No. 309: Crock Pot Chicken Tacos

My hope is to raise two future foodies. I can't wait to cook with both of my little sous chefs and teach them how to get around a kitchen. And I dream of dinners as a family over delicious meals and fun conversation.

This taco recipe is just the sort of family friendly meal that would be fun to make with kids. There are lots of ways to customize the spice level and garnishes to make each plate unique.


5 boneless chicken breasts
3 heaping tablespoons taco seasoning
3/4 cup diced onion
1 14.5 ounce can Diced Fire Roasted Garlic Tomatoes
1 4.5 ounce can diced green chilies, undrained
1/2 cup chopped, fresh cilantro
Corn or flour tortillas
Vegetable oil for frying tortillas (optional)
Optional Toppings: cheese, black beans, corn, tomatoes, lettuce, avocado, cabbage, etc.

To make

Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion and then pour tomatoes over the top. Top with the undrained green chiles.

Cover and cook on low for 6 to 8 hours. Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve in tortillas with garnishes of your choice.

To Prepare the Tortillas:

  • Fry method - Heat a generous amount of vegetable oil in a small frying pan over medium high heat. When the oil is good and hot (but not smoking) carefully add a tortilla. Only allow to cook about 1 minute per side then remove to paper towels to drain. Blot top of tortilla with paper towel to remove excess oil. Repeat with remaining tortillas.
  • Microwave method - Warm tortillas individually for 20 to 30 seconds.


The results

Yum! This taco filling couldn't be easier and is delicious. The chicken is moist and juicy as well which is a triumph for poultry in a slow cooker.

I also love that it makes a huge amount of filling. I used the leftovers the following day to make a yummy Southwestern salad.

Southwestern salad

We like things spicy, so next time I'd add a jalapeƱo, extra can of green chiles or red pepper flakes to the pot during cooking. But there is plenty of flavor here for most.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina