This recipe for Slow Cooker Chicken Tacos is SO easy and SO good. Nothing beats a great chicken taco. Crock pot cooking makes this one a cinch to make. Plus, the texture of the chicken is tender and juicy. Take two forks and you will easily have mounds of shredded chicken. Tacos require very little kitchen prep time and clean up. (I love that!) And I’m guessing you will probably have most of the ingredients in your stockpile.
Easy Mexican Chicken Recipes
I’m a huge fan of easy Mexican chicken recipes like this one, and I promise–once you put this in your slow cooker in the morning, you will look forward to it all day.
Along with tons of topping options (like green and black olives, onions, tomatoes, guacamole, sour cream, cheese, jalapenos, and banana peppers) I serve these with Spanish rice and black beans on the side.
Ingredients
- 2-3 boneless/skinless chicken breasts (can be frozen)
- 1 packet taco seasoning
- 1 jar salsa
Instructions
- Place chicken in crock pot.
- Sprinkle taco seasoning on top of chicken.
- Pour salsa over top.
- Cover and cook on Low until the chicken shreds easily with a fork, about 6-8 hours.
- When the chicken is cooked, remove from slow cooker, shred with two forks and return to salsa mixture.
- Serve with flour tortillas, cheese, lettuce, sour cream and black olives.
Like this recipe? You might want to check out my slow cooker recipes HERE, which include:
- Slow Cooker Chicken Stroganoff
- Slow Cooker Pork Carnitas
- Slow Cooker White Chicken Chili
Can you be a “couponista” while still eating healthy? You bet! I’ll tell you all my secrets in my new book,Saving Savvy.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
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I make these all the time and also use it as my filler chicken for chicken enchiladas. So yummy and so simple!
We make this all the time but we add a drained can of black beans and 1-2 cups of frozen corn. YUM! You should try it!!!
Why not have the black beans and corn on the side??!!
I made these the other night and the whole family loved them! Will be using this great recipe over and over since they were a hit, very, very easy and yummy!
I made these yesterday and my family really liked them! I will definitely use this recipe several times…and what a great and easy meal for company!!! Thanks for sharing!
This sounds amazing – how many does it serve?
I don’t see the printer friendly button (on any recipe).
Printer button is on a bar below the instructions.
I use chicken stock, instead of of salsa. Our boys don’t like tomatoes so I slow cook the chicken and they can add what they want. When I need shredded chicken for non tacos, I leave out the taco mix and just pepper the chicken. I don’t salt until it done since the stock can have salt in it. The stock really brings out the flavor of the chicken. Typically, I use 5 lbs of chicken and a box of stock.
I make this often. 3-4 chicken breasts will feed about 4 -5eople. I also add 1 cup of sour cream and turn to warm for the last 30 min of cooking.
Just made this last night. So easy to make and tastes so good! I’m never browning chicken again for taco and enchilada fillers!
What size jar of salsa should I use? Thank you.
A standard 15 oz size it what I use. If you have more/larger chicken breasts, I would do a larger jar of salsa – it just adds more liquid.
Can I cook on high for less time, or does that dry out the chicken?
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