Slow Cooker Chicken Tacos Recipe -
Slow Cooker Chicken Tacos Recipe
  • READY IN 5 hr

Slow Cooker Chicken Tacos

Recipe by  

"Slow cooked chicken tacos are easy to make and easy to love."

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Ingredients Edit and Save

Original recipe makes 6 tacos Change Servings
  • PREP

    30 mins
  • COOK

    4 hrs 30 mins

    5 hrs


  1. Put the chicken breasts, beans, salsa, lime juice, and corn into the crockpot. Also add salt and pepper to taste.
  2. Cook on high for 4 hours (or until your chicken is done).
  3. The last 30 minutes, add the cooked rice and stir into mixture so it can soak up the remaining juices.
  4. Shred the chicken for the tacos, this is optional, but makes them much easier to eat!
  5. Then add the cream cheese to the top and let it melt in.
  6. Once the time is up stir it all together really well.
  7. Scoop the filling into your taco shells, hard or soft, and then top with the Wholly Guacamole dip and tomato. Super yummy!
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2012

This was simply amazing! The only thing I did differently was that I used whatever salsa I had on hand and just added some chili powder to the chicken itself. I also left out the corn and didnt use guacamole. (we dont like it in our house.) Definately a new favorite!

Most Helpful Critical Review
Sep 12, 2012

These were pretty good. I liked how easy the recipe was and the cream cheese certainly added an unique richness to our tacos.

Nov 01, 2012

Made this tonight and it came out fantastic. Made it with Spanish rice. Also added about a half cup of white onions, 11/2 teaspoons of cumin, and 11/2 teaspoons chili powder. Didn't use the cream cheese because I felt that was weird and replaced it with a Mexican cheese mix. Also served with chopped red onions and green peppers.

Jan 13, 2013

Instead of cream cheese I used Mexican cheese mix. Also put in one sliced onion, chili peppers; and used Spanish rice (Knorr mix) instead of white rice. Really great meal with cornbread to watch football game with group. Put extra pico de gallo and guacamole on side to use as toppings for tacos

Sep 16, 2012

This was very tasty and great for feeding a crowd. I doubled the recipe but only used one brick of cream cheese. There was quite a bit of liquid so I might add rice raw the next time.

Nov 25, 2012

I made slow cooker chicken tacos tonight and they were excellent made exactly as the recipe says. They were delicious. We fed 3 adults tonight and have enough taco meat for about 12 tacos so we have leftovers. Served on flour tortillas.

Jan 06, 2013

I am not sure why so many people complained about it being runny, I followed the recipe exactly and it was perfect. I did rinse the beans only because it would be too salty otherwise, and maybe that is why ours turned out perfect. I cook a lot and have never used undrained beans so I just assumed I was supposed to drain them. I always try the recipe as written before making changes, and this one is five stars as is. If I make changes the next time it would only be to add fresh garlic and maybe garnish with cilantro. This is going in my recipe rotation for sure

Aug 29, 2013

I left out the corn, beans and rice. Kept them separate. I doubled the chicken, added taco seasoning, chili powder, magic seasoning,mgreen chilies and diced tomatoes and reduced the salsa. I puréed the sauce and cream cheese together and served it separately. We had a chipotle thing going on.


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 8.1 g
  • 33%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 701 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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