We’ve got a code red here, people! Or is it a code blue? I can never remember which one requires immediate attention be paid to the situation at hand…probably both, now that I think about it.
Screw it – we’ve got a code crock pot!
I need to inform you of one of the easiest, most delicious crock pot recipes I have ever come across, so you can go get the ingredients to devour Crock Pot Chicken Tacos ASAP!
Lean chicken breasts are seasoned and spiced with just 2 ingredients – taco seasoning and jarred salsa – then cooked low and slow in a crock pot until they’re so tender they simply fall apart.
The juicy shredded chicken is then layered inside crunchy taco shells with shredded cheese and popped into a piping hot oven to warm, melt, and create an irresistibly cheesy NACHO-ESQUE taco. I KNOW.
Served alongside savory, fluffy Mexican Rice, this was one of the best meals I’ve had in ages!
Get your crock pots out, and appetites ready – it’s taco time!
How to Make This Recipe:
Start the Crock Pot Chicken Tacos by making the crock pot chicken, which could not be any easier. First slice 4 large chicken breasts in half. We’re aiming for 2lbs of chicken total.
Lay the chicken halves into the bottom of a crock pot in one layer, then sprinkle on 1 packet taco seasoning (or a double batch homemade taco seasoning,) and pour in 1-16oz jar salsa.
Place a lid on top, then cook the chicken on low for 4-6 hours, or high for 2-3 hours, or until it’s super tender. Shred the chicken then add some or all of the cooking liquid back in. That’s it. Juicy, tender, and unbelievably delicious – you would never know this only has 3 ingredients in it!
30 minutes before you’re ready to dine, cook up a big, fluffy batch of Mexican Rice. Just saute 1/4 cup minced onion in 1 teaspoon olive oil until tender, then add in 1 cup salsa, 1 cup jasmine rice, and 2 cups chicken or vegetable broth.
Bring the mixture to a boil, then place a lid on top and simmer until the rice is tender, about 20-25 minutes.
When the rice has a few minutes left, place some of the shredded chicken into corn taco shells, top with shredded cheese, then bake at 425 degrees for 2-3 minutes, or until the cheese melts. This step does double duty of warming the shell AND melting the cheese!
Add the toppings of your choice (chopped tomatoes, green onions, and truck loads of salsa for me,) then chow down!
Similar Recipes:
- Crock Pot Ranchero Chicken >
- Fish Tacos with Avocado Sweet Corn Slaw >
- Large Batch Homemade Taco Seasoning >
- Crock Pot Shredded Beef Enchiladas >
- Cheese Enchiladas with Homemade Red Sauce >
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Crock Pot Chicken Tacos
Description
Crock Pot Chicken Tacos are an easy and crowd pleasing dinner recipe made right in the slow cooker. Use the leftover meat in a variety of ways!
Ingredients
- 2lbs chicken breasts (about 4 large, or 5 medium,) cut in half
- 1 packet gluten-free taco seasoning (or a double batch of homemade taco seasoning - recipe in notes below)
- 16oz jar salsa
- Corn taco shells
- Taco toppings: chopped tomato, lettuce, green onions, cheese, black olives, etc
- For the Mexican Rice:
- 1 teaspoon extra virgin olive oil
- 1/4 cup minced onion
- salt & pepper
- 1 cup salsa
- 1 cup jasmine rice
- 2 cups chicken or vegetable broth
Directions
- For the Chicken Tacos: Lay chicken breasts in a single layer in bottom of crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender. Shred then mix with some or all of the cooking liquid.
- Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with cheese. Bake on a foil-lined baking dish for 2-3 minutes, or until cheese is melted. Top with desired toppings.
- For the Mexican Rice: Heat oil in a pot over medium heat. Add onion, season with salt & pepper, then saute until tender, about 5 minutes. Add salsa, rice, and vegetable broth then bring to a boil. Lower heat then place a lid on top and simmer until rice is tender, about 20-25 minutes.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I could hardly control myself around this chicken – it is so flavorful, so tender, and so juicy. Plus, hello, it’s surrounded by melted cheese. How bad could that be? ;)
The Mexican Rice definitely gave the tacos a run for their money, though. I’ve had the recipe from The Fitnessista in my back pocket for over a year, and could just slap myself for waiting so long to use it. Creamy, fluffy, and sooo yummy.
If your crock pot doesn’t have a timer on it, cook the chicken on the weekend or at night. That way it’ll be ready and waiting for yummy chicken tacos any night of the week. Tacos are just the tip of the iceberg when it comes to using this chicken, though. Try it on top of nachos, or in salads, burritos, or southwest egg scrambles!
Would love to meet you at Paneea!
Count me in on seeing you at Panera! So excited to meet you!
I’ve made this for a while with your taco seasoning recipe, a can of black beans and frozen corn. I put the shredded chicken back in the juice in the crock pot for about 30 min before serving. Freezes great.
Forgot to add that my recipe also uses lime juice and chopped fresh cilantro.
Love the tip to heat the shells with the cheese! Looking forward to trying your rice recipe too!
will have to try this one for sure. i like the few ingredient meals.
I need recipes like these in a bad way right now!! Thanks for sharing…and the rice too! Good stuff!
No matter how cook chicken, I can NEVER get it to shred. What’s your secret?!!
I find if I cook it too long it gets tough (because there’s no fat.) 4 hours on low for 2lbs is always a winner for me!
Yet another reason why I need to invest in a crockpot!
I would probably have a you with Morimoto-like experience if I ever met you, but alas, I have Farrell’s at that time & a wedding dress to fit into!
Yes I would too.. I recognized Morimoto on the CHEW the other day, celebrating their book release. He made a Sushi cake. All I could think of was IGE :)
Think this would work with pork? My hubs is allergic to chicken.
Oh for sure! Maybe some pork butt or shoulder. Might take an hour or two more because it has more fat to break down.
I LOVE making shredded chicken in the Crockpot! I usually cook mine with beer, tomatoes & peppers, and taco seasoning. Soo good. I love the melted cheese on those tacos!
We call this recipe simply, ‘Salsa Chicken’ in our house — definitely a staple! I always do a homemade taco seasoning and we go with the Trader Joe’s Salsa Authentica b/c it’s so darn cheep and it has a nice spice to it! Tacos one night, burrito bowls the next! :)
Wish I would have seen this before I went to the grocery store. I’ll pick up some salsa tomorrow, thank you!
Well a big thank you for dinner this weekend! My these look outstanding!
And congrats on the news segment! You’re such a natural. ;)
those look deee-licious. wish i was closer to des moines to join in on the panera fun :)
I didn’t realize you were also a Kristin P! No wonder I like your recipes so much! I certainly hope my screen name didn’t come across as something bizarre and stalker-like :-)
hahaha, no definitely not! :)
You are so stinkin’ cute in your cooking segments–love that recipe, too! :)
I just made these chicken tacos for a taco bar for my sister-in-law’s baby shower (didn’t bake them though)! YUMMY! I have some leftover meat that I froze and now I’m going to have to try to bake them with the cheese and make the rice! Such an easy recipe! Can’t wait to try the rice!
These look so delicious and easy!
Yummy!