Crock Pot Swamp Potatoes

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

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As soon as I saw this recipe on TikTok, I knew I had to try it! Obviously, it looked delicious but I was tickled with the name too because, well, when it's all done, it does sort of look like a swamp!

I'm a sucker for clever recipe names and I LOVE slow cooked, smothered green beans so this moved to the top of my to-do list quick like!

I also loved that most recipes I saw used Cajun and Creole seasonings, which, again, brought to mind images of boggy, bayou swamps. Hella clever, right?!

I've seen this made with every seasoning under the sun. Some super heavy with garlic, some with Lipton onion soup mix, and I saw one lady carrying so many spice jars in her arms she dropped some.

Part of what drew me to this recipe was the Cajun/Creole connection and I know those flavors go great with sausage so that's what I made mine with and it was EVERYTHING I hoped it would be!

Use whichever seasonings you like best but if you're looking for a starting point, Tony Chachere's Creole Seasoning is a great jumping-off point.

INGREDIENTS FOR SWAMP POTATOES

GREEN BEANS - You can use fresh or canned green beans but I definitely like fresh best in this! While canned beans will certainly work, they are pretty wrecked by the time the recipe is done. Fresh beans will hold up longer and well, they taste better too!

SMALL POTATOES - Use "baby", "mini" or "tiny" potatoes (red or gold) and cut each one in half. You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick.

SMOKED SAUSAGE - I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef) but any smoked sausage, kielbasa or andouille will work. Seriously something's gotta be like Buy 1 Get 2 Free for me to go with another type and brand.

ONION -Use one large or two small sweet, white or yellow onions. You want about 2 cups diced onion.

BUTTER - All recipes I've seen call for 1/2 cup (1 stick) of butter and all that butter is GLORIOUS but after making this a few times, you could totally reduce that if you need to. I wouldn't go less than 1/4 cup (1/2 stick), though.

SEASONING - I've seen folks throw everything but the kitchen sink at this recipe but my favorite way to season this is with just pepper and Tony Chachere's Creole Seasoning. Make it with what you like best! 

6 FAQ ON SWAMP POTATOES

1. Is this the same thing as Swamp Beans and Smothered Green Beans?  For the most part, yes. I've seen this recipe referred to by both names (though I'm sure there are other recipes for Smothered Green Beans).

2. Can I use canned green beans?  Technically, yes, but fresh beans make this recipe. See notes in the recipe card for adjustments needed if using canned beans.

3. Should I add liquid?  No ma'am! If you're making this with fresh green beans (please do!), the beans will create plenty of rendered juices for the potatoes to cook in. We want the end result to be thick and stew-like (like a swamp!), not watery. 

4. Can I use frozen potatoes?  I don't think so. I think the potatoes would disintegrate when cooked this long and after so much stirring.

5. Doesn't the recipe have Lipton Onion Soup mix in it?  I don't use it in my recipe but it would probably be tasty. If you decide to use it, omit the cajun/creole seasoning (to prevent it from being too salty) and consider adding other spices like thyme, garlic and smoked paprika.

6. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Crock Pot Swamp Potatoes

Crock Pot Swamp Potatoes

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

Ingredients

• 1.5-2 lbs fresh green beans
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/2 cup (1 stick) butter
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle pepper and half of seasoning evenly over potatoes then top with stick of butter. 1.5 lbs small potatoes, 1/2 tsp pepper, 1.5 tsp creole seasoning, 1/2 c. butter
2. Cut green beans into 2-3" pieces (I just cut the longer beans in half and leave the short ones whole). Add green beans and onion to crock pot then sprinkle with remaining seasoning. 1.5-2 lbs beans, 1 diced onion, 1.5 tsp creole seasoning.
3. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
4. Taste for seasoning then add more if needed. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Canned green beans can be used (4-5 cans). Drain liquid from half of beans. Fresh beans will produce enough liquid to cook the potatoes but you'll need to use some of the can juices to ensure the pot is "swampy" enough to cook the potatoes if using canned green beans.
• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of cut green beans yields about 6 cups, 2 lbs yields about 8 cups.
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).

