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Haley’s Home Cooking: Crock-Pot chicken tacos are a cool meal for a warm spring day

As a recovering broke college kid, I am still in the “don’t turn on your air conditioning to save money” mode. As a way to keep my kitchen cool in unseasonably warm temperatures, I have been using my Crock-Pot.


Total time, including Crock-Pot cooking time: 4 hours and 20 minutes

Makes: 4 large tacos

You’ll need:

  • 1 pound of chicken breast tenderloins
  • 2 tablespoons taco seasoning
  • 1/4 cup chicken broth
  • 4 soft flour tortillas
  • 1/2 cup refried beans
  • 1/2 cup diced tomatoes
  • 1/2 cup roasted sweet corn
  • Toppings of lettuce, cheese and sour cream to taste


  1. Coat the uncooked tenderloins in taco seasoning.
  2. In a Crock-Pot, place the tenderloins and make sure they are evenly distributed.
  3. Add the chicken broth.
  4. Cook on low for 4 hours. If cooking more chicken, or large chicken breasts, increase the cooking time, or cook on high.
  5. Remove chicken and shred. I used two forks, but I’m sure other people have better methods.
  6. In the microwave, warm up the tortillas for 15 seconds.
  7. Add a few tablespoons of refried beans, top with a fourth of the chicken and tomatoes.
  8. Add other toppings as you wish. Enjoy!
Follow Haley Church on Instagram, @HaleyDrewChurch.

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