These crockpot chicken tacos are an effortless Tex-Mex dinner that can easily be prepared any day of the week! Just throw some chicken breasts, taco seasoning, onion, diced tomatoes, and salsa into your slow cooker, and then let it cook for a few hours. Then shred the chicken and serve it on tacos with all the fixings!
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Instructions
In a medium-sized bowl, mix together 1 cup salsa, 14.5 oz diced tomatoes, 5-7 oz diced green chiles, and 2-3 tablespoon taco seasoning.
Place 2-2½ lbs chicken breasts and ½ medium yellow onion into the slow cooker and top it with the salsa mixture.
Cook on low for 7-8 hours or high heat for 3-4 hours.
Remove the cooked chicken breast from the slow cooker and shred it using two forks. Return the shredded meat to the crockpot and stir it into the juices.
Serve warm with taco shells, tortillas, or over rice.
Notes
Instead of the canned tomatoes and green chiles, you can use two 10-ounce cans of Rotel.
2-3 tablespoons of taco seasoning is the equivalent of 1 packet.
If you want to skip using diced tomatoes, you can increase the amount of salsa to 2-2½ cups.
To store: Keep your leftover chicken taco meat in a sealed container in the refrigerator for up to 4 days.
To freeze: Allow the meat to cool completely and place it into a shallow freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat: Reheat your chicken taco meat in a skillet over medium heat with an extra splash of salsa or chicken broth.
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