3-Ingredient Crockpot Chicken Tacos

I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy.

Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load up my tacos, so they look a bit messy in the pictures. They were like that in real life, too. Messy and delicious. I've been told before I have a knack for ordering the messiest foods on any menu. Why? Because the messiest foods are the best foods. It's a fact.

You can easily put together a great tortilla soup with the leftovers from the chicken. I've included the recipe at the bottom of this post. If you read through the comments you'll also see a number of great reader suggestions for ways to adapt the recipe. My favorite twist is to add a block of cream cheese about 15 minutes before the chicken is served. I didn't think this recipe could get any better until I made them and tried this out. Amazing. I've also seen that adding a can of cream of mushroom soup when you throw in the ingredients is delicious. I'll be trying that next time!

**As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. I may not be able to respond to all of the comments, but I read every one, and I absolutely love them! I can't tell you how happy it makes me that people are enjoying the recipe so much. Thank you, thank you, thank you!

Crockpot Chicken Tacos
Recipe from Tasty Kitchen

Serves: ~12 people

1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz jar Salsa*

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).


When I don't want quite as much food I cut the recipe in half. You don't have to get too exact about the measurements. I use three or four chicken breasts--whatever comes in the smaller package at the grocery store--and use between half and 3/4 of the amount of salsa and taco seasoning called for in the full recipe. The only result of using too much salsa for the amount of chicken you use is that it will have more liquid when it's done. The flavor will be the same. Pour out a little of the liquid when the chicken is cooked and you're good to go!

*I use Old El Paso Reduced Sodium for the seasoning. For the salsa I switch between brands, but Newman's Own and Pace are my favorites. Trader Joe's Mango Salsa and other kinds with mango and peach flavors are delicious in this recipe as well.  If you want to avoid using processed ingredients you can make this recipe using homemade salsa and homemade taco seasoning and achieve the same results with the added bonus of skipping out on the preservatives and such in pre-packaged ingredients.

Crockpot Chicken Tacos

Crockpot Chicken Tacos

Here is the tortilla soup recipe from one of the readers. Thanks, Cissy!

2 cups of the shredded chicken
One 32oz box of chicken broth
One can corn(drain)
2 handfuls chopped cilantro
One squeezed lime
One can diced tomatoes (reg size)
One can diced tomatoes w/ chiles (if you can't find the can get another can of diced tomatoes and a can of diced chiles)
1/2 large yellow onion
One can black beans
2-3 table spoons of tomato paste
2 teaspoons of cumin
2 teaspoons of chile powder
2 teaspoons of garlic powder

Dump everything in a pot and simmer for ~30 minutes. Garnish with cheese and crispy tortilla strips!

759 comments

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Anonymous said... @ February 3, 2012 at 7:13 AM

Simplicity at its best! Delicious dish, my family loved this meal - thanks so much for sharing your recipe :0)

Mommy said... @ February 3, 2012 at 9:11 AM

Made this last week. My husband & I loved the chicken..used the leftovers & made some nachos =)

Anonymous said... @ February 3, 2012 at 1:56 PM

Making this for dinner tonight!

Ashley said... @ February 3, 2012 at 5:36 PM

These look amazingly yummy, can't wait to try your recipe! Had to feature it as a latest find at The Latest Find!! =)

http://thelatestfind.blogspot.com/2012/02/latest-finds-for-crock-pot-recipes.html

Thanks for sharing your recipe!!

Anonymous said... @ February 3, 2012 at 6:35 PM

Do you use the Beef Taco pckt or Chicken taco pkt?

Uzma said... @ February 3, 2012 at 7:49 PM

Found your recipe from Pintrest and just tried it out today. Amazing and ingenious! Can't believe something so simple turned out so well. I might actually just add some corn and cheese to this tomorrow and eat it as a dip with tortilla chips. Thanks for sharing!

Anonymous said... @ February 4, 2012 at 9:49 AM

How many pounds of chicken does 6 breasts equal? I have seen so many different sizes of chicken breasts...

Anonymous said... @ February 4, 2012 at 10:15 AM

Looks great! But how many people does this serve?

Lori Lynn said... @ February 4, 2012 at 11:17 AM

Ok I just loaded the crockpot and off to basketball we go. Can't wait to come home and have dinner waiting for us. I was a bit nervous I always feel there should be a ton of liquid in the pot but I am trusting the responses and hoping for the best. They sure look super yummy in your picture.
Thanks for sharing.
Lori

Anonymous said... @ February 4, 2012 at 11:55 AM

in response to the post on january 31st...

and cream cheese is wrapped in aluminum - toxic. if it's not one thing, it's certainly another!

Anonymous said... @ February 4, 2012 at 1:20 PM

Have you ever tried Hell On The Red... It was awesome!

Anonymous said... @ February 4, 2012 at 1:29 PM

The Crockpot Chicken Tacos recipe was excellent. Everybody loved it. I also made the Chicken Tortilla Soup recipe that was posted and it went over wonderful everyone just loved it. Thanks

Heather said... @ February 4, 2012 at 5:38 PM

I made some really yummy burritos the next night with my leftovers.

Heather said... @ February 4, 2012 at 5:40 PM

I just used Pace medium salsa or picante sauce whatever you want to call it. I like my salsa simple just tomatoes, peppers and onions. So I stick with something like Pace.

Heather said... @ February 4, 2012 at 5:41 PM

Yes, the 8 hours you cook it in the crockpot cook the meat just fine. Don't forget the salsa and seasoning though.

Heather said... @ February 4, 2012 at 5:43 PM

Yes just the sauce and salsa is enough. It's juicy enough without other things.

