Description
This Crock Pot Chicken Tacos recipe combines tender slow-cooked chicken breasts seasoned with taco spices and salsa, served in crispy corn taco shells topped with melted cheese and fresh toppings. Paired with flavorful Mexican-Style Rice cooked with salsa, onion, and chicken broth, this meal is perfect for easy weeknight dinners or casual gatherings.
Ingredients
Scale
For the Chicken Tacos
- 4 chicken breasts (about 2 lb), sliced in half lengthwise
- 1 batch homemade taco seasoning or 1 packet store-bought taco seasoning
- 16 oz salsa
- Corn taco shells
- Taco Toppings (optional): shredded cheese, chopped tomatoes, shredded lettuce, sliced green onions, black olives, sour cream, avocado
For the Mexican-Style Rice
- 1 teaspoon extra virgin olive oil
- 1/4 cup finely minced onion
- Salt and black pepper, to taste
- 1 cup salsa
- 1 cup long-grain white rice
- 2 cups chicken broth
Instructions
- Prepare the Chicken Tacos: Arrange the chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
- Season the Chicken: Sprinkle the taco seasoning evenly over the chicken breasts, then pour the salsa on top. Gently lift the chicken pieces to ensure the salsa coats underneath.
- Cook the Chicken: Cover and cook on LOW for 4 hours or on HIGH for 2 hours until the chicken is very tender and shreds easily with two forks.
- Shred the Chicken: Shred the chicken directly in the slow cooker, mixing it with the cooking juices to keep it moist.
- Preheat the Oven and Prepare Tacos: Preheat the oven to 425°F (220°C). Place the corn taco shells on a foil-lined baking sheet, fill them with shredded chicken, and top with shredded cheese.
- Melt the Cheese: Bake the filled taco shells for 2–3 minutes until the cheese melts. Remove from the oven and add your desired taco toppings such as tomatoes, lettuce, green onions, black olives, sour cream, and avocado.
- Cook the Mexican-Style Rice: Heat the olive oil in a medium pot over medium heat. Add the minced onion, season with salt and black pepper, and cook until softened, about 5 minutes.
- Add Rice Ingredients: Stir in salsa, rice, and chicken broth. Bring the mixture to a gentle boil.
- Simmer the Rice: Cover the pot, reduce heat to low, and simmer for 12–15 minutes until the rice is tender and the liquid has been absorbed. Fluff the rice with a fork before serving.
Notes
- For a spicier taco, use a hot salsa or add chili powder to the taco seasoning.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use corn tortillas instead of taco shells if preferred for a softer taco option.
- To make this dish gluten-free, ensure the taco seasoning and salsa do not contain gluten ingredients.
- To save time, the rice can be cooked while the chicken is slow cooking.
