Crock-Pot Chicken Tacos Recipe

Crock-Pot Chicken Tacos Recipe
Staff Writer

Kristl Story

Crock-Pot Chicken 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:

535 calories

Dietary restrictions:

Sugar Conscious

Daily value:



  • Fat 29g 44%
  • Carbs 28g 9%
  • Saturated 8g 40%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 10g
  • Polyunsaturated 8g
  • Protein 40g 79%
  • Cholesterol 114mg 38%
  • Sodium 627mg 26%
  • Calcium 73mg 7%
  • Magnesium 82mg 21%
  • Potassium 601mg 17%
  • Iron 2mg 12%
  • Zinc 2mg 14%
  • Phosphorus 424mg 61%
  • Vitamin A 54µg 6%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 18mg 92%
  • Vitamin B6 1mg 54%
  • Folic Acid (B9) 35µg 9%
  • Vitamin B12 1µg 10%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 17µg 22%
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