For busy weeknights, these crock pot chicken tacos are the perfect quick and easy dinner recipe. Made with chicken breast, a couple of seasonings, salsa, and canned tomatoes. Slow cook in the crock pot until the chicken is tender. Add this shredded chicken taco meat to tortillas and top with your favorite toppings.
I'm all about easy dinner recipes that are loaded with flavor. These shredded chicken tacos definitely don't disappoint. Not only are they quick to put together using a few simple ingredients but they are loaded with flavor. Let's grab that crockpot for this easy chicken taco recipe.
This crock pot chicken tacos recipe has quickly become a favorite in our house for taco Tuesday. Since tacos have always been a hit with my family I like to try and change taco night up a bit. Not only do I love the fact that this recipe is an easy crockpot dinner that uses chicken. But I love that it is a dump and go type of recipe.
With just a few simple ingredients this slow cooker chicken tacos recipe can be used for many dinner recipes. Use this shredded chicken taco meat to top nachos or stuff it into burritos, the possibilities are endless.
Chicken breast is seasoned with chili powder, ground cumin, and garlic powder. Then coated with salsa and canned tomatoes. Then slow cooked in the crock pot until the chicken is fully cooked and shreddable.
I prefer to rinse off the chicken with water and then pat it dry with paper towels. However, I have read that it isn't necessary to wash the chicken off before cooking because the cooking process will kill any bacteria. This step is up to you and what you prefer to do.
Once the chicken has fully cooked I like to use two forks to shred it. Then load it into tortilla shells and top with toppings.
What To Serve With
Taco nights really show the personality of each person in our family. Some of us load our tacos with all the traditional fixings while others are more reserved. What I love about this crock pot chicken taco recipe is I was able to get some of my picker ones to try different taco toppings.
Sliced avocados are a delight to have on these chicken tacos. There is just something about chicken and avocados that go so well together. Red onions bring in a spicy yet mild onion flavor that also complements the chicken really nicely.
Of course, it wouldn't be tacos without tomatoes and cheese. This is where I like to change up the traditional cheese by using either blue or feta cheese crumbles. Lettuce is also a great addition to tacos but for these chicken tacos, I like to chop up some fresh cilantro as a topping.
Questions And Substitutions
If you are looking to stock up your freezer with meals then this chicken taco recipe is perfect. Once the crockpot chicken taco meat has been cooked and cooled completely place it into a freezer safe dish. Store for up to 2 months in the freezer.
As long as the internal temperature of the chicken reaches 165 degrees in the cooking process. I cook with frozen or partly frozen chicken all the time in my crockpot.
For our recipe, I have found that 5-6 hours on low is the perfect cooking time. That is as long as the internal temperature reaches 165 degrees when cooking time is up.
I always use two forks when shredding any type of meat in the crockpot. I have seen and read that others will use their hand mixer or put the meat into the bowl of their stand mixer. Use whatever method you feel most comfortable using.
A couple of substitutions for this crock pot chicken tacos recipe would be. Instead of using the ground cumin, chili, and garlic powder you could use a store bought taco seasoning mix. Or you could use our homemade taco seasoning recipe as well.
Salsa is where you can make this recipe spicer or not spicy. I used mild salsa but hot would work as well. Then change out those canned tomatoes for Rotel for even more spice.
These crock pot chicken tacos are a great way to change up taco night at your house.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
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Crock Pot Chicken Tacos
Tender chicken seasoned breast that has been slow cooked in salsa and diced canned tomatoes. This crock pot chicken tacos recipe is perfect in tortilla shells or over white rice.
- 2 Pounds Chicken Breast 4 large boneless/skinless
- 1½ Teaspoons Chili Powder
- 1 Teaspoon Cumin
- ½ Teaspoon Garlic Powder
- 16 Ounces Salsa
- 1 Can Diced Tomatoes
Rinse the chicken off under water and pat dry with a paper towel. Place the chicken bread into the bowl of the crockpot.
Season with chili powder, cumin, and garlic powder. Pour the salsa and canned diced tomatoes on top of the chicken breast.
Place lid on crockpot, slow cook for 5-6 hours on low. Or until internal temperature reaches 165 degrees.
Once the cooking time is done shred the chicken breast with two forks. Stir all the shredded chicken breast into the salsa juice. Let sit for 5-10 minutes.
Serve on tortilla shells or over rice with your favorite toppings.
The nutritional value may vary depending on the ingredients used. And does not include the tortilla shells or toppings.
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