Crispy Chicken Tacos are loaded with shredded chicken made in the Slow Cooker. With salsa, cream cheese, cilantro, and shredded cheese wrapped inside a pan-fried corn tortilla.
These family-favorite crispy tacos are made with simple ingredients and are the perfect thing to add to your taco night dinner menu. Serve them with my Mexican Rice or Cilantro Lime Rice for a complete meal everybody will love!
Why These Tacos Work
These crunchy tacos are an easy weeknight meal that the whole family can enjoy like these Fish Tacos with Mango Salsa. They’re simple to put together and the best part is, they can be customized easily by serving with the toppings that each person enjoys. Serve them with some Homemade Salsa!
Ingredients
- Chicken: I used chicken breast but thighs will also work.
- Taco seasoning: You can use a store-bought taco seasoning package or a few tablespoons of your homemade Chicken Taco Seasoning.
- Salsa: I used jarred chunky salsa, but you can swap this out for whatever you have on hand.
- Cream cheese:
- Chopped cilantro: feel free to omit the fresh cilantro if you don’t care for it
- Corn tortillas: heating these up makes these more pliable and easier to work with if you find you’re having trouble. Warm tortillas work best.
- Cheese: any shredded cheese you like. Cheddar cheese, mozzarella cheese, a Mexican blend, etc will work.
- Cooking oil: avocado oil, olive oil, etc.
How To Make Crispy Chicken Tacos
- Step 1: Add chicken to Slow Cooker and cover with taco seasoning, and salsa. Let cook in the Crockpot.
- Step 2: Shred chicken using a fork or meat shredding claws.
- Step 3: Add cream cheese and cilantro.
- Step 4: Stir until mixed together.
- Step 5: Heat large skillet with cooking oil. Add corn tortilla and crisp on both sides. Add a few tablespoons of the chicken mixture and shredded cheese to the tortilla and fold the tortillas over before cooking.
- Step 6: Flip the tortilla and cook on that side until crunchy and golden brown.
Recipe Tips
- Once you’ve finished cooking the crunchy chicken tacos, remove them from the skillet and pat excess oil off with paper towels. You can store cooked tacos in the oven at 200F to keep warm as you finish cooking the other tacos so you can serve them all together and all of them can still be hot.
- Leftover chicken should be stored in an airtight container and should be kept in the fridge for up to 3-4 days.
- Leftover tacos should be stored in a container or wrapped in aluminum foil and kept in the fridge for up to 3 days. To reheat, wrap tortillas with foil and reheat in the oven or Air Fryer until heated through again.
- To make this recipe faster, you could season leftover rotisserie chicken instead of making the chicken in the Crock Pot. While I like the extra flavor you get from the Slow Cooker and the other ingredients added, I know if you’re short on time, this option may work better for you.
- These would be delicious with some Cowboy Guacamole.
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.
