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.
I will be there at Panera! Excited to meet you!!! :)
Count me (and a friend) in for Panera! Yay!
Wish I still lived in Iowa so I could come to Panera! Your video on KCCI is awesome and that recipe looks AMAZING. Each segment you do keeps getting better and better! You go girl!
i think these look awesome and can’t wait to try them! also wish i was closer to des moines to join you. keep those awesome recipes coming!!!
I am pinning these to my Pinterest board. Can’t wait to try! Here in Texas we eat lots of Mexican food :-)
Great job on the TV segment with the Harvest Turkey Burgers…they look great too.
I’m the one who commented on your twitter about the Kale salad. I have that saved to try as well… Just bought the Kale at the store. And yes, it does taste bitter, but I assume it won’t in the salad. I just had to tell you the produce man, who said he has been a produce manager for over 25 years said they sell so much Kale now, all because of Dr. Oz! (and what the produce guy says is propaganda…LOL I’ve read how healthy it is…so I’m gonna believe it and give the salad a try. I love salad! Love your blog/recipes…and now because of this TV segment I just watched, I have a voice to go with you, your personality and humor. Good job!
Several years ago I was at the dentist office and found a recipe for Taco Chicken. I read it as chicken and Taco seasoning – in the crock pot. So I made it. Can you imagine how that tasted? It was bad. Even the dog turned his nose up. It’s been a family joke ever since. I always knew there was another ingredient – It was Salsa! Thank you so much. I want to redeem myself so I have pinned it and will fix it soon! Thanks.
Sad that Iowa so far from California – I love Panera and love Iowa Girl Eats even more! I’ve printed so many of your recipes, they need their own binder.
I know I’ve commented this before but you are a great food photographer – even down to the little details, your photos are amazing! Thanks!!
Yay! I will be at Panera (and my mom may come too!)
Ahh why is Iowa so far from me??? Can you have a Panera meet & greet in D.C. pleaseee???
Would love to come see you at Panera! Are Little Ones welcome? If so, count me as one and a half!
Of course!! See you both there!
Thank you for sharing this recipe! I think it might be the first one I will make! Eek! ;)
I’m so making these tacos for dinner this weekend. They look scrumptious! As always, your pictures are fabulous. I wish I could come to the “meet and greet”, have fun, and have an extra ribbon bagel in honor of me. :-)
Any chance Panera will put you on a traveling circuit? Come up to Minnesota and I’ll come find you! :)