Slow Cooker Chicken Tacos are great for those days that you know are going to be super busy but you still want to come home and have dinner as a family. Everything gets tossed in the crock pot and cooks all day until you’re home and ready to eat it!
Slow Cooker Chicken Tacos only take 10 minutes to make in the crock pot! Just set it and forget it for a delicious dinner! They’re the perfect, easy family meal to make for one of those days where you just don’t feel like cooking!
If you loved this Chicken Street Tacos recipe, be sure to check out these other easy taco recipes:
- Crispy Pork Tacos
- Tropical Beef Tacos
- Korean Beef Tacos with Chipotle Aioli and Sriracha (Bulgogi)
- Best Fish Tacos
- Crock Pot Fiesta Chicken and Rice
Tools for making Slow Cooker Chicken Tacos:
Slow Cooker – You’ll need one to make this recipe!
Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.
Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!
Watch our Slow Cooker Chicken Tacos video!
- 1 1/2 pounds chicken breast , boneless, skinless
- 2 tablespoons lime juice
- 1 bunch cilantro , large stems removed
- 15 ounces canned corn , drained
- 3 cloves garlic , minced
- 1/2 red onion , chopped
- 15 ounce black beans , drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon chile powder
- 2 tablespoons chicken stock
- 1/2 cup instant rice
- 12 small flour tortillas
- hot sauce , optional
- 1 cup queso fresco , crumbled
- lime wedges , for spritzing
- salsa verde
Combine chicken breasts, lime juice, cilantro, corn, garlic, red onion black beans, cumin, fine sea salt, black pepper, chile powder and chicken stock in a slow cooker.
Set for 5 1/2 hours on low.
Thirty minutes before serving, remove chicken and shred. Return to slow cooker with instant rice, stir well, cover and continue to cook for 15 minutes.
Using a slotted spoon, fill flour tortillas, top with a spritz of fresh lime juice, Sriracha, salsa verde and queso fresco.