19 Delicious Taco Crock Pot Recipes Easy

Picture this: a bustling weeknight where the only thing simmering is your Crock Pot, filling your home with the mouthwatering aroma of tacos. Whether you’re craving something spicy, cheesy, or downright comforting, we’ve got 19 easy taco recipes that’ll have everyone at the table asking for seconds. Dive into our roundup and let your slow cooker do all the work while you enjoy the fiesta!

Beef Tacos with Slow Cooker Seasoning

Yearning for a dish that combines convenience with bold flavors? These Beef Tacos with Slow Cooker Seasoning are your answer, perfect for busy weeknights or lazy weekends. Let’s dive into making this crowd-pleaser with ease and confidence.

Ingredients

• 2 lbs beef chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 1 packet slow cooker taco seasoning
• 8 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the seared beef to a slow cooker. Add beef broth and slow cooker taco seasoning, ensuring the beef is well-coated.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
4. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to mix with the juices.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
6. Assemble the tacos by placing a generous amount of shredded beef on each tortilla. Top with shredded lettuce, diced tomatoes, chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.

Vibrant and flavorful, these beef tacos boast a perfect balance of tender meat and fresh toppings. Serve them with a side of lime wedges for an extra zing, or pile the toppings high for a truly indulgent experience.

Chicken Taco Soup with Crock Pot

Let’s dive into making a comforting Chicken Taco Soup that’s perfect for any day of the week. This crock pot recipe is not only easy to follow but also packs a flavorful punch that everyone will love.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (8 oz) can tomato sauce
• 1 (1 oz) packet taco seasoning
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts at the bottom of the crock pot.
2. Add the black beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, and chicken broth to the crock pot. Tip: For a thicker soup, you can reduce the chicken broth to 3 cups.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: Cooking on LOW allows the flavors to meld together more deeply.
4. Remove the chicken breasts from the crock pot and shred them using two forks. Tip: For easier shredding, let the chicken cool for a few minutes before handling.
5. Return the shredded chicken to the crock pot and stir to combine.
6. Serve the soup hot, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped fresh cilantro.

One of the best things about this Chicken Taco Soup is its rich, hearty texture and the perfect balance of spices. Try serving it with a side of crispy tortilla strips for an added crunch.

Vegetarian Black Bean Tacos in Crock Pot

Cooking up a storm with minimal effort is what makes this Vegetarian Black Bean Tacos in Crock Pot a weeknight hero. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• 2 cups dried black beans
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 avocado, sliced

Instructions

1. Rinse the 2 cups dried black beans under cold water and drain.
2. In a crock pot, combine the rinsed beans, 4 cups vegetable broth, 1 tbsp olive oil, 1 medium diced onion, 3 minced garlic cloves, 1 tbsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt.
3. Cover and cook on high for 4 hours or until the beans are tender. Tip: Stir occasionally to prevent sticking.
4. Once the beans are cooked, use a potato masher to lightly mash them for a thicker consistency. Tip: Leave some beans whole for texture.
5. Warm the 8 corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Assemble the tacos by spooning the black bean mixture onto each tortilla, then top with 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, and 1 sliced avocado.
7. Serve immediately. Tip: For an extra kick, add a squeeze of lime juice or a dollop of sour cream.

Great for gatherings or a simple family dinner, these tacos boast a hearty texture and a rich, smoky flavor from the cumin and chili powder. Try serving them with a side of pickled jalapeños for an added crunch and tang.

Pork Carnitas Tacos Slow Cooked

Today we’re diving into the heart of Mexican cuisine with a dish that’s as flavorful as it is forgiving for the home cook. These Pork Carnitas Tacos are slow-cooked to perfection, ensuring every bite is packed with tender, juicy goodness.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch cubes
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 4 cloves garlic, minced
• 1 orange, juiced
• 1 lime, juiced
• 1/2 cup chicken broth
• 2 tbsp vegetable oil
• 12 corn tortillas
• 1/2 cup chopped cilantro
• 1/2 cup diced onion
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine pork cubes with salt, black pepper, ground cumin, dried oregano, and minced garlic. Toss until the pork is evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the pork cubes in batches, searing each side for 2-3 minutes until golden brown. Tip: Avoid overcrowding the skillet to ensure a proper sear.
3. Transfer the seared pork to a slow cooker. Add the orange juice, lime juice, and chicken broth. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Tip: The liquid should cover about half of the pork for optimal cooking.
4. Once cooked, remove the pork from the slow cooker and shred it using two forks. Tip: For extra crispy carnitas, broil the shredded pork on a baking sheet for 3-5 minutes until the edges are slightly crispy.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by placing a generous amount of shredded pork on each tortilla. Top with chopped cilantro, diced onion, and a squeeze of lime juice.

