Crock Pot Chicken Tacos with Mexican-Style Rice

Crock pot chicken tacos made with tender shredded chicken, taco seasoning, and salsa for an easy slow cooker dinner. This chicken tacos recipe is simple, flavorful, and perfect for busy weeknights, meal prep, or family meals. Serve with corn taco shells, classic taco toppings, and Mexican-style rice for a complete and crowd-pleasing meal.

Ingredients

For the Chicken Tacos

• 4 chicken breasts (about 2 lb), sliced in half lengthwise
• 1 batch homemade taco seasoning or 1 packet store-bought taco seasoning
• 16 oz salsa
• Corn taco shells

Taco Toppings (optional)
Shredded cheese, chopped tomatoes, shredded lettuce, sliced green onions, black olives, sour cream, avocado

For the Mexican-Style Rice

• 1 teaspoon extra virgin olive oil
• 1/4 cup finely minced onion
• Salt and black pepper, to taste
• 1 cup salsa
• 1 cup long-grain white rice
• 2 cups chicken broth

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Instructions

Chicken Tacos

1. Arrange the chicken breasts in a single layer in the bottom of a 6-quart slow cooker.
2. Sprinkle evenly with taco seasoning, then pour the salsa over the top. Gently lift the chicken pieces to allow the salsa to coat underneath.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is very tender and easily shreds with two forks.
4. Shred the chicken directly in the slow cooker and mix it with some of the cooking juices to keep it moist.
5. Preheat the oven to 425°F (220°C). Place taco shells on a foil-lined baking sheet, fill with shredded chicken, and top with cheese.
6. Bake for 2–3 minutes, just until the cheese is melted. Remove from the oven and add desired toppings.

Mexican-Style Rice

1. Heat the olive oil in a medium pot over medium heat. Add the onion, season with salt and pepper, and cook until soft, about 5 minutes.
2. Stir in the salsa, rice, and chicken broth. Bring to a gentle boil.
3. Cover, reduce heat to low, and simmer for 12–15 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

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Tips

• Shred the chicken while it’s still hot for the best texture.
• Use thick salsa to prevent the chicken from becoming watery.
• Warm taco shells briefly in the oven to keep them crisp.

Variations and Substitutions

• Chicken: Use boneless chicken thighs for extra juiciness.
• Seasoning: Adjust the spice level with mild or spicy taco seasoning.
• Rice: Swap white rice for brown rice, adjusting cooking time and liquid.
• Low-carb option: Serve the chicken in lettuce wraps instead of taco shells.

FAQs

Can I make this recipe ahead of time?
Yes, the shredded chicken can be stored in the refrigerator for up to 3 days.

Can I freeze the chicken taco filling?
Yes, freeze in an airtight container for up to 3 months.

Are corn taco shells gluten-free?
Most are, but always check the packaging to be sure.

Serving Suggestions

• Serve tacos with Mexican-style rice and refried beans.
• Add fresh lime wedges on the side.
• Pair with a simple green salad or corn salad.

Why You’ll Love This Recipe

• Easy slow cooker method with minimal prep
• Flavorful, tender chicken every time
• Perfect for family dinners or casual gatherings
• Customizable with endless topping options