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... @ November 12, 2012 at 7:38 AM

I made this Saturday for a very early Christmas party. Everyone loved it! Instead of using a packet of taco seasoning (MSG causes migraines) I used I think it's Rachael Ray's taco seasoning recipe: 1Tbsp each, cumin, chili powder, garlic, and onion powder, and a pinch of ground red pepper. My middle child took what was leftover for lunch today. This is a new family favorite. THANKS!!!

Anonymous said... @ November 12, 2012 at 7:52 PM

For the tortilla soup, I saw another person ask but did not see the answer - do you have to drain the corn, beans, etc.?

Unknown said... @ November 13, 2012 at 9:15 PM

Can anyone tell me how many servings the Tortilla Soup recipe offers? I made the Chicken Tacos last night and they were fabulous! Now I need to feed about 14 people the day after tomorrow and the Tortilla soup would be so easy.
Thanks!

Anonymous said... @ November 14, 2012 at 6:16 PM

Hey everyone I'm a man haha and needless to say if you cant grill it I don't know what I'm doing I would like to surprise my wife with this recipe but could I turn the crock pot on and leave it on low while no one is at home and we are at work all day WITHOUT catching the house on fire haha

Anonymous said... @ November 16, 2012 at 10:58 AM

Is this spicy??

Jordan Van Dyke said... @ November 20, 2012 at 12:38 PM

For the taco's: if salsa and taco mix don't seem like enough liquid for the frozen chicken breasts in the crock pot is that something we need to worry about? Just wondering since all of the breasts are not "submerged" in the salsa..

Abdul said... @ November 25, 2012 at 8:38 AM

Fantastic recipe! I will be doing this one very soon. Thank you for the idea.

Anonymous said... @ November 26, 2012 at 1:59 PM

I make this often but I also throw a jalapeno, cilantro, and juice from a lime in my small blender and add with the salsa and taco seasoning... so yummy.. I always loose weight when I eat this too... lol Ive been on a major weight loss journey and this has been one of my staple meals along the way.. 80 lbs down and still goin.. we like to make tostadas, and pollo bowls with our chicken also.. so many yummy things you can do with it.. never gets boring really.. :0)

mamarazzi1212 said... @ November 27, 2012 at 8:54 AM

I've made this and I love it!! Can this recipe be doubled for the crock pot or do you think that's filling it too full? My daughters Dora the explorer birthday party is in 2 Weeks and I want to do a soft taco bar.

Ryan Dietz said... @ November 27, 2012 at 9:33 AM

I use a can of mild rotel tomatoes fat free refried beans can of mexi corn can of black beans and a can of fat free chix broth with tortilla strips and little bit of light sour cream and reduced fat cheese on top. I bet the chicken would be a yummy addition! Thank you!

Anonymous said... @ November 29, 2012 at 8:48 PM

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Al Davis should be so lucky.
The antient's leaders, politicians, celebrities, corporate executives, scientists/professionals are clone host fakes, fresh out of high school who woudln't know their ass from a hole in the ground. Without the gods doing their jobs THROUGH THEM they'd only be good for playing with themselves.

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There was a very real perception that bi-racial was much worse for the white than it was for the person of color. The liberal culture, which was designed and promoted with the god's tools to achieve their Apocalyptic goals, screamed racism when there was a very reasonable explanation for this reality::::
In this white punishment known as the United States the person of color has already adopted the disfavors/temptations intended for another race. But by associating/mating with a person of color the white is newly adopting the disfavors of another culture.
And this is the reason why people of color are not welcome in the United States. The gods control everything:::The perception they want to create, the thoughts they want you to have.
People of color can't recover from absorbing the temptations from two cultures. And why they become more and more like so many blacks in America:::Veterans at absorbing the temptations of two cultures.
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Anonymous said... @ November 30, 2012 at 7:31 PM

this was really good! i added a packet of hidden valley ranch powder. i'll definitely make this again!

Anonymous said... @ December 3, 2012 at 3:54 PM

Ive seem this recpie on pintrest made the same way except with cream of chicken soup. I was wanting to omit the soup but was hoping the taste would be the same. Looks like it might just work out!!

