Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

35 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    4 h 30 m
  • Ready In

    5 h
Recipe by  Wholly Guacamole® brand

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

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Adjust Servings

Original recipe yields 6 tacos



  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!

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Reviews (35)

Rate This Recipe
Stacey Spitzer Overley

Stacey Spitzer Overley

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!



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



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Wholly Guacamole(R) Deviled Eggs


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Cheesy Chicken Avo Enchiladas