Crock Pot Chicken Tacos - Iowa Girl Eats (2024)

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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 TacosASAP!

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 wouldneverknow 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 in1 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 >

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!

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