Best Crock Pot Tacos Recipes

CROCK POT PULLED PORK TACOS

Steps:

• Place the first 7 ingredients in a bowl and mix.
• Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
• Pour the jar of salsa around the pork shoulder.
• Cook on low heat for 8-12 hours.
• Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
• Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
• Place the pork into the tortillas.
• Serve with desired accompaniments.

AWESOME SHREDDED BEEF BURRITOS OR TACOS (CROCK POT)

Steps:

• Place roast in crock pot.
• Sprinkle with taco seasoning, salt and pepper.
• Top with diced tomatoes.
• Cook on low 8-10 hours.
• Remove beef from crock pot and shred with two forks. Return beef to crock pot for 30 minutes or so.
• Serve rolled in flour tortillas with your favorite toppings or in taco shells with your favorite toppings.

CROCK POT PORK TACOS

Steps:

• Place pork in crock pot, sprinkle 1/2 the taco envelope on meat.
• Smear refried beans on pork, then sprinkle on the rest of the taco mix.
• Cook on low for 6-8 hours.
• When done, shred or break up roast, stir in cheese and enjoy.

DELICIOUS CROCK POT BEEF TONGUE TACOS

Steps:

• Place 1st 10 ingredients in crock pot & cook on low for 6 to 8 hours. You can slice the tongue lengthwise to make it fit, that's usually what I do.
• You can substitute beef stock for the water as suggested by my gracious reviewer Klyn or experiment, I often use Caldo de Res by Knorr. This is just so good I make it whenever I see fresh beef tongue in the market.
• Before you remove tongue from crock pot prep the rest of the ingredients for toppings, etc. (the lime is for a squeeze over your tacos). Garnish with these as you like. Sometimes I just put cilantro, scallions, a touch of avocado, salt, pepper & lime but experiment! Adjust amount as needed. I usually just make enough for two people & then make fresh each day for leftovers.
• Once tongue is done remove & peel off outer layer, it comes off pretty easily once it's fully cooked. Chop or shred meat and make your tacos! This is so delicious you probably won't have leftovers but if you do it's even better the next day! Enjoy!
• I've added some photos, I was being lazy tonight & just slapped some of the chopped tongue onto white bread with some mayo & a little salt. Absolutely delicious! Do try this, the meat is so incredibly tender & delicious I just can't describe it in words -- .

YUMMY CROCK POT SHREDDED CHICKEN FOR TACOS!

Steps:

• Put the chicken into the crockpot.
• Pour rotel and seasoning on top.
• Cook on low for 6-8 hours and it's done!

SHREDDED BEEF SOFT TACOS (CROCK POT)

Steps:

• Put meat in slow cooker.
• Add onions and bell pepper.
• In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
• Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
• Shred meat using two forks, and return it to slow cooker.
• Discard the bay leaves.
• Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
• Warm the tortillas according to package directions.
• Spoon the meat mixture along the center of a tortilla.
• If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
• Roll and repeat with remaining tortillas.
• Serve immediately.

CROCK POT TACOS

Steps:

• Brown ground beef.
• Melt cheese in crock pot and add Mexican chilies and salsa.
• Add meat and refried beans and taco seasoning.
• Mix together and cook on low till refried beans and meat are throughly heated, about 2 hours.
• This can be left on warm until serving time.

ROAST PORK TACOS (CROCK POT)

Steps:

• PORK:.
• Using a sharp knife, make 6 incisions in the pork roast.
• Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
• Season pork with Southwest Seasoning, salt, and pepper.
• Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
• Remove from crock pot and cool for 30 minutes.
• Using 2 forks, pull the meat off the bones into small pieces and set aside.
• ROASTING PEPPERS:.
• Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
• Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
• Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
• Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
• Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
• TO ROAST ONIONS:.
• Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
• Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
• Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
• Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
• The heat from the hot onion slices will warm the poblanos.
• Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
• Set aside until ready to serve the tacos.
• TO SERVE:.
• Place some the roasted pork in each tortilla.
• Top with onion/pepper mixture.
• Serve with sauce of your choice.
• Top with grated cheese and garnish with fresh cilantro and lime wedges.

CROCK POT SHREDDED BEEF TACOS

Steps:

• 1. Place beef and onion in slow cooker.
• 2. Combine water, Pace and seasoning mix in small bowl.
• 3. Pour over beef and onion.
• 4. Place Jalapeno's on top of roast and mix.
• 5. Cook on LOW for 6-8 hours or until tender.
• 6. Shred beef with two forks or a hand mixer works super
• 7. Place beef in large bowl.
• 8. Fill warmed taco shells with beef mixture.
• 9. Top with lettuce, tomato, cheese, and sour cream.

CROCK POT BEEF CARNITAS TACOS

Steps:

• Mix together all spices in a small bowl. Rub the spices all over your flank steak-be generous here! Then, place your steak at the bottom of your crock pot. Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours. After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

CROCK POT PORK TACOS

Steps:

• 1. *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
• 2. **To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.
• 3. Sprinkle meat on all sides with chili powder, salt, and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.
• 4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat easily shreds with a fork. Turn off slow cooker.
• 5. Transfer meat to large cutting board or work surface; cool slightly. Chop cilantro.
• 6. Transfer cooking liquid to medium saucepan. Skim off and discard fat. Add chopped cilantro. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.
• 7. Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat, stirring to coat.
• 8. Serve meat in warm tortillas. If desired, add accompaniments.
• 9. Slice onion in rings. Julianne bell peppers. Heat oil on medium-high heat in a skillet. Cook onions and peppers until onions are transparent. Serve with tacos.
• 10. Accompaniments include cheese, fresh avocado, sour cream and any other toppings.

