Let Me Tell You About These Chicken Tacos...
Alright, so, picture this: it's one of those days where my brain is juggling about twelve things (and dropping at least half), and I need dinner to basically cook itself. Enter: Crock Pot Chicken Tacos with Juicy Seasoned Filling. This recipe is like a culinary safety net for me. It started as a last-minute dinner for my old roommate (who, bless her, thinks "seasoning" means salt), but now it's my trusty staple for busy Wednesdays—plus, who doesn't love tacos? Oh, and once my dog literally tried to steal a piece of chicken right from the slow cooker; don’t be like my dog.
Why I Keep Coming Back to This Recipe
I make this when my family starts dropping hints about “real food” (read: not cereal for dinner again.) My partner goes wild for the juicy chicken, and the kids pile on so much cheese and salsa you’d think they were building edible mountains. Sometimes, honestly, I just do it so I can use up the half-empty salsa jars lurking in the fridge. It’s basically zero effort, and I can forget about it until the house starts smelling like a Tex-Mex restaurant (the good kind, not the one off the freeway). The only thing that ever tripped me up was forgetting to defrost the chicken—don’t do that unless you like dinner at 10pm, trust me.
What You'll Need (and How I Really Use Them)
- About 1.5–2 pounds boneless, skinless chicken breasts (sometimes I use thighs—juicier, in my opinion. Or whatever’s on sale. I think I even tried tenders once!)
- 1 jar (16oz) salsa (honestly, any salsa, even the supermarket basic kind, works. My grandmother swears by Herdez, but if you like it spicy, grab your favorite)
- 1 packet taco seasoning (or 2-3 tablespoons from the big jar if you’re fancy. I’ve even made my own before, but that’s only when I’m feeling ambitious. Or out of packets.)
- ½ cup chicken broth (optional, but keeps it extra juicy—I’ve also used veggie stock or just water in a pinch)
- Juice of 1 lime (I skip if I forget, or use bottled, no shame)
- Salt and pepper (to taste—sometimes unnecessary, depending on the salsa)
- Taco shells or flour tortillas (hard, soft, big, small—whatever’s hiding in your cupboard, basically)
- Optional: canned corn, black beans, chopped onions, or bell peppers. I toss these in when I remember.
How To Make It (Or: What I Actually Do)
- Toss the chicken (frozen or thawed, but thawed is way better—see above dinner mishap) into your trusty crock pot.
- Dump the salsa and taco seasoning right over the top. Pour in chicken broth and squeeze over the lime juice. If you’re adding extras like corn or beans, now’s your shot.
- Cover and cook on LOW for 5–6 hours, or HIGH for about 3–3.5 hours. Don’t overthink it. Actually, I find it works better if you stick with low, the chicken’s just happier.
- Once it’s done, open the lid and—here’s my favorite part—shred the chicken right in the pot with two forks. Don’t worry if it looks watery, it’ll soak up as you stir. And this is where I usually sneak a taste (quality control, obviously).
- Let the shredded chicken sit in the juices for 10–15 minutes (if you can wait, which, honestly, sometimes I can’t), then scoop it into your taco shells. Top with whatever you like—cheese, cilantro, avocado, maybe more salsa if you’re feeling wild.
Real-life Notes from My Kitchen
- If it seems too soupy after shredding, just leave the lid off for a few minutes on warm—it thickens up (eventually)
- I tried adding chopped jalapeños once—whoa, way too spicy for the kids. Maybe just a pinch of chili flakes next time
- The chicken tastes even better the next day, cold, straight from the fridge. Not that I do that. Often.
Things I've Tried (Some Worked, Some Not So Much)
- I swapped out salsa for a can of diced tomatoes and some green chiles—decent, but not as flavorful. Stick with salsa, mostly.
- Once, I threw in a whole packet of ranch seasoning with the taco mix. It was... interesting. Maybe not my finest moment.
- If you’re feeling fancy, toss in a handful of chopped fresh cilantro at the end—brightens things up.
Do You Really Need Any Special Equipment?
Honestly? A crock pot (or any slow cooker) is the magic here. But I've used a Dutch oven in the oven at low heat before, covered, for about 2–3 hours. Slightly different vibe but still tasty. If you’re a gadget person, this is the one I use, but any slow cooker will do.
Storing Leftovers (If There Are Any)
Stick the leftover chicken in an airtight container and pop it in the fridge. It’ll keep for 3–4 days—though honestly, in my house it never lasts more than a day! You can also freeze it, but I always forget it’s there and find it a month later, so... up to you.
How I Like to Serve These (But You Do You)
We usually have a "taco bar" situation—line up the shells, cheese, sour cream, avocado, salsa, and let everyone go wild. My little one somehow manages to eat just the cheese and chicken every time. Oh, and leftover chicken on nachos? Game-changer. If you want a good guac to go with it, I pretty much swear by this one.
Things I’ve Learned the Hard Way (So You Don’t Have To)
- Rushing the cook time on high sometimes makes the chicken tough. Low and slow, even if you’re impatient like me.
- Tasting as you go is great, but don’t eat half the filling before dinner. Guilty.
- Don’t skip the lime unless you have to; it really does make a difference (I know, I didn’t believe it either).
Frequently Asked (and Sometimes Funny) Questions
- Can I use frozen chicken? Yeah, I’ve done it (too many times). Just add another hour or so cook time, but your mileage may vary.
- What if I don’t have taco seasoning? Mix cumin, paprika, garlic powder, onion powder, a pinch of oregano, and chili powder. Or, honestly, wing it.
- Can I double this recipe? For a crowd, absolutely! Just make sure your crock pot isn’t stuffed to the gills. I learned that the messy way.
- Is this gluten-free? As long as your salsa and seasoning are, you’re golden. Just check those labels.
- How do I keep the tacos from getting soggy? Quick tip—don’t overfill and eat them fast! Or toast your shells a bit. Or, you know, accept a little mess—it’s part of the charm.
Alright, that’s pretty much it! If you end up with extra filling, it’s great in quesadillas or over rice too. Also, if you’re looking for another crock pot favorite, this Santa Fe Chicken is top notch. Anyway, I hope you love these tacos as much as we do (and that your dog doesn’t steal your dinner).
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 ounce)
- 1 cup salsa
- ½ cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 8 small flour or corn tortillas
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, chopped cilantro
Instructions
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1Place the chicken breasts in the bottom of the crock pot.
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2Sprinkle the taco seasoning evenly over the chicken.
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3Add the salsa, chicken broth, chopped onion, and minced garlic over the chicken.
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4Cover and cook on low for 6 hours, or until the chicken is tender and easily shredded.
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5Shred the chicken with two forks directly in the crock pot, then stir in the lime juice.
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6Serve the juicy chicken filling in tortillas with your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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