Get ready to spice up your meal routine with these 18 mouth-watering taco crock pot recipes! From classic beef tacos to vegetarian and vegan options, we’ve got you covered. Whether you’re a fan of bold chipotle flavors or zesty lime slaws, there’s something for everyone in this collection.
In this article, we’ll be diving into the world of slow-cooked tacos, where tender meats and flavorful sauces come together to create a culinary experience like no other. From breakfast-inspired tacos to dinner-worthy feasts, these recipes are sure to become new favorites.
Let’s start with some bold and spicy options, shall we?
Slow Cooker Beef Tacos with Chipotle Sauce
Slow Cooker Beef Tacos with Chipotle Sauce Recipe
Elevate your taco game with this flavorful and easy-to-make recipe that combines tender beef, smoky chipotle sauce, and crispy tacos. Perfect for a crowd-pleasing dinner or game-day gathering!
Ingredients:
– 1 lb beef (such as chuck or round), cut into 2-inch pieces
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 can diced tomatoes with green chilies
– 1 packet of taco seasoning
– 1/4 cup chipotle peppers in adobo sauce
– 8-10 corn tortillas
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. In a slow cooker, combine beef, onion, garlic, diced tomatoes with green chilies, and taco seasoning.
2. Cook on low for 8 hours or high for 4 hours.
3. About 30 minutes before serving, stir in chipotle peppers in adobo sauce.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with beef mixture, shredded cheese, sour cream, and cilantro (if using).
6. Serve immediately and enjoy!
Cooking Time: 8 hours (low) or 4 hours (high)
Crock Pot Chicken Tinga Tacos
This recipe brings the bold flavors of Mexico to your doorstep with tender, slow-cooked chicken in a rich and tangy tinga sauce. Serve it up in tacos with your favorite toppings for an unforgettable meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup tinga sauce (homemade or store-bought)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can diced tomatoes with green chilies
– 1 tsp cumin
– Salt and pepper to taste
– Tortillas, shredded lettuce, diced tomatoes, avocado, sour cream, and queso fresco for toppings (optional)
Instructions:
1. Place chicken breasts in the Crock Pot.
2. Add sliced onion, minced garlic, and red bell pepper on top of the chicken.
3. Pour in tinga sauce, diced tomatoes with green chilies, and cumin. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Shred chicken with two forks and stir to combine with the sauce.
6. Serve with tortillas, your choice of toppings, and a dollop of sour cream.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pork Carnitas Tacos with Pineapple Salsa
Pork Carnitas Tacos with Pineapple Salsa Recipe
Get ready to savor the flavors of Mexico with this mouthwatering combination of tender pork, crispy tortillas, and sweet pineapple salsa. Perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
– Optional toppings: diced onions, cilantro, sour cream, queso fresco
Pork Carnitas:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat lard or oil over medium-high.
3. Add pork and sear until browned on all sides, about 5 minutes.
4. Add orange juice, lime juice, garlic, and oregano. Season with salt and pepper.
5. Cover and braise for 2-1/2 to 3 hours, or until tender.
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper, to taste
Cooking Time: 3-4 hours (including braising time)
Vegetarian Black Bean and Sweet Potato Tacos
A flavorful and nutritious vegetarian option that combines the creaminess of sweet potatoes with the savory goodness of black beans, all wrapped up in a crispy taco shell.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add cumin and cook for an additional minute.
4. Stir in black beans and season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning sweet potato and black bean mixture onto tortillas, then top with desired toppings.
Cooking Time: 40-50 minutes
Spicy Shrimp Tacos with Avocado Crema
Elevate your taco game with this flavorful recipe that combines succulent shrimp, spicy kick, and creamy avocado crema. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 teaspoon chili powder
– 1/4 teaspoon cumin
– 1/4 teaspoon smoked paprika
– 1/2 teaspoon lime juice
– 1/4 cup chopped fresh cilantro
– 8 corn tortillas
– Avocado Crema (recipe below)
– Sliced radishes, lime wedges, and cilantro for garnish
Avocado Crema:
– 3 ripe avocados, diced
– 1/2 teaspoon lime juice
– 1/4 cup sour cream
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together chili powder, cumin, and smoked paprika. Add shrimp and toss to coat.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled shrimp, Avocado Crema, cilantro, radishes, and lime wedges.
Cooking Time: 15-20 minutes
Barbacoa Beef Tacos with Cilantro Lime Slaw
Experience the bold flavors of Mexico with this easy-to-make recipe for Barbacoa Beef Tacos, served with a refreshing Cilantro Lime Slaw.
Ingredients:
– 1 pound beef brisket or chuck roast
– 1 onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Cilantro Lime Slaw (recipe below)
Barbacoa Beef:
1. In a large Dutch oven, brown the beef over medium-high heat. Remove from pot and set aside.
2. Add onion, garlic, and jalapeño to pot. Cook until softened, about 5 minutes.
3. Add chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Return beef to pot and add enough water to cover. Bring to a boil, then reduce heat and simmer for 2-3 hours or overnight.
