Make the best Easy Crock Pot Street Tacos with seasoned ground beef or chicken. This slow cooker taco dinner is perfect for busy weeknights and family dinners.

Ingredients

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Instructions

Step 1

Gather and prep all ingredients. Dice the white onion finely (about 1/4-inch pieces) and chop the cilantro. If using chicken, trim any excess fat and cut into large chunks (about 2-inch pieces) for even cooking. For the ground beef, no pre-cooking is needed—the slow cooker will render the fat and cook it perfectly. Have your taco seasoning ready: if using a packet, simply open it; if making your own, combine the spices in a small bowl. This step ensures a smooth cooking process without scrambling for ingredients later.

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Step 2

Place the ground beef and chicken chunks into the slow cooker (a 6-quart or larger works best). Sprinkle the taco seasoning evenly over the meat. Pour in the water or chicken broth—this helps create steam and infuses flavor. Do not stir yet; the seasoning will mix as it cooks. Cover with the lid and set the slow cooker to LOW for 4 hours or HIGH for 2 hours. The low-and-slow method allows the meat to become incredibly tender and absorb all the spices deeply.

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Step 3

After the cooking time, remove the lid and use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken and ground beef together until well combined. The meat should be moist and flavorful, with the seasoning evenly distributed. If the mixture seems too watery, leave the lid off for 10-15 minutes on HIGH to reduce the liquid. Taste and adjust salt or spices if needed—sometimes a pinch of extra cumin or chili powder brightens the flavor.

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Step 4

Warm the corn tortillas: you can do this in a dry skillet over medium heat for about 30 seconds per side, directly over a gas flame for a slight char, or wrap them in a damp paper towel and microwave for 30 seconds. Warm tortillas are pliable and less likely to crack when filled. For authentic street tacos, use double-layer tortillas (two stacked) to hold the filling better.

Step 5

Assemble the tacos: spoon about 2-3 tablespoons of the meat mixture onto each tortilla. Top with a generous pinch of diced onion and a sprinkle of fresh cilantro. Add any optional toppings like shredded cheese, salsa, sour cream, or a squeeze of lime juice. Serve immediately while warm. The contrast of the hot, savory meat with the cool, crisp onion and fresh cilantro is what makes street tacos so irresistible.

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For best results

  • For the best flavor, brown the ground beef in a skillet before adding to the slow cooker. While not necessary, this extra step caramelizes the meat and adds a deeper, richer taste through the Maillard reaction. Simply cook the beef over medium-high heat for 5-7 minutes until browned, then drain excess fat and transfer to the slow cooker along with the chicken. The texture improves dramatically.
  • If you prefer a thicker taco filling, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking. The cornstarch will thicken the juices, coating the meat in a glossy, clingy sauce that stays on the tortilla instead of dripping everywhere.
  • Don't skip the onion and cilantro garnish—it's the hallmark of street tacos. For a milder onion flavor, soak the diced onion in cold water for 10 minutes, then drain. This removes some of the sulfur compounds that cause sharpness, leaving a crisp, sweet crunch that balances the savory meat perfectly.
  • Store leftover meat in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of water to restore moisture. You can also freeze the meat for up to 3 months: portion it into zip-top bags, flatten for quick thawing, and reheat directly from frozen in a covered skillet over low heat.
  • Corn tortillas are traditional for street tacos, but flour tortillas work too. However, corn tortillas have a distinct earthy flavor that complements the spices. Look for 100% corn tortillas (not corn and flour blend) for authentic texture. To prevent them from breaking, warm them properly and handle gently.

Variations

  • Vegetarian Option: Replace the meat with 2 cans (15 oz each) of black beans or pinto beans, drained and rinsed, plus 1 cup of frozen corn. Add the taco seasoning and broth, then cook on LOW for 2-3 hours. The beans will absorb the spices and become creamy. For extra protein, stir in 1 cup of crumbled queso fresco or shredded Monterey Jack cheese before serving.
  • Spicy Version: Add 2-3 chipotle peppers in adobo sauce (minced) along with the taco seasoning. This adds a smoky, intense heat that builds slowly. For even more kick, include a diced jalapeño (seeds and membranes for maximum heat) or a teaspoon of cayenne pepper. Balance the heat with a dollop of sour cream or crema Mexicana.
  • Chicken-Only Version: Use 2 lbs of boneless skinless chicken thighs instead of a mix. Thighs are juicier and more forgiving in the slow cooker, resulting in shreds that are succulent and never dry. Add a squeeze of lime juice at the end to brighten the flavor. This version is perfect for those who prefer white meat but want extra moisture.
  • Beef-Only Version: Use 2 lbs of ground beef (80/20 lean-to-fat ratio) and skip the chicken. The higher fat content keeps the meat moist and flavorful. After cooking, drain any excess fat if desired. This is a budget-friendly option that still delivers classic taco night flavor with minimal effort.

Nutrition

  • Calories310 kcal
  • Total Fat14g
  • Saturated Fat5g
  • Cholesterol85mg
  • Sodium620mg
  • Total Carbohydrates18g
  • Dietary Fiber3g
  • Sugars2g
  • Protein28g

Common Questions

Can I use only ground beef or only chicken?
Yes, absolutely. This recipe is designed to be flexible. If using only ground beef, use 2 lbs of lean ground beef (90/10) and cook on LOW for 3-4 hours. For only chicken, use 2 lbs of boneless skinless chicken thighs and cook on LOW for 4-5 hours. The cooking time may vary slightly, so check for doneness: chicken should shred easily, and beef should be fully cooked with no pink.
How do I prevent the meat from becoming dry?
The key to moist meat in a slow cooker is sufficient liquid and not overcooking. The water or broth (1/2 cup) creates steam that keeps the meat tender. Using chicken thighs instead of breasts adds natural fat. If your slow cooker runs hot, check the meat after 3 hours on LOW. Also, avoid lifting the lid frequently, as each release of steam extends cooking time and can dry out the meat.
Can I make this recipe in an Instant Pot or pressure cooker?
Yes! To make this in an Instant Pot, use the sauté function to brown the ground beef (if desired), then add the chicken, seasoning, and broth. Pressure cook on HIGH for 10 minutes for chicken breasts (12 minutes for thighs) and 15 minutes for ground beef (if cooking separately). Use a natural release for 5 minutes, then quick release. Shred the chicken and stir. The flavor will be just as good, and the cooking time is much faster.
What are the best toppings for street tacos?
Authentic street tacos are simple: diced white onion, fresh cilantro, and a squeeze of lime. But you can customize with shredded lettuce, diced tomatoes, crumbled queso fresco, salsa verde, pickled jalapeños, or a drizzle of crema. For a heartier meal, add refried beans or Mexican rice on the side. The beauty of tacos is that everyone can build their own.
How long do leftovers last and how should I reheat?
Leftover meat can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the meat in a skillet over medium heat with a tablespoon of water or broth, cover, and cook for 3-5 minutes, stirring occasionally, until heated through. You can also microwave in 30-second bursts, stirring in between. The meat freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Can I use homemade taco seasoning?
Absolutely! Homemade taco seasoning is easy and lets you control the sodium and spice. A simple blend: 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional), 1/2 tsp salt, 1/4 tsp black pepper. This equals about 1 ounce (2 tablespoons). Adjust to your taste. Store any extra in an airtight jar.