Crockpot Chicken Tacos
Set your crockpot and walk away. These Crockpot Chicken Tacos are made with seasoned, shredded chicken, wrapped in corn tortillas with melted cheese and fresh toppings. Taco Tuesday just got a major upgrade.
Servings: 20 Tacos
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 1 jalapeno, stem and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning (Cajun seasoning)
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 15.7 ounce bottle Herdez Cilantro Lime Salsa Cremosa
- ½ cup white rice
- 2 cups shredded Colby Jack cheese
- Corn tortillas
- Vegetable oil for frying
- Green onions optional
- Cilantro, optional
Instructions
- Spray a 6 or 8 quart crock pot with non-stick spray.
- Add diced onions and jalapeno to the pot.
- Place the chicken breasts on top of the onions and peppers.
- Next, sprinkle the seasonings on top of the chicken.
- Pour the salsa over the chicken.
- Cover and cook on high for 4-5 hours or on low for 7-8 hours.
- Add the uncooked rice to the pot the last half hour of cooking. Stir.
- Once done, shred the chicken, add back to the crock pot, stir, and then make tacos.
- Heat oil in a large skillet over medium heat.
- Fry corn tortillas and then add shredded chicken, shredded cheese, and top with sliced green onions and cilantro.
Notes
- Check rice after 25 minutes. Crockpots vary, so make sure your rice is tender but not mushy.
- Fill and fold tortillas right after frying. Shape them into tacos while they’re still warm and pliable.
- Wash your hands after handling jalapeños. Avoid touching your face, as those spicy oils can irritate your eyes.