Homemade Salisbury steak is one recipe that instantly brings me back to my childhood. My mom would make it often for dinner and it was a favorite recipe then. When I make it now for my family, I stand over the stove top and just think of my mom. I would watch her make it and wonder what she added to make it so good! After making it for my own family for so many years, I have perfected her recipe!

Why you are going to love Salisbury steak

What makes Salisbury steak so special? It’s budget-friendly, full of flavor, and surprisingly simple to prepare. With just a few pantry staples and a handful of fresh ingredients, you can whip up a satisfying dish that tastes like it came straight from a classic diner menu. The best part—everything cooks in one skillet, so clean-up is a breeze. Everyone needs another ground beef recipe and this one is one of my all time favorites!

Homemade Salisbury Steak Ingredients

You only need a handful of ingredients for this quick and easy dinner recipe. I bet you already have most of them on hand!

• ground beef
• bread crumbs
• 1 large egg
• milk
• onion
• garlic
• Worcestershire sauce
• Dijon mustard
• salt & pepper
• olive oil (for frying)
• butter
• flour
• beef broth

Salisbury Steak Cooking Instructions

1. Make the Patties

In a large mixing bowl, combine the ground beef, bread crumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix the ingredients until everything is well incorporated. Try not to overwork the mixture—doing so can make the patties tough instead of tender.

2. Form the Patties

Divide the mixture evenly into four portions. Use your hands to form each portion into an oval-shaped patty about 1/2 inch thick. This shape not only gives the dish its iconic look but also helps the patties cook evenly.

3. Cook the Patties

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the patties in the pan and cook for 4–5 minutes per side, or until each side is nicely browned. Don’t worry if the patties aren’t fully cooked through at this stage—they will finish cooking in the gravy later. Transfer the browned patties to a plate and set aside.

4. Prepare the Gravy

In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and sauté them until they’re softened and caramelized, about 8–10 minutes. This step creates the base of the rich, flavorful gravy, so take your time and let the onions develop a deep golden color.

5. Make the Roux

Once the onions are soft and fragrant, sprinkle the flour evenly over the skillet. Stir well to coat the onions and cook the flour for 1–2 minutes. This helps eliminate the raw flour taste and sets the stage for a smooth, velvety gravy.

6. Add the Liquids

Gradually pour in the beef broth while whisking constantly to remove any lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer, continuing to stir until the gravy thickens to your desired consistency.

7. Finish Cooking the Patties

Return the browned patties to the skillet, nestling them into the onion gravy. Reduce the heat to low and cover the pan. Let everything simmer together for about 10 minutes, or until the patties are fully cooked through. This simmering step infuses the beef with the deep flavors of the gravy.

8. Season and Serve

Give the gravy a taste and adjust the salt and pepper as needed. Serve the Salisbury steaks hot, generously topped with that delicious onion gravy. They pair beautifully with creamy mashed potatoes, fluffy rice, buttered egg noodles, or steamed vegetables.

Tips for the Best Salisbury Steak

Mix Up the Meat Want even richer flavor? Try blending your ground beef with ground pork or ground turkey. A 50/50 mix gives the patties a soft, juicy texture.
Add Mushrooms If you love a more robust gravy, toss in some sliced mushrooms when you sauté the onions. They’ll add depth and an earthy richness to the dish.
Don’t Overmix When combining the meat mixture, stop as soon as everything is evenly blended. Too much handling can make the patties dense.
Make it Ahead This dish reheats wonderfully. Store leftover patties and gravy in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

Once your Salisbury steaks are ready, you have plenty of serving options:

• Mashed potatoes: a classic pairing that soaks up the gravy beautifully.
• Buttered noodles: simple egg noodles tossed with butter make a cozy side.
• Rice: perfect for absorbing the flavorful sauce.
• Steamed vegetables: broccoli, green beans, or carrots add color and freshness.

Other ground beef recipes to try

Ground beef is something we always have in the fridge or freezer. Here are some of our other favorite ways to use it up:

• Smash burger tacos – kids LOVE these!
• Beef and rice casserole – double it and freeze a batch!
• Korean lettuce wraps – take out flavor!
• Homemade sloppy Joes – another approved one!
• Ground beef enchiladas – perfect for taco Tuesday.
• Mom’s meat loaf – another recipe from my momma!
• Homemade hamburger helper – bye bye box!

Homemade Salisbury Steak

Yield: 4 patties

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

How to make the best homemade Salisbury steak!

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Ingredients

• 1 lb (450g) ground beef
• 1/4 cup bread crumbs
• 1 large egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• For the Gravy:
• 1 large onion, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups (480ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Make the Patties: In a large mixing bowl, combine the ground beef, bread crumbs, egg, milk, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until well combined, but be careful not to overmix to avoid tough patties.

2. Form the Patties: Divide the mixture into 4 equal portions. Shape them into oval patties about 1/2 inch thick.

3. Cook the Patties: Heat olive oil in a large skillet over medium-high heat. Add the patties and cook for about 4-5 minutes on each side, until browned. Remove the patties from the skillet and set them aside.

4. Prepare the Gravy: In the same skillet, add butter and sliced onions. Cook over medium heat until the onions are softened and caramelized, about 8-10 minutes.

5. Make the Roux: Sprinkle the flour over the onions and stir to combine. Cook the flour mixture for about 1-2 minutes to remove the raw flour taste.

6. Add the Liquids: Gradually whisk in the beef broth, ensuring there are no lumps. Stir in Worcestershire sauce and Dijon mustard. Bring the gravy to a simmer, stirring constantly, until it thickens.

7. Finish Cooking the Patties: Return the patties to the skillet, nestling them in the gravy. Reduce the heat to low, cover, and let the patties simmer in the gravy for about 10 minutes, or until fully cooked through.

8. Season and Serve: Taste the gravy and adjust the seasoning with salt and pepper if needed. Serve the Salisbury steaks hot, smothered in gravy, alongside mashed potatoes, rice, or steamed vegetables.

Nutrition Information:

Yield: 4 Serving Size: 1/4 pound patty
Amount Per Serving: Calories: 876Total Fat: 56gSaturated Fat: 23gUnsaturated Fat: 33gCholesterol: 272mgSodium: 688mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 69g

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Ribs are one of those foods that ALL my kids like! There aren’t many foods that all 4 kids like at the same time. Ribs are one of them! We try to make them at least once a month so that we know that we have at least one meal that everyone will love! These honey garlic spare ribs are our go-to on rib night!

What are Spare Ribs?

Spare ribs come from the belly portion of the pig. They tend to be thicker and meatier than the baby back ribs. (Now I have that old Chili’s jingle in my head.. I want my baby back baby back riiiibs). You can find them in most grocery stores or butcher shops.

Crock Pot Spare Rib Ingredients

One of the best things about these honey garlic ribs is that you don’t need a ton of ingredients! A few simple ingredients and you have amazing slow cooked ribs! You will need:

• 1 rack of baby back ribs
• garlic
• soy sauce
• honey
• onion powder
• paprika powder
• cumin

Spare ribs – Grab a rack of spare ribs from the meat section of the grocery store. You are going to want to grab one that is 8-10 pounds. Although that may sound like a lot, the bones factor in as well as the juices from the meat. That size rack of ribs should feed 4-6 people.

