Make great crock pot chicken tacos or nachos with only a few minutes of work. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published September 13, 2015. Republished with expanded options and updated photos.
Excellent Mexican is always in demand at my house. But I prefer to cook once and eat several times, so this recipe produces enough for four servings. It is easy to double and does store well.
There are many versions of crock pot chicken tacos. Some use just dry spices, commercial taco mix, or salsa. All are good I’m sure, but I don’t want shredded chicken with a little add on taste, I want to taste the whole thing.
A great crock pot recipe is gold in most kitchens. The five rating might be a little generous, but we loved it.
Pro Tips: Recipe Notes for Crock Pot Chicken Taco/Nachos
I wanted this to come out spicy and not too wet. The chicken would release some moisture so only one can of Rotel, some dry spices, and the leave the top ajar for the last hour or so to dry out some more.
Rotel vs. Salsa
Actually, for this recipe, I have used both with excellent results. While not exactly the same thing and I wouldn’t use straight Rotel as a chip dip, just use a salsa you love, and you will love the results.
If it is a spicy salsa, you will need to dial back the spices a bit.
The Crock Pot
I used my 3 1/2 qt crock pot. A larger crock pot would work and can make a double ore ddd triple recipe. If you double the recipe, you should use a bigger pot.
Other Crock Pot Tex-Mex Recipes
Start with two medium-size skinless boneless chicken breasts. These can be fresh or thawed of frozen.
In a smaller crock pot, mix 10 oz of Rotel (or salsa) with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well. Nestle the chicken breast into the crock pot and spread the mixture over the breasts.
Cook on low for 5 hours. About 4 hours into the cooking, remove the chicken breasts and shred.
Mix the chicken back into the liquid. Leave the top of the crock pot ajar to allow moisture to vent and finish the 5 hours total cooking time.
Serve in tacos or spread over nacho chips and top as desired.
Crock Pot Chicken Tacos / Nachos
- 2 skinless boneless chicken breasts - medium size
- 10 oz RoTel - or Salsa
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Start with two medium size skinless boneless chicken breasts. These can be fresh or thawed if frozen.
- In a smaller crock pot, mix one 10 oz can of Rotel (or salsa) with one tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
- Nestle the chicken breast into the crock pot and spread the mixture over the breasts.
- Cook on low for 5 hours. About 4 hours into the cooking, remove the chicken breasts and shred.
- Mix the chicken back into the liquid. Leave the top of the crock pot ajar to allow moisture to vent and finish the 5 hours total cooking time.
- Serve as tacos or spread over nacho chips and top as desired.
- You can use chicken thighs for this.
- If using salsa, use mild or if using spicier, adjust the other spices down some.
- Good refrigerated for 3-4 days and frozen for 3-4 months.
- I used my 3 1/2 qt crock pot. You may use a bigger crock pot which would be good if doubling or tripling this recipe.
- Nutrition analysis is for meat/Rotel only and doesn't include chips or toppings.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.