I’ll give you something to taco ’bout. Shredded chicken tacos in a crockpot.

If you don’t like tacos, we cant be friends. No excuses.

I like to use corn tortillas because they are cheaper and lower in calories. It’ll also give your gluten-free Tinder date one less thing to whine about.

Instead of sour cream, I use greek yogurt–not because I’m on of those greek yogurt eating people who thinks they’re superior to others who eat regular yogurt–but because Paul and I are dangerous, ravenous animals if there is a tub of sour cream in the house.

It’s all fun and games til your pants no longer fit.” -Abraham Lincoln.


Crockpot Chicken Tacos

What You’ll Need: 
  • 1.5- 2lbs of boneless, skinless chicken breasts
  • 12-16 oz jar of whatever salsa you like
  • 14.5 oz can of diced tomatoes and chilies (like Rotel)
  • 1/3 cup of taco seasoning, like my taco potion
  • corn tortillas, or flour tortillas
  • red onion, diced
  • cilantro, diced
  • plain greek yogurt or sour cream
  • crockpot


Let’s Get Cooking: 

  1. Put the chicken breasts in the crockpot.
  2. On top of the chicken breasts, dump salsa, canned tomatoes, and taco potion on top.
  3. Place the lid on the crockpot and let it do it’s thing on high for 4ish hours or on low for 6-8 hours.
  4. Using a fork, shred the chicken meat.
  5. Stir it all up so that the salsa and tomatoes have a chance to mingle a little more.
  6. Serve it up and smash it.


If you want to check out my “professional” writing, check out bethcaseywrites.com


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