Garlic – I suggest 4 cloves of garlic for these slow cooker ribs. Here’s the thing about garlic though – you measure with your heart. Four cloves will make these ribs have a good garlic flavor. Want a stronger flavor? ADD MORE GARLIC! Heck, add powdered garlic and garlic cloves. We are measuring with our hearts here!

Soy Sauce – I used 2 different soy sauces for these ribs – dark and sweet. Can’t find one or the other? No worries! Any soy sauce will do as long as you have 1/2 cup total. I also love using coconut animos (a soy free soy sauce) in this recipe.

Honey – You will need a fourth of a cup of honey. This does two things – helps bind everything together and cuts the garlic just a bit. If you can – raw, local honey is best, but whatever honey you have on hand or prefer to use will work just fine.

Spices – Onion, paprika and cumin round out the ingredients for these ribs. I suggest starting with these spices and then adding your favorites. Spices are an easy way to personalize a recipe.

How to Make Ribs in the Slow Cooker

The good thing about these ribs is that the ingredients are easy to find and the prep is QUICK! There are only 4 steps from start to finish to make fall off the bone ribs in your slow cooker. Let’s get started –

Step 1 – Combine the spices to make a dry rub for the ribs. Mix together the onion powder, paprika and cumin in a small bowl. Rub the spices over the whole rack of ribs.

Step 2 – Make the marinade. Mince the garlic and add it to the soy sauces and honey. Mix until combined – the garlic will make it chunky. Use a pastry brush to brush over the dry rub. (Make sure the you rub the spices in so you don’t lose any when you add the marinade.) Reserve some of the marinade.

Step 3 – Cut the ribs. Some ribs may come pre-cut OR your ribs may fit in your slow cooker. Most racks of ribs will not – so you will need to cut them in half to get them in there. You can cut them before or after you add the marinade, your choice.

Step 4 – Cook. Cook on low for 7-8 hours or 4-5 hours on high. Remember that marinade that we saved? Brush some of that one every hour or so to keep the ribs moist and juicy during cooking. No time to brush it on? Save it for the last 30 minutes of cooking and add it on the ribs. You want all that extra flavor – trust me!

Side dish recommendations

This is BBQ food so we need BBQ related sides here. Some of my suggestions for the side dishes for slow cooker spare ribs are:

• Grandma’s potato salad
• Mac and cheese
• Classic coleslaw
• Macaroni salad
• Baked potatoes

Slow Cooker Spare Rib Tips and FAQs

This rib recipe is pretty straight forward and I would say it’s a beginner cook friendly recipe, but here are some quick tips and questions that may make it even easier.

How do you cook spare ribs in the slow cooker? Easy – start with a dry rub, add a marinade and cook for 4-5 hours on HIGH or 7-8 hours on HIGH. The marinade will keep the pork ribs juicy while cooking and you will get fall of the bone ribs when they are done.

TIP: Start with the spices listed in the recipe and add your own to customize the flavor!

Should ribs be covered in liquid in the slow cooker? No, they don’t have to be. Why? Because the ribs release their own juices while cooking, as done most meat. You can add a 1/2 cup of water to the slow cooker if you would like, but it is not necessary when cooking the ribs.

TIP: Reserve some of the marinade to brush over the ribs will they are cooking. While the meat releases juices, this will keep the ribs moist.

What’s the difference between spare ribs and baby back ribs? Spare ribs come the belly area of the pig making them fattier and larger. Baby back ribs come from the spine area and they are thinner, less meat and more curved in nature.

Other slow cooker recipes to try

Looking for other slow cooker recipes to try? We love them in our house! Here are some of our favorites:

• Mongolian Beef
• Honey Garlic Chicken
• Ground Beef Tacos
• French Onion Beef Roast

Slow cooker spare ribs

Slow Cooker Spare Ribs

Yield: 1 rack of ribs

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

How to make tender, fall off the bone honey garlic spare ribs in your slow cooker.

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Ingredients

• 1 rack of baby back ribs
• 4 cloves of garlic
• ¼ cup dark soy sauce
• ¼ cup sweet soy sauce
• ¼ cup raw honey
• ½ tsp onion powder
• ½ tsp paprika powder
• ½ tsp cumin

Instructions

1. Combine the onion powder, paprika powder and cumin, and rub the ribs with dry rub.
2. Mince the garlic and add the dark soy sauce, sweet soy sauce and honey. Mix until well combined. Brush over the ribs. Save some of the marinade.
3. Cut the ribs in half and place them in the slow cooker. Cook for 7-8 hours on low or 4-5 hours on high.
4. Brush the rack of ribs every hour with the remaining marinade.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 1742mgCarbohydrates: 36gFiber: 1gSugar: 32gProtein: 21g

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My whole family loves tacos. And I’m not surprised or even mad about it. I was born and raised in South Texas and my kids spent a good amount of time there as well. We all love a good taco. These smash burger tacos are a fun fusion food that everyone loves at our house.

What are Smash Burger Tacos?

Think a Big Mac in taco form! That’s what these smash burger tacos remind me (and my kids!) of. They are a combination of ground beef, “special sauce”, and lettuce wrapped up into a tortilla. The best part? They are easier than regular tacos! You cook the beef right onto the tortilla and save some time in the kitchen or on the grill.

Smash Burger Taco Ingredients

These burgers are so simple to make and require common ingredients. I bet you have at least some already in your kitchen! You will need:

• hamburger
• spices
• cheese
• tortillas
• lettuce
• onions
• mayo
• dill pickle relish
• Dijon mustard
• vinegar

Hamburger – You can use any variety of burger here. Burger with fat content 80/20 is normally the most common, but you can use lean burger or any kind of burger meat you prefer.

Cheese – Mozzarella is our favorite cheese to use for these tacos. Feel free to use mozzarella or your favorite cheese.

Tortillas – We use the street taco size tortillas for these smash burger tacos. You can find them with the rest of the tortillas at the grocery store.

Lettuce/Onions – Grab some from the fresh produce section at the store. We prefer iceberg lettuce and sweet onions for these tacos.

Special sauce ingredients – These wouldn’t be Big Mac inspired smash burgers without the special sauce! You will need mayo, dill pickle relish, Dijon mustard, vinegar and spices to make it. Don’t want to make it at home? You can use thousand island dressing instead!

How to Make Smash Burger Tacos

Once you have gathered all your ingredients you will also need to grab a couple of mixing bowls, measuring spoons, spatula and a skillet. These can also be done on the grill or your blackstone.

Step 1: Season and shape. Season your ground beef with your spices. Then portion out your burger into 8 balls. These will be the inside of the tacos after you smash them.

Step 2: Smash and cook. Take the one hamburger ball and flatten it out onto one side of the tortilla. Then place them on a hot skillet to cook, burger side down. Press the outside of the tortilla with a spatula to flatten it even more. Allow to cook for 2 minutes.

Tip: Do not overcrowd your skillet! You can cook 1-2 tacos at a time depending on your skillet size.