Halla Branaham said... @ December 3, 2012 at 5:49 PM

I added black beans to mine. Funny thing was I decided to try and make soup out of the left-overs before I even saw that you had a recipe for it. lol

Alicia Pomeroy said... @ December 5, 2012 at 11:17 AM

what is that in weight for the chicken

Maggie said... @ December 8, 2012 at 3:53 PM

Love this recipe! I make it for my husband and I all the time.
I am planning his birthday party and wanted to have a taco bar :) if there are about 30 people coming, how many batches do you think I should make? ( I know your recipe says it serves 12. But is that like to tacos per person?)

Tom Burnette said... @ December 9, 2012 at 5:08 AM

Thank you, this recipe is awesome! I now make this at least twice a month!

Anonymous said... @ December 9, 2012 at 4:45 PM

I just turned on my crock pot, ingredients in and can't wait for the end results!

Anonymous said... @ December 10, 2012 at 11:47 AM

another good one for beef is add the chuck roast, 1 packet of au jus mix, onion soup mix, and italian soup mix, Jar of salsa! hmm... I never have the italian soup mix so I just throw in a bit of oregano or italian seasoning.

Brandy said... @ December 11, 2012 at 2:12 PM

Just wanted to say that I love these & so does my family! I found and tried this about 6 months ago for the first time & we have had them about 5 times since!
I posted this on my blog, but couldn't do it without giving you a shoutout in it!
Thanks for this recipe! :)

♥Brandy @ Sissy-fits.blogspot.com

Anonymous said... @ December 15, 2012 at 9:34 AM

Actually its 4 ingredient chicken taco's if your going to repost someone else's recipe please include the entire thing.
You are supposed to add either 8 oz of cream cheese or 1/3 of velveeta the last 30 minutes of cooking and it makes all the difference from dry tired chicken to gooey delish taco filling

Anonymous said... @ December 15, 2012 at 4:15 PM

Best easiest one i have always make is
1 can green mild enchilada sauce
1 can cream of chicken
2 shredded chicken breasts
2 cans of milk
1 can fiesta nacho cheese

First stir in the soups and milk (nacho cheese and cream of chicken)
Then once that gets hot (does not need to come to a boil just get hot) Then add the green mild enchilada sauce and the chicken.

Stir it on the stove a bit longer then scoop yourself a bowl and add sour cream, cheese, and crumbled chips.! Its Delicious!

Anonymous said... @ December 16, 2012 at 4:24 PM

I just made these tacos today. Oh my gosh, they are soooooooooooooo delicious and the easiest thing I have ever made! Thank you for sharing your recipe.

Calvin Brock said... @ December 17, 2012 at 11:43 PM

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Jillian W said... @ December 20, 2012 at 10:18 PM

I made these tacos for our annual family Christmas party. They were a huge hit! A very easy, low-stress, and delicious meal. Thank you!!

Anonymous said... @ December 29, 2012 at 2:57 PM

making this today :)

Mary Crotzer said... @ December 30, 2012 at 3:40 PM

I made the tacos Friday and today(Sunday) I made the tortilla soup. I only used the recipe I didn't add cream of mushroom soup or any of the other things some have said. This is really good. Once I got it in the bowl I added some sour cream, MJ cheese, slice of avocado and some crunchy tortilla strips. along with some cornbread. It's wonderful. and I have "picky eaters" also. Thank you so much :)

Anonymous said... @ January 1, 2013 at 6:32 PM

Holy moly! Yum. Made this today, even my picky kiddos liked it. Might try with a can of chilies next time for added spice. Delicious! Thank you for posting, I found you via Pinterest.

Anonymous said... @ January 4, 2013 at 10:33 AM

I tried this last night and the chicken was amazing!! :) Thanks for the motivation to try something new. I think i am going to try the tortilla soup with the left over chicken too! :)

Anonymous said... @ January 6, 2013 at 1:10 PM

No.. do not omit the seasoning. It just adds to the amazing flavor.

Kimberly Abalos said... @ January 8, 2013 at 1:38 AM

I have made this several times and it is a hit every time. My husband just took it to a elder's meeting at church and the men loved it. I work so I usually can't make food on his night to bring dinner so he usually just orders pizza. I threw this in this morning. It was so easy for him to just run home before going and pick it and the toppings up. Thanks. I will be using it again for our small group meeting.

موسوعة الطبخ said... @ January 10, 2013 at 3:31 PM

very nice thank you so much =)

Anonymous said... @ January 11, 2013 at 5:03 AM

After reading all of these posts, I know what I'm fixing for supper tonight. My grandkids went crazy over the crockpot pulled pork so I know that they'll love this! Thanks for sharing the recipe!

Anonymous said... @ January 11, 2013 at 1:01 PM

I just put my stuff in the crock pot..... so excited to see how it turns out!! Thanks for the recipe!

Anonymous said... @ January 13, 2013 at 9:38 AM

I've done it with cream of chicken soup and still put in everything else.

Anonymous said... @ January 14, 2013 at 10:31 PM

I only have a container od cream cheese. The larger one. Should I use half or all? And your putting this is the crock pot right? Do I put it in the beginning or towards the end?

Anonymous said... @ January 15, 2013 at 11:55 AM

Loved this recipe, so easy and great for our volleyball nights, thanks!

AZ RN said... @ January 17, 2013 at 2:53 PM

Love this simple recipe! I used the shredded chicken and put it in a tortilla along with black beans, shredded cheese and avocado and rolled into a burrito. I then grilled the burrito on the griddle sprayed with Pam. Just like a chimi but without the fat from the oil. It was FANTASTIC!

Keri Sue said... @ January 21, 2013 at 11:20 AM

How about fajita seasoning packet instead of taco seasoning packet? Would you suggest the whole packet or half? I feel like fajita mix is "stronger" than taco seasoning??

Hannah said... @ January 22, 2013 at 5:55 PM

Making this right now and it smells and looks so delish ! Can't wait to try it :)

Anonymous said... @ January 27, 2013 at 12:44 PM

I use this recipe for homemade taco seasoning - http://allrecipes.com/recipe/taco-seasoning-i/

It is easy, you avoid all of the yucky additives and preservatives and you can adjust the spice and salt to suit your taste and diet.

katie said... @ January 28, 2013 at 10:15 PM

I'm making these tomorrow morning! I was think of adding some Mexican velveeta and some halbenero and diced tomato?

Melissa Punt said... @ January 31, 2013 at 4:46 PM

oo put in crock this am. just got home from work and house smells awesome!!! Can't wait!! TFS...

Kim U said... @ February 2, 2013 at 9:01 PM

Is it easy to cut this recipe in half? There's only two of us in my house and we have the tiniest freezer.

Anonymous said... @ February 2, 2013 at 10:49 PM

I made these tonight and they were a hit! I cut the recipe in half though. So I used 3 chicken breasts and half of the called for salsa and seasoning. Cooked on low for 5 hours. I also added a diced onion and green pepper, a pinch of cayenne pepper with a few dashes of hot sauce. We like spicy food:) It was just me and my hubby eating them and between us we ate 5 tacos and had plenty of leftovers!

Anonymous said... @ February 5, 2013 at 9:42 PM

AMAZING! I just made this and my picky husband and I LOVED it! He said there is no need to ever go back to a Mexican restaurant. I threw in 6 thawed, skinless, boneless chicken tenderloins, Pace mild salsa, and original Old Elpaso taco seasoning on high for 5 hours. I had mine in taco form with shredded cheese, lettuce and sour cream. My husband had his as a quesadilla, and both were just so wonderful! Definitely a new favorite!

Anonymous said... @ February 6, 2013 at 11:22 AM

Being from South Texas the thought of Newmans salsa is scary. I think even Pace is generic when it comes to authentic tasting chicken tacos. I would recommend Mrs. Renfro's Green Chile Salsa. Anything else is ketchup.

Anonymous said... @ February 7, 2013 at 7:22 AM

Made this last night and added black beans. It was so good! Look forward to the leftovers tonight
Thanks.

Jennifer said... @ February 7, 2013 at 11:20 AM

Can I omit the salsa?

Tonya Bowman said... @ February 10, 2013 at 8:24 PM

Tried this and was a great hit with the family, will definitely fix again. So yummy !@

Anonymous said... @ February 12, 2013 at 9:13 PM

Holy crap! This is probably the easiest and yummiest recipe I've ever discovered on Pintrest!! Soooo delicious!

Anonymous said... @ February 21, 2013 at 6:36 PM

I made this and added 1/2 c rice and 1 ounce of cream cheese. I recommend making this with thawed chicken, not frozen. It was very dry, even without my additions. I really thought this would turn out better with all the good reviews. The taste itself was good though.

Anonymous said... @ February 23, 2013 at 6:43 PM

I tried this recipe tonight for dinner and it was a huge hit...I have some left over so I'm making the soup tomorrow...Sounds fantastic. Thanks for the really simple and delicious recipe.

Anonymous said... @ February 24, 2013 at 8:49 PM

Made this last night for my daughter' birthday party. I used a 3# bag of frozen chicken breast. Everyone kept asking me how I kept my chicken from drying out. This recipe went over and I barely had any left over. I will definitely make this again. thanks for posting!!

Anonymous said... @ February 28, 2013 at 2:58 AM

Does anyone know how many weight watchers points this would be?

Tom Burnette said... @ March 4, 2013 at 8:23 AM

This is a great recipe and everyone I've made these for absolutely love them! I use less chicken, 3 breasts instead of 6 because I like them with extra sauce mixed in. They're fantastic.

By the way, the meat, mixed with taco cheese, or cheddar, makes great filling for chicken enchiladas.

Anonymous said... @ March 4, 2013 at 6:45 PM

Wow! I live in a chicken culture in Kingston, Jamaica and I Loved this recipe! Thanks for posting/ sharing. I used sk/bo less chicken thighs and it turned out beautifully. I will definitely share this with others!

Anonymous said... @ March 6, 2013 at 1:26 PM

I am making this tonight but am halfing the recipe! Do i need to cook it for less than what is says? Please help!

Anonymous said... @ March 6, 2013 at 8:21 PM

Sometimes with frozen meat you might just need to add a little more time. I've read about 20-30 min. more

Anonymous said... @ March 8, 2013 at 4:06 PM

I used taco sauce and taco seasoning bc I didnt have salsa and chopped up jalapenos... cooking now hope it turns out!

Anonymous said... @ March 11, 2013 at 5:30 PM

Made this recipe tonight! A huge hit with my family. So easy and so tasty. A keeper for sure!

Stephanie Rasmussen said... @ March 11, 2013 at 7:45 PM

How big is the block of cream cheese?

Anonymous said... @ March 16, 2013 at 5:43 PM

I came across your recipe via Pinterest and as a new crockpot owner I was wondering is it best to cook the chicken prior to throwing it in the pot? Just a newbie here.

Anonymous said... @ March 17, 2013 at 3:29 PM

Found this recipe on pinterest and it was delicious! However, I do have one question. Can you clarify the servings? I'm trying to enter it into a nutritional calculator. Thanks :)

Anonymous said... @ March 20, 2013 at 10:08 AM

It's in the slow cooker now... smells good! I hope it tastes great... I didn't see that it can feed 12+ people. We're definitely going to have a lot of leftovers....

Unknown said... @ March 21, 2013 at 11:34 AM

Made it today this is perfect and easy to make and very healthy.

Anonymous said... @ April 2, 2013 at 8:23 PM

"Six chicken breasts:" How many pounds is that, do you think?

Jessica {MyLoveOfStyle} said... @ April 4, 2013 at 6:33 PM

If I'm only cooking for 2 people and am using 3 chicken breast vs 6 chicken breast I assume I should just reduce the salsa to 8oz's and use half an envelope of taco seasoning; however I wanted to see if you advise cutting the cooking time in half as well. I know this sounds like a silly question, but I don't cook very often and wanted to get your thoughts just to be sure I don't overcook it!!! Thank you so much!!

Anonymous said... @ April 6, 2013 at 11:44 PM

I made this tonight and I absolutely loved how easy it was! Definitely my new favorite way to make tacos!

Anonymous said... @ April 6, 2013 at 11:50 PM

I made this tonight and absolutely loved how easy it was. Definitely my new favorite way to make tacos!

Anonymous said... @ April 14, 2013 at 2:58 PM

Can I use frozen chicken or does it have to be thawed?

zuli said... @ April 14, 2013 at 9:42 PM

Thank you for sharing

Anonymous said... @ April 22, 2013 at 2:20 PM

Yum!! Trying this tonight for my husband :) There will be a lot of leftovers since it's just the two of us, but I'm excited to use them for a chicken tamale casserole recipe I found on pinterest!

Erica J Schrader said... @ May 1, 2013 at 10:42 AM

How much does this make?

Cristina said... @ May 3, 2013 at 12:53 PM

I've made this many times and my husband loooves it. We want to dry something different do u think omitting the taco seasoning for a packaging of dry ranch dressing mix would work?

