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!
Meal Plan 10/21-10/27 | livehalffull 10.21.2012
[…] Sunday: Family steak dinner at my in-laws Monday: Fall Veggie Curry over Quinoa Tuesday: Iowa Girl Eat’s Crock Pot Chicken Tacos and Mexican Rice (new recipe!) Wednesday: Polish Pork Chops (another new recipe!) with roasted red potatoes and […]
Wendy 10.18.2012
I tend to dislike crockpot recipes, seems to dry the meat out…this was loved by all, even loved the rice! Making again mañana for more of my family. Thanks!
Fiesta Tostadas (20 Minute Meal!) | Iowa Girl Eats 10.10.2012
[…] kept my Fiesta Tostadas vegetarian, but feel free to top with seasoned ground beef or leftover Crock Pot Chicken Tacos chicken, which would taste divine on these!var linkwithin_site_id=377091;var […]
Kim @ Raising The Barre 10.10.2012
These just finished cooking in the crock pot and holy &*%&^%!!! Like you said, COULD NOT POSSIBLY be any easier and full of flavor! I want to dig in right now.
My boyfriend is going to be so impressed when he gets home. :)
Iowa Girl Eats 10.11.2012
Yay! Hope you both enjoyed!
Robin 10.04.2012
Sooo easy and delicious. Will now be a staple. Thanks so much. I am loving that I discovered your blog by Pinterest. My daughter says she is also
Jenn 10.01.2012
My sister and I will be coming. Looking forward to it!
Kristin 09.30.2012
Coming X 3!!!
Mo 09.30.2012
I just made these tacos! They tasted just like the ones they serve at the Mexican restaurant we go to! I loved them and can’t wait to have the chicken on my salad for lunch tomorrow!
Katie 09.30.2012
Those tacos look really good! And good job in your cooking segment! I can’t imagine doing something like that. It must be so nerve-racking!
Courtney 09.30.2012
That is very close to me! I will try to come out and check it out! :)
Erin 09.29.2012
Count me in for Panera. Love your blog!
Melissa 09.29.2012
Making your chicken crock pot recipe RIGHT NOW! I’ve tried so many different shredded chicken crock pot recipes on the internet, but none that are like yours, so I’m giving it a whirl!
Chelsey 09.29.2012
I’ll be at panera and my friend will too!!
Melody Laake 09.28.2012
2 for Panera!
Mindy 09.28.2012
Count me in for Panera! Made your Autumn Salad tonight for supper – soooo incredibly good! Will definitely be making that over & over again. Thanks!
Life's a Bowl 09.28.2012
Oh em gee, we made a veryyy similar recipe to these last night for my birthday dinner and it was DELIC!!! I love simple meals and Mexican :D
Becah 09.28.2012
When you pop them in the oven, if you want them to stand up straight, just prop them in a muffin pan turned upside down. That way you wont lose any chicken/cheesy goodness!
Rachael {SimplyFreshCooking} 09.28.2012
I love this recipe! The video segment was great, and pretty much all of your recipes are amazing!! :)
Mollie 09.28.2012
Count me in for 2!
Natalie 09.28.2012
Count me in! I’ll probably bring my sister as well!!