Crock Pot Chicken Tacos

Crock Pot Chicken Tacos – only 5 ingredients! Tender chicken, spicy salsa, taco seasoning, corn, and black beans. Whether you prefer classic tacos or want to get creative with quesadillas or salads, this recipe has you covered. Top with your favorite fixings – cheese, sour cream, jalapeños, cilantro, tomatoes – and savor the flavors of a homemade fiesta. Perfect for busy weeknights or casual gatherings.

plate of chicken tacos with text overlay

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Easy Slow Cooker Chicken Tacos

Crock-Pot Chicken Tacos are a fiesta for your taste buds, and they’re as easy to make as they are scrumptious. Tender, juicy chicken breasts slow-cooked in a zesty salsa and taco seasoning blend until they practically melt in your mouth. But the magic doesn’t stop there. Toss in some sweet corn kernels and hearty black beans to add a delightful mix of textures and tastes. When you finally assemble your tacos, the possibilities are endless. Whether you prefer them with a mountain of shredded cheese, a dollop of creamy sour cream, a hint of jalapeños for a spicy kick, or a sprinkle of fresh cilantro and juicy tomatoes, each bite is a burst of flavor that’ll have you coming back for more. These tacos are a surefire way to please a crowd or satisfy your taco cravings without breaking a sweat!

plate of chicken tacos

How to Make Crockpot Shredded Chicken Tacos

This chicken taco recipe is effortless to make with only a few simple ingredients. Place boneless chicken breasts in a slow cooker. Sprinkle with taco seasoning. Top the chicken with salsa. Cover the crockpot and cook on LOW heat for 4 to 6 hours. Remove the chicken from the slow cooker and shred with two forks. Add the chicken back to the slow cooker. Add corn and baked beans. Season with salt and black pepper. Stir to combine. Cover the slow cooker and cook for an additional 15 to 20 minutes.

Helpful Tips & Frequently Asked Questions

  • You can use any chicken you have on hand or this recipe.
    • boneless chicken breasts, chicken thighs, or chicken tenderloins all work great.
  • Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
  • Variations/Additions:
    • onions
    • bell pepper
    • lime juice
    • jalapenos
    • taco sauce
  • If you are worried about the heat in this dish, make sure to use mild salsa. I used a jar of Trader Joe’s salsa and it wasn’t spicy.
    • You can also kick it up with spicy salsa or some sliced fresh jalapeños.
  • Can I freeze Chicken Taco Meat? Yes! Cool the chicken to room temperature. Transfer the meat to freezer bags and store in the freezer for up to 4 months.
    • Thaw and reheat in the microwave.
  • Store leftover chicken taco meat in an airtight container in the refrigerator.
    • Leftovers are great in chicken enchiladas or on top of nachos.
plate of shredded chicken tacos

What to Serve with Crockpot Chicken Tacos

This chicken is a super versatile dish. You can serve it in a variety of ways. One classic approach is to fill soft flour tortillas or corn tortillas with the flavorful shredded chicken and customize them to your heart’s content with your favorite toppings: shredded cheese, a dollop of creamy sour cream, lettuce, avocado, and a sprinkle of fresh cilantro and ripe tomatoes.  For a low-carb/keto option, swap the tortillas for a lettuce wrap.

You can also take it a step further and turn this mouthwatering filling into a delicious burrito bowl with rice or use it as a protein-packed topping for a vibrant taco salad topped with our Jalapeno Ranch Dressing. Whatever you serve with this chicken, don’t forget the tortilla chips, guacamole, and salsa!

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plate of chicken tacos with text overlay

Crockpot Chicken Tacos

Yield: 8 people
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Crock Pot Chicken Tacos – only 5 ingredients! Tender chicken, spicy salsa, taco seasoning, corn, and black beans. Whether you prefer classic tacos or want to get creative with quesadillas or salads, this recipe has you covered. Top with your favorite fixings – cheese, sour cream, jalapeños, cilantro, tomatoes – and savor the flavors of a homemade fiesta. Perfect for busy weeknights or casual gatherings.

Ingredients:

  • cups salsa
  • 1 (1-oz) package taco seasoning
  • 3 boneless skinless chicken breasts
  • 1 cup frozen corn kernels
  • 1 (15-oz) can black beans, drained and rinsed

Instructions:

  • Place salsa, taco seasoning, and chicken in slow cooker. Cover and cook on LOW for 6 to 8 hours.
  • Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
  • Add corn and black beans. Cover and cook on LOW for an additional 15 minutes.

Notes:

  • You can use any chicken you have on hand or this recipe.
    • boneless chicken breasts, chicken thighs, or chicken tenderloins all work great.
  • Here is our recipe for Homemade Taco Seasoning made with Chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
  • Variations/Additions:
    • onions
    • bell pepper
    • lime juice
    • taco sauce
  • If you are worried about the heat in this dish, make sure to use mild salsa. I used a jar of Trader Joe’s salsa and it wasn’t spicy. You can also kick it up with spicy salsa or some sliced fresh jalapeños.
  • Can I freeze Chicken Taco Meat? Yes! Cool the chicken to room temperature. Transfer the meat to freezer bags and store in the freezer for up to 4 months.
    • Thaw and reheat in the microwave.
  • Store leftover chicken taco meat in an airtight container in the refrigerator.
    • Leftovers are great in chicken enchiladas or on top of nachos.

Steph

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