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!
Crock-Pot 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!