Step 3: Prepare the sauce. While the tacos are cooking, make your special sauce. Combine all of the sauce ingredients in a small mixing bowl and set aside.

Step 4: Add toppings. Flip the tacos over and add the cheese on top of the burger. Allow to melt for about a minute. Remove and add the lettuce, onions and special sauce. Serve and enjoy!

Side Dish Recommendations

Wondering what to pair with these smash tacos? Some good side dishes would be:

• Homemade guacamole
• Homemade french fries
• Tater tots
• Spanish rice

Basically anything that goes with tacos or burgers!

Smash Burger Taco TIPS and FAQs

These Smash Burger Tacos are fairly simple to make. Here are some tips and frequently asked questions to help make your smash burger taco making experience even better!

Can I make these on my Blackstone? You absolutely can! This would speed up the process as you can add more than 1 tortilla to your grill top. All of the instructions stay the same.

Tip: Want to make this low carb? Use low carb tortillas!

What is a smash burger taco? These tacos are considered a fusion food – a combination between a taco and a burger! These ones happen to be Big Mac inspired and taste just like the burger chains!

Tip: Add your favorite burger toppings to these tacos!

Other Tacos to Try

I mentioned that we love tacos in our house and probably have some at least once a week. Some of our other favorites are:

• Ground beef taco boats
• Slow cooker chicken tacos
• Slow cooker ground beef tacos
• Mango shrimp tacos

How to Store leftovers

These tacos are great the next day! Once you have cooked your tacos, store them without toppings and sauce in an airtight container in the fridge. They will stay fresh for up to 3 days. You can re-heat them in a skillet before adding your toppings.

Can you freeze these tacos?

I haven’t tried, but I would think that you can freeze them. I would cook the tacos and allow them to cool. Place the tacos in a Ziplock bag with a piece of parchment paper between the layers before freezing. Thaw in the fridge and re-heat in a skillet.

Smash Burger Tacos

Yield: 8 tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A fun fusion food that is delicious AND easy to make!

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Ingredients

• 1 pound ground beef
• 8 small flour tortillas
• 1/2 cup shredded mozzarella or cheddar
• 1/2 cup mayonnaise
• 1/4 cup dill pickle relish
• 2 tbsp Dijon mustard
• 1 tbsp white vinegar
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• salt and pepper
• shredded lettuce
• chopped onios

Instructions

1. Make the Smash Burgers: Start by seasoning the ground beef with salt and pepper. Then, divide it into 8 equal portions and shape them into balls.
2. Take each meatball and press it down onto a tortilla, using your fingers to flatten it out.
3. Heat a large skillet or griddle over medium-high heat and add a small amount of cooking oil to prevent sticking.
4. Place a tortilla in the skillet with the meat side down. Use a spatula or another flat tool to press the beef down, creating a thin patty that covers most of the tortilla's surface.
5. Cook the burger on one side for about 1 1/2 to 2 minutes until the beef begins to brown. If desired, use the back of the spatula to press down on the burger to flatten it further.
6. Flip the tortilla and burger over and immediately sprinkle a portion of shredded mozzarella or cheddar cheese over the cooking beef patty.
7. Cover the skillet with a lid to allow the cheese to melt and continue cooking for another 1 1/2 to 2 minutes, or until the burger is cooked to your desired level of doneness.
8. Remove the smash burger from the skillet and set it aside. Repeat this process with the remaining smash burger tacos.
9. Prepare the Sauce: In a small mixing bowl, combine the mayonnaise, dill pickle relish, Dijon mustard, white vinegar, paprika powder, onion powder, and garlic powder. Mix well until all the ingredients are fully blended. Set the sauce aside.
10. Assemble the Smash Burger Tacos: Sprinkle the chopped onions over the shredded iceberg lettuce.
11. Drizzle the prepared sauce over the toppings. Adjust the sauce amount according to your taste.
12. To assemble each taco, place a generous amount of shredded iceberg lettuce with onions on top of the burger.
13. Fold the tortilla in half, creating a taco shape.
14. Serve the smash burger tacos immediately and enjoy the delicious fusion of smash burgers and tacos!

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My family has 2 meals almost every single week – some sort of taco and spaghetti. (I prefer my one pot spaghetti!) Our tacos vary between chicken and beef and sometimes we switch it up and have fajitas. But tacos are a must every week in our house. That’s why I love adding these slow cooker tacos to our menu! They are simple to make and everyone loves them.

You and your family will loves these ground beef tacos because:

• Prep takes a few minutes.
• Full of Mexican inspired flavors.
• Your slow cooker does most of the work!
• Come home to tacos on busy nights.

What are slow cooker ground beef tacos?

The name really gives it away – LOL! These tacos are made with ground beef and taco seasoning and slow cooked in your Crock Pot. They require very little prep and can be used in meal planning and prep. The best part of these tacos is that you can easily customize then to however your family likes! My family loves avocado in their tacos so we add extra when making them. Not an avocado fan? Feel free to omit them from your toppings!

Slow cooker ground beef taco ingredients

There are two parts to these ground beef tacos – the taco meat and the assembly. For the taco meat portion you will need:

• ground beef
• taco seasoning

Ground beef – You can use your favorite ground beef here. I do suggest using at least 80/20 fat content so that you have some juice while it’s cooking.

Taco seasoning – Feel free to use your favorite taco seasoning here. Stock bought or homemade will work. I love using my homemade taco seasoning for our tacos!

Taco topping suggestions:

• jalapenos
• avocado
• onions
• tomatoes
• lettuce
• cheese
• sour cream

How to make ground beef tacos in the slow cooker

The best thing about these tacos is how easy they are to make! No standing over the store and browning ground beef – not here! Simply add your ingredients (all 2 of them!) to your slow cooker.

Step 1: Add your ground beef. Add your ground beef to your Crock Pot and break it apart into pieces with a fork or spatula.

Step 2: Add spices. Add your taco seasoning to your ground beef. Stir to combine.

Step 3: Cook. Cook on high for 2 hours or low for 4+ hours.

Step 4: Serve. Scoop the taco meat into your favorite tortillas and add your toppings.

FAQs about ground beef tacos

Is it safe to put raw ground beef in a slow cooker? Yes, it is. Slow cookers gradually cook the beef and as long as the internal temperature is 160 degrees and no pink remains, it is safe to eat.

Do I need to brown the beef before adding it? No, you don’t have to brown it first. If you prefer to brown your ground beef, feel free.

What kind of tortillas do I need? Feel free to use your favorite tortillas for this recipe or even try your hand at homemade tortillas! We love corn tortillas but flour work too!

How many tacos will 3 pounds of ground beef make? This recipe makes a bunch of tacos! You can probably make 24 tacos if you fill each one with 1/4 cup of meat. The taco meat is great for meal prepping!

Do I need to add any liquid? No, no liquid is needed for these tacos. The ground beef will release some grease that can be drained later.

What toppings do I need? Whatever you like on your tacos! We love onions, avocados, tomatoes, cheese, jalapenos and sour cream! Feel free to add your favorite toppings.

