Search thousands of recipes reviewed by home cooks like you.

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

  • Prep

    30 m
  • Cook

    4 h 30 m
  • Ready In

    5 h
Wholly Guacamole(R) brand

Wholly Guacamole® brand

Slow cooked chicken tacos are easy to make and easy to love.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Put the chicken breasts, beans, salsa, lime juice, and corn into the crockpot. Also add salt and pepper to taste.
  2. Cook on high for 4 hours (or until your chicken is done).
  3. The last 30 minutes, add the cooked rice and stir into mixture so it can soak up the remaining juices.
  4. Shred the chicken for the tacos, this is optional, but makes them much easier to eat!
  5. Then add the cream cheese to the top and let it melt in.
  6. Once the time is up stir it all together really well.
  7. Scoop the filling into your taco shells, hard or soft, and then top with the Wholly Guacamole dip and tomato. Super yummy!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Stacey Spitzer Overley
34

Stacey Spitzer Overley

9/5/2012

This was simply amazing! The only thing I did differently was that I used whatever salsa I had on hand and just added some chili powder to the chicken itself. I also left out the corn and didnt use guacamole. (we dont like it in our house.) Definately a new favorite!

KW
27

KW

9/12/2012

These were pretty good. I liked how easy the recipe was and the cream cheese certainly added an unique richness to our tacos.

Liz6307
17

Liz6307

11/1/2012

Made this tonight and it came out fantastic. Made it with Spanish rice. Also added about a half cup of white onions, 11/2 teaspoons of cumin, and 11/2 teaspoons chili powder. Didn't use the cream cheese because I felt that was weird and replaced it with a Mexican cheese mix. Also served with chopped red onions and green peppers.

Similar recipes

ADVERTISEMENT