, but you may want to add an extra tablespoon of oil to prevent dryness. Chicken thighs provide more flavor and moisture than breasts, but both work well.
• Storage: Leftover meat keeps in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. The tortillas are best stored separately at room temperature and warmed just before serving.

Variations

• Vegetarian Version: Substitute the meat with 2 cans (15 oz each) of black beans or pinto beans, drained and rinsed, plus 2 cups of frozen corn. Use vegetable broth and add 1 diced bell pepper. Cook on low for 4-6 hours. The beans will soften and absorb the seasoning, creating a hearty filling.
• Spicy Chipotle Tacos: Add 2-3 chipotle peppers in adobo sauce (minced) along with the seasoning for a smoky, spicy kick. You can also stir in 1 tablespoon of adobo sauce. This variation pairs wonderfully with a cooling crema made from sour cream and lime.
• Pork Street Tacos: Replace both beef and chicken with 2 pounds of boneless pork shoulder, cut into 2-inch chunks. Cook on low for 8-10 hours until fall-apart tender. Shred and use as directed. Pork shoulder is incredibly forgiving and becomes succulent with long cooking.
• Breakfast Tacos: Use the leftover meat mixture as a filling for breakfast tacos. Scramble some eggs, add the meat, and top with cheese and salsa. A great way to repurpose leftovers into a new meal.
• Keto/Low-Carb: Serve the meat in lettuce wraps (butter lettuce or romaine hearts) instead of tortillas. The filling is naturally low-carb; just skip the corn tortillas. Add extra toppings like avocado, cheese, and sour cream.

Nutrition

• Calories285 kcal
• Total Fat12g
• Saturated Fat4g
• Cholesterol65mg
• Sodium520mg
• Total Carbohydrates26g
• Dietary Fiber3g
• Sugars2g
• Protein22g

Common Questions