Chicken Taco Crock Pot recipes
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Crockpot Chicken Tacos
CrockPot Chicken Tacos are an easy family favorite meal! A handful of ingredients tossed into the slow cooker makes the most tender flavorful chicken for tacos (or for Chicken Enchiladas, burritos, loaded nachos and more)!
Add chicken breasts, salsa, tomatoes, and seasoning and let the slow cooker do all of the work. Before serving shred the chicken and enjoy! It’s that easy!
How to Make Shredded Chicken Tacos
I have to tell you that this is one of those recipes that my whole family truly loves! Simply place the ingredients in the crock pot and walk away.
To season the chicken for tacos, I use … you guessed it, taco seasoning! I prefer homemade taco seasoning in this recipe to control the salt but a packet will work just fine as well.
While the ingredients call for boneless chicken breasts, you can certainly use bone in chicken as well (just make sure it’s skinless). Once shredded, this freezes perfectly making for a super fast weeknight dinner!
I’ve used this for making chicken tacos, chicken salads and even spicy chicken pizzas! Pile on your favorite toppings for a fabulous dinner loaded with flavor!
What to Serve with Chicken Tacos
These crockpot chicken tacos are insanely easy! I serve them with corn or flour tortillas and cilantro tomato rice or cilantro lime rice. We love to put out a big table full of toppings for everyone to dress their own! Our favorite toppings are:
- lettuce
- tomatoes
- pico de gallo
- cheese
- olives
- guacamole
- jalapenos
- cilantro
Ingredients
4 skinless boneless chicken breast halves
1 cup salsa / 1 cup canned diced tomatoes with chiles drained or 1 can Rotel, 10 oz
1 package taco seasoning or 2 Tablespoons homemade taco seasoning
½ onion diced
Instructions
- Combine salsa, canned tomatoes, and taco seasoning.
- Place onions & chicken in the slow cooker and top with tomato mixture.
- Cook on low 7-8 hours or high 3-4 hours.
- Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
- Serve in taco shells, on salads, pizzas or in bowls over rice!
Slow Cooker Chicken Tacos
Who says boneless, skinless chicken breasts have to be boring? This chicken has TONS of flavor! It’s got spice from the chiles, some tang from the lime juice, and just a hint of sweetness from the brown sugar.
Pro Tip! If you’re not a beer drinker, swap in the can for 1 cup chicken broth or water.
Try pairing these tacos with one of our favorite cocktails: moscato margaritas!
Ingredients
Corn tortillas
Shredded purple cabbage
Sliced jalapeño
Sliced avocado
Directions
- Place onions at the bottom of slow cooker, then place chicken on top. In a medium bowl or measuring cup, whisk together lime juice, chiles, salt, brown sugar, garlic powder, chili powder, and cumin. Pour lime juice mixture and beer over chicken. Cover and cook on low for 4 hours or high for 2 hours.
- When chicken is tender, remove from slow cooker and shred, then return to slow cooker with 3 tbsp. chilis in adobo sauce and toss with the cooking liquid. Remove chicken with slotted spoon or tongs and serve with tortillas and toppings of your choice.
EASY CROCK POT CHICKEN TACOS
I decided to be on the ball this week and find two recipes for us that would use up one pack of our super cheap chicken and have our meals done for the week! Why I don’t do this every week is beyond me! Maybe I’ll get better as time goes by.
I have been trying to be a LITTLE bit more adventurous with what I will eat. Trying new foods that use ingredients I don’t usually like on their own is scary for me, but this recipe for Easy Crock Pot Chicken Tacos from Gooseberry Patch’s Slow Cooking All Year ‘Round proves that it is definitely worth the risk to try something new!
Momma loved them. Daddy loved them (but let’s be honest, I can’t remember the last time I made something…especially from a Gooseberry Patch cookbook that Daddy didn’t like). And Baby Ryder loved them! These Easy Crock Pot Chicken Tacos were a huge hit all the way around!
We have trouble getting Ryder to eat any kind of meat. I am afraid he is a bit of a texture eater like his Momma (praise God he loves carrots!) and doesn’t quite know what to think of the texture of meat yet.
So when I was shredding the chicken and he said, “Mmmm! Eat that! Eat that!” I was a bit skeptical that he would actually eat it. I started off with just a little amount in his bowl, and he devoured it! He held up his bowl and said, “More please!” So of course, we obliged. Daddy filled his bowl up and he ate it all!
This recipe was seriously quick and easy and my little man gobbled it right up! This is going on the “go to recipe” list for sure!
Ingredients
- 2 boneless skinless chicken breasts
- 1 pkg of taco seasoning
- 20 oz diced tomatoes with chilies
- 15 oz can of black beans
Instructions
-
Place the chicken in the crock pot
-
Sprinkle taco seasoning over chicken
-
Pour tomatoes and chilies (juices and all) over chicken
-
Rinse and drain beans, then add them to the crock pot
-
Cover and cook on low for 6-8 hours or high for 3-4 hours
-
Shred chicken and stir everything together
-
Serve on tortilla shells with favorite taco toppings
Notes
-
- This recipe is from Gooseberry Patch’s Slow Cooking All Year ‘Round.
- We used a 6 quart slow cooker. (We love this crock pot for this recipe.)
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
A Super Simple Crock-Pot Chicken Tacos Recipe
Even though tacos recipes are some of the easiest to make, sometimes it’s nice to just dump some food in the slow cooker and let it do the cooking for you. That’s why this crock-pot chicken tacos recipe is the perfect alternative for your Taco Tuesday needs!
This recipe is pretty basic. You simply add in 1 pound of chicken breast. And the best part? You don’t even have to dice up the chicken! The chicken breast will get juicy if you let it cook as one whole breast, and it will shred nicely when you are ready to eat.
After you shred the chicken at the end of the crock-pot cooking time, make sure to let the shredded chicken sit in the juices for a few minutes. That way the chicken will soak up some of it before serving it on some tortillas.
Or better yet, have it on a salad! This crock-pot chicken tacos recipe is great for making huge taco salads. Simply add it to a bed of greens with some other vegetables, taco cheese, salsa, and sour cream. And if you’re missing the crunch of a hard shell taco, sprinkle on some crushed tortilla chips as well!
INGREDIENTS
1 lb. boneless, skinless chicken breast
1/4 cup taco seasoning
1 medium onion, sliced thin
1 green bell pepper, seeded and sliced thin / 1 cup chicken stock
HOW TO MAKE IT
- Add in the chicken, onion, and bell pepper to the crockpot.
- Sprinkle in the taco seasoning, then pour in the chicken stock.
- Cook on high for 3-4 hours, or low for 6 hours.
- During the last 15 minutes, take out the chicken breast and shred with a fork.
- Place back in the crock-pot to cook for the last few minutes before serving.
- Serve with tortillas and any other desired toppings.
Eat This! Tip
Freeze this meal and save it for later! Add the chicken, onion, bell pepper, and taco seasoning into a gallon-size freezer bag. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix ingredients together so they are evenly distributed before turning on the slow cooker. Pour in the chicken stock and follow the normal instructions from there.
