Crock Pot Salsa Chicken (Burritos/Tacos/Nachos, etc.)

If you google “crock pot chicken tacos” (like I did), you’ll find a ton of variations on the recipe. Now mine will be one you find (or just did).

Once you make the chicken, you can assemble it any way you want – I had a burrito, then chicken nachos, then made Mr. Williams a grilled stuffed burrito. Whatever tickles your fancy. It’s such a simple recipe that can be used so many different ways. Let me know what you try!

Crock Pot Salsa Chicken {Persnickety Plates}

Crock Pot Salsa Chicken {Persnickety Plates}

Source: Persnickety Plates original
Serves: 4

3 boneless skinless chicken breasts (just over a pound)
1-2 Tablespoons homemade taco seasoning or 1 packet of taco seasoning 
10-16 oz of salsa (or you can use jarred, I like Herdez)
1/2 cup frozen corn, optional

Burrito size or taco size tortillas
Tortilla chips
Shredded cheese (I use a Mexican blend or pepper jack)
Sour cream

Rice (I used Uncle Ben’s Whole Grain Santa Fe Ready Rice)

Cut chicken into large pieces and put into the crock pot.

Sprinkle with taco seasoning, top with salsa & frozen corn.

Cover & let cook for 4-5 hours on high.

Stir it up then shred with a fork. Mine fell apart really easily.

Assemble any way you want. My favorite was putting some chicken, rice, sour cream, cheese & salsa into the middle of the burrito, mix it up, then wrap it and grill for a couple minutes (seconds?) on each side.

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  1. says

    Melissa, thank you for joining in the fiesta fun on Carole’s Chatter. I have been doing a little happy dance reading all the great Mexican inspired ideas. Cheers

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