Tender, perfectly flavored crock pot chicken tacos in warm shells piled high with your favorite taco toppings - the perfect family weeknight dinner idea!
8flour or corn tortillas(use hard or soft; warm according to package instructions)
8ouncesshredded cheddar cheese
optional toppings: shredded lettuce, diced tomatoes, sliced olives, chopped green onion or white onion, sour cream, and salsa or taco sauce.
Instructions
Add chicken, seasoning mix, and salsa to the crockpot.
Cover, turn on low and cook 4 to 6 hours on until chicken can easily be pulled apart with two forks.
Remove chicken from the pot and shred with 2 forks and add back to pot juices. Stir together. Adjust seasoning to taste with more salsa, or salt and pepper.
Fill shells with taco meat then shredded cheese. Top with any favorite optional taco toppings.
Video
Notes
Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
VARIATIONS: Beef chuck roast or pork butt roast can be substituted for chicken. Serve with any favorite taco topping. Make the shredded meat spicier by adding hot sauce or red pepper flakes. Add salt and pepper to taste.
TO WARM TORTILLAS: Preheat oven to 325 degrees. Wrap tortillas in foil, place in the oven, and heat until warmed through about 8 to 10 minutes. For hard corn shells follow the instructions on the package.
SERVING SUGGESTIONS: Serve chicken tacos in warm tortillas or taco shells with shredded cheddar cheese and any other topping you desire.