https://www.southyourmouth.com/2025/07/crock-pot-swamp-potatoes.html

Images and text © South Your Mouth LLC 2025

swamp, potatoes, taters, tiktok, beans, smothered, green beans, cajun, slow cooker, crock pot, lipton, onion soup, smoked sausage, kielbasa, andouille, creole, butter, viral, video, how to, best, recipe

dinner, supper, side dish

American, Cajun

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Crock Pot Mexican Street Corn Dip

A creamy, cheesy slow cooker party dip recipe with all the flavors of hot Mexican Street Corn served warm with tortilla chips.

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You may remember my recipe for Mexican Street Corn (Esquites), which is an off-the-cob version of Elotes, the famous street food in Mexico where hot roasted cobs of corn are slathered with crema or mayo then dusted with chili powder and cojita cheese then eaten on a stick like a corndog or candy apple.

Man, dang! My mouth is watering just thinking about it.

I decided to combine Mexican Street Corn with my Creamy Corn Salsa (equally drool-inducing and currently holding the #1 spot as BOTH my daughters’ favorite dip) to make a hot dip for tortilla chips.

AND make it in a slow cooker because football season and the upcoming holidays mean we’re all going to be reaching for our crock pots and recipe books for some crowd-pleasing party dips!

INGREDIENTS FOR CROCK POT MEXICAN STREET CORN DIP

• Canned Mexicorn or Fiesta Corn
• Cream cheese
• Queso fresco cheese
• Mayo
• Milk
• Diced red onion
• Diced, seeded jalapeno pepper
• Spices: Cumin, garlic powder, chili powder
• Zest & juice of a lime
• Chopped cilantro

NOTES ABOUT CROCK POT MEXICAN STREET CORN DIP

This recipe uses Queso Fresco instead of Cojita (which is traditionally served on Mexican Street Corn) because it is softer and melts better. If you can’t find Queso Fresco, substitute shredded Colby Jack cheese in the dip then top with grated Cojita (or parmesan could be substituted for topping the dip if you already have some on-hand). 

The Mexicorn (also called Fiesta Corn) used in the recipe is canned yellow corn with red and green peppers. If you can’t find it, just substitute regular corn.

You can also 4 10-oz bags frozen “steam-in-the-bag” Southwestern-style corn.

You can prepare the dip on the stove, set to low heat, if needed then transfer to a crock pot or chafing dish to keep warm. 

The dip is NOT spicy. If you would like some heat, add in some of the jalapeno seeds or add cayenne pepper.

Be sure to set the crock pot to Warm once everything is melty and creamy. If the dip cooks too long the onions and jalapenos become too soft and the cheese could get punky.

Don’t skip the lime. For one reason, it’s a key ingredient in traditional Mexican Street Corn. But also, I have had it both ways and the lime really makes the flavors pop and cuts through all of the creaminess. 

Adding the lime juice at the end ensures the acid in the juice doesn’t cause the creamy dip to look curdled or separated. 

Recipe for Crock Pot Mexican Street Corn Dip

MORE HOT DIPS TO TRY!

CRISPY BAKED JALAPENO POPPER DIP - Gooey cheese and jalapeno peppers baked under an extra crispy breadcrumb coating that crunches just like the famous fried appetizer. 

PIGS IN A BLANKET CHILI CHEESE DIPPERS - Pigs-In-a-Blanket baked around an easy chili-cheese dip for dunking makes for bite-sized chili-cheese dogs. 

HOT CHICKEN SALAD - A retro appetizer recipe made with chicken, almonds, cheese and celery topped with crushed potato chips served as a dip or entree. 

ROTEL SAUSAGE DIP - A classic party dip recipe with Rotel tomatoes, sausage and cream cheese served with tortilla chips perfect for crock pots, tailgating and gameday!