Side dish recommendations

These tacos can be eaten alone or have a Tex-Mex inspired side dish added along with them! Some side dish suggestions are:

• Refried beans
• Guacamole
• Spanish rice

How to store leftovers

Place any leftover taco meat in an airtight container and keep in the fridge. The taco meat will keep for up to 5 days if stored properly. I do not suggest making the tacos and putting them in the fridge. The meat will make the tortillas soggy.

Can I freeze them? You can freeze the taco meat, but I do not recommend freezing pre-made tacos. To freeze the meat, place on a baking sheet and flash freeze for 1 hour. Transfer the frozen taco meat to a Ziplock bag and remove all the air. Place in the freezer for up to 6 months.

Other tacos to try

Who doesn’t love a good taco? Some of our other taco favorites are:

• Crock Pot chicken tacos
• Easy taco casserole
• Taco boats
• Baked chicken tacos
• Buffalo chicken street tacos

Slow Cooker Ground Beef Tacos

Yield: 24 tacos

Prep Time: 5 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 35 minutes

How to make delicious ground beef tacos in the slow cooker.

Print

Ingredients

• 3 pounds ground beef, thawed
• 3/4 cup taco seasoning

Instructions

1. Place the ground beef in the bottom of the slow cooker. Use a spatula to crumble it up.
2. Add the taco seasoning and stir to combine.
3. Cook on HIGH for 2.5 hours or LOW for 4 plus hours.
4. Use a slotted spoon to drain the grease.
5. Assemble the tacos and enjoy!

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I have four kids and I work from home.  So, when Im not chasing them around or busy working, I somehow have to worry about dinner.  I love to throw everything in a crock pot and go about my day.  Plus, it is hot yall!  Like I don’t want to turn my stove on hot.  I try to find ways during the summer to not use either to save on the electric bill and save my sanity.  [Momma doesn’t like to be hot.]  My solution is to use my slow cooker more and these easy chicken tacos are my favorite. 

Im all about quick and delicious meals, so these easy crockpot tacos are my go to meal.  I call them my ‘set them and forget them‘ tacos because I toss all my ingredients in and let them simmer all day.

This recipe is from 2013 so some of the pictures are from my phone – my old Blackberry phone. Yea. The recipe is solid – some of the pictures are old. I hope you enjoy!

What Are Slow Cooker Chicken Tacos?

Slow Cooker Chicken Tacos consist of a shredded chicken mixture cooked in a Crock Pot with canned beans and corn until fork tender and juicy. 

Once the cooked chicken breasts have cooked through, they are moved, shredded, and returned to the Crock Pot mixture to be scooped into tortillas to make assembled shredded chicken tacos.

Top these delicious shredded chicken tacos with a dollop of sour cream, guacamole, or salsa!

Shredded Chicken Tacos Ingredients

• 2 chicken breast
• 2 Cans of beans of choice
• 1 Can of corn
• 1 Taco Seasoning packet or homemade

Ingredient Notes

Chicken – I like to use boneless, skinless chicken breasts for my chicken tacos. Chicken thighs also work great. You can use bone-in chicken, you just need to remove the meat from the bone before adding them to your tortillas.

Beans – Feel free to use whatever beans you’d like for your tacos. We like black beans and navy or kidney beans. Any beans work for some added flavor and protein!

Taco seasoning – You can use a packet of pre-made spices, or whip up a batch of homemade taco seasoning to have on hand!

How to Make Chicken Tacos in the Slow Cooker

Step 1: Cook the Chicken

Add the chicken to the Crock Pot with the beans and corn and cook on high or low, stirring occasionally.

Step 2: Shred the Chicken

Remove the cooked chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the Crock Pot. 

Step 3: Assemble the Chicken Tacos

Scoop the shredded chicken with the corn and bean mixture into tortillas and serve alongside your favorite Mexican side dishes!

How to make in the Instant Pot

While I love making these tacos in the slow cooker, sometimes I need them done a bit quicker. Enter my pressure cooker! Follow the directions below to make these chicken tacos in your Instant Pot:

• Add the chicken to your inner pot.
• Add the taco seasoning and corn with liquid.
• Pressure cook on high for 7 minutes.
• Allow pressure to release naturally.
• Shred the chicken and add it along with the beans back to the pot.
• Stir to warm up the beans.
• Serve and enjoy.

Side Dish Recommendations

• Easy refried beans
• Homemade guacamole
• Pico de gallo

Recipe FAQs

What Cut of Chicken Works Best for This Recipe?

Chicken breast is the most popular cut of chicken when shredding for meals such as tacos, but you can use any cut of chicken. Skinless, boneless chicken thighs are a great alternative since they are lean, tender, and easy to shred. 

Can I Use Pork Instead?

Yes! In fact, shredded pork is a great substitute. It will give you a similar result to these Crock Pot Pork Carnitas. 

How Long Do You Need To Cook Chicken In The Crock Pot for Tacos?

You have the choice of cooking the chicken on HIGH for 4-6 hours in the Crock Pot or on LOW for 8 hours. 

Can I Add Frozen Chicken In The Crock Pot?

Yes. When adding frozen chicken to the crock pot, increase the cooking time to ensure the chicken is cooked through. I would suggest adding an additional 2 hours to your cooking time.

How Do I Prevent The Chicken From Drying Out?

To keep your chicken juicy, stop cooking the chicken once the internal temperature of the meat reaches 165F. The cook times in this recipe are a good guide for ensuring that you get succulent chicken that won’t overcook. 

How Should I Store Leftovers?

Add leftover shredded chicken to an airtight container in the fridge for 3-4 days. The leftover shredded meat can be reheated in the microwave, on the stovetop, or in the oven, with a splash of liquid (water or broth) to prevent the chicken from drying out. 

Can I Freeze Leftover Shredded Chicken?

Absolutely! Once completely cool, store leftover shredded chicken in an airtight container or Ziploc bag in the freezer for up to 3 months. 

Thaw in the fridge and reheat before assembling into fresh tacos or using in other Mexican-inspired recipes that call for shredded chicken. 

Can I Make Gluten-Free Shredded Chicken Tacos?

Yes! When assembling these tacos, make sure that you use gluten-free tortillas instead of regular flour-based tortillas. Corn tortillas are another option when catering to gluten sensitivities. 

Other Taco Recipes To Try

Love tacos? We do too! Here are some of our other taco favorites:

• Baked chicken tacos
• Chicken taco rice casserole
• Mango shrimp tacos
• Buffalo chicken street tacos

Easy CrockPot Chicken Tacos

Print

Ingredients

• 2 Frozen chicken breast
• 2 Cans of beans of choice
• 1 Can of corn
• 1 Taco Seasoning packet or homemade

Instructions

Place the chicken breasts in the crock pot.

Sprinkle the taco seasoning over the chicken.

Pour in the beans and the corn.

Set on high for 4-6 hours or low for 8 hours.

Stir occasionally.

Remove the chicken and shred it with two forks. Return to crock pot.

Scoop into tortillas and enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

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In case you haven’t noticed, I’m a huge fan of Tex-Mex food! I love a good bowl of homemade guacamole, tacos, and enchiladas. Toss in an aqua fresca and I am one happy girl! Know what I love even more than Tex-Mex? Being able to make it all in my slow cooker for an easy meal and even easier clean up! Yes, please!

