20 Delicious Chicken Taco Crock Pot Recipes Easy

Who says delicious dinners have to be complicated? Dive into the world of effortless cooking with our roundup of 20 Delicious Chicken Taco Crock Pot Recipes that promise to spice up your mealtime without the fuss. Perfect for busy weeknights or lazy weekends, these easy-to-follow recipes are your ticket to flavorful, comforting meals that the whole family will love. Let’s get cooking!

Slow Cooker Chicken Taco Soup

Warm up your weeknights with this effortlessly delicious Slow Cooker Chicken Taco Soup, packed with bold flavors and ready to simmer while you go about your day.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (8 oz) can tomato sauce
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cups chicken broth
• 1 tbsp taco seasoning
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the black beans, corn, diced tomatoes with green chilies, tomato sauce, onion, bell pepper, and chicken broth over the chicken.
3. Sprinkle the taco seasoning, ground cumin, salt, and black pepper evenly over the top.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
5. Remove the chicken, shred it with two forks, and return it to the slow cooker.
6. Stir in the fresh cilantro and lime juice just before serving.

The lime juice and cilantro added at the end brighten up the rich, smoky flavors, making every spoonful a perfect balance of zest and warmth.

Tip: Serve with a dollop of sour cream and a sprinkle of shredded cheese for an extra indulgent touch.

Crock Pot Chicken Tacos with Pineapple Salsa

These Crock Pot Chicken Tacos with Pineapple Salsa are a breeze to make and pack a sweet and savory punch that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup pineapple, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 1 avocado, sliced for serving

Instructions

1. Place the chicken thighs in the crock pot. Sprinkle with 1 tsp salt, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp garlic powder. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and shreds easily.
2. While the chicken cooks, make the pineapple salsa by combining 1 cup diced pineapple, 1/2 finely chopped red onion, 1 minced jalapeño, 1/4 cup chopped cilantro, and 2 tbsp lime juice in a bowl. Stir well and refrigerate until ready to serve.
3. Once the chicken is done, shred it directly in the crock pot using two forks.
4. Warm the corn tortillas according to package instructions.
5. Assemble the tacos by placing shredded chicken on each tortilla, topping with pineapple salsa and avocado slices.

The contrast between the smoky, tender chicken and the bright, chunky pineapple salsa makes these tacos a standout dish that’s perfect for casual dinners or entertaining.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the salsa.

Easy Chicken Taco Crock Pot Recipe

Looking for a fuss-free dinner that packs a punch of flavor? This Easy Chicken Taco Crock Pot Recipe is your ticket to a delicious meal with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 (10 oz) can diced tomatoes with green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water
• 8 small flour tortillas
• Optional toppings: shredded cheese, sour cream, avocado, cilantro

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. Add the black beans, frozen corn, diced tomatoes with green chilies, diced onion, and minced garlic on top of the chicken.
3. Sprinkle the taco seasoning, salt, and black pepper over the ingredients. Pour in the water.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded.
5. Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the other ingredients.
6. Serve the chicken taco mixture warm on flour tortillas with your choice of toppings.

The magic of this recipe lies in the slow cooking process, which melds the spices and ingredients into a deeply flavorful filling that’s perfect for tacos. The leftovers are just as good the next day, making it a smart choice for meal prep.

Tip: For an extra kick, add a diced jalapeño to the crock pot with the other ingredients.

Spicy Crock Pot Chicken Tacos

These Spicy Crock Pot Chicken Tacos are a set-it-and-forget-it dream, packing a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 8 small flour tortillas
• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• 1/2 cup diced red onion
• 1 avocado, sliced

Instructions

1. In the crock pot, combine chicken broth, lime juice, olive oil, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir well.
2. Add chicken breasts to the crock pot, ensuring they’re submerged in the liquid. Cover and cook on low for 6 hours or high for 3 hours.
3. Once cooked, shred the chicken with two forks directly in the crock pot, mixing it with the juices.
4. Warm the flour tortillas according to package instructions.
5. Assemble tacos by placing shredded chicken on tortillas, then topping with diced tomatoes, chopped cilantro, diced red onion, and avocado slices.

The slow cooking process infuses the chicken with a deep, smoky heat that’s perfectly balanced by the fresh toppings.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with additional cayenne pepper before serving.

Creamy Chicken Taco Crock Pot Dish

Get ready to fall in love with this Creamy Chicken Taco Crock Pot Dish, a fuss-free recipe that packs all the flavor with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (8 oz) package cream cheese, cubed
• 1 cup chicken broth
• 1 packet (1 oz) taco seasoning
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts in the bottom of your crock pot.
2. In a bowl, mix together the diced tomatoes with green chilies, chicken broth, and taco seasoning. Pour over the chicken.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crock pot.
5. Add the cubed cream cheese and stir until melted and creamy.
6. Stir in the sour cream and shredded cheddar cheese until well combined.
7. Garnish with chopped fresh cilantro before serving.

The magic of this dish lies in the creamy texture that perfectly balances the bold taco flavors, making it a crowd-pleaser for any weeknight dinner.

Tip: Serve over rice or with tortilla chips for an extra satisfying meal.

Healthy Chicken Taco Crock Pot Meal

Looking for a fuss-free dinner that packs a punch of flavor? This Healthy Chicken Taco Crock Pot Meal is your ticket to a delicious, no-fuss meal that everyone will love.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onion and red bell pepper, sautéing for 3-4 minutes until softened. Stir in 2 cloves minced garlic and cook for another minute.
2. Transfer the sautéed vegetables to the crock pot. Add 1.5 lbs boneless, skinless chicken breasts, 1 cup low-sodium chicken broth, 1 (15 oz) can black beans, 1 cup frozen corn kernels, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shredded.
4. Remove the chicken, shred it with two forks, and return it to the crock pot. Stir in the juice of 1 lime.
5. Serve warm, garnished with fresh chopped cilantro.

The smoky spices and fresh lime juice in this dish create a vibrant flavor that’s balanced by the hearty beans and corn. It’s a crowd-pleaser that feels indulgent but is packed with wholesome ingredients.

Tip: For an extra kick, top with sliced jalapeños or a dollop of Greek yogurt.

Crock Pot Chicken Taco Rice Bowl

Dive into the heartwarming flavors of this Crock Pot Chicken Taco Rice Bowl, a fuss-free meal that brings the fiesta to your dinner table with minimal effort.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (10 oz) can diced tomatoes with green chilies
• 1 tbsp taco seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. Add the rice, black beans, corn, diced tomatoes with green chilies, taco seasoning, salt, and black pepper. Pour the chicken broth over everything.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the rice is cooked through.
4. Shred the chicken directly in the pot using two forks. Stir to combine all the ingredients.
5. Serve the rice bowls topped with shredded cheddar cheese, chopped cilantro, and a squeeze of lime juice.

The magic of this dish lies in the way the rice absorbs all the vibrant flavors, creating a comforting yet zesty bowl that’s packed with texture and taste.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

BBQ Chicken Taco Crock Pot Recipe

These BBQ Chicken Tacos are a breeze to make in your crock pot, blending smoky sweetness with tender chicken for a fuss-free taco night.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a crock pot, combine chicken breasts, BBQ sauce, chicken broth, olive oil, garlic powder, onion powder, smoked paprika, and salt. Stir to coat the chicken evenly.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
3. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot and stir to mix with the sauce.
4. Warm the flour tortillas according to package instructions.
5. Assemble the tacos by placing a generous amount of BBQ chicken on each tortilla, then topping with shredded cabbage, diced red onion, and chopped cilantro. Serve with lime wedges on the side.

The slow cooking melds the BBQ sauce into the chicken, creating a depth of flavor that’s perfectly balanced by the fresh, crunchy toppings.

Tip: For an extra kick, mix a little hot sauce into the BBQ sauce before adding it to the crock pot.

Cheesy Chicken Taco Crock Pot Delight

Get ready to fall in love with this Cheesy Chicken Taco Crock Pot Delight, a dish that brings the fiesta to your dinner table with minimal effort and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (8 oz) package cream cheese, cubed
• 1 cup shredded cheddar cheese
• 1 packet (1 oz) taco seasoning
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. Add the black beans, corn, diced tomatoes with green chilies, and chicken broth over the chicken.
3. Sprinkle the taco seasoning evenly over the top, then place the cubed cream cheese on top.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds.
5. Remove the chicken, shred it with two forks, then return it to the crock pot. Stir in the shredded cheddar cheese until melted.
6. Garnish with chopped fresh cilantro before serving.

The magic of this recipe lies in the creamy, cheesy sauce that envelops the tender chicken and veggies, creating a dish that’s as comforting as it is flavorful.

Tip: Serve this delight over rice or with tortilla chips for an extra crunch!

Vegetable Loaded Chicken Taco Crock Pot

Get ready to fall in love with these Vegetable Loaded Chicken Taco Crock Pot, a hearty and flavorful dish that practically cooks itself while you go about your day.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup diced bell peppers (mixed colors)
• 1 cup diced onions
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, rinsed and drained
• 1 can (10 oz) diced tomatoes with green chilies
• 2 tbsp taco seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water
• 8 small flour tortillas, warmed
• Optional toppings: shredded cheese, sour cream, avocado slices, cilantro

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. Add the diced bell peppers, onions, corn, black beans, and diced tomatoes with green chilies over the chicken.
3. Sprinkle the taco seasoning, salt, and black pepper evenly over the top.
4. Pour the water around the edges to avoid washing away the seasonings.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Remove the chicken, shred it with two forks, and return it to the crock pot. Stir to combine with the vegetables.
7. Serve the mixture on warmed flour tortillas and top with your favorite toppings.

The magic of this recipe lies in the slow cooking process, which melds the spices and vegetables into a deeply flavorful filling that’s both satisfying and packed with nutrients.

Tip: For an extra kick, add a diced jalapeño to the crock pot with the other vegetables.

Chicken Taco Crock Pot with Black Beans

This Chicken Taco Crock Pot with Black Beans is a set-it-and-forget-it kind of meal that brings the fiesta to your dinner table with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions

1. Place the chicken breasts at the bottom of your crock pot.
2. Add the black beans, corn, diced tomatoes with green chilies, diced onion, and minced garlic on top of the chicken.
3. Sprinkle the taco seasoning, ground cumin, salt, and black pepper over the ingredients in the crock pot.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded with a fork.
5. Remove the chicken from the crock pot, shred it, and return it to the pot. Stir in the chopped cilantro and lime juice.

The lime juice and cilantro added at the end brighten up the rich flavors, making this dish a vibrant and satisfying meal.

Tip: Serve with warm tortillas, avocado slices, and a dollop of sour cream for an extra special touch.

Low Carb Chicken Taco Crock Pot

Dive into the heartwarming flavors of this Low Carb Chicken Taco Crock Pot recipe, perfect for those busy days when you crave something delicious without the hassle.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1/4 cup chopped cilantro

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the chicken breasts and sear for 2-3 minutes on each side until lightly browned.
2. Transfer the chicken to the crock pot. Pour in the chicken broth, then sprinkle the taco seasoning, garlic powder, onion powder, salt, and black pepper over the chicken.
3. Add the diced tomatoes, onions, and bell peppers to the crock pot, spreading them evenly around the chicken.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, shred the chicken directly in the crock pot using two forks. Stir in the chopped cilantro.

The magic of this dish lies in its versatility—serve it over a bed of greens for a taco salad, or wrap it in lettuce leaves for a low-carb taco night. The slow cooking melds the spices beautifully, ensuring every bite is packed with flavor.

Tip: For an extra kick, add a diced jalapeño to the crock pot with the other vegetables.

Crock Pot Chicken Taco Stuffed Peppers

These Crock Pot Chicken Taco Stuffed Peppers are a fuss-free, flavor-packed meal that’ll have everyone asking for seconds. Perfect for busy weeknights, they combine the ease of slow cooking with the vibrant flavors of taco night.

Ingredients

• 4 large bell peppers, any color
• 1 lb boneless, skinless chicken breasts
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded cheddar cheese
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Slice the tops off the bell peppers and remove the seeds. Place them in the crock pot.
2. In a bowl, mix the chicken, black beans, corn, 1/2 cup cheddar cheese, taco seasoning, salt, and black pepper. Stuff this mixture into the bell peppers.
3. Pour the chicken broth around the peppers in the crock pot. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and peppers are soft.
4. Sprinkle the remaining 1/2 cup cheddar cheese over the peppers, cover, and cook for an additional 10 minutes until the cheese is melted.
5. Garnish with chopped cilantro before serving.

The slow cooking process infuses the peppers with a smoky taco flavor while keeping the chicken incredibly moist. It’s a hands-off recipe that delivers maximum taste with minimal effort.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Chicken Taco Crock Pot with Corn and Peppers

Get ready to fill your kitchen with the irresistible aroma of this Chicken Taco Crock Pot with Corn and Peppers—a fuss-free meal that’s bursting with flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 1 cup chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken breasts and sear for 2-3 minutes on each side until lightly browned.
2. Transfer the chicken to the crock pot. Add corn, red bell pepper, green bell pepper, onion, and garlic around the chicken.
3. Sprinkle the taco seasoning evenly over the chicken and vegetables. Pour in the chicken broth.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken, shred it, and return it to the crock pot. Stir everything together and let it sit for 10 minutes to absorb the flavors.
6. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

The magic of this dish lies in the slow melding of spices and juices, creating a depth of flavor that’s hard to resist. Perfect for stuffing into tacos or serving over rice.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream.

Sweet and Spicy Chicken Taco Crock Pot

Get ready to wow your taste buds with these Sweet and Spicy Chicken Tacos, slow-cooked to perfection in your crock pot for a fuss-free dinner that packs a punch.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp sriracha sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/2 cup chopped cilantro
• 1 avocado, sliced

Instructions

1. In the crock pot, combine honey, soy sauce, lime juice, sriracha, cumin, smoked paprika, garlic powder, and onion powder. Stir well.
2. Add chicken thighs to the crock pot, turning to coat them evenly with the sauce.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot and stir to coat with the sauce.
5. Warm the tortillas according to package instructions.
6. Assemble tacos by placing shredded chicken on tortillas, then topping with shredded cabbage, chopped cilantro, and avocado slices.

The magic of this recipe lies in the balance of sweet honey and fiery sriracha, creating a flavor that’s bold yet not overpowering, perfect for those who love a little heat with their sweet.

Tip: For an extra kick, drizzle a little extra sriracha on top of your assembled tacos before serving.

Crock Pot Chicken Taco Pasta

Get ready to fall in love with this Crock Pot Chicken Taco Pasta, a creamy, spicy, and utterly comforting dish that practically makes itself while you go about your day.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 (12 oz) box penne pasta
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 (8 oz) package cream cheese, cubed
• 1 cup chicken broth
• 1 packet (1 oz) taco seasoning
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts in the bottom of your crock pot.
2. Add the penne pasta, diced tomatoes with green chilies, cream cheese cubes, chicken broth, and taco seasoning over the chicken. Stir gently to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is cooked through and the pasta is tender.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crock pot.
5. Stir in the shredded cheddar cheese and sour cream until the cheese is melted and everything is well combined.
6. Sprinkle with chopped fresh cilantro before serving.

The magic of this dish lies in how the cream cheese and sour cream meld with the taco seasoning to create a sauce that’s rich, tangy, and packed with flavor, clinging perfectly to every piece of pasta and chicken.

Tip: For an extra kick, top with sliced jalapeños or a drizzle of hot sauce before serving.