5. Shred beef with two forks and serve in tacos.
Cilantro Lime Slaw:
– 1 cup chopped cilantro
– 1/2 cup lime juice
– 1 tablespoon honey
– Salt to taste
Combine all ingredients in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Slow Cooker Turkey Taco Meat
Perfect for a weeknight dinner or a party, this slow cooker recipe yields tender and flavorful turkey taco meat that’s sure to please. With minimal prep time and hands-off cooking, you’ll be enjoying a tasty meal in no time!
Ingredients:
– 1 lb ground turkey
– 1/2 cup diced onion
– 1/4 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning (or homemade blend)
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
Instructions:
1. In a slow cooker, combine ground turkey, onion, bell pepper, jalapeño, and garlic.
2. Add taco seasoning and stir until well combined.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, add diced tomatoes and season with salt and pepper to taste.
5. Shred the turkey with two forks and serve in tacos, burritos, or as a topping for your favorite dishes.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Cheesy Beef and Bean Taco Dip
A flavorful and hearty dip perfect for parties or game days. This Cheesy Beef and Bean Taco Dip combines tender beef, creamy beans, and melted cheese for a delicious and addictive snack.
Ingredients:
– 1 lb ground beef
– 1 can black beans, drained and rinsed
– 1 packet of taco seasoning
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook ground beef in a large skillet over medium-high heat, breaking into small pieces.
3. Add taco seasoning and cook according to packet instructions.
4. In a separate bowl, mix black beans with cream cheese until well combined.
5. Combine cooked beef, bean mixture, and shredded cheddar cheese in a 9×13-inch baking dish.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Crock Pot Chicken Fajita Tacos
Transform your taste buds with this easy and flavorful recipe that combines the convenience of a slow cooker with the excitement of fajitas and tacos.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 1 jalapeño pepper, sliced
– 2 cloves garlic, minced
– 1 packet of fajita seasoning
– 8-10 taco shells
– Optional toppings: shredded cheese, diced tomatoes, sour cream, cilantro
Instructions:
1. Place the chicken breasts in the Crock Pot.
2. Add the bell peppers, onions, jalapeño, and garlic on top of the chicken.
3. Sprinkle the fajita seasoning evenly over the vegetables.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Shred the chicken with two forks and mix with the cooked vegetables.
6. Warm taco shells according to package instructions.
7. Assemble tacos by spooning the chicken mixture into the shells and adding your desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pulled Pork Tacos with Mango Habanero Sauce
A twist on traditional tacos, this recipe combines tender pulled pork with a sweet and spicy mango habanero sauce, perfect for adventurous eaters.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Mango habanero sauce (see below)
– Optional toppings: diced onions, cilantro, sour cream, avocado
Mango Habanero Sauce:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon honey
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the mixture all over the pork shoulder.
4. Place the pork in a slow cooker or Dutch oven with a lid. Cook for 8-10 hours or until tender.
5. Shred the pork with two forks.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble tacos by spooning shredded pork onto a warmed tortilla, topping with mango habanero sauce, and adding optional toppings.
Cooking Time: 8-10 hours (slow cooker or Dutch oven), 30 minutes to assemble tacos
Slow Cooker Lentil and Quinoa Tacos
This recipe combines the nutritional benefits of lentils and quinoa with the flavors of a traditional taco, all cooked to perfection in your slow cooker. Perfect for a busy weeknight dinner or a weekend meal prep option.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 cup quinoa, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 6-8 corn tortillas, for serving
– Optional toppings: shredded lettuce, diced avocado, sour cream, salsa, shredded cheese
Instructions:
1. Add lentils, quinoa, onion, garlic, red bell pepper, diced tomatoes, cumin, chili powder, salt, and pepper to the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Warm tortillas according to package instructions.
4. Assemble tacos by spooning the lentil-quinoa mixture onto a tortilla and adding desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Chorizo and Potato Tacos
A flavorful twist on traditional tacos, this recipe combines the spicy kick of chorizo with the comfort of creamy potatoes.
Ingredients:
– 1 lb chorizo sausage, sliced
– 2 large potatoes, peeled and diced
– 1/4 cup olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook chorizo over medium-high heat, breaking apart with a spoon, until browned and crispy.
4. Add onion and garlic to the skillet and cook until softened.
5. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing roasted potatoes, chorizo mixture, and desired toppings onto tortillas.
Cooking Time: Approximately 40 minutes
Beef Birria Tacos with Consommé
This recipe brings together the rich flavors of slow-cooked beef and spices with a comforting, clear broth for dipping tacos. Perfect for a cozy meal or as an impressive dinner party showstopper.
Ingredients:
– 2 lbs beef brisket or shank, cut into large pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups consommé broth (see note)
– 8-10 corn tortillas
– Lime wedges, for serving
– Optional toppings: diced radishes, shredded cabbage, sour cream, queso fresco
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, brown the beef over medium-high heat. Remove from pot and set aside.
