Crock Pot Chicken Tacos

Taco night is a favorite at our house. But this week I thought I would change up our usual ground beef tacos with some crock pot chicken! With just a couple ingredients, you will have the perfect chicken taco fillings.

-4 chicken breasts
-1 16oz. jar of salsa (I used mild)
-1 packet of chicken taco seasoning

1. Place chicken at the bottom of crock pot.
2. Sprinkle taco seasoning packet over the chicken.
3. Cover with entire jar of salsa.
4. Cook on low for approx. 8 hours.
5. When done, shred chicken in the crock pot and let sit for about 10 more minutes so the chicken can absorb the sauce.

I served ours on soft flour tortillas, topped with lettuces, shredded cheese, sour cream and avocado. The boys love topping their own tacos and my husband spiced his up with tabasco sauce. A hit all around!



  1. Anonymous says

    I made this today, but I wasn't able to start it until noon. I put it in on high and watched the temperature of the chicken since I didn't know how long to cook it on high. If anyone is wondering, 3 hours on high is perfect!! Thanks for this tasty recipe! I'm definitely making it again and sharing with friends. :)

  2. Anonymous says

    I started my recipe about 2 years ago I only use El Pato chili and do not fry my tortillas! Some times I do fry them! It is a Mexican tradition to fry tortillas! Today I will make rice/beans/ guacamole!

  3. says

    We had this for dinner tonite and I couldn't believe how tasty it was for something so simple. I used Penzey's chicken taco seasoning. When I opened the crockpot to shred the chicken, there was a lot of liquid. I was so surprised when it just disappeared as I was shredding the chicken. It was very moist & flavorful. The chicken was definitely the star tonite. We had mini taco salads using baked corn tortillas. I added some fat free refried beans and a few sliced, ripe olives. We will definitely be having this again. Thanks so much for the recipe.

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