Bridget said... @ February 4, 2012 at 9:44 PM

I'm making these for my Superbowl party and having a taco bar. I'm hoping they are as good as everyone says. I'll post an update after the party. Thanks for the recipe:)

Anonymous said... @ February 5, 2012 at 10:06 AM

Hey Sarah! I am new at using crock pots and I was wondering if there is a certain size crock pot that I should use.

Anonymous said... @ February 5, 2012 at 11:01 AM

A whole chicken breast is two halves, I would assume it is six halves because I don't think 12 halves would fit in a crock pot!

Andrea said... @ February 5, 2012 at 11:23 AM

I'm making these tonight for the super bowl. I hope they are as good as they look. I will let you know how they turned out.

Nichole said... @ February 5, 2012 at 12:37 PM

I do a very similar recipe myself (just minus the taco seasoning) and LOVE it! Couldn't get enough the last time we made it. I actually have it in the crock pot right now! Great recipe for Super Bowl Sunday :)

Rachel said... @ February 5, 2012 at 1:28 PM

I think using your own salsa would taste great. I usually buy Pace salsa, and it's yummy!

Anonymous said... @ February 5, 2012 at 2:31 PM

Just popped this in the crock pot! THanks so much for such an easy recipe!

candjfrance said... @ February 5, 2012 at 2:32 PM

Just made this for Super Bowl Sunday....put it in the crock pot before church, literally took me 2 minutes and whoala! its ready for my guests now! Cant wait to see what they think. I snuck in a bite and think its delish.

Andrea said... @ February 6, 2012 at 11:40 AM

I made them for the super bowl. Everyone ate it all up. I'm not sure if I was super in love with the texture of the chicken. I am used to eating tacos with ground beef or turkey so it may just be me. I think I will try it again tomorrow on some nachos. Thanks for sharing the flavors were great.

Anonymous said... @ February 6, 2012 at 2:56 PM

What salsa and seasoning do you usually use? I used Newman's mild salsa and Old El Paso mild taco seasoning. Also, after shredding, do you discard leftover liquid or keep the chicken in the liquid?
-Bernadette

Nicole Marie Robbins said... @ February 6, 2012 at 2:59 PM

Sounds delish and easy!!

Question, I'm single and love to cook but hate to cook a larger meal for just lil' ole me! especially since about 2 days into leftovers I'm sick of the meal. Do you think the leftovers will freeze well? Or do you know how to half the recipe? I guess that's up to my own taste of how strong I'd want 3 pieces of chicken to be! :)

Anonymous said... @ February 6, 2012 at 4:21 PM

I was wondering if I should add water to the crockpot since you have to use taco seasoning?

Anonymous said... @ February 6, 2012 at 6:52 PM

I made these tonight and added a block of cream cheese. SO yummy!! My 2 boys loved it as well. Thanks for sharing the recipe; it's definitely a keeper! :)

Anonymous said... @ February 6, 2012 at 9:29 PM

I add 2 cans of black beans and a can of corn.

Anonymous said... @ February 6, 2012 at 10:07 PM

Okay, I'm replying to myself...I kept the meat in the juice and it was excellent! Set up a taco bar and it was fun. It fed a family of 4...2 tacos per person, and 4 for the man of the house. Served with gallo pinto, sweet corn tamale cakes and Brazilian Limeade. AND I still have some meat leftover to make burritos or quesadillas or who knows. :-D

Anonymous said... @ February 6, 2012 at 10:12 PM

You don't need to add water.

Anonymous said... @ February 7, 2012 at 7:39 AM

I made this again for last night and didn't have salsa, so I added a can of Rotell tomatoes with cilantro and lime. Excellent!

Anonymous said... @ February 7, 2012 at 11:51 AM

I think the issue with putting meat in frozen is the temperature it stays at and the length of time. a crockpot get WELL over 140 degrees and cooking it for 6 hours will certainly kill anything microorganism that would be in the meat. I suspect thawed meat would cook faster, but I have also used frozen mean with success.

Anonymous said... @ February 7, 2012 at 6:25 PM

Made these tonight and the were messy and delicious! Definately a must try to everyone! Both my kids loved them. Even my youngest who's 6 ate two...

Heather said... @ February 7, 2012 at 11:13 PM

What is the poundage of chicken? 1.5-2?

jayne said... @ February 8, 2012 at 10:22 AM

Made this last night and it was excellent. I will be freezing the leftovers to use with nachos.

Robin said... @ February 8, 2012 at 10:52 AM

Got my chicken, salsa and seasoning in the crockpot... Should I add cream of mushroom soup or cram cheese??

BEJA FOSTER said... @ February 8, 2012 at 11:14 AM

I totally can't believe how easy this was! I used leftover salsa from my super bowl party, and two tablespoons of ranch dressing. My husband cannot stop talking about them, and I don't feel the least bit guilty that it was the easiest thing I have ever made besides microwave nachos. ;D

I reblogged your recipe here---
http://howdyhoney.blogspot.com/2012/02/easiest-dinner-ever-chicken-tacos-in.html

Anonymous said... @ February 8, 2012 at 12:19 PM

I want to make this tomorrow! Can someone tell me how many pounds of chicken they used? Six breasts seems like a lot. Do you use large breasts or small ones?

cissy la la said... @ February 8, 2012 at 12:34 PM

Then with the left overs I made the tortilla soup

2cups of the shredded chicken
One 32oz box of chicken broth
One can corn(drain)
2hansfulls chopped cilantro
One squeezed lime
One can diced tomatoes (reg size)
One can diced tomatoes w/chiles (if cant find the can get another can of diced tomatoes and a can of diced chiles)
1/2 large yellow onion
One can black beans
2-3 table spoons of tomato paste
2 teaspoons of cumin
2teaspoons of chile powder
2teaspoons of garlic powder
A little salt n pepper just cuz I did lol
For the garnish-
Diced green onion, cheese, sour cream, lime, tortillas chips!