Enjoy the succulent texture and rich flavors of these Pork Carnitas Tacos, where the slow-cooked pork melts in your mouth, contrasted by the fresh toppings. For a creative twist, serve them with a side of avocado salsa or pickled red onions to elevate the dish even further.

Spicy Shrimp Tacos Crock Pot Style

Kickstart your culinary adventure with these Spicy Shrimp Tacos Crock Pot Style, a dish that combines the ease of slow cooking with the vibrant flavors of Mexican cuisine. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup salsa
• 8 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a bowl, combine shrimp, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss until shrimp are evenly coated.
2. Transfer the shrimp mixture to the crock pot. Add salsa and stir gently to combine.
3. Cover and cook on LOW for 2 hours, or until shrimp are pink and opaque. Tip: Avoid overcooking to keep shrimp tender.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side. Tip: Keep them wrapped in a towel to stay warm.
5. Assemble tacos by placing shrimp on tortillas, then topping with lettuce, tomatoes, and cilantro. Tip: Squeeze lime wedges over tacos for an extra zing.

With a perfect balance of spice and freshness, these tacos offer a delightful texture contrast between the tender shrimp and crisp vegetables. Serve them with a side of avocado slices or a dollop of sour cream for an added layer of flavor.

BBQ Pulled Pork Tacos in Slow Cooker

Gathering around the table for a meal that’s both comforting and exciting is what these BBQ Pulled Pork Tacos are all about. Perfect for beginners, this slow cooker recipe ensures tender, flavorful pork with minimal effort, making it a weeknight favorite.

Ingredients

• 3 lbs pork shoulder
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1 cup coleslaw mix
• 1/4 cup chopped cilantro

Instructions

1. Trim excess fat from the pork shoulder and place it in the slow cooker.
2. In a bowl, mix together BBQ sauce, chicken broth, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Pour the mixture over the pork in the slow cooker, ensuring the pork is well coated.
4. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the pork is tender and easily shreds with a fork.
5. Remove the pork from the slow cooker and shred it using two forks. Tip: Reserve some of the cooking liquid to mix back into the pork for extra moisture.
6. Return the shredded pork to the slow cooker and stir to combine with the remaining sauce. Let it sit for 10 minutes on WARM to absorb the flavors.
7. Warm the flour tortillas according to package instructions. Tip: For extra flavor, lightly toast them in a dry skillet over medium heat for 30 seconds per side.
8. Assemble the tacos by placing a generous amount of pulled pork on each tortilla, topping with coleslaw mix and chopped cilantro. Tip: For a spicy kick, add a few slices of jalapeño or a drizzle of hot sauce.

Delightfully tender and packed with smoky sweetness, these BBQ Pulled Pork Tacos are a crowd-pleaser. Serve them with a side of pickled onions or a squeeze of lime for an extra layer of flavor that brightens the dish.

Lentil and Sweet Potato Tacos Crock Pot

Venturing into the world of slow-cooked meals brings us to a delightful dish that combines the earthy flavors of lentils with the natural sweetness of sweet potatoes, all wrapped up in a soft taco. This recipe is perfect for those looking to enjoy a hearty, nutritious meal with minimal fuss.

Ingredients

• 1 cup dried green lentils
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 cups vegetable broth
• 8 small corn tortillas
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain them well.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Transfer the sautéed onion and garlic to the crock pot. Add the lentils, sweet potatoes, cumin, smoked paprika, salt, and vegetable broth. Stir to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the lentils and sweet potatoes are tender.
5. Warm the tortillas according to package instructions, keeping them wrapped in a clean towel to stay soft.
6. To serve, spoon the lentil and sweet potato mixture onto each tortilla. Top with cilantro and avocado slices.

Delight in the creamy texture of the sweet potatoes against the hearty lentils, with the smoky spices adding depth to every bite. Serve these tacos with a side of lime wedges for an extra zing, or pile on your favorite toppings for a customizable meal.

Turkey Taco Meat Made in Crock Pot

Getting dinner on the table doesn’t have to be a hassle, especially when your crock pot does most of the work. This Turkey Taco Meat recipe is a foolproof way to enjoy a flavorful, protein-packed meal with minimal effort.

Ingredients

• 1 lb ground turkey
• 1 cup diced onions
• 2 cloves minced garlic
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 cup chicken broth
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 cup diced onions and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Transfer the turkey mixture to the crock pot and stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, and 1/2 tsp salt.
6. Pour 1/2 cup chicken broth over the mixture, cover, and cook on low for 4 hours.
7. After cooking, use a fork to break apart any large pieces of meat for a uniform texture.

