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A Super Simple Crock-Pot Chicken Tacos Recipe

Making tacos for Taco Tuesday has never been this easy before!
A Super Simple Crock-Pot Chicken Tacos RecipeKiersten Hickman/Eat This, Not That!

Even though tacos recipes are some of the easiest to make, sometimes it’s nice to just dump some food in the slow cooker and let it do the cooking for you. That’s why this crock-pot chicken tacos recipe is the perfect alternative for your Taco Tuesday needs!

This recipe is pretty basic. You simply add in 1 pound of chicken breast. And the best part? You don’t even have to dice up the chicken! The chicken breast will get juicy if you let it cook as one whole breast, and it will shred nicely when you are ready to eat.

After you shred the chicken at the end of the crock-pot cooking time, make sure to let the shredded chicken sit in the juices for a few minutes. That way the chicken will soak up some of it before serving it on some tortillas.

Or better yet, have it on a salad! This crock-pot chicken tacos recipe is great for making huge taco salads. Simply add it to a bed of greens with some other vegetables, taco cheese, salsa, and sour cream. And if you’re missing the crunch of a hard shell taco, sprinkle on some crushed tortilla chips as well!

Makes 4-6 servings

Ingredients

1 lb boneless, skinless chicken breast
1/4 cup taco seasoning
1 medium onion, sliced thin
1 green bell pepper, seeded and sliced thin
1 cup chicken stock

How to Make It

  1. Add in the chicken, onion, and bell pepper to the crockpot.
  2. Sprinkle in the taco seasoning, then pour in the chicken stock.
  3. Cook on high for 3-4 hours, or low for 6 hours.
  4. During the last 15 minutes, take out the chicken breast and shred with a fork.
  5. Place back in the crock-pot to cook for the last few minutes before serving.
  6. Serve with tortillas and any other desired toppings.

Eat This! Tip

Freeze this meal and save it for later! Add the chicken, onion, bell pepper, and taco seasoning into a gallon-size freezer bag. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix ingredients together so they are evenly distributed before turning on the slow cooker. Pour in the chicken stock and follow the normal instructions from there.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

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