Seriously bomb!!!

cissy la la said... @ February 8, 2012 at 12:35 PM

I just used 4 chicken breasts, I bought organic so they weren't the huge ones at the grocery store. I used the whole packet of taco seasoning and a 16 oz jar of salsa!

Sarah said... @ February 8, 2012 at 6:16 PM

You just pop the chicken in raw, no need to flour it up -- though I do love some Panko breaded chicken!

Sarah said... @ February 8, 2012 at 6:18 PM

Thanks for including me in your post! The 5-layer brownie looks amazing! Adding that to my list of things to make in the crockpot.

Sarah said... @ February 8, 2012 at 6:22 PM

Don't you just love those recipes that get multiple uses in the first week after you give them a try? I always end up doing that with things I like! I'll have to try using hard shells next time. I'm a messy eater anyways, so I might as well embrace it. And I LOVE that compliment from your husband! So glad you both enjoyed it.

Anonymous said... @ February 8, 2012 at 10:05 PM

Do you need to add chicken bouillon or any other spice other than taco seasoning

Anonymous said... @ February 9, 2012 at 10:23 AM

I am trying it today , I hope its great !

Laura said... @ February 9, 2012 at 11:53 AM

I made these the other nite, were very yummie. I used the meat for burritos with fat free refried beans and ex-large flour tortillas that I warmed in the microwave. Made my burrito wraps places on a sheet in the overn for 15 min till warm and served with red enchilada sauce and some cheese.

JANutt21910 said... @ February 9, 2012 at 5:22 PM

I added cream of chicken. i hope it taste good...

Anonymous said... @ February 10, 2012 at 9:32 AM

I am waiting for the tortilla soup recipe. :)

Anonymous said... @ February 10, 2012 at 10:32 AM

I just threw this in my crock pot! I can't wait. I added a small can of green chili's.. Cant wait!

dannicali said... @ February 10, 2012 at 6:37 PM

For a busy student like I am, this is fantastic! Best tacos I've had in awhile!

Anonymous said... @ February 11, 2012 at 9:20 AM

I am going to make these today for my family. Found it on Pinterest. Looking forward to posting after we've eaten, about how amazingly delicious they were! Thanks for posting.

Anonymous said... @ February 11, 2012 at 11:25 AM

Making this tonight, but only have thin sliced chicken breasts...suggestion on length of time to cook it? I'm thinking if I just do the low end I should be fine, but I don't want to dry it out!

Dannielle said... @ February 11, 2012 at 5:38 PM

This is in my crock pot right now for tonight's dinner! I used 4 huge frozen chicken breasts, a can of black beans, a can of stewed, diced tomatoes (I was out of salsa), taco seasoning, and cut up red/yellow/green bell peppers and a red onion. I'm excited to try it for dinner tonight!

Anonymous said... @ February 11, 2012 at 5:54 PM

Just made this today and used the shredded chicken to make enchiladas. Used 1.5lb chicken breast cooked on high for 4 hours. Added 8oz cream cheese and cup of frozen corn at the end. Delish!! Thanks for such a great simple recipe

Anonymous said... @ February 11, 2012 at 9:58 PM

SOOOO good, great work!

Anonymous said... @ February 12, 2012 at 5:39 PM

Hi! This looks like a great recipe, cannot wait to try it! I was just wondering what is the best way to reheat leftovers that you froze and how long that usually takes? Should you let it defrost slowly in the fridge over night or is it alright to heat it up from the freezer on the stove top? Thank you!

suzanne said... @ February 12, 2012 at 7:26 PM

This looks great! I can't wait to give it a try sometime soon.

Ericka said... @ February 13, 2012 at 5:06 PM

Found this recipe on Pinterest! I am def trying this for dinner tomorrow. Set it up before I leave for work... have dinner waiting! :)

Anonymous said... @ February 13, 2012 at 8:16 PM

My favorite is the red Herdez salsa!!

Anonymous said... @ February 14, 2012 at 9:46 AM

This maybe a dumb question, but do you use cooked chicken or raw chicken? Thanks!

Anonymous said... @ February 14, 2012 at 12:12 PM

Can you use frozen chicken breast or do you have to thaw them out?

LJM529 said... @ February 14, 2012 at 8:21 PM

This looks really yummy and easy to make. I have one question though. My boyfriend loves Mexican food, but has a really bad heart and high cholesterol, do you know if the taco seasoning has a lot of salt in it and if so, what spices would you use instead so that I could omit the salt for him?

Anonymous said... @ February 14, 2012 at 10:01 PM

I made this Sunday. I added Black beans and frozen corn...simply wonderful!

Daneene said... @ February 15, 2012 at 8:47 AM

Making this right now!

Anonymous said... @ February 15, 2012 at 11:01 AM

Making today - do you think I can cook 3 large frozen boneless chicken breasts for 4-5 hours on high? Also this may be a silly question but do you add water and mix the taco seasoning up before putting in the crockpot?

Tamntexxas said... @ February 15, 2012 at 5:23 PM

Love this recipe. I have made it the exact same way but on the stove top..never thought of the crock pot.. it will sure save alot of time! Thanks!

Anonymous said... @ February 15, 2012 at 6:18 PM

I really need the Chicken Tortilla Soup recipe to make with my left over chicken!!

cissy la la said... @ February 15, 2012 at 8:53 PM

I posted it 5 up from this post

Sarah said... @ February 16, 2012 at 8:17 AM

I hear ya on that -- cream cheese is my ultimate weakness!

Sarah said... @ February 16, 2012 at 8:18 AM

Nope, no water necessary!

Sarah said... @ February 16, 2012 at 8:18 AM

Yum! Ranch chicken. I don't feel like you could go wrong there.