What Are Chicken Fajitas?

Chicken Fajitas are a popular Tex-Mex dish consisting of juicy and tender shredded or sliced chicken with bell peppers, onions, and classic Mexican spices. 

The chicken mixture is loaded into soft flour tortillas and can be served as is or topped with sour cream, guacamole, salsa, and cheese. 

While I’ve made chicken fajitas, you also do shrimp fajitas, beef fajitas, and other fajita recipes made with different types of meat. 

Slow Cooker Chicken Fajita Ingredients

• 3 Boneless Skinless Chicken Breasts
• 1 Yellow Onion
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 Poblano Pepper
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Granulated Garlic
• 1 tsp Salt
• 2 tbsp Olive Oil (optional)
• Flour Tortillas

Ingredient Notes

Chicken – Feel free to use whatever chicken you prefer here. We like breasts, but thighs work just as well. You can also use leftover chicken, too. (I would leave that out of the slow cooker until the last hour of cooking so it doesn’t get rubbery.)

Peppers – I love adding a poblano pepper to my fajitas. It adds so much flavor. Feel free to add one (they can be found next to the bell peppers) or omit it.

Spices – The spices used are a classic Tex-Mex blend. You can use the spices listed or taco seasoning or even fajitas seasoning packets.

Olive oil – This is optional, but helps coat the chicken and veggies with the spices.

Topping ideas – These fajitas are great with just the meat and veggies, but you can also add:

• sour cream
• guacamole
• salsa
• cilantro

How to Make Chicken Fajita in the Crock Pot

Step 1: Add Ingredients to the Crock Pot

Add the chicken, bell peppers, and onions to the Crock pot and cover with spices. Stir to combine.

Step 2: Cook

Cook the chicken fajita mixture on LOW for 4-6 hours. 

Step 3: Slice/Shred the Chicken

Once cooked, remove the chicken from the Crock Pot and slice or shred it. Add it back to the Crock Pot. 

Step 4: Assemble the Tortillas

Add the chicken fajita mixture to a tortilla and serve with your favorite side dishes. 

How to make in the Instant Pot

Want to make these fajitas even faster? Use your pressure cooker!

• Place the chicken and sliced vegetables in the inner pot.
• Add the spices to top and stir to combine.
• Add a cup of water or chicken broth to the pot.
• Pressure cook on high for 12 minutes.
• Naturally release the pressure.
• Remove the chicken and shred.
• Add the veggies and chicken to a bowl.
• Serve into tortillas.

Side Dish Recommendations

• Easy refried beans
• Homemade Guacamole
• Homemade Peach Salsa

Recipe FAQs

Can I Put Raw Chicken in the Crock Pot?

Absolutely! It’s completely safe to do so, even when adding other ingredients to the mixture. The Crock Pot will tenderize the meat and soften the vegetables in the natural juices of the chicken, mixed with the seasoning.

Should I Cut Chicken Fajita Before Cooking?

Cutting the chicken before cooking is recommended when using the stovetop or the oven to make chicken fajitas. You won’t need to cut the chicken when cooking this dish in the Crock Pot as the chicken is removed and sliced (or shredded) after cooking and then returned to the Crock Pot mixture for assembling the tortillas.  

Do I Need to Brown the Chicken Before Adding It?

No, you don’t. Browning is a process used to lock in the chicken’s juices, which gives a dish added flavor.

While this additional step has not been taken in this recipe, if you have extra time to first sear the chicken breasts before continuing with the cooking, even better! 

How Should I Store Crock Pot Chicken Fajitas?

Store any leftover chicken fajita mixture in an airtight container in the fridge for up to 4 days. I don’t recommend storing assembled tortillas in the fridge, as the chicken mixture will make the tortillas soggy. 

Can I Freeze Crock Pot Chicken Fajitas?

Yes! This chicken fajita mixture will store well for 2 months in the freezer in an airtight container or Ziploc bag. Thaw in the fridge overnight and use in freshly assembled tortillas or in other chicken fajita-inspired recipes. 

Crock Pot Chicken Fajitas

Yield: 4-6 tacos

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

How to make tender chicken fajitas in your slow cooker.

Print

Ingredients

• 3 Boneless Skinless Chicken Breasts
• 1 Yellow Onion
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Orange Bell Pepper
• 1 Poblano Pepper
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Granulated Garlic
• 1 tsp Salt
• 2 tbsp Olive Oil (optional)
• Flour Tortillas

Instructions

1. Wash and cut the vegetables into strips. Place them in the bottom of the slow cooker.
2. Add the chicken on top of the vegetables.
3. Add olive oil and then the spices on top of the veggies and meat. Stir to combine.
4. Cook on low for 4-6 hours.
5. Remove the chicken and allow to rest for 10 minutes.
6. Slice, shred or cut the chicken into pieces.
7. Assemble the tacos with meat, veggies and toppings of your choice.
8. Enjoy!

Notes

Make in the Instant Pot -

• Place the chicken and sliced vegetables in the inner pot.
• Add the spices to top and stir to combine.
• Add a cup of water or chicken broth to the pot.
• Pressure cook on high for 12 minutes.
• Naturally release the pressure.
• Remove the chicken and shred.
• Add the veggies and chicken to a bowl.
• Serve into tortillas.

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If you loved this recipe, we would love for you to leave a review to help others!

Other Chicken Recipes to Try

• Crockpot Mexican shredded chicken
• Creamy White Chicken Chili
• Chicken Carnitas Bowl
• Crock Pot Chicken Tortilla Soup

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

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What is Shredded Buffalo Chicken?

There are a few different ways to make a buffalo chicken sandwich, but the basic ingredients are always the same: chicken, buffalo sauce, and cheese. 

The chicken is usually cooked in the buffalo sauce, though some recipes call for pre-cooked chicken that is then coated in the sauce. The cheese can be any variety that you like, though most recipes call for either cheddar or mozzarella. 

Once the chicken and cheese are combined, they are typically served on a hamburger bun or a torpedo roll. Some recipes also include additional toppings, such as ranch dressing or blue cheese crumbles. 

Whether you like your buffalo chicken sandwich hot and spicy or mild and cheesy, there’s a recipe out there that’s perfect for you.

Shredded Buffalo Chicken Ingredients 

You won’t need much for these quick and easy sandwiches. Here’s what you’ll need:

• Chicken breast– I use boneless skinless chicken breasts, but you could also use boneless skinless thighs as well. 
• Buffalo sauce– You can’t have buffalo sandwiches without buffalo sauce. I use mild buffalo sauce, but if you like it spicier, you could use medium or hot. 
• Ranch seasoning– You will just need 1 packet of dry ranch seasoning. This really adds a lot of flavor to your chicken. 
• Butter– Adding butter to the top of the chicken makes it moist, tender, and delicious. 
• Hoagie rolls– I use hoagie rolls as my bread choice, but you could use hamburger buns or torpedo rolls if you prefer. 
• Blue cheese crumbles– If you aren’t a fan of blue cheese, you can completely omit it. 
• Provolone cheese– I use provolone, but you can use any variety of cheese you prefer for this recipe. 

