Baked chicken tacos are delicious, cheesy tacos stuffed with zesty, shredded slow cooker chicken and Mexican cheese and baked until they're melty and hot.
Tacos are a favorite in our house. We treat Taco Tuesday like a weekly holiday, and we almost always serve different kinds of tacos. One favorite is these baked chicken tacos. My family loves how delicious they are, and I love how easy they are to make.
This recipe was inspired by my other chicken taco recipe that has become one of my most popular recipes, and it pairs well with chips, street corn dip, pinto beans, and bean dip for a delicious Mexican feast.
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Why You'll Love These Chicken Baked Tacos
These tacos are easy and delicious, so they already have that going for them. They're also a great weeknight meal or party food. There's a lot to love!
- Versatile Meal: The slow-cooked shredded chicken can be used in a wide variety of dishes.
- Easy To Make: It uses just a few budget-friendly ingredients, almost making this a dump-and-go recipe with little fuss. As an added bonus you can put it in the crock pot and go about your day. Then, assemble it when you are ready for dinner.
- Family Friendly: It is kid-friendly; I mean, what kid doesn't like tacos? Plus, it can be customized so it can have as much or as little heat as you want.
- Meal Prep: It is freezer-friendly and great for meal prep. I like to freeze some for a quick dinner on busy nights.
Ingredients
- Chicken Breasts: I like to use boneless, skinless chicken for easy prep, and my entire family likes them. You can also use thighs or cutlets as long as they are skinless and without bone.
- Salsa: For flavor and consistency, my go-to is a picante-style salsa. But you can use any of your favorite salsas, which will turn out great.
- Seasonings: This recipe's seasonings and spices are pretty simple. It requires just a packet of taco seasoning and some black pepper. Occasionally I will add some fresh garlic or ancho chile powder to give it a little more kick.
- Green Chillies: I use canned mild green chilies to keep the recipe kid-friendly. But the sky is the limit if you like a little spice. Diced fresh jalapenos or a dash of red pepper flakes bring the heat while still maintaining that yummy flavor.
- Hard taco shells: The flat bottom tacos shells work best for this. It makes it easier to load all the ingredients inside.
- Cheese: I like to keep it simple and use a simple Mexican blend of cheese. But really, any cheese works well.
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- Add diced jalapenos to the for a kick of heat.
- Use soft taco shells, just follow the steps and replace the baking dish with a baking sheet.
- You can make this recipe with shredded pork or beef, as well.
- The slow-cooked chicken can be used for nachos, burritos, salads, and more.
If you love tacos like these, then check out my chicken queso tacos.
How to Make Baked Chicken Tacos
- Add everything except the cheese and taco shells to the slow cooker and cook until tender and falling apart. Cooking on low for 4-5 hours or high for 2½-3½ hours
- Remove, shred it, and stir it back into the sauce in the slow cooker.
- Fill the taco shells with the taco meat and cheese.
- Bake at 400℉ for 10-12 minutes or until the cheese is completely melted. Enjoy!
Hint
Shred your chicken as soon as you can safely handle the meat. It shred much easier while hot than cool. I have found that using a meat chopper spatula works best.
Storage
Refrigerate the leftovers for up to 3 days in an air-tight container. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible. Defrost before reheating.
To reheat, place it in a saucepan with a bit of water and cook over medium-low heat until heated through. Then, add it to the taco shells and make more tacos per the recipe directions.
What to Serve with Baked Shredded Chicken Tacos
These baked chicken tacos are a full meal in a taco shell, so I recommend keeping things simple. For a larger meal, pair them with simple vegetable or starch sides or your favorite dips. You can start your dinner with this easy taco dip or rotel dip.
They go great with Mexican rice, refried beans, and black beans, all smothered in a white queso dip.
If you enjoy these, you should try my shredded beef tacos, birria tacos, or carnitas for an authentic Mexican meal perfect for Cinco de Mayo.
You can't forget about dessert! It pairs nicely with a flan, sopapilla, churros, and tres leches cake. Then, you will be ready for your after-dinner siesta with a full and happy belly.
Tips
- Bake the hard taco shells for 5-10 minutes at 400℉ before adding everything. This will prevent them from becoming soggy.
- Place the chicken breasts on the bottom of the crock pot so the moisture form the other ingredients can help it cook evenly.
- Don't drain your chilies. The liquid helps infuse the dish with more flavor and adds moisture.
FAQ
Canned diced green chilies can range from mild to hot, depending on the variety.
Yes, you can. Because they have very little connective tissue or fat, they become tender much more quickly than many other cuts of meat. If you cook them too long, they become tough and dry.
Shredding chicken is easy if the meat is hot, and it's cooked until tender. You can shred it with two forks, two shredding claws, or in a stand mixer with a paddle or whisk attachment.
You can easily tell if it is done by using a fork. Push the fork into the chicken and pull. If it pulls and shreds easily, it's done. If you aren't trying to make shredded chicken, use a meat thermometer. The internal temperature should reach 165 degrees.
More Easy Mexican Recipes
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Baked Chicken Tacos
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (16 ounce) jar of salsa
- 1 (1.5 ounce) packet of taco seasoning
- 1 teaspoon black pepper
- 1 (4 ounce) can diced green chilies
- 10 hard taco shells
- 2 cups Mexican blend cheese shredded
Instructions
- Place chicken breasts in the slow cooker. Cover with salsa and sprinkle taco seasoning, black pepper, and green chilies over the top.
- Cover and cook on low for 4-5 hours or high for 2½-3½ hours. When done cooking, shred the chicken with two forks and stir into the sauce.
- Preheat the oven to 400℉ and spray a 9 x 13 baking dish with a nonstick cooking spray. Place the taco shells in the baking dish.
- Add cooked chicken to the taco shells and top with cheese.
- Bake for 10-12 minutes or until cheese is completely melted.
- Serve with your favorite toppings, and enjoy!
Notes
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
These are some of my favorite chicken tacos.