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Crockpot Pulled Chicken Tacos

Crockpot Pulled Chicken Tacos

Servings 10
Author Melissa Sperka


  • 4 8 oz boneless skinless chicken breasts
  • 1/4 cup quality taco seasoning blend {i.e. McCormick's)
  • Olive oil
  • 1 10 oz can Rotel Chili Fixins
  • 1/2 tsp garlic salt
  • Tomato paste
  • Tortillas
  • Assorted toppings : shredded lettuce shredded cheese, salsa or diced tomatoes, sour cream, black olives (Your favorite)


  • Rinse and pat dry the chicken breasts. Lightly drizzle with olive oil.
  • Sprinkle the chicken breasts with the taco seasoning rubbing into the chicken on all sides.
  • Spray the liner of a 6 quart oval slow cooker with cooking spray. Arrange the seasoned chicken breasts in a single layer on the bottom. Drizzle with additional olive oil.
  • Pour the tomatoes evenly on top and sprinkle with garlic salt.
  • Cover and cook on low for 5 hours or on high for 3-4 until the chicken is fork tender.
  • Using 2 forks. pull the chicken pieces apart, and gently stir into the sauce.
  • To thicken the sauce add 1 Tbsp of tomato paste at a time ands gently mix through.. Repeat until the sauce has thickened to your preference..
  • Serve on warm tortillas with your favorite taco toppings.