3. Add onion and garlic to the pot; cook until softened, about 5 minutes.
4. Add cumin, smoked paprika, salt, and pepper; cook for 1 minute.
5. Return beef to the pot, add consommé broth, and cover with a lid or foil.
6. Transfer pot to preheated oven and braise for 2-3 hours, or until tender.
7. Shred beef and serve in tacos with consommé broth, lime wedges, and desired toppings.
Cooking Time: 2-3 hours (braising), 15 minutes (assembling tacos)
Chipotle Lime Chicken Tacos
Savor the bold flavors of Mexico with these spicy and tangy Chipotle Lime Chicken Tacos, perfect for a quick weeknight dinner or a weekend fiesta.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, minced
– 2 cloves garlic, minced
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender or food processor, combine chicken, chipotle peppers, garlic, lime juice, and olive oil. Blend until smooth.
3. Grill the chicken mixture for 5-6 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled chicken, and add your desired toppings.
Cooking Time: 15-20 minutes
Slow Cooker Vegan Jackfruit Tacos
Get ready to spice up your taco Tuesday with this easy and flavorful slow cooker recipe that combines the convenience of jackfruit with the bold flavors of Mexico. With just a few simple ingredients, you’ll be enjoying tender, taco-filled goodness in no time!
Ingredients:
– 1 can jackfruit in brine (14 oz), drained and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, lime wedges, cilantro
Instructions:
1. Add the chopped jackfruit, onion, garlic, bell pepper, chili powder, cumin, paprika, salt, and pepper to a slow cooker.
2. Stir well and cook on low for 6-8 hours or high for 3-4 hours.
3. Warm tortillas according to package instructions.
4. Assemble tacos by spooning the jackfruit mixture onto a tortilla and adding your desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Buffalo Chicken Tacos with Blue Cheese Slaw
Elevate your taco game with this bold and tangy recipe that combines the spicy kick of buffalo chicken with the creamy coolness of blue cheese slaw.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup Frank’s RedHot sauce
– 2 tbsp butter
– 8-10 corn tortillas
– 1 head of cabbage, thinly sliced
– 1/2 cup crumbled blue cheese
– 1/4 cup sour cream
– 1 tsp lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes per side.
3. Remove chicken from heat and brush with buffalo sauce.
4. Warm tortillas by wrapping them in foil and heating for 5 minutes.
5. Assemble tacos by shredding cooked chicken and placing it on a warmed tortilla. Top with blue cheese slaw (see below).
6. Blue Cheese Slaw: Mix sliced cabbage, crumbled blue cheese, sour cream, lime juice, salt, and pepper.
Cook Time: 15-20 minutes
Pineapple Pork Tacos with Jalapeño Crema
Add a twist to traditional tacos with the sweet and spicy flavors of pineapple, pork, and jalapeño crema. This recipe is perfect for a quick and delicious dinner or lunch.
Ingredients:
– 1 lb boneless pork shoulder, cooked and shredded
– 1 cup pineapple chunks
– 8-10 corn tortillas
– 1/4 cup chopped fresh cilantro
– 2 tbsp lime juice
– 1 tsp ground cumin
– Salt and pepper to taste
– Jalapeño crema (recipe below)
Instructions:
1. In a medium bowl, combine shredded pork, pineapple chunks, cilantro, lime juice, and cumin. Mix well.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning the pork mixture onto a tortilla.
4. Top with jalapeño crema (recipe below) and serve immediately.
Jalapeño Crema:
– 1/2 cup sour cream
– 1 minced jalapeño pepper
– 1 tsp lime juice
– Salt to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before using.
Cooking Time: 15-20 minutes (includes cooking pork shoulder)
Slow Cooker Baja Fish Tacos
This recipe takes the traditional flavors of Baja-style fish tacos and simplifies them with a slow cooker, making it easy to prepare a delicious meal for any gathering.
Ingredients:
– 1 pound firm white fish (such as tilapia or mahi-mahi), cut into large chunks
– 1 can of diced tomatoes with green chilies
– 1/4 cup of lime juice
– 2 cloves of garlic, minced
– 1 teaspoon of dried oregano
– Salt and pepper to taste
– 6 corn tortillas
– Sliced radishes, lime wedges, and cilantro for topping (optional)
Instructions:
1. Place the fish chunks in the slow cooker.
2. In a separate bowl, mix together the diced tomatoes with green chilies, lime juice, garlic, and oregano. Pour the mixture over the fish.
3. Cook on low for 4-5 hours or high for 2-3 hours.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing cooked fish onto warmed tortillas and topping with radishes, lime wedges, and cilantro (if desired).
Cooking Time: 2-5 hours
Summary
Get ready to spice up your taco Tuesday with these 18 flavorful crock pot recipes! From classic beef and chicken tacos to vegetarian and vegan options, there’s something for everyone. Slow cooker classics like slow-cooked beef and chipotle sauce, or pulled pork with mango habanero sauce will satisfy any craving. Meanwhile, adventurous eaters can try unique combinations like spicy shrimp with avocado crema or jackfruit tacos. With these easy-to-make recipes, you’ll be enjoying delicious and authentic-tasting tacos in no time.
