Print
Crock Pot Chicken Tacos
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!
Servings 10
Calories 252kcal
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
Instructions
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
Calories: 252kcal | Carbohydrates: 22g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 78mg | Sodium: 993mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 691IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg