Chances are, you already make chicken tacos or some version of them. Three ingredients and a slow cooker (plus the taco fixings) – that’s my kind of meal! As a bonus, you can throw the chicken in the slow cooker still frozen. That’s perfect for those days you only have 5 minutes to get dinner started.
Here’s what you’ll need:
- boneless chicken breasts
- 1 can chicken broth
- 2 pkgs taco seasoning or the equivalent
Put the chicken in the crockpot. Mix the broth and taco seasoning together and pour over the top of the chicken. Cook on low for 7-8 hours or high for 4-5 hours. Shred the meat and use just like you would beef taco meat.
I know there are a kagillion ways to make chicken tacos. What’s your favorite? Do you use salsa or your own seasonings or another method? Share with me!
This looks very easy and right up my alley, about how many chx breasts do you use? Thanks!
Jennifer, I think I used 4 chicken breasts and it made quite a bit. All 6 of us ate for dinner and we still had some leftover for lunch the next day.
This looks so easy and yummy! We actually have not tried chicken tacos, but we will now!
We made your Mexican Beans and Rice dish tonight. I found quinoa on sale and had never tried it, so we used that in place of the rice. My dear children scraped the bowl. There was not a bean left. Once again, thanks so much for all your yummy, healthy recipes.
Cindy Wright says
I’ve done chicken tacos this way, and you are right! It’s SO easy! Usually, however, when my family says “chicken tacos”, they are referring to a particular recipe I found in a magazine when they were preschoolers and it’s still a family favorite today! I’ll share the recipe with you!
3/4 lb. boneless chicken breasts, cut into 1/2 inch cubes
2 tbsp vegetable oil
1/2 c chopped scallions
1/2 c green pepper
1 c. salsa
1 c. shredded cheese
1 can corn, drained
Cook chicken, onion, and pepper in skillet. Add corn, salsa and cheese. Heat through. Serve in warm taco shells with sour cream and cilantro.
That’s the original. I don’t know that I’ve ever used real scallions. I use green onions when I can get them, and when I can’t, I just chop a little additional regular onion. I’ve also varied the chicken according to what I have on hand, but the cubed chicken breast is best.
Cindy, thanks for the recipe! Those sound really good.
I have a recipe for you-you know how I love quick and easy too!
Mexican Chicken Bake
1 – Wal-mart cooked rot. chicken taken off the bone and cut into pieces
1/2 jar of black bean/corn salsa
10- small flour tor. shells, cut into bit size pieces
1 bag (2 cups) mexican cheese blend
Mix chicken, salsa, flour shells and cheese. Pour into greased baking dish-perferably ByBee Pottery (it always makes it taste better :)) Cook 30 minutes covered with tin foil. Serve with sour cream and chips. This is Maguire’s favorite meal.
Claire, I’ll have to try that recipe. It sound really good. I love that black bean and corn salsa.
1 1/2 pounds skinless, boneless chicken breast meat
1/8 cup red wine vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Place chicken breast in crockpot. Add vinegar, ½ lime, sugar, salt, pepper, onions, garlic. I usually put in some chicken broth or double the sauce to make sure there’s enough liquid. Cook on low for 6-8 hours
Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa
Beth W. says
I know I’m about a year behind, but I just found your blog. Thank you!! I’m excited to try out your ideas and recipes!
Anyway, the easiest and best chicken taco recipe I have is from Everyday Foods. Basically, you broil everything in the top rack of your oven. The only spice you really use is chili powder.
Line 2 baking pans with foil and spray them. On one pan put a few chicken breasts (sliced thin if they are really thick ones). Sprinkle with olive oil and chili powder. Broil for 7 min. or so until done.
Cut up the chicken into small pieces. While you’re doing that, put bell peppers (any color you want, cut up any way you like), some sliced garlic, olive oil, and salt and pepper all on the second pan. Broil for 7 min. or so.
Put on flour tortillas and top with cilantro, sour cream, and lime. I’m telling you, they are wonderful!!!
Beth, that sounds delicious! Thanks for sharing.
I love EDF! And thanks for sharing that sounds great!
I also do a 3 ingredient chicken tacos. Chicken breast, a packet of taco seasoning and a can of Rotel tomatoes if Rotels are too hot for kids just use diced tomatoes. Cook it on low for 7-8 hours. I use with all my mexican dishes like spanish rice, chimichangas, enchiladas and tacos.
I do boneless, skinless breast with taco seasoning and rotel tomatoes. Put in the crockpot – chicken can be frozen – all day on low. Add a can of black beans too if you like. Shred chicken before serving. Serve on soft tortillas with cheese, sour cream, lettuce and tomato. We usually also have corn and yellow rice with it. Yummy!
This is also a great stuffing for enchiladas, roll up in corn tortillas, add some chopped onion, cover with enchilada sauce and cheese and bake. mmmmm
Samantha Andersen says
Thanks I needed an easy meal to fill out this week. I linked this post to my blog. You can check out the post here. http://www.samanthaandersenphotography.com/2012/04/menu-plan-mondayweek-1-hl8wc.html
You make your own taco seasoning. I’m watching my sodium so I had to make my own. It will make your meal a tad bit healthier.
Deanna Collett says
Thanks for the easy dinner! We will try it this week:)
This is how I cook my chicken for tacos, LOVE IT!!! Then add whatever you like, I’m a cheese, lettuce, sour cream kinda girl 🙂 Salsa if I have it!
I believe it might be called Café Rio Chicken:
2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin
Place all ingredients in a crock pot. Cook on LOW for about 5 hours or until chicken is done.
Shred with fork and serve in salads, burritos, tacos…etc.
Sounds delicious! Thanks for sharing the recipe!
by the way Tiffany, I didn’t add that I absolutely LOVE your blog, and I’ve made several things, I’m just really bad about commenting!! I am going to try this chicken taco recipe also, They all sound good, I love chicken tacos made at home!! 🙂