Sarah said... @ February 16, 2012 at 8:22 AM

This is the recipe use:

Tortilla Soup Ingredients:

approximately 1 cup of leftover chicken taco meat
1 32. oz box of chicken broth
1 can of Milder Ro-Tel (tomatoes with chilies)
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).

It's incredibly easy, but I think there are probably better recipes out there. Let me know if you found one you liked!

Sarah said... @ February 16, 2012 at 8:26 AM

About 12 if you use 6 breasts, but you can cut it down if you don't need that many servings.

Sarah said... @ February 16, 2012 at 8:36 AM

Thanks for reblogging! I never feel guilty about taking shortcuts when the result is something like this -- why complicate things! So glad you both enjoyed it.

Sarah said... @ February 16, 2012 at 8:38 AM

Exactly! You can just act like you worked at it for hours and no one will know how easy it really was!

Sarah said... @ February 16, 2012 at 8:43 AM

I've heard the quesadillas with this are delicious. Sorry to have missed your question when you were making them, but it sounds like you figured everything out perfectly!

Sarah said... @ February 16, 2012 at 8:45 AM

Cissy la la posted it above, and her version sounds amazing:

2cups of the shredded chicken
One 32oz box of chicken broth
One can corn(drain)
2hansfulls chopped cilantro
One squeezed lime
One can diced tomatoes (reg size)
One can diced tomatoes w/chiles (if cant find the can get another can of diced tomatoes and a can of diced chiles)
1/2 large yellow onion
One can black beans
2-3 table spoons of tomato paste
2 teaspoons of cumin
2teaspoons of chile powder
2teaspoons of garlic powder
A little salt n pepper just cuz I did lol
For the garnish-
Diced green onion, cheese, sour cream, lime, tortillas chips!

Anonymous said... @ February 16, 2012 at 11:11 AM

where do we find the tortilla soup recipe? I cliked the link but it didn't take me there and I have looked through all your recipes!! thanks

Sarah said... @ February 16, 2012 at 12:27 PM

Yep, 4-5 hours on high should be just right. You don't need to add any water to the taco seasoning. Just throw it in, and make sure it's mixed around a bit so it's evenly distributed on the chicken.

Sarah said... @ February 16, 2012 at 12:30 PM

I tried responding to this earlier, but I think only about half of my responses are going through (I seem to always have computer issues!). Sorry if it ends up as a double response. I think the standard size is a 5-6 qt crock pot. Mine is a 4 quart and it's fine because I'm not making big meals very often, but when I start cooking for more people I will absolutely go up a size. I also think the smaller crock pots limit you on what you're able to make. This recipe can easily be cut in half, but not all recipes can. The prices vary a good bit, but in my experience the cheaper ones you can find at a grocery store work just fine!

Sarah said... @ February 16, 2012 at 12:33 PM

Taco seasoning is very high in sodium, but they make reduced sodium packets of it that you can find at most any grocery store. I also think there is reduced sodium salsa. I doubt you'll even be able to tell the difference!

Sarah said... @ February 16, 2012 at 12:33 PM

Thanks so much for posting this!!

Sarah said... @ February 16, 2012 at 12:37 PM

I hear ya! This recipe makes A LOT of chicken, so I'd recommend only using 3 breasts. You'll still have a ton, but you can also freeze it for using at a later date. I don't usually half the other ingredients, but that's just because I never figure I'll use a half packet of taco seasoning. Still, I'd recommend not necessarily halving them, but cutting back just a bit so there's not too much liquid.

Anonymous said... @ February 16, 2012 at 4:10 PM

I made this yesterday with 1 cup of chicken broth instead of salsa and it turned out great. Will have tostada's for dinner tonight!

Shari said... @ February 16, 2012 at 10:58 PM

I use boneless chicken breast, 1 bottle of beer, chicken taco seasoning, fresh garlic,salsa,fresh lime juice and anything else i might want to add , put it I'n crockpot , cook all day , enjoy.. And the house smells awesome.. Makes Excellant tacos, haystacks, top with usual cheese, onion, tomatoes, olives, sourcream .. Wonderful!!

Andrea said... @ February 17, 2012 at 7:33 AM

I made this last night and it was wonderful! Thanks for sharing!

Vickie said... @ February 18, 2012 at 9:15 AM

I just fixed these! They are wonderfully yummy!!! Thanks for sharing!

Anonymous said... @ February 18, 2012 at 10:18 AM

This recipe is even easier than it says. I used 2+ pounds of chicken tenders and it cooked in about 2 hours on high. Chicken very tasty and moist and a hit with the whole family. Definitely a keeper in my kitchen.

nannysarah said... @ February 18, 2012 at 12:02 PM

Thank you for this!! I found you on Pinterest! I have this cooking right now as we speak! Can't wait for dinner tonight. My kids are so excited!

Dawn said... @ February 18, 2012 at 12:40 PM

My chicken is in the crockpot now with homemade taco seasoning and a can of Muir Glen Fire-Roasted Tomatoes with Chipotle Peppers, and it smells so wonderful! Can't wait to try it for lunch tomorrow...if I can wait that long! :)

Thanks for sharing, Sarah!

Chargermama said... @ February 19, 2012 at 10:59 AM

I have made these twice now using the 3 ingredients....delicious! I made extra this last time and now want to make some soup with the leftovers :)

nannysarah said... @ February 19, 2012 at 2:08 PM

I posted above on 2/18.

I wanted to update you. This was a HUGE HIT at my house!!! My kids, who are very picky eaters, went back for 2nd's and 3rd's! I myself ate atleast 4...maybe more..lol...soooo wrong for the diet, but they were oh so so so GOOD!!!

Thanks again!!!

{I did not use the sauce that it was cooking in, as it had a layer of grease at the top. The frozen chicken cooked for 7 hours on low and it was PERFECT. The chicken still tasted like the sauce, so we didn't lose out on any flavor. We just used regular salsa instead}

Anonymous said... @ February 19, 2012 at 6:57 PM

I do the same as Amy above. Best tacos/burritos I've ever made at home!

it's what's cookin said... @ February 20, 2012 at 12:31 AM

What brand of Salsa do you recommend? Chunky? Thanks

it's what's cookin said... @ February 20, 2012 at 12:44 AM

I've made a similar recipe before. 4 frozen chicken breasts, can of black beans, can of corn, packet taco seasoning and cover all with large jar of salsa. Cook same times/heat. Serve in tacos or as nacho's.

I'm making your version tomorrow. First day we are doing tacos and with left overs I will either make tortilla soup or I made really good sour cream chicken enchiladas with green chilies and I can use this as the filling:)

Anonymous said... @ February 20, 2012 at 8:59 AM

To the crockpot or just served alongside?

browneyeslookin said... @ February 20, 2012 at 6:14 PM

I just do chicken and salsa or Rotel, then when I get home I add black beans or rice or both....

BethPie said... @ February 20, 2012 at 6:15 PM

This is my Tasty Kitchen recipe! How cool that so many people are trying and loving it!! Thanks for passing it along. :)

Anonymous said... @ February 20, 2012 at 7:17 PM

Use the Lipton onion soup mix with beef. it's amazing!

Sarah said... @ February 21, 2012 at 10:44 AM

Ah how great! Thank you so much for sharing this with everyone on Tasty Kitchen. As you can see, you sure have made a lot of people (including myself) very happy!

Sarah said... @ February 21, 2012 at 10:48 AM

Thanks, Sarah! I've heard from a lot of people that somehow this seemed to please even the pickiest of eaters. I'll eat just about anything, but that seems like a great indicator of a good recipe to me! And as far as diet red flag, the chicken itself doesn't seem to be the issue...for me it's the fact that I can't resist loading up with cheese, guacamole and sour cream!

Sarah said... @ February 21, 2012 at 10:51 AM

For a 2 qt crock pot I would recommend cutting the recipe back by 2/3 and only using 2 breasts. I'm not sure what the cooking time would be, but I'd think it'd be slightly less than the usual. Maybe try Googling information on crock pot cooking times. That's always my go to!

Sarah said... @ February 21, 2012 at 10:53 AM

I hadn't thought to make homemade taco seasoning! That sounds delicious. Hope it turned out great.

Iflores3787 said... @ February 22, 2012 at 12:38 PM

Can you mix both raw chicken and steak together in the crockpot?

Anonymous said... @ February 22, 2012 at 6:09 PM

what kind of sauce did everybody used? pls help, I really want to make this dish but not sure wich sauce use

Anonymous said... @ February 23, 2012 at 7:59 AM

How does the cream of mushroom change this? Does it make it a totally different dish? Does it make it 'runny' at all?

Anonymous said... @ February 23, 2012 at 9:53 AM

How does the cream of mushroom soup change this recipe.....is it a totally different dish? Does it make it runny-ish?

sarah lata said... @ February 23, 2012 at 5:49 PM

Made tonight..used 3 frozen chicken breast, brick of cream cheese, small can of diced chiles,frontera roasted tomato salsa, and taco seasoning. Topped w/ avocado, sour cream and queso fresco cheese in soft white corn tortillas. Excellent!!

Elizabeth said... @ February 24, 2012 at 10:23 AM

How many does this serve?? I'm planning on making it this weekend for about 12 people...trying to decide if I need to double it or not. thanks!

Anonymous said... @ February 25, 2012 at 8:14 AM

Ahh shoot. I used one lb of chicken breast, cut into six pieces. You might want to clarify that in the directions. :(

Ivy Wingo said... @ February 25, 2012 at 9:17 PM

I used Ninfa's Roasted Salsa, and my jaw hit the floor!

Ivy Wingo said... @ February 25, 2012 at 9:21 PM

I used Ninfa's Roasted Salsa -- and my jaw hit the floor!

Also, I used some of the juices from the chicken pot to fry up some poblano and red bell peppers, which was also fantastic.

Anonymous said... @ February 26, 2012 at 8:41 AM

I typically do not add water when using soup in the crockpot. I have a great chicken recipe using cream of whatever and nacho cheese soup..no water used.

Anonymous said... @ February 26, 2012 at 3:33 PM

There is a recipe for cream of anything soup that uses dried milk, corn starch, bouillon,dried onion and a couple other things? It's delicious! I've been using it instead of canned cream of --- soup!

Anonymous said... @ February 26, 2012 at 6:32 PM

what brand and flavor do you use for the taco season and salsa???

Anonymous said... @ February 26, 2012 at 11:40 PM

I would never put frozen meat into a crock pot. It says in the temperature danger zone for far too long. I used to be a health inspector and this is what we were taught and what we taught others. Just too dangerous. Crock Pot cooking is supposed to make life easier; getting a food borne illness from improperly held meats is not cutting it! Beware.

Anonymous said... @ February 26, 2012 at 11:45 PM

I CANNOT believe some of you are going against ALL safety regulations and putting frozen chicken in your slow cooker. My family is too precious to expose them to a potential food born illness. NEVER, NEVER put frozen raw meats in a slow cooker!!

Anonymous said... @ February 27, 2012 at 12:47 PM

Do you add water, or just the chicken,salsa and seasoning (do you add the water the seasoning pack suggest) and do you use frozen or thawed chicken?

Anonymous said... @ February 28, 2012 at 2:50 PM

If I am making this for two and don't mind some left over, would you recommend cutting the recipe in half?

Anonymous said... @ February 28, 2012 at 7:15 PM

I make my own tsco seasoning. How much would be equivalent to a pack of taco seasoning?

Anonymous said... @ February 28, 2012 at 11:17 PM

This recipe was great! I used the Walmart black bean and corn salsa. It was 24oz, mixed it with the taco seasoning that is 30% less soduim. I use 6 chicken breast. I thought the chicken could have been a little moister. I cooked it on low for 6hrs and 15 min. I removed the chicken which shredded easily then I took the remaining sauce, added a can of black beans and corn starch let it simmer to thicken.I used it over chicken enchillidas. Very tasty! Thanks for the great recipe!

Anonymous said... @ February 29, 2012 at 8:19 AM

Making this right now, I've added a can of black beans and a block of cream cheese. Looks and smells amazing!

Anonymous said... @ February 29, 2012 at 8:31 AM

Do you omit any ingredients when adding the cream of mushroom soup?

Anonymous said... @ February 29, 2012 at 10:24 AM

Hesarah,y Luvd this, How do you make your Chicken Tortilla soup?

Kim said... @ February 29, 2012 at 11:03 AM

Becky - do you add the mushroom soup with the salsa and taco packet, or just add the mushroom and taco packet?

Sue Lake said... @ March 1, 2012 at 8:39 AM

I've made this recipe twice and both times it turned out soooo yummy! The second time I added 1/2 cup of green chili salsa/verde. I also added one cup of rice at hour 5 and lower the temp to medium. This was the best spanish rice I have ever made. I did use the leftovers day two along with some of the rice to make tortilla soup. Also a hit at my house. Everything freezes well too! This is a keeper recipe and so simple!

Anonymous said... @ March 1, 2012 at 11:03 AM

so yummy i did mine a little diff and added salsa verde and cilantro to give it a bit more of a kick everyone in my house loved it thanks for the great idea

Anonymous said... @ March 1, 2012 at 1:28 PM

So I'm sick as a dog right now and I haven't cooked dinner in 3 days. Still not feeling up to actually cooking, but feeling guilty about my family having sandwiches for dinner, lol. I didn't have taco mix, but I had McCormick baja citrus marinade mix so I used that and newman's pineapple salsa. It smells AMAZING. The kids will probably get home from soccer practice and sing your praises that they are having a hot meal again!

Anonymous said... @ March 1, 2012 at 2:29 PM

Bacteria in raw chicken multiplies between 40 degrees and 140 degrees Fahrenheit. A cooking temperature of 160 degrees should be achieved to safely cook chicken. Slow cookers set to the "low" setting that cook at a minimum temperature of 160 degrees and 200 degrees on "high" will safely thaw and heat chicken for long-term cooking.

Anonymous said... @ March 2, 2012 at 9:33 AM

I have this going now, it's been cooking for about an hour and it's starting to smell so good! I didn't have any salsa in the house so we will see what happens with my frozen chicken, diced tomatoes, taco seasoning and taco sauce. My husband is coming home from the hospital today so that should be a nice surprise meal for him, thanks for the recipe, I found it on Pinterest!

Jackie said... @ March 2, 2012 at 11:28 AM

My Crock-pot is locked and loaded right now.. can't wait till dinner! I added some cream cheese to mine and put my salsa though the blender.. my husband is on keen on eating peppers and my daughter onions.. hahah now neither of them will even know :) I LOVE hiding things from the two off them :D

Anonymous said... @ March 2, 2012 at 1:17 PM

to avoid BPA in cans, Trader Joes has condensed cream of mushroom soup in a small carton.

Heather said... @ March 2, 2012 at 5:46 PM

sounds so good! A favorite in my house is chicken, a can of black beans, and a jar of salsa. so good for tacos, and a chicken salad the next day!

Paula said... @ March 3, 2012 at 11:30 AM

This is going into our crockpot right now! Both hubby & I are so excited for supper tonight! He's going to attempt making tortilla's as well.

Anonymous said... @ March 4, 2012 at 7:48 AM

Tacos are delicious and super easy!!!! The soup is amazing too!!!!! Thanks so much for sharing!!!!!

Angleyes74 said... @ March 4, 2012 at 6:04 PM

This was absolutely amazing!!!! Thanks a million!

Anonymous said... @ March 4, 2012 at 9:18 PM

My Fave for tacos with beef is usually made with leftovers from a roast cooked in the crockpot the previous day. I just shred it, stick it back in the crockpot the next day with a jar of salsa and it turns out wonderful(just add salsa as you see fit and any flavor works. I prefer mild, hubby extra hot)!

Sarah said... @ March 4, 2012 at 9:34 PM

Hi there! Unfortunately I've never tried freezing this, so I don't know what the best way to go about it is. I think reheating on the stove would be good, but microwave should work too (especially if you're short on time and just want to throw it in there). Let me know what you end up trying!

Sarah said... @ March 4, 2012 at 9:38 PM

What a fantastic idea! I am absolutely trying that out the next time I make this!

Anonymous said... @ March 4, 2012 at 10:21 PM

I made this tonight for just my husband and me and they were delicious!!! I have a TON of leftover chicken, but I looking forward to quesadillas and some of that yummy tortilla soup later this week!

Catie said... @ March 6, 2012 at 8:39 AM

Made these last nt. THANK YOU Sara!!!! They seriously were the best things ever. Bought a package of 3 boneless skinless ck breasts (oops) instead of 6, followed recipe as is, and chicken was still fabulous. Adding this to weekly recipes!! Thanks again.

Leanne B said... @ March 6, 2012 at 8:47 AM

Yes, we do a version with chicken, salsa, taco seasoning, a rinsed can of black beans and a can of drained corn. So delicious! Great as a taco salad or on rice as a Mexican rice bowl!

