I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy.
Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load up my tacos, so they look a bit messy in the pictures. They were like that in real life, too. Messy and delicious. I've been told before I have a knack for ordering the messiest foods on any menu. Why? Because the messiest foods are the best foods. It's a fact.
You can easily put together a great tortilla soup with the leftovers from the chicken. I've included the recipe at the bottom of this post. If you read through the comments you'll also see a number of great reader suggestions for ways to adapt the recipe. My favorite twist is to add a block of cream cheese about 15 minutes before the chicken is served. I didn't think this recipe could get any better until I made them and tried this out. Amazing. I've also seen that adding a can of cream of mushroom soup when you throw in the ingredients is delicious. I'll be trying that next time!
**As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. I may not be able to respond to all of the comments, but I read every one, and I absolutely love them! I can't tell you how happy it makes me that people are enjoying the recipe so much. Thank you, thank you, thank you!
Crockpot Chicken Tacos
Recipe from Tasty Kitchen
Serves: ~12 people1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz jar Salsa*
Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
When I don't want quite as much food I cut the recipe in half. You don't have to get too exact about the measurements. I use three or four chicken breasts--whatever comes in the smaller package at the grocery store--and use between half and 3/4 of the amount of salsa and taco seasoning called for in the full recipe. The only result of using too much salsa for the amount of chicken you use is that it will have more liquid when it's done. The flavor will be the same. Pour out a little of the liquid when the chicken is cooked and you're good to go!
*I use Old El Paso Reduced Sodium for the seasoning. For the salsaI switch between brands, but Newman's Own and Pace are my favorites. Trader Joe's Mango Salsa and other kinds with mango and peach flavors are delicious in this recipe as well. If you want to avoid using processed ingredients you can make this recipe using homemade salsa and homemade taco seasoning and achieve the same results with the added bonus of skipping out on the preservatives and such in pre-packaged ingredients.
Here is the tortilla soup recipe from one of the readers. Thanks, Cissy!
2 cups of the shredded chicken
One 32oz box of chicken broth
One can corn(drain)
2 handfuls chopped cilantro
One squeezed lime
One can diced tomatoes (reg size)
One can diced tomatoes w/ chiles (if you can't find the can get another can of diced tomatoes and a can of diced chiles)
1/2 large yellow onion
One can black beans
2-3 table spoons of tomato paste
2 teaspoons of cumin
2 teaspoons of chile powder
2 teaspoons of garlic powder
Dump everything in a pot and simmer for ~30 minutes. Garnish with cheese and crispy tortilla strips!
FAQs
Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big.
How many pounds of chicken do I need for 30 tacos? ›
I cooked 4 pounds of boneless, skinless chicken breast and wound up with enough meat for 30 tacos/tostadas.
What's the difference between chicken and beef taco seasoning? ›
The main difference is the spice level. Typically, chicken tacos are more of a mild spice level. But they can be used interchangeably! Use this seasoning for ground beef, ground turkey, ground chicken, or even shredded chicken!
What to serve with chicken tacos? ›
The best side dishes to serve with chicken tacos are guacamole, pineapple salsa, refried beans, pico de gallo, Spanish rice, lazy enchiladas, churros, tostilocos, chicken tortilla soup, homemade salsa, sweet corn salad, black bean salad, cilantro lime rice, chili con queso, fried plantains, shrimp ceviche, and avocado ...
Can you put raw chicken in a slow cooker? ›
Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!
Is it better to cook chicken on high or low in the crockpot? ›
Always cook your boneless skinless chicken breasts on LOW for the best results. I do not recommend cooking boneless chicken breast on HIGH, as it will become very dry and tough, even if you check it early. On high, the chicken turns out drier; I consistently have the best results with low.
How many tacos will 1lb of meat make? ›
How much ground beef per taco? Each taco shell or small soft taco-size tortilla fits about 2 ounces or 1/4 cup of meat. If you add diced onions, you could stretch a pound of ground beef to make about a dozen tacos. With just the meat and spices, you can make about 8 tacos from a pound of meat.
How many people does 5 lbs of shredded chicken feed? ›
We recommend grabbing 5 pounds of chicken if you're looking to have enough shredded chicken for 12 adult servings (think: 3 (4-serving) meals). If you're not looking to cook that much chicken, feel free to reduce the amount of chicken based on the amount you do need.
How many people will 5 pounds of chicken feed? ›
A 2 ½ to 4 pound whole chicken will serve approximately three to four people. Roasting Chicken: A 4 to 7 pound chicken will serve approximately five to seven people.
What can you use instead of taco seasoning for tacos? ›
Packet Taco Seasoning replacement: if you only want to make enough taco seasoning to replace 1 packet, use the following amounts:
- 1 tablespoon chili powder.
- ¼ teaspoon garlic powder.
- ¼ teaspoon onion powder.
- Pinch of cayenne pepper.
- ¼ teaspoon dried oregano.
- ½ teaspoon paprika.
- 1 ½ teaspoons ground cumin.
- 1 teaspoon salt.
I, personally, just add the seasoning once the meat starts browning and just let the water cook out. You will end up with that crumbly texture that I just love about that certain, unnamed taco place. This works with those little packets too.
What is chicken taco meat called? ›
Pollo. Pollo, or chicken, is another staple taco meat. The trick to having killer pollo tacos, though, is to mix up the style. Chipotle chicken is a popular substitution, for example, and it can completely change what you thought you knew about pollo tacos.
How healthy are chicken tacos? ›
Chicken tacos are some of the highest in protein. They're often lower in fat than red meats as well ( 22 , 23 ). Plus, studies have found that eating lean cuts of white meat, like chicken, are not associated with an increased risk of chronic disease ( 24 , 25 ).
What veggies go with tacos? ›
Refreshing jicama and beautiful red cabbage get tossed together with tangy lime juice, spicy jalapeños, and cilantro for a great slaw to serve with tacos or tamales. It's no secret that cooking corn in a butter bath is our favorite way to enjoy the sweet summer veggie.
What alcohol goes with chicken tacos? ›
In other words, if you're serving up a white meat with your tacos (such as chicken), then you'll want to go with a white wine. On the other hand, red meats (such as steak or beef) should be paired with a red wine.
How do you fix tough shredded chicken? ›
Moisture: Introduce moisture to the chicken to help soften it. You can do this by marinating the cooked chicken in a sauce or broth for a while. This can help rehydrate the meat and add some flavor. Just be careful not to over-marinate, as the chicken could become mushy.
Why does chicken get rubbery in a slow cooker? ›
Rubbery chicken is usually an indicator of overcooked chicken. The longer the chicken cooks, the more moisture it loses, and without moisture, the protein fibers become elastic, AKA rubbery.
Does chicken get more tender the longer you slow cook it? ›
Yes, chicken breast will become softer and more tender the longer it is cooked, provided it is cooked at a low enough temperature. If it is cooked at too high of a temperature, the chicken breast will become dry and tough.
How to fix tough meat in a slow cooker? ›
Cook Low and Slow
Add your other ingredients and liquids, then set your cooker to "low." Plan for 6-9 hours of cooking time for your warming slow cooker meal. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.