Crock Pot Mexican Street Corn Dip

Yield: 25 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

A creamy, cheesy slow cooker party dip recipe with all the flavors of hot Mexican Street Corn served warm with tortilla chips.

Ingredients

• 4 11-oz cans Mexicorn
• 1 8-oz block cream cheese
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1 cup diced red onion
• 1 jalapeno pepper, seeded, diced
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1/2 teaspoon chili powder, plus more
• 1/2 teaspoon salt
• 1 12-oz block queso fresco, divided
• 1 lime
• 3/4 cup chopped cilantro

Instructions

1. Add corn to a colander and allow to drain well while prepping everything else.
2. Add cream cheese then next eight ingredients (through salt) to crock pot.
3. Crumble or shred 3/4 of the queso fresco then add to crock pot. Finely grate or crumble remaining 1/4 queso fresco then refrigerate until later.
4. Add drained corn then gently stir. The cream cheese can stay on the bottom of the crock pot – no need to try to stir it until it’s melted.
5. Heat dip on Low for 3-4 hours or High for 1-2 hours, stirring occasionally. When cream cheese has melted and everything can be easily stirred, set to Warm until ready to serve.
6. When ready to serve, zest and juice the lime then stir both the zest and juice into corn mixture.
7. Top corn dip with cilantro, reserved queso fresco and additional chili powder then serve with tortilla chips.

Notes

• Mexicorn (also called Fiesta Corn) is canned yellow corn with red and green peppers. If you can’t find it, just substitute regular corn.
• You can also use 3 15-oz cans Fiesta Corn or 4 10-oz bags frozen “steam-in-the-bag” Southwestern-style corn (just whatever gets you about 40-45 ounces… it doesn’t have to be exact)
• Queso Fresco is very similar to Cojita (which is traditionally served on Mexican Street Corn) but it is softer and melts better. If you can’t find Queso Fresco, substitute shredded Colby Jack cheese in the dip then top with grated Cojita (or parmesan could be substituted for topping the dip if you already have some on-hand). 
• The dip is NOT spicy. If you would like some heat, add in some of the jalapeno seeds or add cayenne pepper.
• Be sure to set the crock pot to Warm once everything is melty and creamy. If the dip cooks too long the onions and jalapenos become too soft.
• Adding the lime juice at the end ensures the acid in the juice doesn’t cause the creamy dip to curdle or separate. 
• 1 lime should yield about 2-3 tablespoons of juice. Don’t use more than 2-3 tablespoons.
• Don't skip the lime. I made this with once without it and it was just sorta… blah. The lime makes the flavors pop and cuts through all of the creaminess. 
• This can be prepared on low on a stovetop then held warm in a slow cooker.

https://www.southyourmouth.com/2023/10/crock-pot-mexican-street-corn-dip.html

Images and text © South Your Mouth LLC 2023

hot, warm, corn, dip, mexican street corn, mexicorn, fiesta, cream cheese, mayo, creamy, slow cooker, crock pot, best, how to, tailgating, party, football, crowd, tortilla chips, southwestern, original

appetizer, dip

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Chicken & Noodles (Stove-Top or Crock Pot)

This one-pot recipe for creamy chicken with egg noodles made with just 5 ingredients (plus salt & spices) is the best for comfort food made easy!

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Anytime I want quick comfort food, this is my go-to recipe. I almost always have the ingredients in the pantry and a few chicken breasts in the freezer or fridge so when I’m craving something easy and comforting, you can bet this is what I’m making!

I decided to make it for you last Friday and was pretty bummed that the store-brand egg noodles I bought cooked way faster than the ones I usually buy so everything wasn’t as picture perfect as I’d hoped (the next time I make it, I’ll buy my usual noodles so you can see it in all its glory!).

HOW LONG TO COOK THE EGG NOODLES?

