Shredded Crockpot Chicken Tacos

Time continues to fly by! How is it already May?  Speaking of time flying by, I have officially started my fourth year of dental school! Eeee! It’s a bitter sweet excitement really.  Bitter because I have met so many great people in dental school and I am not quite ready to say goodbye, but so so sweet as I have worked so hard to get here.  Well… good thing I dont have to deal with these mixed emotions for another year… we’ll just tuck them away for now.

Enough being sentimental and on to a delicious meal!

This is a great crockpot recipe that I have made a couple of times now! I love that all you have to do is throw all the ingredients in the crockpot.

Enjoy 🙂


  • 2-3 chicken breasts
  • 1 cup Zesty Italian Dressing
  • 1/2 Tablespoon minced garlic
  • 1 packet ranch dressing mix
  • 1/2 cup water
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 8 ounce can black beans
  • 1 medium diced tomato


1. Place all of the ingredients in the crockpot.

2. Cook on low for 7-8 hours or on high for 4 hours.

3. Shred chicken and place back in the crockpot for 30 minutes.

4.  Serve on hard or soft tacos with shredded cheese, lettuce, tomato, and sour cream.


Crockpot Shredded Beef Tacos

In case you haven’t noticed from my blog, I love Mexican food.  This recipe was no exception, husband and I were both big fans of how these tacos turned out. The combination of spices that are used make the perfect combination.   As usual, I especially loved this recipe because it was a crockpot recipe!

Enjoy 🙂


  • 2 pounds beef (boneless chuck roast)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1 tablespoon chipotle pepper
  • 1 1/2  cups beef stock
  • 2 tablespoons tomato paste
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 2 chopped jalapeños
  • Flour tortillas
  • Your favorite taco toppings


1. Combine the chili powder, cumin, paprika, and chipotle pepper in a small bowl. Rub the spice mix into the beef, covering each side evenly. Place in crockpot with beef stock.

2. Top with tomato paste, onion,  garlic and jalopenos.  Cover and cook on low for 6-8 hours.

3. Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

4. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Recipe modified from:  Gimme Some Oven