Southwestern Crockpot Chicken Tacos are so easy to make, you’ll wonder why you haven’t been making them all along! It will cook in your slow cooker all day long, then shred into tender Mexican chicken you can serve up with taco shells, guacamole and shredded cabbage. Put it on your meal plan this week – you’ll thank me later.
You know what’s really true about me? I love fresh food with simple flavors.
I used to think I needed to be so creative and out of the box with food, when I really just love my dinner like grandma used to make.
Mind you, my gran is Bavarian and has neither touched a crockpot nor a taco in her lifetime… But still, you get what I mean.
So there’s no crazy seventeen component coleslaw on my chicken tacos, and there’s also not a million individual spices. Just my homemade taco seasoning, please and thank you.
They turn out fabulous, in case you were wondering 😉
I know I told the world a while ago how I got rid of my crockpot and swore to never buy one again… But then I spotted this white little number on sale and I just couldn’t let it go. My slow cooker had been letting me down with brown, mushy meals.
While I’m still 100% convinced my Dutch oven can do many things better than a crockpot, I’m glad I gave the whole slow cooking appliance thing another chance, because there’s just no way for shredded chicken to turn out as tender as it does like this.
How To Make Crockpot Chicken Tacos:
Even though I don’t like the name of them, this is a real “dump and go” slow cooker recipe:
- Add everything for the chicken to the crockpot
- Cook on low for 8 hours or on high for 4 hours
- Stuff into taco shells and top with whatever tickles your fancy
Yes, I say “tickles your fancy”. No, I’m not 85 years old, though sometimes I certainly behave as if I was 😉
P.S. When I only had one kid, I made my own taco shells. Yeah… Not that often anymore! We buy organic ones without any additives. You can find some on Amazon here, though I can’t see anywhere if these are 6 inch or 8 inch. I don’t think anyone minds an 8 inch taco, though…
FYI, I make a commission for purchases made through that link!
We also buy an all-natural, sugar free salsa to make these. It’s a little more expensive, but when I compared jars at the grocery store, I COULDN’T BELIEVE THE SUGAR!!!!! in some of the salsas.
No, insane. I don’t mind using regular, white sugar in desserts and baking at all. But my kid doesn’t need 1/4 cup of sugar (plus flavoring!) on her tacos for dinner. In.Sanity.
Anyhow, getting off my soapbox now.
We love serving these southwestern crockpot shredded chicken tacos with homemade guacamole, shredded cabbage and some shredded cheese. An easy meal that always puts a smile on everyone’s face around the dinner table – winner, winner, chicken dinner, I guess.
Print the recipe for these southwestern crockpot chicken tacos for your binder here:
- 1 pound boneless skinless chicken breast
- 1 tablespoon taco seasoning
- 1 8- oz jar salsa
- 1 15- oz can black beans, rinsed and drained
- 1 cup frozen corn
- 1 onion, coarsely chopped
- taco shells and toppings you like
- Place all ingredients EXCEPT for the taco shells and topics in your crockpot. Stir, making sure there's some sauce underneath the chicken so it doesn't end up sticking to the bottom.
- Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.