I’ve made this dish dozens and dozens of times in the past without jotting down the recipe. When I made this batch (with the purpose of documenting the recipe and taking photos for you) I used store-brand egg noodles and was shocked at how quickly they cooked and started to fall apart.

I typically use Mueller’s brand or No Yolks and have to cook the noodles about 5 minutes to parboil them then let them rest for another 20 until they’re the perfect texture. The store-brand noodles were practically disintegrating after cooking for just a few minutes (you can see that the noodles look overcooked in these photos… GGGRRRRRRRRR!!!).

I suppose it’s a good thing this happened to me, otherwise I would have written the recipe based on the better noodles and you may have ended up with a pot of mush and been cussing me if you used the store-brand noodles.

My advice is to use Mueller’s or No Yolks wide or extra-wide egg noodles because evidently, all egg noodles are not created equal! 

STOVE-TOP PREPARATION FOR CHICKEN & NOODLES

1. Add broth, water, salt and remaining spices to a large pot or dutch oven then mix well.
2. Place chicken breasts and butter into broth, cover, then heat over medium heat until broth starts to boil. Reduce heat to low then continue cooking, covered, for 30 minutes. Remove chicken from broth to cool.
3. Once chicken is cool, cut into bite-sized pieces or shred with two forks; set aside.
4. Add cream of chicken soup to broth then whisk until smooth. Bring to a boil then add egg noodles and chicken.
5. Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done (too firm to eat but can be bent in half without breaking).
6. Turn off the burner, keep covered, then let the pot rest until noodles are done and sauce has thickened a bit. The amount of time needed for the noodles to finish cooking can range from 5 minutes to 20 depending on the size, thickness, quality, variety, etc. of the noodles. 

Note: Ingredients and full instructions are listed in the printable recipe card below.

CROCK POT PREPARATION FOR CHICKEN & NOODLES

1. Add broth, cream of chicken soup, water, salt and remaining spices to a large slow cooker then mix well.
2. Place chicken breasts and butter into broth, cover, then cook on Low for 3-4 hours or High for 2-3 hours. Remove chicken from broth to cool.
3. Increase crock pot temperature to High (if not already set there) and cover while chicken cools.
4. Once chicken is cool, cut into bite-sized pieces or shred with two forks. Add chicken and uncooked noodles to crock pot.
5. Gently stir to coat noodles. Cover then continue cooking for 20-40 minutes or until noodles are done, gently stirring once or twice to ensure the noodles cook evenly. 

Note: Ingredients and full instructions are listed in the printable recipe card below.

CHECK OUT THESE COMFORT FOOD RECIPES TOO!

Carolina Chicken Bog - A one-pot recipe of rice, chicken and smoked sausage cooked in a flavorful stock made from slow-cooked chicken. 

Homemade Chicken & Dumplings - An old-fashioned recipe for tender stewed chicken in a rich stock with soft dropped dumplings or use the same recipe for rolled and cut dumplings.

Southern-Style Crock Pot Chicken & Rice - An easy slow cooker recipe for a Carolina favorite made with tender stewed chicken and long grain rice. 

Country Chicken Pie - A rustic, savory pie recipe with chicken and gravy topped with buttery biscuits (frozen, homemade or canned)!

Crock Pot Chicken & Gravy - An easy and delicious slow cooker recipe for tender chicken with savory gravy perfect served over mashed potatoes, noodles or rice.

Recipe for Chicken and Noodles (Stove-Top or Crock Pot)

Chicken & Noodles (Stove-Top or Crock Pot)

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour

This one-pot recipe for creamy chicken with egg noodles made with just 5 ingredients (plus salt & spices) is the best for comfort food made easy!

