Easy Crock Pot Chicken Tacos Recipes

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CROCK POT CHICKEN TACO MEAT



Crock Pot Chicken Taco Meat image

I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.

Provided by Pamela

Categories     Chicken Breast

Time 6h

Yield 8 serving(s)

Number Of Ingredients 3

3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix
1 cup chicken broth
1 lb boneless skinless chicken breast

Steps:

  • Dissolve taco seasoning into chicken broth.
  • Place chicken breasts in crock pot and pour chicken broth over.
  • Cover and cook on low for 6-8 hours.
  • With two forks, shred the chicken meat into bite-size pieces.
  • To freeze, place shredded meat into freezer bags with the juices.
  • Press out all the air and seal.

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY



Slow Cooker Shredded Chicken Tacos Recipe by Tasty image

Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!

Provided by Tasty

Categories     Dinner

Yield 11 servings

Number Of Ingredients 7

16 oz salsa
2 limes, juiced
1 package taco seasoning
3 tablespoons fresh cilantro, chopped
3 lb chicken breast
salt, to taste
pepper, to taste

Steps:

  • In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
  • Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
  • Remove the chicken, shred with two forks, and return to the slow cooker and stir.
  • Freeze leftovers in an airtight bag for up to six months!
  • Enjoy!

Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams

SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY



Slow-Cooker Chicken Tacos Recipe by Tasty image

Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt

Provided by Joey Firoben

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 onion, thinly sliced
1 cup corn
1 can diced tomato, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced
6 boneless, skinless chicken thighs
12 corn tortillas, as desired
guacamole, as desired
salsa, as desired
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon black pepper
salt, to taste

Steps:

  • In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  • Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  • Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  • Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  • Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  • Cook the chicken mixture for another 10 minutes so the flavors can marry.
  • Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  • Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams

EASY SLOW COOKER PULLED CHICKEN TACOS



Easy Slow Cooker Pulled Chicken Tacos image

I tried this one night with some ingredients that I had laying around the house. It turned out better than I thought it would. In fact, I'll be making it again and thought I would share. I serve with fresh avocado, sour cream, and shredded cheese.

Provided by Kristin Lee K-Lee Conklin

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Tacos     Chicken

Time 6h25m

Yield 4

Number Of Ingredients 11

1 (16 ounce) jar salsa
1 pound skinless, boneless chicken breasts
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium white onion, sliced
1 medium jalapeno pepper, seeded and sliced
2 cloves garlic
1 (11 ounce) can whole kernel corn, drained
1 (12 ounce) package corn tortillas, warmed

Steps:

  • Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
  • Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
  • Serve with warm tortillas.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 70.9 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 11.5 g, Protein 32.5 g, SaturatedFat 1.3 g, Sodium 1389.8 mg, Sugar 10.5 g

EASY SLOW COOKER CHICKEN TACOS



Easy Slow Cooker Chicken Tacos image

So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.

Provided by Lilliansmommy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h10m

Yield 8

Number Of Ingredients 9

1 ½ (16 ounce) packages chicken breast tenderloins
1 (1 ounce) package taco seasoning
1 (16 ounce) container mango-peach salsa
1 teaspoon cayenne pepper, or to taste
1 teaspoon chili powder, or to taste
1 teaspoon garlic powder, or to taste
salt to taste
1 (20 ounce) can pineapple chunks, drained with juice reserved
1 medium onion, sliced

Steps:

  • Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
  • Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
  • Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 44.3 g, Cholesterol 47.8 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 0.6 g, Sodium 941.7 mg, Sugar 11.6 g

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