Crock-Pot Chicken Tacos Recipe

Kristl Story


  • frozen chicken breasts
  • 1 Cup  salsa
  • packet of taco seasoning
  • 1/4 Cup  ranch dressing
  • 18  hard or soft tacos

This chicken taco recipe will soon be one of your favorite quick and easy dinners because of its effortless process with the Crock-Pot. It takes less than 5 minutes to put the ingredients in the pot, and 6 hours later you'll have a delicious shredded chicken taco.

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Place the frozen chicken breasts in a Crock-Pot. Add the salsa and taco seasoning and cook on low for 6 hours, or until chicken shreds easily with the back of a spoon. Shred all of the chicken and add the ranch dressing.

Fill hard or soft tacos with cheese and garnish with a Mexican blend of cheese, shredded lettuce, and diced tomatoes.


Read more recipes and tips from Kristl on her website The Budget Diet.


Calories per serving:

235 calories

Dietary restrictions:

Sugar Conscious

Daily value:



  • Fat 77g 118%
  • Carbs 166g 55%
  • Saturated 20g 102%
  • Fiber 20g 80%
  • Trans 1g
  • Sugars 16g
  • Monounsaturated 21g
  • Polyunsaturated 28g
  • Protein 19g 39%
  • Cholesterol 15mg 5%
  • Sodium 3,107mg 129%
  • Calcium 323mg 32%
  • Magnesium 232mg 58%
  • Potassium 1,307mg 37%
  • Iron 5mg 28%
  • Zinc 4mg 29%
  • Phosphorus 729mg 104%
  • Vitamin A 73µg 8%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 7mg 36%
  • Vitamin B6 1mg 47%
  • Folic Acid (B9) 170µg 43%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 30%
  • Vitamin K 105µg 131%
Have a question about nutritional data? Let us know.
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