How to Make Buffalo Chicken in the Crock Pot 

For this recipe, you are essentially making shredded chicken with a buffalo flavor. Follow the simple steps below for quick and easy buffalo chicken sandwiches.

Step 1: Season the Chicken

Place the chicken breasts in the slow cooker. Then, cover the chicken with ranch seasoning and add ALL of the buffalo sauce to the pot. 

Step 2: Add the Butter and Lid

Place your entire stick of butter on top of the chicken. Secure the lid. 

Step 3: Cook

Cook your chicken on low for 5 hours or on high for 2.5 hours. 

Step 4: Shred the Chicken

After 5 hours, shred the chicken thoroughly with 2 forks. Mix all the seasonings and sauce with the shredded chicken. 

Step 5: Assemble the Sandwich

Finally, load up the bottom portion of your hoagie roll with the buffalo chicken, top it with blue cheese crumbles and provolone cheese.

Serve and Enjoy!

Buffalo Chicken Sandwich Tips

• Cook meat on low. If you want the meat to be more tender, cook it on the low setting for 5 hours. Cooking it on high tends to make the chicken tougher and not as moist. 
• Add toppings. This sandwich can pair with a variety of toppings such as pickles, ranch, or onions.
• Let the shredded chicken rest. After you’ve shredded the chicken and mixed it with the sauce, let it rest at a lower temperature so it absorbs all the sauce. 
• Use it as a dip. If you aren’t a fan of sandwiches, this chicken can also be used as a buffalo chicken dip as well.

How to Make in the Instant Pot

You would make this chicken the same way in your Instant Pot as you would your slow cooker. But, the beauty of an Instant Pot is that it cooks in half the time. 

Simply place all your ingredients in the Instant Pot, close the lid, and put the steam valve in the sealing position, hit your manual or pressure cook button and set the time for 10-minutes. Allow for a full natural release to make sure the chicken is tender. Shred, mix, and enjoy! You can also follow this Instant Pot Buffalo Chicken Recipe. 

Side Suggestions 

You can pair these sandwiches with a variety of sides including chips, fries, and veggies. Here are a few of my favorite sides:

• Instant Pot Mac & Cheese
• Watermelon Feta Salad
• Classic Homemade Cold Pasta
• Best Potato Salad

What is Buffalo Sauce?

Buffalo sauce is a thick, spicy sauce that is used as a condiment or marinade. It is made from a combination of hot peppers, butter, vinegar, and garlic. The sauce is named after the city of Buffalo, New York, where it was invented. Some common brands of buffalo sauce include Frank’s RedHot, Texas Pete’s, and Crystal.

Buffalo sauce is commonly used on chicken wings, but it can also be used on other foods such as chicken fingers, salads, and pizzas. Some people even like to use buffalo sauce as a dip for their chips or pretzels.

Can I Use Homemade Ranch Seasoning? 

Absolutely! In fact, anything made homemade is sure to taste even better! If you want to make your own ranch seasoning, I suggest using this Ranch Seasoning Recipe. 

Other Crockpot Chicken Recipes to Try

Looking for more easy slow cooker chicken recipes? Some of our favorites are:

• Easy Crockpot Chicken Tacos
• Crockpot Chicken Enchilada Casserole
• Crockpot Mexican Shredded Chicken
• Mississippi Chicken in the Crockpot

Shredded buffalo chicken

Yield: 6-8 sandwiches

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours 5 minutes

Print

Ingredients

• 2 lbs Boneless Skinless Chicken Breast
• 2 Cups Buffalo Sauce
• 1 oz Dry Ranch Seasoning (1 Packet)
• 1 Stick of Butter (½ cup)
• Hoagie Rolls
• Blue Cheese Crumbles

Instructions

1.Place the chicken breasts in the slow cooker.
2.Cover the chicken with the ranch seasoning and then add all of the buffalo sauce to the slow cooker.
3.Place the butter on top of the ingredients and secure the lid.
4.Cook for 5 hours on low. After 5 hours, shred the chicken thoroughly with 2 forks and mix well.
5.Switch the slow cooker to the warm setting and let it rest for 30 minutes.
6.Load up the bottom portion of the hoagie with some buffalo chicken and top with blue cheese and provolone, if desired.
7.Cut it in half. Enjoy!

Notes

Instant Pot instructions -

place all your ingredients in the Instant Pot, close the lid, and put the steam valve in the sealing position, hit your manual or pressure cook button and set the time for 10-minutes. Allow for a full natural release to make sure the chicken is tender. Shred, mix, and enjoy!

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Tacos are our favorite quick and easy dinner! My kids and husband both love them. Taco night is always the best night at our house. This taco casserole is a fun take on classic taco night. It takes the classic taco ingredients and bakes them underneath a cornbread crust. All you need is a side of homemade guacamole!

What is Taco Casserole?

Taco casserole is a dish made by layering taco ingredients in a casserole dish and baking them until they are hot and bubbly. It is a popular dish because it is easy to make and can be tailored to suit any taste. 

This taco casserole combines taco meat, cheese, beans and corn underneath a cornbread or tamale inspired topping. Some recipes include beans, rice, salsa, or sour cream, while others add ground beef or chicken. Taco casseroles are also a great way to use up leftovers, so feel free to experiment.

Easy Taco Casserole Ingredients

For this recipe, you’ll need ingredients for the filling and topping. Here’s what you’ll need to get started:

Casserole Filling

• Beef– You will want to brown your ground beef. If you prefer a healthier dish, you could use ground turkey instead. 
• Garlic– I use fresh chopped garlic for this recipe which will be about 2 cloves minced. 
• Corn– I used frozen corn for this recipe, but you could use canned whole kernel corn. Just be sure to drain it. 
• Diced tomatoes– I used canned diced tomatoes, but you could use fresh if you prefer. 
• Seasonings– To get that taco seasoning, you’ll need chili powder, cumin, oregano, garlic powder, salt, and paprika. 

Cornbread Topping

• Flour– Do not pack the flour. Instead, use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife. 
• Cornmeal– Cornmeal is what makes this a cornbread topping instead of a simple flour based topping. 
• Sugar– Unlike flour, you will pack the sugar. Use the measuring cup to scoop and pack it.
  Baking powder– You will need baking powder so that the topping rises. 
• Egg– Pull the egg out to sit on the counter for about 30-minutes prior to using in your cornbread. 
• Canola oil– I used canola oil, but you could use vegetable oil, olive oil, or avocado oil if you prefer. 
• Milk– You can use 2%, whole, or any milk that you prefer to use in making the cornbread topping. 

Additional Ingredient

• Taco Cheese– The best cheese to use for a casserole is Monterey Jack or Cheddar shredded cheese. 

How to Make Cheesy Taco Casserole 

This cheesy taco casserole is super easy to whip up. Follow the simple steps below for a quick and easy weeknight meal!

Step 1: Preheat and Prep

First, preheat the oven to 400?. Then, spray a 9×13 baking dish with nonstick cooking spray. 

Step 2: Simmer Ingredients

Add the beef, corn, garlic, diced tomatoes, water and seasonings to a skillet. Simmer them for 15-minutes, stirring often. 

