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Looking for a chicken taco recipe that won’t require a lot of work? Look no further! These slow cooker chicken tacos are both easy & delicious! AND so flavorful! 

This Week’s Cravings theme this week is Mexican food, in honor of Cinco De Mayo.

Good morning, it’s Monday and I am determined to make it not feel like a Monday! I Hope it’s the beginning of a great week for all of you and that you had a wonderful weekend.

We did, and I’m secretly glad it’s Monday so I can get back to work again. Please remind me of this come Wednesday when Friday can’t get here fast enough.

As many of you know, the brilliant woman behind this challenge every week is Tina from Mom’s Crazy Cooking. Guess what?
She’s going to be here, 10 minutes away as of Wednesday. Yes, I finally get to meet this wonderful gal IN PERSON.

‘Bout time. lol I’m really not that excited. {ahem} Blocked off all time she is here so whenever she has free time, I have free time. Nope, not excited at all. 😉

Onto the slow cooker chicken tacos recipe. This recipe is so easy and it’s our favorite Monday night dinner just because its easy and filling and I don’t have to do much – the crock pot does it all.

How do you make Super Easy Slow Cooker Chicken Tacos?

Super Easy Slow Cooker Chicken Tacos

Yield: 4 -6

Slow cooker recipes are perfect for beat the heat cooking - these slow cooker chicken tacos are fabulous!

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Ingredients

• 2 lbs. boneless, skinless chicken breasts
• 1 jar salsa, I used a 16 oz jar - any type you like, hot, mild, etc.
• 1 packet of taco seasoning, we make our own
• ½ c. water
• flour tortillas
• taco toppings: shredded lettuce, avocado, guacamole, tomatoes, shredded cheese, etc.

Instructions

1. Layer the chicken in the crock pot. Top with the salsa, packet of taco seasoning and the water. Cover and set to high for 4 hours, low for 8 hours. The longer this chicken cooks, the easier it is to shred and the longer it soaks in all that seasoning. I've done both ways, I prefer the low for 8 hours.
2. When it's done, remove the chicken from the crock pot and shred it.
3. Then put it back into the pot.
4. Spoon your chicken into flour tortillas or taco shells or whatever you want to use it for. Top with all the fun taco toppings. You can use this meat for almost anything - burritos, put it with the pasta , enchiladas... the possibilities are endless.

Did you make this recipe?

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Would you like to link up a Mexican Food? Go ahead! We’d love to see what you’ve made.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party and your recipe doesn’t get deleted! It’s so easy!

If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: Mexican Foods

Please only link recipes with our theme!

Still looking for more great taco recipes?

Poblano Lime Chicken Tacos

Fish Tacos with Chipotle Ranch Sauce

Baked Vegetable Tacos

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