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+ servings

Crock Pot Chicken Tacos

These crock pot chicken tacos are loaded with shredded chicken and a creamy taco mixture full of your favorite Mexican flavors!


  • 2 boneless chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 2 Tablespoons lime juice
  • 8 oz. cream cheese, at room temperature
  • 1 15 oz. can black beans, drained
  • ¾ cup frozen corn
  • ½ cup red onion, diced
  • ½ cup salsa or diced tomatoes
  • 2 Tablespoons cilantro
  • ½ Tablespoons garlic, minced
  • ¾ cup shredded Mexican Cheese, optional


  • Sprinkle the chicken with cumin and garlic salt and place in the crock pot along with the lime juice and cream cheese. Cook in the crock pot on high for about 2 hours or low for about 4, until the chicken is white and soft enough to shred apart with two forks.
  • Add all remaining ingredients and cook for an additional 2 hours on high or 4 hours on low.
  • Serve over a bed of lettuce, rice, or with soft or hard taco shells!


Calories: 253kcal, Carbohydrates: 19g, Protein: 15g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 55mg, Sodium: 519mg, Potassium: 434mg, Fiber: 5g, Sugar: 1g, Vitamin A: 475IU, Vitamin C: 4.9mg, Calcium: 173mg, Iron: 1.7mg
Did you make this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!