When served, this Turkey Taco Meat boasts a tender, juicy texture with a robust blend of spices that permeates every bite. Try it over a crisp salad for a lighter take or stuffed into warm tortillas with your favorite toppings for a classic taco night.

Fish Tacos with Crock Pot Lime Crema

When you’re craving something light yet flavorful, fish tacos with a tangy lime crema hit the spot perfectly. This recipe simplifies the process with a crock pot for the crema, ensuring a creamy, zesty topping with minimal effort.

Ingredients

• 1 lb white fish fillets
• 1 cup sour cream
• 2 tbsp lime juice
• 1 tsp lime zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup chopped cilantro
• 1 avocado, sliced

Instructions

1. In a crock pot, combine sour cream, lime juice, lime zest, salt, and black pepper. Set to low and let it cook for 1 hour, stirring occasionally to ensure even heating.
2. While the crema is cooking, season the fish fillets with salt and black pepper on both sides.
3. Heat a skillet over medium-high heat. Cook the fish fillets for 3-4 minutes on each side, or until they flake easily with a fork.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. To assemble the tacos, place a portion of fish on each tortilla, top with shredded cabbage, a drizzle of the lime crema, chopped cilantro, and avocado slices.

Now, these fish tacos boast a delightful contrast between the crispy fish and the creamy lime crema, with the freshness of cabbage and cilantro adding a nice crunch. Serve them with extra lime wedges on the side for an added zing.

Quinoa and Black Bean Tacos Slow Cooked

Preparing a delicious and nutritious meal doesn’t have to be complicated, especially when you have a slow cooker to do most of the work. These Quinoa and Black Bean Tacos are not only easy to make but also packed with protein and fiber, making them a perfect weeknight dinner option.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a slow cooker, combine the rinsed quinoa, water, black beans, corn, olive oil, ground cumin, chili powder, and salt.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the quinoa is tender and the liquid is absorbed.
3. Tip: For extra flavor, toast the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side before serving.
4. Once the quinoa mixture is ready, warm the corn tortillas according to the tip above.
5. Tip: To prevent the tortillas from breaking, stack them and wrap in a clean kitchen towel to keep warm and pliable.
6. Assemble the tacos by spooning the quinoa and black bean mixture onto each tortilla.
7. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
8. Tip: For a spicy kick, add a few drops of hot sauce or a sprinkle of crushed red pepper flakes to each taco.

Unbelievably tender and flavorful, these tacos offer a delightful contrast between the creamy avocado and the zesty lime. Serve them with a side of crisp lettuce or a fresh tomato salsa for an extra layer of texture and flavor.

Beef Barbacoa Tacos Crock Pot Recipe

Are you ready to dive into the world of slow-cooked, flavor-packed beef barbacoa tacos? This crock pot recipe is perfect for beginners, offering a hands-off approach to achieving tender, juicy meat that’s bursting with authentic flavors.

Ingredients

• 3 lbs beef chuck roast
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 8 corn tortillas
• 1/2 cup chopped cilantro
• 1/2 cup diced onion
• 1 lime, cut into wedges

Instructions

1. Trim excess fat from the beef chuck roast and cut into 4 large chunks.
2. In a small bowl, mix together garlic, beef broth, apple cider vinegar, lime juice, olive oil, cumin, oregano, salt, pepper, cloves, and cinnamon to create the marinade.
3. Place the beef chunks in the crock pot and pour the marinade over them, ensuring each piece is well coated.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
5. Once cooked, remove the beef from the crock pot and shred it using two forks.
6. Return the shredded beef to the crock pot and mix with the cooking juices. Let it sit for 10 minutes to absorb the flavors.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Serve the beef on warmed tortillas, topped with chopped cilantro, diced onion, and a squeeze of lime juice.

Mouthwatering and tender, this beef barbacoa is perfect for tacos, offering a melt-in-your-mouth texture with a rich, slightly spicy flavor profile. For a creative twist, serve it over a bed of cilantro lime rice or stuffed into a quesadilla for a different take on taco night.

Chicken Tinga Tacos Slow Cooker Style

Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’ve got a slow cooker to do the heavy lifting. These Chicken Tinga Tacos are a testament to that, blending simplicity with bold flavors for a meal that’s sure to impress.

