Crock Pot Chicken Tacos


I’ve added a new recipe to my beloved Mexican food favorites and these lovely Chicken Tacos are it! They are so good and only require 4 ingredients. 5 if you use the black beans, which I highly recommend, and that’s including the chicken. It really doesn’t get any easier than this, my friends.

I have two other ‘Mexican’ chicken recipes already on the blog, that are made in the crock pot. Like this Cafe Rio Chicken  and Bajio Chicken. We love them both and make them all the time, especially when we have guests over, because they make a lot and are so yummy!


Crock Pot Chicken Tacos

4-5 boneless skinless, chicken breasts
1 (16 ounce) jar of Salsa
1 (1 ounce) packet of Taco Seasoning
the juice of 1 Lime
1 (15 ounce) can Black beans, drained and rinsed (optional)
Directions: Place the chicken breasts in the bottom of the crock pot. Pour the salsa over the top of the chicken and then sprinkle with the taco seasoning. Squeeze the lime juice all over the seasoning. Stir mixture together, making sure to cover all of the chicken. Cover with lid. Cook on Low heat for 4-5 hours. Remove lid and shred the chicken. Stir in the drained black beans. Cover with lid and cook 1 more hour.

Serve shredded chicken inside warmed flour or corn tortillas, then top with all your favorite taco toppings.

Enjoy ♥

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  1. says

    These look delicious! I am considering getting a slow cooker in a week or two– do you have one that you would recommend?

  2. k says

    We had these for dinner tonight and they were so great! So excited all my fan is coming to town and I can show off with the leftovers. :)

  3. Renee says

    I have made this, but added a can of refreid beans and cream cheese. You can even use them for an enchilada filling.


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