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Crock-Pot Taco Chicken Recipe
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.
Servings Prep Time
4Servings 10Minutes
Cook Time
6 – 8Hours
Servings Prep Time
4Servings 10Minutes
Cook Time
6 – 8Hours
  1. Line a 5 quart or larger slow cooker with a slow cooker liner or spray with non-stick cooking spray if desired.
  2. Place chicken in the bottom of the slow cooker.
  3. 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.
  4. Cover and cook on LOW for 6 to 8 hours.
  5. 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.
  6. Stir once more to distribute the melted cream cheese and then serve chicken in tortillas, over chips or over rice.
Recipe Notes

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

Nutrition Information
Nutrition Facts
Crock-Pot Taco Chicken Recipe
Amount Per Serving
Calories 555 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 141mg 47%
Sodium 2504mg 104%
Potassium 1049mg 30%
Total Carbohydrates 53g 18%
Dietary Fiber 16g 64%
Sugars 5g
Protein 39g 78%
Vitamin A 31%
Vitamin C 19%
Calcium 17%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.