Crock-Pot Taco Chicken

This recipe for Crock-Pot Taco Chicken is truly a “fix it and forget it” recipe. Chicken breasts are placed in the slow cooker and then salsa, canned tomatoes, black beans and cream cheese are all dumped on top and everything is allowed to cook until the chicken in moist and tender!

Slow Cooker Taco Chicken

Crock-Pot Taco Chicken is a previous reader recipe by Joy Wren.  We are updating most of our reader recipes to include more information about the recipe and to show you a picture.

This is one of the first recipes that I braved using salsa in a crock recipe as my family is rather picky about anything spicy.  It turned out great and with just a mild salsa, it didn’t bother anyone.  We will definitely be doing making this recipe more often!  It was delicious!

If you want a spicier meal you’ll want to use a hot salsa.  But we just used a nice mild salsa to keep this recipe kid friendly.

This recipe is easily adaptable to using chicken breast tenderloins or chicken thighs, just make sure they are boneless. And if you are cooking for a larger family you can easily slip in a couple extra pieces of chicken and make this meal stretch to feed more mouths.

Typically I use a regular low sodium taco seasoning because we just don’t need all that extra salt in our diets. However feel free to use the regular or even a spicy version of taco seasoning. You can even make your own taco seasoning, it is super easy and then you know exactly what is in it.

If your family does not like black beans (or you just don’t have any on hand), go ahead and swap out another type of canned beans (pinto beans, navy beans, kidney beans – all would work great here).

We ate this chicken over brown rice that I cooked in my rice cooker. But you can serve it over regular white rice, Mexican rice, tortilla chips (think taco salad), inside taco shells or flour tortillas.

This is a typical crock meal in that it’s easy to adapt it to what your family wishes to eat.

That is what I love crock-pot cooking so much!

Crock-Pot Taco Chicken Recipe

Heidi Kennedy

With just 6 ingredients this recipe could not be any easier to make. Serve the creamy shredded chicken in tacos, burritos, enchiladas, nachos or however you like for a delicious dinner or lunch any night of the week.

3.35 from 29 votes

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Entrée

Cuisine Mexican

Servings 4 Servings

Calories 555 kcal

Ingredients

1x2x3x

• 4 whole Boneless Skinless Chicken Breasts
• 29 ounces Canned Black Beans (drained and rinsed)
• 16 ounces Salsa (I used mild)
• 10.5 ounces Canned Tomatoes With Green Chilies (such as RoTel brand)
• 2 tablespoons Low Sodium Taco Seasoning Mix
• 8 ounces Cream Cheese (cut into rough cubes)

Instructions

• Line a 5 quart or larger slow cooker with a slow cooker liner or spray with non-stick cooking spray if desired.
• Place chicken in the bottom of the slow cooker.
• Add the black beans, salsa, canned tomatoes with green chilies and taco seasoning on top of the chicken, giving it a quick stir to combine the ingredients.
• Cover and cook on LOW for 6 to 8 hours.
• During the last 30 minutes of cooking add the cream cheese cubes and cover once again and let cook until the cream cheese is melted.
• Stir once more to distribute the melted cream cheese and then serve chicken in tortillas, over chips or over rice.

Notes

Serve chicken over cooked white or brown rice, in taco shells or in tortillas.

Nutrition

Calories: 555kcal | Carbohydrates: 53g | Protein: 39g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 141mg | Sodium: 2504mg | Potassium: 1049mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 15.7mg | Calcium: 170mg | Iron: 4.9mg

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