Ingredients

– 2 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 cup diced onion
– 3 cloves garlic, minced
– 1 can (14.5 oz) fire-roasted diced tomatoes
– 1 chipotle pepper in adobo sauce, minced
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup chicken broth
– 12 corn tortillas
– 1/2 cup crumbled queso fresco
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the chicken thighs, diced tomatoes, chipotle pepper, oregano, cumin, salt, and black pepper. Pour in the chicken broth.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
5. Warm the corn tortillas according to package instructions.
6. Assemble the tacos by placing a portion of the chicken tinga on each tortilla. Top with queso fresco and cilantro. Serve with lime wedges on the side.
7. Tip: For extra flavor, toast the tortillas on a dry skillet for about 30 seconds per side before assembling.
8. Tip: If you prefer a spicier dish, add an extra chipotle pepper or a dash of the adobo sauce.
9. Tip: Leftover chicken tinga makes a fantastic topping for nachos or a filling for quesadillas.
Mouthwatering and packed with smoky, spicy flavors, these Chicken Tinga Tacos are a crowd-pleaser. The tender chicken paired with the crisp tortillas and fresh toppings creates a perfect balance of textures. Try serving them with a side of Mexican rice and beans for a complete meal.

Mushroom and Spinach Tacos in Crock Pot

Every home cook knows the joy of a meal that practically makes itself, and these Mushroom and Spinach Tacos are just that. Let your crock pot do the heavy lifting while you enjoy the aromas filling your kitchen.

Ingredients

• 1 lb mushrooms, sliced
• 2 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 corn tortillas
• 1/2 cup water

Instructions

1. Heat the olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
3. Transfer the onion and garlic to the crock pot, adding the sliced mushrooms, spinach, cumin, chili powder, salt, and water.
4. Stir the mixture gently to combine all the ingredients evenly.
5. Cover the crock pot and cook on low for 4 hours, or until the mushrooms are tender and the spinach is wilted.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
7. Fill each tortilla with the mushroom and spinach mixture, folding gently to hold the filling.

Zesty and earthy, these tacos offer a delightful contrast of textures, from the tender mushrooms to the slight crisp of fresh spinach. Serve them with a squeeze of lime or a dollop of sour cream for an extra layer of flavor.

Pulled Chicken Tacos with Crock Pot Salsa

Zesty flavors and tender textures come together in this easy-to-follow recipe that will have you savoring every bite. Perfect for a busy weeknight, these Pulled Chicken Tacos with Crock Pot Salsa are a crowd-pleaser that require minimal effort for maximum flavor.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup salsa
• 1 tbsp taco seasoning
• 1/2 cup chicken broth
• 8 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese
• 1 lime, cut into wedges

Instructions

1. Place the chicken breasts in the crock pot.
2. Pour the salsa, taco seasoning, and chicken broth over the chicken.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the crock pot and shred it using two forks.
5. Return the shredded chicken to the crock pot and stir to combine with the salsa mixture.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the tacos by placing the pulled chicken on each tortilla, then topping with shredded lettuce, diced tomatoes, chopped cilantro, and shredded cheese.
8. Serve with lime wedges on the side for squeezing over the tacos.

Unbelievably tender and packed with flavor, these tacos offer a perfect balance of zest and spice. For an extra kick, serve with a side of hot sauce or a dollop of sour cream to complement the rich salsa-infused chicken.

Sweet and Spicy Pineapple Pork Tacos Slow Cooked

Mastering the art of slow cooking can transform simple ingredients into a symphony of flavors, and these Sweet and Spicy Pineapple Pork Tacos are no exception. Let’s dive into creating this mouthwatering dish with ease and precision.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp sriracha sauce
• 1 tbsp minced garlic
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 small flour tortillas
• 1 cup diced pineapple
• 1/2 cup chopped cilantro
• 1/2 cup diced red onion

Instructions

1. In a slow cooker, combine the pork shoulder, pineapple juice, soy sauce, brown sugar, sriracha sauce, minced garlic, ground cumin, and salt. Stir well to ensure the pork is evenly coated.
2. Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork. Tip: For best results, avoid opening the lid during cooking to maintain a consistent temperature.
3. Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the juices.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are soft and pliable. Tip: Keep them warm by wrapping them in a clean kitchen towel until ready to serve.
5. Assemble the tacos by placing a generous amount of shredded pork on each tortilla, then topping with diced pineapple, chopped cilantro, and diced red onion. Tip: For an extra kick, drizzle with additional sriracha sauce before serving.

Combining the succulent, slow-cooked pork with the fresh, vibrant toppings creates a perfect balance of sweet, spicy, and savory flavors. Serve these tacos with a side of lime wedges for an added zesty touch that brightens every bite.