Anonymous said... @ May 3, 2013 at 9:14 PM

These look great! I am making these for 3, so if I only used about 2-3 breasts instead of 6, would I need to reduce the amount of salsa/taco seasoning that I add?

Jennifer said... @ May 6, 2013 at 7:44 PM

Tried the chicken tacos a couple nights ago and then tonight made tortilla soup with the leftovers. Both were DELICIOUS! Thanks for sharing these great recipes. They are both sure to become regulars in my family meal repertoire!

Anonymous said... @ May 9, 2013 at 2:43 PM

Best recipe yet! Just made it and can't wait for chicken tacos again! Thanks!

Amanda Korinn said... @ May 9, 2013 at 4:20 PM

mine seems to have a LOT of juice, what do I do with it all?

Terran's Momma said... @ May 19, 2013 at 1:09 PM

Hey guess what. When you have leftovers? Make it into chicken salad.

I found this recipe through pinterest months ago, and we've been eating this chicken on *something* almost weekly since. Make the chicken salad, you'll thank me later.

Amanda Percival said... @ June 4, 2013 at 10:28 AM

This is my go-to chicken taco recipe. Last night I made it with only two chicken breasts (because my husband works out of town and it's just me and two my kids) and just eyeballed the salsa and seasoning to about a third of what the recipe calls for. We always love it! My son, who is 7, ate two big tacos and the rest of his sisters last night! ...so delicious.

Anonymous said... @ June 6, 2013 at 5:54 PM

Hi! In your soup recipe do we drain the black beans?

unknown said... @ June 15, 2013 at 2:04 PM

This is amazing! I am making it now as we speak! The house smells soooooooooooooo good!!!

Candice Fox said... @ June 22, 2013 at 11:32 AM

Do you throw away the salsa after it cooks and just keep the chicken or just mix it all together?

Kim Osburn said... @ July 6, 2013 at 8:39 PM

Made this for supper tonight. Served in hard, corn taco shells with homemade guacamole, chopped onions and tomatoes. WOW. Can't wait to have leftovers for lunch tomorrow. Thank You for sharing this recipe. We will definitely be having this one again.

Jacqueline said... @ July 7, 2013 at 11:04 PM

This looks wonderful. Sharing on my FB page tomorrow at 2 p.m. https://Facebook.com/JacquelinesGems. I do free jewelry giveaways, and I have 2 ongoing. Feel free to get in on them!

Anonymous said... @ July 15, 2013 at 3:25 PM

When would you add the corn and black leans and do you drain them?

Getting Married said... @ July 23, 2013 at 12:46 AM

This was soooooo! good thank you,

Anonymous said... @ July 24, 2013 at 3:11 PM

Hello, if i want to do just 3 pieces of chicken to it should i just do half a bottle of salsa and 1 evenlope of seasoning? Just 3 in my family

Michelle Skozlas said... @ August 2, 2013 at 6:44 AM

If you have a Whole Foods Market in your area, you have to try their homemade salsa! You will never want any other

wadehuntley said... @ August 10, 2013 at 4:35 AM

what a simple recipe. cant wait for crock pot weather.

Anonymous said... @ August 21, 2013 at 5:41 PM

As a mexican, this recipe sounds so not like our tacos really taste. But i'll give it a try.

Anonymous said... @ August 30, 2013 at 4:27 AM

I love Newman's black bean and corn salsa! Great to add to recipes like this if you like the "extras" mixed in with your chicken. Really great flavor!

Thank Him For The Small Things said... @ September 9, 2013 at 7:12 PM

Made this tonight for dinner. OH MY GOODNESS it was amazing! I added cream of mushroom soup to the recipe. SO moist and delicious.

The Cross Family Adventures said... @ September 10, 2013 at 11:30 AM

So I found this on pinterest and made it this weekend!! It was amazing! I am actually going to post it on my blog today! Thanks for sharing this recipe. I am a new follower of your page and will be checking out what other recipes you have on here! Have a wonderful day!

Anonymous said... @ September 11, 2013 at 8:52 PM

Can u use taco sauce instead of salsa? I'm allergic to onions.