Step 3: Pour into Dish

Once the mixture has thickened, pour the filling into the prepared casserole dish. Then, sprinkle evenly with taco cheese. 

Step 4: Make Cornbread Batter

In a large bowl, mix together all the cornbread topping ingredients (flour, cornmeal, sugar, baking powder, egg, and milk). 

Step 5: Add Cornbread to Casserole

Spread  the cornbread topping over the top of the casserole.

Step 6: Bake

Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Then, cut through to the filling to check for doneness.

Serve and Enjoy!

How to Make in the Crock Pot

If you want to make taco casserole in the crock pot, you will need to layer it the same way you would in the casserole pan. Instead of baking it, cook it in the crock pot on high for 4-6 hours or low for 6-8 hours. Or, follow this Slow-Cooked Taco Casserole Recipe. 

How to Make in the Instant Pot

If you want to make a taco casserole in your Instant Pot, I recommend following my Instant Pot Mexican Casserole recipe. 

Side Dish Recommendations

Some easy sides that you can add to this taco casserole:

• Easy Refried Beans
• Taco Pasta Salad
• Homemade guacamole

Can I Use Taco Seasoning?

Yes, you can. Instead of adding all the various spices above, you can make this recipe faster by using taco seasoning. You can use my homemade taco seasoning mix! Simply replace the 6 spices with 2 tablespoons of taco seasoning which is equal to 1 packet. 

Can I use a Cornbread Mix?

Absolutely! This recipe is made without processed ingredients, but if you want a quicker recipe, you could simply substitute the cornbread topping ingredients for a boxed cornbread mix. Keep in mind that homemade ingredients do have a better flavor overall. 

Other Mexican Inspired Recipes 

More Mexican inspired recipes to try:

• Mexican Breakfast Casserole
• Chicken Enchilada Casserole
• Chicken Carnitas Bowl
• Baked Chicken Tacos

Easy Taco Casserole

Yield: 9x13 casserole

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

How to make an easy and cheesy baked taco casserole.

Print

Ingredients

• Casserole Filling:
• 1 lb ground beef, browned
• 2 tsp chopped garlic
• 1 cup frozen corn
• 1 14oz can diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp paprika
• 3/4 cup water
• Middle:
• 1 cup shredded taco cheese (Monterey Jack/Cheddar)
• Cornbread topping:
• 1 1/4 cups flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg, beaten
• 1/4 canola oil
• 1 cup milk

Instructions

1. Preheat oven to 400 degrees.
2. Prepare a 9×12 baking dish or similar with nonstick spray.
3. Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often. The mixture will thicken as the juice from the tomatoes cooks off.
4. Pour the filling into the prepared casserole dish.
5. Sprinkle the cheese evenly over the top of the filling.
6. In a bowl, prepare the cornbread batter. Spread over the top of the casserole.
7. Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Cut through to the filling to check for doneness.

Notes

Slow cooker -

Cook the filling ingredients over the stove top for 15 minutes.

Layer it the same way you would in the casserole pan.

Instead of baking it, cook it in the crock pot on high for 4-6 hours or low for 6-8 hours.

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One of our favorite family meals to eat together is tacos. My kids are big taco fans because you can customize them to your liking. We put out the tortillas, meat, and all the fixings and let me pick what they want on them. It’s a dinner win-win!

What are Baked Chicken Tacos?

Baked chicken tacos are a delicious and easy way to enjoy Mexican-inspired cuisine. The chicken is cooked in the oven until it is tender and juicy, and then it is shredded and mixed with a variety of flavorful toppings. They can be made with a variety of different toppings, including salsa, cheese, sour cream, and guacamole.

You can serve them on soft tortillas, but they can also be served on hard shells. Baked chicken tacos are a great option for a quick and easy weeknight meal, and they can be easily customized to suit your family’s taste preferences.

Chicken Taco Ingredients

For these delicious and healthy chicken tacos, you will need ingredients for the chicken as well as toppings for the taco. Here’s what you will need:

• Chicken tenders– I use boneless skinless chicken tenders because they are already precut, but you could use chicken breasts and cut them into slices as well.
• Seasonings– To season the chicken, you will need garlic powder, onion powder, cumin, salt, and pepper.
• Spinach– I used spinach leaves, but you could use lettuce or any leafy green you choose.
• Shredded cheese– You can’t have a taco without shredded cheese. I use a Mexican blend, but you can use whichever cheese you prefer.
• Guacamole– Guacamole is totally optional, but super delicious as a topping.
• Sour cream– I always use sour cream on my tacos, but if you don’t like it, you don’t have to use it.
• Cilantro– A little bit will do. You don’t want to overpower the seasonings and spices of the chicken.
• Tortillas– I used flour tortillas, but if you want a healthier option, you could use whole wheat or corn tortillas.

How to Make Chicken Tacos in the Oven

These chicken tacos are quick and easy to whip up. Follow the steps below!

Step 1: Preheat and Prep

First, preheat your oven to 350°F. Then, spray a baking sheet with nonstick cooking spray.

Step 2: Season the Chicken

Place the chicken on a cutting board, and sprinkle both sides with all of the seasonings.

Step 3: Bake the Chicken

Next, lay the chicken on the prepared baking sheet so it’s not touching. Bake for 15-20 minutes or until the tops are browning and the chicken is fully cooked.

Step 4: Let the Chicken Cool

Remove the chicken and let it cool. Then, shred or dice it if you prefer

Step 5: Assemble the Taco

Add pieces of chicken to each taco, spinach, shredded cheese, and any toppings you prefer.

Enjoy!

How to Make in the Instant Pot

If you don’t want to heat up your kitchen by turning on the oven, and you have an Instant Pot, you can cook the chicken in the Instant Pot instead. Simply season the chicken with the spices, place 1 cup of water in the inner pot, add the chicken, and pressure cook for 12 minutes. Or, you can follow this Instant Pot Chicken Tacos Recipe.

How to make in the Slow Cooker

If you don’t have an Instant Pot, and don’t want to heat up the house, you can easily make the chicken in your slow cooker. Follow my Easy Crockpot Chicken Tacos Recipe, or simply make Crockpot Mexican Shredded Chicken and add all the toppings. Keep in mind that in the crockpot, you’ll cook the chicken on high for 4-6 hours or low for 8 hours.

Side Dish Recommendations

• Easy Refried Beans
• Taco Pasta Salad
• Roasted Vegetable Nachos
• Instant Pot Mexican Street Corn

Can I Use A Taco Packet?

Sure! I like the seasonings above, but if you like the flavors of a taco packet, you can season the chicken with that instead. Just sprinkle the seasonings as you may not need to use the entire packet.

What Toppings Work Best for Baked Chicken Tacos?

Baked chicken tacos are a quick, easy, and tasty dish that can be served for a weeknight dinner or weekend get-together. The key to making them extra delicious is in the toppings. Some of our favorite toppings for baked chicken tacos include shredded cheese, diced tomatoes, sour cream, and chopped cilantro.

