Crispy Chicken Tacos

Crispy Chicken Tacos are so flavorful featuring seasoned, tender, shredded chicken made in the Slow Cooker, salsa, cream cheese, cilantro, and shredded cheese wrapped inside a pan-fried corn tortilla.

Course Entrees, Slow Cooker

Cuisine American

Keyword chicken tacos, Mexican food, slow cooker tacos

Prep Time 20

Cook Time 3

Servings

Calories 360kcal

Author Wendie

Equipment

1 Slow Cooker

Ingredients

1 ½ pounds chicken breast
3 tablespoons taco seasoning or 1 store bought pkg
16 ounce jar of chunky salsa
3 ounces cream cheese
¼ cup chopped cilantro
12 corn tortillas
3 cups shredded cheese
Cooking oil

Instructions

Place the chicken breast, taco seasoning salsa in a slow cooker and cook on low 4-5 hours or high 2-3 hours.
Shred the chicken with a fork and add in the cream cheese and cilantro.
Mix until combined and creamy.
Heat a couple tablespoons of oil in a skillet on medium high heat, add in the corn tortilla. Let them crisp up then flip them. Adding a little more oil as needed.
Add a couple tablespoons of shredded cheese a couple tablespoons shredded chicken and fold the tortilla over and cook another 30 seconds or until crispy. Flip and fry the other side until desired crispiness.
Remove to a paper towel or place in the oven heated on 200 to keep warm and repeat until finished
Serve with your favorite toppings!

Notes

Keep cooked tacos in a 200F oven to keep warm as you finish cooking the other tacos so you can serve them all together.

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or air fryer.

Stovetop direction: Dice your chicken up into small cubes, heat a large skillet on medium-high heat, and add a tablespoon of olive oil. Add your chicken and cook until browned. Add in your taco seasoning and salsa and simmer on low for 3-5 minutes. Add in your cream cheese and cilantro and let it melt, stir until combined.

Nutrition