Shelly Mirza said... @ September 14, 2013 at 12:53 AM

I dn't own a crook pot & have never used one.... Can some one plz suggest which brand is best & how big it should be for a family of four, thnx ��

Shelly Mirza said... @ September 14, 2013 at 11:32 AM

Hi, can some one plz tell me a good brand for crockpot & also what size is good for a family of four, I have no clue as I have never used a crockpot :(

Anonymous said... @ September 24, 2013 at 8:22 AM

I'm using barretto seasoning instead of taco. I have some refried beans that I made and a home made jalapeño avocado sauce to use up. Oh and some left over rice. It smells so good can't wait to eat it. Is it 600 yet?

Anonymous said... @ October 3, 2013 at 8:39 PM

I can't believe this even counts as a recipe. Dump and go crockpot crap.

Anonymous said... @ November 18, 2013 at 3:37 PM

I use 2 pounds stew meat 1 can green chilies 2 T. garlic powder
2 T. Cumin homemade salsa 1/2 of a pint jar cook on medium all day shred and enjoy. Came up with this on my own and kids love this. I Also make my own tortillas. Way easy and so much better then store bought. I then make a treat of sopapias( not sure on spelling but kids love them dusted with cinnamon sugar).

Anonymous said... @ December 17, 2013 at 4:35 PM

I know this is almost 2 years old haha but I've made these twice now! Adding cream cheese is whatt totally makes it! I also us a fruity salsa, like newmans pinapple or mango salsa & we LOVE it!!

Anonymous said... @ January 10, 2014 at 3:54 PM

Do you have a recipe for a homemade spice packet??

Jena Mosburg said... @ January 18, 2014 at 11:16 PM

I have made this many times and love it! i put the cooked chicken in my kitchenaid to shred it, works like a charm! but look out, it's hot!

Kathleen said... @ February 1, 2014 at 1:58 PM

Thanks so much for the great idea Sarah will be trying this tonite!!!!!

Berri Newberg said... @ February 25, 2014 at 9:01 PM

When you say 6 chicken breasts is that 1lb? I'm planning to make 3lbs for a taco bar potluck and want to be sure I use the right amount of seasoning :)

Anonymous said... @ March 4, 2014 at 9:32 AM

Tried this recipe several times and the best way to make it I found, was like this:
(Enough for me and my husband)
2 chicken breasts
1 can cream of chicken soup, undiluted.
3/4 of a Ol El Passo Mild salsa jar.
1 tbs (homemade) taco seasonings.
Put everything in the crock pot, mix well and cook on low for 6 hours.

I also shred it a little bit every couple hours so that by the time its done cooking its fully shredded and the meat soaked up the juices!

Anonymous said... @ March 4, 2014 at 7:15 PM

Do you add the cream cheese to the chicken for the tacos or for the soup? Thank

Anonymous said... @ March 12, 2014 at 7:35 PM

aweee man? i just put very little water to clear out salsa bottle, now im super worried!!!

Anonymous said... @ March 25, 2014 at 8:20 PM

I made this today, a small package of 3 half breasts, frozen, with just under a quarter cup of taco seasoning, and a full jar of mild Tostitos salsa. I cooked it on low for 8 hours, and it was perfect, just the right amount of moisture and shredded easily, moist, flavorful. My husband and younger 8 year old son were over the moon with how great it was, as was I. My older 10 year old son thought it was okay, but what does he know?!

Yvonne Pena said... @ April 8, 2014 at 10:48 PM

I made this today for dinner it was a hit my husband loved it. It was delicious and the chicken was so soft. I put 5 frozen peaces of chicken on crock pot then I used salsa Pace mixed cooked on low for exactly 6hrs then I shredded chicken inside with sauce. Made some tacos definitely will be doing this again very easy and delicious.

Dadie Host said... @ April 15, 2014 at 6:00 AM

Yummy! Can't wait to eat this.

Love. R said... @ May 8, 2014 at 2:26 PM

love how easy this recipe is!!!!
http://www.munchkintime.com/how-to-make-chicken-tacos/

Anonymous said... @ May 17, 2014 at 11:52 AM

I have made something similar to this before. You just reminded me how much I liked it. Tomorrow I am going to try this but replace the taco seasoning with some brown sugar and a spoonful or so of mustard. I've done this with baked chicken and loved it, don't see any reason that wouldn't work in the crock and then shredded. I'll probably serve sloppy joe style.

