Crock Pot Chicken Tacos are an easy, crowd-pleasing dinner recipe made in the slow cooker. Use the shredded chicken in a variety of ways!
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.
Forget 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!
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 fall apart tender.
The juicy shredded chicken is stuffed inside crunchy taco shells with shredded cheese then popped into a piping hot oven to warm, melt, and create an irresistibly cheesy NACHO-ESQUE taco. SO GOOD.
Served alongside fluffy Mexican-Style Rice, this will be one of the easiest meals you’ve made 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, about 2lbs chicken total, in half.
Lay the chicken halves into the bottom of a 6 quart crock pot in one layer, then sprinkle on 1 packet taco seasoning and pour in 1-16oz jar salsa.
Place a lid on top, then cook the chicken on low for 4 hours, or high for 2 hours, or until it shreds easily with two forks.
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!
I like to serve the Crock Pot Chicken Tacos withe Mexican-Style Rice.
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 12-15 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!
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-Style Rice definitely gives the tacos a run for their money, though. Creamy, fluffy, and so tasty. Enjoy!
More Easy Tex-Mex Recipes
- Beef Enchiladas
- Gluten Free Enchilada Sauce
- 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
Equipment
Ingredients
- 4 chicken breasts, ~2lbs, sliced in half
- 1 recipe homemade taco seasoning, or 1 packet store-bought taco seasoning
- 16 oz jar salsa
- Corn taco shells
- Taco toppings: shredded cheese, chopped tomato, lettuce, green onions, cheese, black olives, etc
For the Mexican-Style Rice:
- 1 teaspoon extra virgin olive oil
- 1/4 cup minced onion
- salt and pepper
- 1 cup salsa
- 1 cup long grain white rice, Lundberg recommended
- 2 cups chicken broth
Directions
For the Chicken Tacos:
- Lay chicken breasts in a single layer in bottom of a 6 quart crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath then cook on low for 4 hours, or high for 2 hours, or until chicken breasts shred easily with 2 forks. Shred then mix with some of the cooking liquid.
- Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with shredded 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 and pepper, then saute until tender, 5 minutes. Add salsa, rice, and broth then bring to a skimmer. Place a lid on top then turn the heat down to low and simmer until rice is tender, 12-15 minutes.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
My friend wants to come too!
That sounds great! I”ll be there.
I’ll be at panera!
I like how the KCCI cast was sneaking fries… Haha I wish I lived in Iowa. I would come visit you at Panera. Maybe one of these days you will make it down to KY again :)
Free Panera and IGE, count me in! :)
This recipe is worth purchasing a crock pot this weekend…sounds so yummy!
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!