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

More Recipes

by Kristl Story

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:

537 calories

Dietary restrictions:

Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 173g 267%
  • Carbs 169g 56%
  • Saturated 48g 242%
  • Fiber 20g 82%
  • Trans 2g
  • Sugars 17g
  • Protein 238g 475%
  • Cholesterol 684mg 228%
  • Sodium 3,765mg 157%
  • Calcium 482mg 48%
  • Magnesium 503mg 126%
  • Potassium 3,634mg 104%
  • Iron 14mg 79%
  • Zinc 13mg 85%
  • Phosphorus 2,553mg 365%
  • Vitamin A 2,308IU 46%
  • Vitamin C 5mg 9%
  • Thiamin (B1) 1mg 84%
  • Riboflavin (B2) 1mg 71%
  • Niacin (B3) 111mg 554%
  • Vitamin B6 7mg 327%
  • Folic Acid (B9) 218µg 55%
  • Vitamin B12 4µg 61%
  • Vitamin D 4µg 1%
  • Vitamin E 9mg 45%
  • Vitamin K 140µg 175%
  • Fatty acids, total monounsaturated 61g
  • Fatty acids, total polyunsaturated 49g
See detailed nutritional info Have a question about nutritional data? Let us know.

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