Anonymous said... @ March 6, 2012 at 9:00 AM

replace the taco seasoning packet with some cumin, paprika and chili powder to have similar flavor but without all of the added sodium.

belldonna said... @ March 7, 2012 at 11:11 AM

Heres a thought. Throw in a tub of the new philly cooking cream. Yum!!

belldonna said... @ March 7, 2012 at 11:12 AM

Heres a thought. Throw in a tub of the new philly cooking cream. Yum!!

belldonna said... @ March 7, 2012 at 11:14 AM

Use a tub of the new philly cooking cream. Yum

Elle said... @ March 7, 2012 at 5:24 PM

Shred it into the sauce. Less clean-up and more flavor that way.

Elle said... @ March 7, 2012 at 5:28 PM

I made these for dinner tonight. As a woman married to a Hispanic man, I make tacos many different ways, but tonight was the first time I have ever made the meat inside of a crock. I added a drained can of Rotel and a can of cream of mushroom soup to the mix. It turned out very liquidy but very delicious! No need to add extra salsa. We topped the tacos with lettuce, tomato, homemade guacamole, and shredded cheddar-jack cheese. And the leftover salsa/chicken stock from the breasts goes great in my homemade chicken tortilla soup.

Anonymous said... @ March 7, 2012 at 8:37 PM

Since you're supposed to use taco seasoning should I add water as well?

Anonymous said... @ March 8, 2012 at 9:24 AM

will it turn out if you dont use the salsa and use the cream cheese or cream of mushroom soup? i dont like salsa

jamie l said... @ March 8, 2012 at 12:23 PM

U don't use ne water? I'm confused

Anonymous said... @ March 8, 2012 at 6:52 PM

Made these for dinner tonight I added a can of tomatoes w/green chiles they we're tremendous they had just the right bite to them I added the chicken taco seasoning didn't know they had that my husband absolutely loved them I will definitely make these again

Anonymous said... @ March 10, 2012 at 3:17 PM

what kind of cream cheese and when do u add it

Anonymous said... @ March 11, 2012 at 9:14 PM

I made this tonight and it was a major hit in our house! so so yummy!

Anonymous said... @ March 12, 2012 at 8:51 AM

also can use jar of tostitos montery jack queso cheese instead of soup!!!

kwills said... @ March 12, 2012 at 5:06 PM

I was skeptical because of how few ingredients there were. I thought it would be bland tomato-y chicken... but it was NOT! Fabulous recipe, taste like so much more then you would think!

I also added a little bit of cream cheese (two tablespoons) at the last moment:)

Recipe gold, we will make this for years to come!

Anonymous said... @ March 12, 2012 at 7:39 PM

so great! my kids and hubby all went back for seconds, it was such a big hit! thank you for sharing :)

Kim & Hannah said... @ March 12, 2012 at 8:43 PM

In the past I have used cream of mushroom.. but I have a picky eater (doesn't like mushrooms), so now I add cream of chicken. Works just as well.
I also add a can of black beans, and a can of corn.. Serve over rice, and add a dollop of sour cream on top. It's delicious!!!

Katie said... @ March 12, 2012 at 9:52 PM

this is awesome! Leftovers go to lunch quesadillas!

Michele B said... @ March 13, 2012 at 9:29 AM

Made this last night, which was wonderful! So now I'm going to do the taco soup with the leftovers. Any ideas? Can of mushroom soup?

Jessica said... @ March 13, 2012 at 6:10 PM

Thank you so much for posting this recipe! I tried making it last week and it was amazing! I wrote about it on my blog and linked to your! Check it out! :)

Anonymous said... @ March 14, 2012 at 10:03 AM

I've seen a few different posts from people who added cream cheese, or cream of chicken soup, or velveeta. Any recommendations on which is the best to add?
THANKS!

Sandi said... @ March 14, 2012 at 1:48 PM

Thanks for this home made alternative - I don't usually buy packaged mixes...but, usually have these ingredients. Looking forward to trying out this tasty looking recipe!

Sandi said... @ March 14, 2012 at 1:52 PM

Thanks for posting your home made mixes - I don't usually buy the packets - so was hoping to find someone who tried them from scratch. What fun to see so many yummy alternatives to this amazingly simple recipe :)

Elsie Hui said... @ March 15, 2012 at 10:21 AM

Wow, thanks for the crock pot idea! I barely use my crock pot since I didn't know what to make! :)

Anonymous said... @ March 16, 2012 at 7:25 PM

Cream of poblano is awesome in recipes like this, too.

Anonymous said... @ March 17, 2012 at 9:52 PM

Thank you for this recipe! Easy and had everything in the house to make it! I doubled the recipe and made enchiladas with the leftovers for next week! What a simple and yummy meal. Thanks! :)

Anonymous said... @ March 18, 2012 at 5:33 PM

I am usually away from the house for at least 11 hours... would that be too long to cook this?

Anonymous said... @ March 20, 2012 at 7:59 AM

I used Julio's half mild and half hot and it was a hit!! It may only be available in Texas though, it is made in San Angelo and Del Rio. So I am not sure if it goes out of the state!!!

Anonymous said... @ March 20, 2012 at 8:14 AM

yes, use a briske

Anonymous said... @ March 20, 2012 at 1:43 PM

Tried this recently and it is Uh-mazing! And so super easy! My husband was the King of chicken tacos, but after cooking these, my stepson as dubbed me the new master!! Thanks for sharing!

Anonymous said... @ March 20, 2012 at 2:34 PM

No, just add the cream of mushroom and not omit any other ingrediants.

Anonymous said... @ March 21, 2012 at 11:58 AM

Wow....talk about fat and calorie overloads! Yikes

Vickie said... @ March 21, 2012 at 12:02 PM

eeewww....gross....no wonder we have an obesity problem in this country!

Vickie said... @ March 21, 2012 at 12:03 PM

Adding cream cheese, mushroom soup, Velveeta....Wow....no wonder we have an obesity problem in this country!