CROCK POT SHREDDED PORK & BLACK BEAN TACOS

Steps:

• Fry bacon until crisp. Drain, crumble and set aside.
• Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
• Stir in pork and bacon.
• Cover and cook on high 4 hours or until pork is done.
• Break up pieces of pork with a fork or a potato masher.
• Reduce heat to low.
• Add drained black beans and continue to cook on high for 30 minutes.
• Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.

CROCK-POT CHIPOTLE CHICKEN TACOS

Steps:

• In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
• Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
• This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.

DELICIOUS CROCK POT BEEF TONGUE TACOS

Steps:

• Place 1st 10 ingredients in crock pot & cook on low for 6 to 8 hours. You can slice the tongue lengthwise to make it fit, that's usually what I do.
• You can substitute beef stock for the water as suggested by my gracious reviewer Klyn or experiment, I often use Caldo de Res by Knorr. This is just so good I make it whenever I see fresh beef tongue in the market.
• Before you remove tongue from crock pot prep the rest of the ingredients for toppings, etc. (the lime is for a squeeze over your tacos). Garnish with these as you like. Sometimes I just put cilantro, scallions, a touch of avocado, salt, pepper & lime but experiment! Adjust amount as needed. I usually just make enough for two people & then make fresh each day for leftovers.
• Once tongue is done remove & peel off outer layer, it comes off pretty easily once it's fully cooked. Chop or shred meat and make your tacos! This is so delicious you probably won't have leftovers but if you do it's even better the next day! Enjoy!
• I've added some photos, I was being lazy tonight & just slapped some of the chopped tongue onto white bread with some mayo & a little salt. Absolutely delicious! Do try this, the meat is so incredibly tender & delicious I just can't describe it in words -- .

CROCK POT PULLED PORK TACOS AND THEN SOME

Steps:

• Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
• PLACE APPLE JUICE and VINEGAR in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours.
• REMOVE THE ROAST and let rest for 30 minutes.
• PULL roast apart with two forks.
• Making the tacos: HEAT OIL in small fry pan on medium-high until hot. Fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. Drain on paper towels or paper bag.
• SPREAD SOUR CREAM down the center of each tortilla along with slices of avocado and some cilantro.
• DIVIDE THE PORK equally and top each taco with a portion. Finish with mild green taco sauce to taste and the optional onions and/or cheese.
• FOLD TACO IN HALF and meditate while you lose yourself in culinary heaven!

PORK TACOS FROM THE CROCK POT

Steps:

• mix together Pork Tenderloin, Salsa, Green chilis, Minced Garlic, and onion powder in a crock pot. Cook it on low for 8 - 10 hours. when you open the crock pot use 2 forks and the meat will practically shred itself when you touch. Continue until shredded.
• Arrange meat mixture on tortillas and let everyone top their tacos as desired.

CROCK POT GREEN CHILE PORK TACOS

Steps:

• Cut pork tenderloin into slices, then into bite sized pieces.
• In crock pot, place pork. Add oil, water, taco seasoning, french onion soup mix; mix well.
• Cover & cook on LOW for 7 - 8 hours.
• Place cheese & salsa in separate serving bowls. On serving platter, arrange cheese, salsa, tomato, cilantro & lime pieces. Warm tortillas as directed on package. Spoon pork onto tortillas, using slotted spoon; top with cheese, tomato, cilantro, sour cream & salsa. Squeeze lime juice over fillings. Fold tortillas in 1/2 over filling. NOTE: To save a step...you can stir the lime juice & cilantro into the sour cream & refrigerate 1 hour. for flavors to marry

CROCK POT PULLED PORK TACOS

Steps:

• Place pork in 3 quart slow cooker.
• Combine next 8 ingredients; spoon over pork.
• Cover; on low, cook until very tender, 12 hours.
• Transfer to plate; using 2 forks, shred.
• Return pork to sauce in cooker.
• Toss coleslaw with scallion.
• Serve pork in taco shells with coleslaw and tomato.

CROCK POT CHICKEN TACOS

Steps:

• In a hot fry pan, quickly sear each chicken breast on each side (about 3-5 seconds on each side. Put breasts in crock pot.
• Add the rest of the ingredients (except for the salt) and mix with hand until the chicken is covered evenly.
• Turn crock pot on low and cook for 6-7 hours.
• Shred chicken with fork and salt to taste.
• Cook on low for another hour or so. (optional).
• Serve with warm flour/corn tortillas, chopped lettuce, tomatoes, onions, avocado, fresh cilantro and hot sauce.

CROCK POT CHICKEN TACOS

Steps:

• 1. Place frozen chicken breasts in crock pot. Add the salsa and taco seasoning. Cook on low for 6 hours or until chicken shreds easily with the back of a spoon. Shred all of the chicken and add the ranch dressing.
• 2. Fill taco shells with cheese, chicken, lettuce, tomatoes and all your favorite toppings.