Carol Garcia said... @ June 17, 2014 at 9:33 AM

What an incredible idea! Thanks for sharing it here

Anonymous said... @ July 22, 2014 at 7:20 AM

These are SO good!! I actually add a little bit of a ranch packet and a splash of Franks Hot sauce...SO yummy!! : )

Sarah Murray said... @ July 24, 2014 at 10:53 AM

I made these at home they came out great, I bought a whole chicken and added a jar of salsa and couldnt find taco seasoning so used 2 packets of chili seasoning and 2 cups of water since the whole chicken was big. It cooked within 9 hours and next day let it cool off, then I was able to with gloves separate chicken from bone and shred chicken for small tortillas.

Anonymous said... @ July 31, 2014 at 10:46 AM

I pinned this over a year ago and I LOVE this recipe. Soooooo easy and delish.

Kathleen R said... @ August 2, 2014 at 4:34 PM

Just found this recipe today, we'll be making it tomorrow! Can't wait to try it!!

Anonymous said... @ August 6, 2014 at 10:16 AM

made these all I can say is yummm

Muawwhh.. said... @ September 7, 2014 at 2:21 PM

Hey can someone would explain in complete details for this recipe.. I would really love to try this recipe.. It sounds so delicious! I want to know what kind of salsa like the brand and ect. Please and thankx!!??

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Ischalyn said... @ September 24, 2014 at 6:48 AM

Has anyone tried adding plain Greek yoghurt to it to make it creamy

Rebecca said... @ October 2, 2014 at 8:54 AM

I am trying this recipe tonight. However, we opted for shredded cabbage instead of the lettuce. I'm curious about using the cream cheese/cream of mushroom soup. Thanks for the post!

Natalie said... @ October 8, 2014 at 3:56 PM

Do I need to specifically use raw chicken breast? I have a bunch of frozen chicken breast tenderloins that are already grilled would those work???

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Micah Schow said... @ December 16, 2014 at 8:16 PM

Cooked this tonight and it was a hit! Thank u

Lisa Melendez said... @ December 17, 2014 at 11:59 AM

I have the taco seasoning but no salsa on hand. What can I use to substitute for the salsa?

Lisa Melendez said... @ December 17, 2014 at 12:25 PM

I have taco seasoning but no salsa. What can I use to substitute the salsa?

Bethany Birch said... @ December 24, 2014 at 11:47 AM

I don't have chicken taco seasoning, what else could I use?

Anonymous said... @ December 29, 2014 at 11:23 PM

Regular taco seasoning or chicken taco seasoning? Thanks, can't wait to try this!!

Anonymous said... @ January 1, 2015 at 10:18 PM

I tried this recipe, and the chicken came out soo good! Great with soft tacos, or even just plain. A recipe I'm keeping, thanks!

Barb M said... @ January 6, 2015 at 8:14 PM

I made this using 5 chicken boneless/skinless thighs. I always prefer dark meat for the slow cooker as it doesn't dry out so easily. I used Newman's Pineapple salsa (which is SO good) and about 3/4 packet of the taco seasoning. It was finished in my crockpot on high in 2-3 hours.

As for the taste: I thought it was great, but I doctored up the finished product. I actually think the pineapple salsa was so flavorful that the taco seasoning overpowered it. I would use less taco seasoning next time. After the meat was shredded, I added a drizzle of honey, a squeeze of lime juice, and some Mrs. Dash chipotle seasoning because I wanted some more spice and salt/pepper. With those additions, I found it to be fantastic. I will definitely make this many more times, but with the changes I have mentioned.

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Genevieve said... @ February 7, 2015 at 10:27 AM

This was good as the base for tacos but AMAZING as the base for taquitos. I made the recipe as is and added cream cheese as suggested. Rolled up a little in small tortillas (both flour and corn are delicious), sprayed a cookie shred with olive oil, placed the taquitos on the sheet with space in between, sprayed the top of each with some olive oil and sprinkled them with a little kosher salt. Baked at 425 for about 12 minutes (golden on edges and crispy in the bottom). Dipped them into a salsa ranch sauce (3 parts salsa to one part ranch). The husband and toddler LOVED them. Rolled up a bunch more and froze them uncooked for easy meals later. Thank you for posting the original!

Anonymous said... @ February 18, 2015 at 10:45 AM

I like to make this recipe and then freeze the leftovers in a ziploc bag for later. Just thaw and reheat to have an easy dinner. I also add cumin, spanish chili powder and paprika in place of the taco seasoning with a little squeeze of lime or lemon juice. Delicious.