For a bit of spice, we also like to add a few slices of jalapeño pepper. You can also get creative with your toppings and include things like avocado, pineapple, or even crispy bacon bits. Whatever you choose, we guarantee that your baked chicken tacos will be a hit!

Other Mexican Inspired Recipes

• Mexican Skillet Casserole
• Chicken Burrito Skillet
• Chicken Enchilada Casserole
• Easy Steak Fajitas

Tips for making oven baked chicken tacos –

You can use any type of chicken that you prefer – I just find it easier with chicken tenders. Chicken thighs or breasts would also make a great baked chicken taco.

I used garlic powder, onion powder, cumin and salt and pepper on our chicken tacos. Feel free to add any spices you like! Don’t like cumin? It doesn’t have to go on your chicken. It’s your taco, boss. Season it up as you’d like.

I like to either spray down my cookie sheet or use a silicone baking liner before adding the chicken. There is nothing worse then trying to pull a piece of chicken off that is stuck to your cookie sheet.

Your cooking time may vary depending on the size of your chicken. Make sure that the center is no longer pink and that the internal temperature has reached 165 degrees Fahrenheit before eating.

Baked chicken tacos

Print

Ingredients

• For the chicken:
• 1 pound chicken tenders
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon cumin
• salt and pepper to taste
• For the tacos:
• 1 cup spinach
• 1 cup shredded cheese
• guacamole, for topping
• sour cream, for topping
• cilantro, for topping
• 6- 8 flour tortillas

Instructions

Preheat the oven to 350 degrees.

Lay the chicken on a cutting board and sprinkle spices over both sides.

Place on a baking sheet sprayed with cooking spray and bake for 15-20 minutes. Or until the tops are browning and they are no longer pink in the center.

Remove and let cool.

Assemble the tacos. Shred or dice the chicken if preferred.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More recipes to try

Like this recipe?  Be sure to check out:

• Chicken taco rice casserole
• Mango shrimp tacos
• Taco potato wedge nachos

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make them later? Pin the image below to your favorite dinner board.

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These crockpot pork carnitas are one of my all time favorites. It is super easy to put together and all I have to do is shred the meat and add the toppings when we get home. Carnitas are perfect for busy weeknights and great for meal prep. Make a batch of the shredded pork carnitas and then use them in tacos one night and enchiladas the next. It’s a versatile recipe that can easily be customized and stored for later.

Crock pot pork carnitas

Ok.. so what are carnitas? Traditional carnitas are made from pork and simmered in spices along with lard or oil. The meat, most of the time a roast of some sort, is simmer until fork tender. They are then shredded into “little meats” and used in various different Mexican dishes. They are not spicy, but perfectly juicy and delicious. You can use the meat in tacos, nachos, enchiladas or even add them to rolls and enjoy them like pulled pork sandwiches.

Pork carnitas ingredients

I love this easy crock pot dinner because you don’t need a bunch of crazy ingredients. While this not an authentic carnitas recipe, it does taste very similar and is simple to make. To make carnitas in the crock pot you will need:

• pork roast
• onion
• garlic
• oregano
• salt and pepper
• cumin
• red pepper flakes
• juice of two oranges
• Juice of 1 lime

Pork roast – You can use your favorite type of pork roast for this recipe. Bone in or boneless works here. I suggest a 1-2 pound roast, but you can always double the recipe if you want leftovers. Make sure you roast is thawed.

Onion – One large onion, diced or sliced.

Garlic – Minced garlic cloves work best for this pork carnitas recipe.

Spices – I keep it fairly mild when it comes to spices for my carnitas. I use oregano, cumin, a bit of red pepper flakes plus salt and pepper. I suggest making the recipe as is and then adjusting the spices to your tastes.

Oranges – You will need the juice of two oranges. It helps break down the meat, adds liquid and gives it a great flavor.

Lime – Same with the lime juice, it adds flavor and helps break down the meat.

How to make pork carnitas in the crock pot

Besides the simple ingredients, I love how easy this meal is to make. It takes about 5 minutes of prep time to create these tender carnitas perfect for your next dinner.

Step 1 Add the meat Place your roast, sliced onions and garlic in the bottom of the crock pot. Sprinkle your spices on top of the meat.

Step 2 Add the juice Squeeze your oranges and lime juice over the top of the seasoned meat.

Step 3 Cook Place the lid on your crock pot and cook on high for 4 hours or on low for 6-8 hours.

Step 4 Shred and serve Once the meat is done cooking, take 2 forks and shred the roast into small pieces. Drizzle with more lime juice and cilantro and enjoy!

Optional step – If you want to add some crisp to your carnitas, place them on a baking sheet after shredding. Pour a bit of the juice over the meat and place under the broiler for 3-5 minutes to crisp the edges. Watch the meat to make sure it doesn’t over cook in the oven.

What type of meat do I need for pork carnitas?

You will need a pork roast to make carnitas in the crock pot. I like using a boneless shoulder roast for my carnitas, but you can use a blade roast, rib roast or a pork butt roast. You can also use tenderloin or any other cut of pork. It’s a versatile recipe and most cuts of pork work.

Can I make crock pot carnitas without liquid?

While you can make carnitas without liquid, it is not recommended. The only liquid used in this recipe is orange and lime juice which helps break down the meat. The roast will release it’s own liquid during cooking, but the juices ensure that the meat is tender and juicy after cooking.

How to make in the Instant Pot

Looking to make carnitas even faster? Use your pressure cooker! The ingredients vary a bit but it’s still a simple recipe and ready much quicker. Follow these instructions for easy Instant Pot carnitas:

1. Sear the roast in the inner pot for a few minutes.
2. Remove any bits from the pot.
3. Place the meat back in the pot along with the spices and liquids.
4. Cook on high pressure for 30 minutes.
5. Allow the pressure to release naturally.
6. Shred the meat in the pot.
7. Place the meat on a baking sheet along with some liquid and put under the broiler for 4-5 minutes, optional.

How to store leftovers

Place any leftovers in an airtight container in the fridge. You can reheat in the microwave, on the stove top or in the oven. Add a bit of liquid when reheating.

Can I freeze pork carnitas?

Yes, you can easily freeze these crock pot pork carnitas. Follow the recipes as directed and then place the cooled meat in a Ziplock bag. Remove all the air and place in the freezer. Freeze for up to 3 months.

Crock pot pork carnitas

Print

Ingredients

• 1-2 pound pork roast, thawed
• 1 onion, diced
• 3 cloves of garlic, diced or minced
• 2 tsp oregano
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tsp cumin
• 1/2 tsp red pepper flakes
• juice of two large oranges
• juice of 1 medium lime
• cilantro, for topping
• additional lime juice for topping

Instructions

In a crock pot place the meat in the bottom.

Add the onion and garlic.

Sprinkle all the spices on top.

Add the orange juice.

Cover and cook on high for 4 hours or low for 6-8.

Remove top and allow to cool slightly.

Using two forks, shred the meat.

Top with cilantro.

Enjoy!

Did you make this recipe?

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Other Mexican recipes to try

Like this Mexican inspired recipe? Be sure to check out:  

• Homemade taco seasoning
• Carnitas bowl
• Buffalo chicken street tacos
• Baked chicken tacos

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below.

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