Ground Beef Tacos with Crock Pot Refried Beans

Just when you thought taco night couldn’t get any easier, we’re introducing a game-changer: Ground Beef Tacos with Crock Pot Refried Beans. This recipe simplifies your cooking process without sacrificing flavor, perfect for busy weeknights or lazy weekends.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup water
• 2 cups refried beans
• 8 taco shells
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup shredded cheese
• 1/4 cup sour cream

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Mix in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
6. Pour in 1 cup water, bring to a simmer, and cook for 10 minutes until the mixture thickens slightly.
7. While the beef cooks, warm 2 cups refried beans in a crock pot on low for 20 minutes, stirring occasionally.
8. Heat 8 taco shells according to package instructions until crisp.
9. Assemble tacos by layering refried beans, ground beef mixture, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup shredded cheese, and 1/4 cup sour cream in each shell.

Layers of creamy refried beans and savory ground beef come together in these tacos for a texture that’s both hearty and satisfying. Serve them with a side of lime wedges and hot sauce for an extra kick that elevates the dish to new heights.

Chickpea and Avocado Tacos Slow Cooker Recipe

Ready to transform your taco night with a twist? These Chickpea and Avocado Tacos made in a slow cooker are not only effortless but pack a punch of flavors and textures that will delight your taste buds.

Ingredients

• 2 cups dried chickpeas
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 ripe avocados, sliced
• 8 small corn tortillas
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Rinse the 2 cups dried chickpeas under cold water and drain.
2. Place the chickpeas in the slow cooker with 4 cups vegetable broth, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt.
3. Cover and cook on low for 8 hours or high for 4 hours, until chickpeas are tender.
4. Once cooked, use a potato masher to lightly mash the chickpeas, leaving some whole for texture.
5. Warm the 8 small corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Divide the mashed chickpeas among the tortillas, top with sliced avocados, and sprinkle with 1/4 cup chopped cilantro.
7. Serve with lime wedges on the side for squeezing over the tacos.

The creamy avocado pairs perfectly with the smoky, tender chickpeas, while the fresh cilantro and lime add a bright finish. For an extra crunch, serve these tacos with a side of shredded cabbage or radish slices.

Lamb Tacos with Crock Pot Tzatziki Sauce

Kickstart your culinary adventure with these succulent Lamb Tacos paired with a homemade Crock Pot Tzatziki Sauce, a dish that marries the richness of lamb with the refreshing tang of tzatziki. Perfect for a cozy dinner or a festive gathering, this recipe is designed to guide you through each step with precision.

Ingredients

• 1.5 lbs lamb shoulder, cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 cup plain Greek yogurt
• 1 cucumber, grated and drained
• 2 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 8 small flour tortillas
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add cubed lamb shoulder to the skillet, seasoning with salt, black pepper, garlic powder, onion powder, and dried oregano. Sear until all sides are browned, approximately 5 minutes.
3. Transfer the seared lamb to a crock pot, cover, and cook on low for 6 hours until the lamb is tender and easily shreds.
4. While the lamb cooks, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, lemon juice, fresh dill, and minced garlic in a bowl. Mix well and refrigerate for at least 1 hour to allow flavors to meld.
5. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Shred the cooked lamb using two forks, then assemble the tacos by placing lamb on each tortilla, topping with tzatziki sauce, red onion slices, and fresh parsley.

Best enjoyed fresh, these Lamb Tacos offer a delightful contrast between the tender, flavorful lamb and the cool, creamy tzatziki sauce. For an extra touch, serve with a side of roasted vegetables or a crisp salad to round out the meal.

Buffalo Chicken Tacos Made in Slow Cooker

You’ll love how these Buffalo Chicken Tacos bring together the fiery kick of buffalo sauce with the tender, slow-cooked chicken, all wrapped in a soft taco shell. Perfect for game day or a cozy family dinner, this recipe is as easy as it is delicious.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup crumbled blue cheese

Instructions

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, mix together the buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and black pepper.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is fully coated.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and stir to coat it with the sauce.
7. Warm the flour tortillas according to package instructions.
8. Assemble the tacos by placing a portion of the buffalo chicken on each tortilla, then topping with shredded lettuce, diced tomatoes, and crumbled blue cheese.

Velvety tender chicken with a spicy buffalo kick pairs wonderfully with the cool crunch of lettuce and tomatoes. For an extra touch, drizzle with additional ranch dressing or serve with a side of celery sticks.

Conclusion

Variety is the spice of life, and this roundup of 19 delicious taco Crock Pot recipes proves just that! Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy every taco lover. We’d love to hear which ones become your favorites—drop us a comment below. And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy slow cooking!

Bella Bacinos