Yolanda said... @ February 21, 2015 at 1:37 PM

Hey when do u add the cream cheese

Anonymous said... @ April 7, 2015 at 10:12 AM

Do you only use a pound of chicken breast? I know it says 6, but there are huge and small chicken breasts. I just don't want to do too much chicken and it turn out dry. Thank you!

Maybaby said... @ May 13, 2015 at 3:16 PM

Very tasty! I had 4 chicken breasts and used about 3/4 of the salsa called for. I cooked it in my 3 quart slow cooker on LOW and it was done in just under 3 hours! I flipped the chicken pieces top to bottom at about the half way point. I checked the breasts with my meat probe digital thermometer at the 3 hour mark and they were just at the done temperature.

Shelly P said... @ June 29, 2015 at 10:41 AM

Add dry ranch packet and YUM, so good!!!

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Anonymous said... @ July 30, 2015 at 9:10 AM

I don't use taco seasoning when making this and use picante sauce instead of salsa. AMAZING!!!

Kate Everett said... @ September 27, 2015 at 4:57 PM

Crock pot Taco Chicken w/Bonus Tortilla soup recipe for leftovers? LOVE! Right up my alley. You're a mind reader to give us an additional recipe 😉

Kate Everett said... @ September 27, 2015 at 5:01 PM
This comment has been removed by the author.
adab2 said... @ October 12, 2015 at 2:53 AM

I know I'm too late with the comments here but I just realized that I misread and purchased Pace Picante Sauce instead and I don't have time to go get the correct one. Someone posted that it wasn't as good but they didn't say it was bad either. What do you think? Can I still use it and add a diced tomato? Please respond! Thanks!

Luke Forsyth said... @ January 21, 2016 at 7:14 AM

Most salsas are a very healthy addition to your diet.
Salsa

Unknown said... @ February 3, 2016 at 9:45 AM

Everyone in my house loved this, and I loved how easy it was. I actually used a can of fresh fire roasted style salsa I found at Aldi's for $.89. I imagine if you can use fresh salsa you will have a lighter taste than if you use jarred. I only used two chicken breasts ( we weren't feeding a crowd) and it could have easily made 15-20 tacos.

Lorrie Nagengast said... @ February 4, 2016 at 9:56 PM

My 17 YO son made the tacos on Tuesday night. Tonight I made the soup. Both recipes were a wonderful hit! Thank yoU!

Romy Khanna said... @ February 5, 2016 at 2:56 AM

I love this recipe, But I find that cooking in an oven dries out the beef too much, so I constructed my own waterbath out of empty yogurt containers and the heat of my own self righteousness so I could cook it sous vide. Chowringhee Restaurant in South campus | Online Food Delivery Order south campus

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Anonymous said... @ February 12, 2016 at 1:02 PM

This is truly one of the best and easiest recipes I've made. I tell everyone about it. Sometimes I'll add a can of green chilis. And the leftovers freeze beautifully! Thanks so much for such an awesome recipe!

Unknown said... @ March 7, 2016 at 12:55 PM

Lipton soup mix is a good one to add as well!

Unknown said... @ March 22, 2016 at 6:11 PM

OH my goodness!!! I made this today and just got done eating. these are AMAZING!!! and so easy! The kids and i have declared them to now be a regular menu item!

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Unknown said... @ May 9, 2016 at 1:01 PM

I've done this several times now and my husband and I both love it! I only use 2 chicken breasts because it's just the 2 of us, and we still have chicken left over! I use a little more salsa than I probably need to, but it's great flavor and the chicken is tender and shreds easily. It's delicious and one of the easiest meals I've ever made!

Mandy Hamms said... @ August 6, 2016 at 7:29 AM

The BPA levels in a can are less than 37 parts per billion, you'd have to consume 1300 lb of contained foods and bottled drinks for you to even meet below the safety levels the FDA set for health standards.

Ryan Creighton said... @ September 24, 2016 at 8:12 AM

i added the corn, beans, chiles, and cream of chicken soup, as others suggested. It was, of course, an absolute snap to make. i wasn't as excited about eating it, though. The resulting glop doesn't stand up very well in a taco shell, and i think the weak link here might be the salsa. It tastes too processed for my liking. i think less messed-with tomatoes in a can, along with a few more spices, are what's needed.

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