Chicken Taco Crock Pot with Avocado Cream

Get ready to fall in love with this Chicken Taco Crock Pot recipe, where tender chicken meets creamy avocado in a dish that’s as easy to make as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 packet (1 oz) taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 avocado, peeled and pitted
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions

1. Place the chicken breasts in the crock pot. Pour the chicken broth over the chicken and sprinkle the taco seasoning evenly on top.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
3. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir in the black beans, corn, and red onion. Cook on high for an additional 15 minutes.
4. While the chicken mixture cooks, make the avocado cream by blending the avocado, sour cream, lime juice, salt, and garlic powder in a blender until smooth.
5. Serve the chicken taco mixture warm, topped with the avocado cream and chopped cilantro.

The magic of this recipe lies in the contrast between the spicy, savory chicken and the cool, creamy avocado topping—a match made in flavor heaven.

Tip: For an extra kick, add a diced jalapeño to the crock pot with the other vegetables.

Crock Pot Chicken Taco Salad

Dive into the heart of comfort food with this Crock Pot Chicken Taco Salad, a dish that brings the fiesta to your table with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 packet (1 oz) taco seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water
• 1 head romaine lettuce, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 avocado, diced
• 1/2 cup crushed tortilla chips

Instructions

1. Place the chicken breasts in the crock pot. Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, salt, black pepper, and water. Stir to combine.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
3. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to mix with the other ingredients.
4. To serve, layer the chopped romaine lettuce on plates or bowls. Top with the chicken mixture, then sprinkle with shredded cheddar cheese, dollops of sour cream, salsa, diced avocado, and crushed tortilla chips.

The magic of this dish lies in the slow-cooked chicken, which absorbs all the vibrant taco flavors, making every bite a perfect blend of spice and freshness.

Tip: For an extra kick, drizzle with hot sauce or add a squeeze of lime juice before serving.

Chicken Taco Crock Pot with Mango Salsa

Get ready to spice up your dinner routine with this Chicken Taco Crock Pot, topped with a refreshing mango salsa that brings a sweet and tangy twist to the table.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet (1 oz) taco seasoning
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 cup diced mango
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Place the chicken breasts in the crock pot. Sprinkle the taco seasoning evenly over the chicken, then pour in the chicken broth and olive oil.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
3. While the chicken cooks, prepare the mango salsa by combining the diced mango, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Stir well and refrigerate until ready to serve.
4. Once the chicken is done, shred it directly in the crock pot using two forks, mixing it with the cooking juices.
5. Serve the shredded chicken on warm tortillas, topped with the mango salsa.

The contrast between the spicy, savory chicken and the cool, sweet mango salsa creates a flavor explosion that’s perfect for any taco night.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the chicken before cooking.

Crock Pot Chicken Taco Nachos

Transform your slow cooker into a nacho masterpiece with these irresistibly easy Crock Pot Chicken Taco Nachos, perfect for game day or a cozy night in.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (10 oz) can diced tomatoes with green chilies
• 1 packet (1 oz) taco seasoning
• 1/2 cup chicken broth
• 1 bag (10 oz) tortilla chips
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1 avocado, diced

Instructions

1. Place the chicken breasts in the crock pot. Add the black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth. Stir to combine.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded.
3. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to mix with the other ingredients.
4. Preheat your oven to 375°F. Spread the tortilla chips on a large baking sheet. Spoon the chicken mixture evenly over the chips, then sprinkle with the shredded cheese.
5. Bake for 10 minutes, or until the cheese is melted and bubbly.
6. Top with chopped cilantro, dollops of sour cream, and diced avocado before serving.

The magic of this recipe lies in the slow-cooked chicken, which absorbs all the vibrant taco flavors, creating a topping that’s both juicy and packed with taste.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with jalapeños before baking.

Conclusion

We hope these 20 delicious chicken taco Crock Pot recipes inspire your next meal! Easy to make and packed with flavor, they’re perfect for busy home cooks. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty dishes too. Happy cooking!