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.
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!
Everyone in the family will love crockpot chicken tacos for dinner during the week. With just a few ingredients and a slow cooker, you can make shredded chicken that is so tender and flavorful that it’s great for tacos or any Tex-Mex dish.
Benefits of Crockpot Chicken Tacos
There are many reasons why crockpot chicken tacos should be in your dinner rotation
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Simple and handy: just put the food in the slow cooker in the morning, and dinner will be ready when you get home. After a long day, you don’t have to slave over the stove or oven.
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Cost-effective: This dinner is cheap because it only uses chicken and common pantry spices. Buying store-bought seasoning packets can add up over time.
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A healthy meal is one that has chicken as a lean protein and fresh vegetables on top of tacos. Much healthier than beef tacos.
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Kid-approved – What kid doesn’t love tacos? This is sure to be a hit with the little ones.
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Versatile – Shredded crockpot chicken works great in burritos, quesadillas, tostadas, enchiladas, taco salads, and more.
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Freezable – Make a big batch and freeze leftovers for quick future meals.
How to Make Crockpot Chicken Tacos
This easy recipe only requires a few steps and ingredients:
Ingredients:
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1 cup salsa
- 1 ounce taco seasoning (or 2 Tbsp homemade)
- Optional: 1/2 onion, diced
** Directions: **
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Place the chicken breasts in the slow cooker.
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In a small bowl, mix together the salsa and taco seasoning. Pour over the chicken.
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Top with diced onions if desired.
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Cook on low heat for 4-6 hours or high for 2-3 hours until chicken is cooked through and tender.
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Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to coat in the juices.
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Cook on low for 15 more minutes to allow flavors to meld.
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Serve chicken in taco shells, tortillas or lettuce wraps along with desired toppings.
Suggested toppings: shredded lettuce, pico de gallo, guacamole, shredded cheese, salsa, sour cream, jalapenos.
Tips for the Best Crockpot Chicken Tacos
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For maximum flavor, use bone-in chicken breasts or thighs and remove bones after cooking.
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Skip the packets and make your own taco seasoning. It’s easy, cheaper, and you control the sodium.
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Add diced tomatoes with green chiles or Rotel tomatoes for extra flavor.
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Garnish with chopped cilantro, lime wedges, and queso fresco or cotija cheese.
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For crispy tacos, wrap tortillas in foil and heat in the oven at 350°F for 5-10 minutes.
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Swap the salsa for green salsa verde for a flavor twist.
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Cook low and slow – at least 6 hours on low. The longer the better for shredding.
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Make sure to thoroughly shred the chicken with two forks for the best texture.
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Add any accumulated juices from the slow cooker back to the chicken before serving.
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Rice, beans, and elote make great side dishes to round out the meal.
Variations for Crockpot Shredded Chicken
The possibilities are endless when using shredded crockpot chicken as your base:
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Chicken tacos – classic! With all the toppings.
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Chicken burritos – with rice, beans, cheese, etc.
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Chicken enchiladas – just add sauce and cheese.
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Chicken tamales – wrapped in masa dough.
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Chicken tortilla soup – with veggies and broth.
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Chicken nachos – piled high and baked.
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Chicken quesadillas – with melted cheese.
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Chicken tostadas – atop crunchy corn tortillas.
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Chicken taco salad – over lettuce and tomato.
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Chicken flautas or taquitos – fried or baked.
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Chicken chili or taco chili – make it soupier.
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Chicken empanadas – baked in pastry dough.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used instead of breasts. They may need an extra hour of cook time since they are thicker.
Can it be made on the stovetop instead?
While a slow cooker really is best, you can make this stovetop in a large pot or dutch oven. Cook the chicken over medium heat in the salsa mixture for about 20 minutes until no longer pink. Then shred.
How long does shredded chicken last in the fridge?
Store leftovers in an airtight container up to 3 days. Reheat in a skillet with a little water.
Can you freeze crockpot chicken tacos?
Yes! Let cool completely then portion into freezer bags. Lay flat to freeze. Thaw overnight in fridge before reheating.
What can I serve with chicken tacos?
Suggested sides are Mexican rice, beans, elote, chips and salsa, guacamole. Easy additions.
Conclusion
Crockpot chicken tacos are an easy, budget-friendly, family-favorite dinner! The flavorful shredded chicken filling can also be used in enchiladas, burritos, salads, and more. Customize with your favorite taco toppings for an easy yet satisfying Tex-Mex meal. Give this simple recipe a try – it’s sure to become a weekly staple in your home.
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.
Sprinkle one packet of taco seasoning on top of the chicken halves in a 6-quart crock pot. Then add one 16-ounce jar of 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.
Add 1/4 cup of minced onion and 1 teaspoon of olive oil. Cook until the onion is soft. Then add 1/4 cup of salsa, 1/4 cup of jasmine rice, and 2 cups of 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.
After a few minutes of cooking the rice, put some of the chicken shreds into corn taco shells and cover them with cheese shreds. Bake at 425 degrees for two to three 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!