Crock Pot Chicken Tacos
Are you ready to add a winner to your list of easy Crockpot Chicken Recipes? This delicious Crock Pot Chicken Tacos meal is always a hit in my house!
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Crock Pot Chicken Tacos Recipe
When I decided I wanted to cut back on the amount of red meat my family was eating, I was a little worried since once of our go-to meals is tacos. When I realized I could make chicken tacos in the crockpot, I made the switch and my family now loves this chicken version of our regular Taco Tuesday meal even better than the beef.
What ingredients are needed for Crock Pot Chicken Tacos?
Another reason I love this meal is that it only requires four ingredients! That’s it! Plus, they are super common and easy to find. I’ve listed them below with Amazon links just in case you use Amazon pantry and want everything to land on your doorstep in a nice, tidy package.
- Chicken Breasts (fresh or frozen will work)
- Taco Seasoning
- Rotel
- Velveeta Cheese
How does the chicken stay moist in the slow cooker?
For this recipe, you might be a little worried in the beginning when you notice there is no water included to cover and cook the chicken in. That’s okay! The Rotel has plenty of moisture to keep your chicken from drying out in the crockpot. Just remember to dump it in without draining first! (I may have forgotten that once or twice. Oops!)
Can you put raw chicken in the slow cooker?
You can start this recipe with raw chicken straight into your crockpot. If you want to learn how to cook super tender and moist chicken that you can easily shred with a fork, see this post about how to cook chicken in a crock pot.
Can you double this recipe?
I always make a double recipe of this meal, mostly because I am feeding eight people and it just takes a little more to feed us, but also because my whole family loves this dish. The pot is always empty with no leftovers!
Can you freeze Crockpot Chicken Tacos?
This recipe is actually very easy to make ahead and freeze. You can double, triple or even ten times the recipe and freeze it away for serving later. I love cooking this way. It is always easier to make the same meal in multiple servings at the same time when you have the ingredients ready.
How do you serve Crock Pot Chicken Tacos after freezing them?
If you are serving this Chicken tacos recipe after freezing, it is still super simple. There are a couple of ways to do it. First, you could let it thaw a bit then return it to the slow cooker with just a bit of water or even an extra can of Rotel to keep it moist. Second, you could let it thaw all day, spread the mixture in a 9×13 baking dish, cover and heat in the oven. If you reheat in the oven, you might also check to see if it needs a bit of moisture.
How do you make crockpot chicken tacos?
This is truly one of the easiest recipes that will come from my kitchen. I love this recipe for days when I know I will be out of the house all day and really need dinner to be ready when I get home.
Other Easy Crock Pot Chicken Recipes
- Easy Crock Pot Salsa Chicken
- Crack Chicken Crock Pot
- Crock Pot Teriyaki Chicken
- White Chicken Chili
- Cock Pot Chicken Enchilada Casserole via Crystal & Comp.
Crock Pot Chicken Tacos
If you ready to add a winner to your list of easy Crockpot Chicken Recipes, this delicious Crock Pot Chicken Tacos meal is always a hit in my house! It's made with four simple ingredients and comes together in flash with easy clean up!
Ingredients
- Four boneless skinless chicken breasts
- 1/4 cup taco seasoning
- 1 can Rotel
- 1/2 block Velveeta Cheese
Instructions
- Place thawed chicken breasts in the bottom of a slow cooker.
- Cover the chicken breasts with the taco seasoning
- Pour one can of Rotel over the chicken.
- Cover and cook on low for six hours.
- Shred chicken with a fork while still in slow cooker.
- Drain off some liquid if there is a large amount.
- Cube the Velveeta and cover the shredded chicken mixture with the cubes.
- Recover and allow to cook for 15 additional minutes to melt the cheese.
- Stir together and serve.
Notes
The first few times you make this recipe, you might start by draining all the liquid after cooking and setting it aside to add back in if your mixture needs it. I always leave some because it will help the cheese mix in.
