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. Forget 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 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!
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, about 2lbs chicken total, in half.
Lay the chicken halves into the bottom of a 6 quart crock pot in one layer, then sprinkle on 1 packet taco seasoning and pour in 1-16oz jar 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. Saute 1/4 cup minced onion in 1 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 12-15 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!
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!
More Easy Tex-Mex 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
Like this recipe? Share it with friends!