Anonymous said... @ March 21, 2012 at 9:44 PM

okay this sounds just fabulous....what kind of salsa do you use...mild or medium or hot?
Thanks, Tammy

Anonymous said... @ March 22, 2012 at 1:26 PM

I googled a recipe for crockpot chicken tacos and yours came up! Sounds perfect! My daughter has 3 ballet performances this weekend and requested tacos for the after party. I was wondering how much approx does this make? And approx how many lbs of chicken is that. I have a TON of frozen tenders so I'll be using them

Sarah said... @ March 22, 2012 at 1:39 PM

These will work perfectly for that! It serves about 12, but if you're serving a bunch of younger girls you might be able to stretch it even more. Unfortunately, I'm not sure how many pounds that is. I always just buy a pack of 6 chicken breasts, not the thin cutlets, just normal sized at the grocery store. Hope it turns out great!

Emily said... @ March 24, 2012 at 9:20 PM

EASIEST way to shred chicken cooked in a crockpot - Use a spoon to transfer to your food processor. Pulse a few times, and VOILA - PERFECTLY shredded chicken!!

Delish, SUPER easy recipe!! Thanks :)

Anonymous said... @ March 25, 2012 at 6:22 PM

Just tried this today and with one arm in a sling due to shoulder surgery, it couldn't have been easier. And great too!

Emerald Stutes said... @ March 26, 2012 at 3:07 PM

My sister made this and I LOVE IT, Im cooking it tonight for my husband to try, I know he's going to love it!!

jenny said... @ March 26, 2012 at 4:50 PM

For shredding.. Not sure how you guys shred your chicken, but I just learned that if you use a hand mixer it shreds so evenly and nice. No more fork shredding for me!!

Just a fun fyi!

Im making these this week. Thinking about adding some cream cheese to it. Not sure though.. Do you add at the end or when you add everything in the start?

Unknown said... @ March 27, 2012 at 10:13 AM

This was SOOOOOOOOOOO good! I didn't have tortillas or taco shells, so when it was done, after shredding the chicken, I added a can of drained and rinsed black beans, and some frozen corn, and heated that through, and served the mixture over brown rice with a little sour cream and shredded cheese. Yummy!! I'll definitely remember this recipe for the future. I want to also make it as a taco with some sliced avocado, lettuce, tomato, sour cream and cheese. :)

jennorso said... @ March 27, 2012 at 11:44 AM

I have tried the rotel and it is amazing!! Thanks for such a simple delicious recipe!!!

Anonymous said... @ March 28, 2012 at 12:51 AM

I made this tonight for my family, total hit! I took the chicken out, shredded it, set aside some for the kids and with the rest I added some pepper, fresh salsa and spicy ranch dressing. Totally amazing! Thanks for the idea!

ileimohala said... @ March 28, 2012 at 1:27 AM

I just had to tell you how amazing this recipe is, thank you so much for sharing!!! My picky 7-year-old who downright refused to eat chicken tacos when he saw it, not only scarfed down his first plate, he demanded seconds & even thirds!!! This will definitely become part of our regular dinner rotation!!! You've also helped my & my husband think of other great slow cooker ideas!!! Thanks so much again!!! :)

Anonymous said... @ March 28, 2012 at 6:53 PM

Found this on Pinterest and made it this week. It was so easy and so unbelievably tasty. We made our own "chipotle" chicken burritos and had leftovers for two lunches and now I am eager to use my last bit of leftover chicken for the soup. Thanks so much Sarah.

Anonymous said... @ March 29, 2012 at 8:03 AM

thinking about dinner tonight and saying..ugh..what to make for dinner?I am challenged every day with my family because my kids are older, have jobs, sports, friends!, etc, and drive, so consequently more often than not everyone comes in at different times from various activities I have chicken in my freezer and voila! am making the chicken tacos. I will let you know how they turn out.

Anonymous said... @ March 29, 2012 at 3:42 PM

how many people does this serve how many tacos per person

Megan Reed said... @ March 29, 2012 at 4:14 PM

I do something really similar, only it's salsa and a can of Nacho Cheese soup. Then I add a few spices. It is one of my hubby's favorites and so easy and inexpensive. Awesome for having people over.

-SB said... @ March 31, 2012 at 12:20 PM

I found this recipe on pinterest and am adding it to next weeks menu list as we speak, sounds easy and delicious. Two things I value as a mother of two! Thanks so much for sharing! You go girl

djtewes1717 said... @ March 31, 2012 at 2:20 PM

Mad butcher salsa!

Anonymous said... @ April 2, 2012 at 4:35 PM

What kind of salsa did everybody use?

Brit said... @ April 2, 2012 at 11:15 PM

these are incredible! Such a great idea lady! I'm from Texas & we have mexican food at least 4 times a week (Homemade). SOOO I love this because I can throw in salsa that already has the onions, peppers, garlic, herbs, and tomatoes which saves me so much time. I can make these tacos once. I have taken the left overs and made enchiladas, rice bowls, chimichangas, added corn salsa to it, and nachos. Thanks so much!

Brit said... @ April 2, 2012 at 11:18 PM

I used a fresh market one & I have used on the boarder. Both are great!

Anonymous said... @ April 3, 2012 at 11:16 AM

I'm making this right now! Love all the comments and versatile ideas! My son has a baseball game tonight so dinner will be eaten in shifts among our family. Easy dinner! Thanks so much!!!

Anonymous said... @ April 3, 2012 at 10:19 PM

what kind of salsa has everyone been using?

Anonymous said... @ April 4, 2012 at 11:43 AM

My son is allergic to tomatoes, do you think I could still make this but substitute the salsa for something else? We've tried to make chicken tacos in the past but they were very bland.

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