Crock-Pot Chicken Tacos and Spicy Cilantro Salsa

 ¡Hola! ¿Como estás en este día despúes de Cinco de Mayo?

I don’t know about you, but a whirlwind of activities kidnapped my Saturday. I tried to work on this post all day, but something new called my attention every time I sat down.

Despite la casa muy loca, I did manage to get a Mexican celebration dinner in the Crock-Pot at 1 p.m. Even though I planned to make enchiladas, the madness became the perfect excuse to use the slow-cooker. To be honest, I didn’t follow a recipe at all. I just took what we had and threw it in. That’s what Crock-Pot cooking is all about, correct?

Fortunately, my spontaneity paid off. After six hours, we had a juicy chicken, veggie and bean taco filling. The only problem was that we didn’t have any taco shells or tortillas! Luckily, this wasn’t really an issue because it allowed for some creativity. My brother ate it on top of a salad, and I enjoyed some on top of toast. In hindsight, tortilla chips would have been a good dipping device too.

I almost forgot to mention that I ate it with fresh corn on the cob and topped it off with some store-bought guacamole and the spicy cilantro salsa I made yesterday. Best Cinco de Mayo ever 🙂

Crock-Pot Chicken Tacos

Makes about 8 generous servings


  • Two pounds boneless, skinless chicken breast
  • Two 14.5-ounce cans zesty chili-style diced tomatoes (I used Dole’s variety)
  • One can garbanzo beans (I would have used black beans, but my mom doesn’t like them.)
  • Two 4-ounce cans diced green chiles
  • One 8-ounce can no-salt-added tomato sauce
  • 3/4 cup diced green and yellow bell peppers
  • 1 large Vidalia onion, diced
  • 2/3 of one large zucchini, diced
  • 1/4 cup Worcestershire sauce
  • 1/8 cup hot sauce or chicken wing sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon fresh, finely chopped cilantro


  1. Add all the ingredients except for the chicken to the Crock-pot and stir.
  2. Cut all the chicken into fist-sized pieces and place on top of the mixture. Turn Crock-Pot on high, cover and let everything cook for five hours.
  3. After five hours, take the chicken out of the pot and reserve on a plate. Shred the chicken with a fork and knife and return it to the Crock-Pot.
  4. Stir the chicken in with the other ingredients and cover the Crock-Pot again. Reduce heat to low and let cook for one hour.
  5. After one hour, eat!

Spicy Cilantro Salsa

Makes 2.5 – 3 cups


  • Two 10-ounce cans RO*TEL diced tomatoes with lime juice and cilantro
  • Two 4-ounce cans diced green chiles
  • 1 large sweet onion, diced
  • 1/4 cup fresh, finely chopped cilantro
  • 1 jalapeño, seeded and diced
  • 1 /2 teaspoon minced garlic
  • 1 dash EACH of these spices: cumin, black pepper, chili powder, cayenne pepper, salt, sugar


  1. Add jalapeño, garlic and onion to a food processor. Process until everything is evenly distributed. Add the spices and pulse the processor two times.
  2. Reserve this mixture to a bowl. Add tomatoes and green chiles to the processor and pulse for 5 seconds. Add the tomato mixture to the bowl with the jalapeño mixture and stir together.
  3. Place in large plastic or glass bowl and let sit overnight or for a few hours.
  4. Enjoy!


  1. How did you celebrate Cinco de Mayo?
  2. What is your favorite Mexican recipe?

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