Chicken, salsa and chicken broth are cooked slowly in your crock pot for an easy weeknight meal that your family will thank you for!
Tacos are a staple in our house. We love any kind of taco, from beef to chicken to carnitas, even fish (well, I love fish, the kids? notsomuch). A month or so ago I shared my go-to Slow Cooker Mexican Shredded Beef recipe with you. We use that for everything from tacos to tostadas to rolled tacos. It’s super versatile, and so is the Crock Pot Chicken Taco Meat.
It starts with three chicken breasts, seasoned well with salt, pepper and garlic powder.
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Sidenote – I just got a new Slow Cooker. Its the Hamilton Beach Programmable Slow Cooker and so far I really love it. It’s got a thermometer, so no more overcooked, dry meat! Not sponsored, just wanted to share!
Anyway back to the chicken. Pour a container of salsa and a little chicken broth over the chicken. Close the lid (I love how this one has a rubber seal and locks down tight) and cook on high for 3 hours.
Once the time is up, check to ensure that your chicken is cooked, and shred with two forks. Leave the chicken in the broth and set your slow cooker to warm (or low if there’s no warm setting). This will help the shredded meat soak up that lovely juice.
Now it’s time to make your tacos! Any taco shell is good, but I have to admit, homemade are the best. Serve with a side of homemade refried beans and rice or a salad for a complete meal.
Crock Pot Chicken Tacos
Ingredients
- 3 boneless, skinless chicken breasts (about 1.5 - 2 pounds)
- 1 container of your favorite salsa (14-16 oz)
- 1 cup low sodium chicken broth
- salt, pepper and garlic powder to taste
- Taco shells and toppings
Instructions
- Season chicken breasts well with salt, pepper and garlic powder on both sides and place in the bottom of a crock pot.
- Pour salsa and chicken broth over chicken.
- Cover and cook on high for 3-4 hours.
- Shred chicken in the crock pot and cook on low for about 30 minutes.
- Serve in taco shells or tortillas with your favorite taco toppings.
For more delicious Mexican recipes, be sure to check these out:
For all easy dinner recipes, go HERE and for all recipes, go HERE.
Love your recipes.. just found your site recently. Thanks for sharing.
Crockpot, chicken and Tex Mex, all our favorites! When my children were young I practiced once a month cooking, even though we are retired we still eat at home a lot, so I will double or triple this recipe and pkg it in flat food sealer bags and have meat ready dinners for several meals. You should try once a WEEK cooking to get started then work up to a month. There is a great book Once A Month Cooking by Mary Beth Lagerborg, she will show you how to do this with just your refrigerator freezer . This made my life much more enjoyable, healthy, no more trips thru the drive thru, great for our budget and I could go on and on! GOOD LUCK!
Interesting variation of a recipe I’ve made for along time that is just chicken, salsa and taco seasoning packet. I’ve always wondered how it would turn out if i just did seasonings myself instead of the salty taco packet. This might be an option!
could you use left over rotisserie instead of fresh chicken?
You could, but I wouldn’t bother with the slow cooker in that case. Just combine it with the maybe half the salsa and half the broth in a pan on the stove, covered, for 20 minutes. You could also do the slow cooker for a couple hours if you wanted.
What brand of salsa did you use in your chicken tacos recipe?
I usually use Rojo’s, but I’ve also used Herdez and Pace.
I made this for dinner tonight. Whole family enjoyed it. I loved how easy and quick it was to prepare.
Top of the recipe (description) says 2 to 3 hours. Then in the boxed recipe it says 3 to 4. About how long it did take until yours were at temperature.
I usually cook them for around 3 hours. Sorry, there was a discrepancy.
How many servings is this recipe for?
It makes quite a bit of meat – at least 6 servings.