Ingredients

• 3 large boneless chicken breasts
• 4 cups (32-oz) chicken broth
• 1 cup water
• 1/2 cup butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 10-oz cans cream of chicken soup
• 1 12-oz bag egg noodles

Instructions

STOVE-TOP

1. Add broth, water, salt and remaining spices to a large pot or dutch oven then mix well.
2. Place chicken breasts and butter into broth, cover, then heat over medium heat until broth starts to boil. Reduce heat to low then continue cooking, covered, for 30 minutes. Remove chicken from broth to cool.
3. Once chicken is cool, cut into bite-sized pieces or shred with two forks; set aside.
4. Add cream of chicken soup to broth then whisk until smooth. Bring to a boil then add egg noodles and chicken.
5. There’s no need for all the noodles to be submerged as they will sink into the broth as they cook and soften. Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done (too firm to eat but can be bent in half without breaking).
6. Turn off the burner, keep covered, then let the pot rest until noodles are done and sauce has thickened a bit. The amount of time needed for the noodles to finish cooking can range from 5 minutes to 20 depending on the size, thickness, quality, variety, etc. of the noodles.

CROCK POT

1. Add broth, cream of chicken soup, water, salt and remaining spices to a large slow cooker then mix well.
2. Place chicken breasts and butter into broth, cover, then cook on Low for 4-5 hours or High for 2-3 hours. Remove chicken from broth to cool.
3. Increase crock pot temperature to High (if not already set there) and cover while chicken cools.
4. Once chicken is cool, cut into bite-sized pieces or shred with two forks. Add chicken and uncooked noodles to crock pot.
5. Gently stir to coat noodles. Cover then continue cooking for 20-40 minutes or until noodles are done, gently stirring once or twice to ensure the noodles cook evenly.

Notes

• Read the notes above the recipe card about how long to cook the noodles before cooking.
• Do not prepare the cream soup first or add water to it. Yes, someone will ask.
• Feel free to use a rotisserie chicken instead of cooking the breasts. Add about 1/2 cup more broth or water.
• Use whichever Cream of Something soup you like or combine two. Sometimes I make this with one chicken and one celery and I’ve used onion in the past too. I’m sure mushroom is great but none of my family likes mushrooms so I rarely use it.

https://www.southyourmouth.com/2021/10/chicken-noodles-stove-top-or-crock-pot.html

Images and text © South Your Mouth LLC 2021

chicken and noodles, creamy chicken noodles, chicken, noodles, egg noodles, creamy, easy, crock pot, slow cooker, best, how to, comfort food, cream of, chicken soup, dumplings, stove-top, boneless chicken, chicken breasts, dinner ideas, stove, crockpot

dinner, supper, main dish, crock pot, slow cooker

american

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Shortcut Crock Pot Hamburger Steaks and Gravy

A super simple slow cooker recipe for Hamburger Steaks or Salisbury Steak using frozen ground beef patties and just a few other ingredients.

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This has to be THE easiest recipe I’ve ever created.

Period.

The end.

I work from home now (one of the only good things that came from 2020!) but before that, I left home for the office around 7AM every morning then didn’t get back until about 6PM.

Which meant that most crock pot meals wouldn’t work for me. Even when I used the automatic shut-off, I’d still come home to corkboard meat and burnt-tasting sauces because, unless you’re cooking a whole chicken or a boston butt, most meat can’t cook that long.

I had this idea way back when, then 2020 happened and I didn’t really need it anymore. Then I got to thinking that it was a good idea and there are plenty of people in the same predicament I was once in so I decided to give it a shot!

3-Ingredient Crock Pot Chicken Tacos

A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients.

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I’ve seen at least two dozen recipes for crock pot chicken tacos and they all have one thing in common: salsa (or Rotel or something similar).

While I was eager for a recipe for easy chicken taco meat, the recipes with salsa always put me off a bit. Blogger buddies, please don’t hate me now!

Unless you’re raising and processing your own chickens OR you have a killer local source for fresh, farm raised chicken (which by the way, if you have either of these, I am sooooooo jealous!) the chicken you’re cooking is going to put off a lot of liquid when cooked in the slow cooker.

Adding a jar of salsa or a can of Rotel is going to add even more liquid. Which means that chicken is going to end up submerged in boiling liquid. And boiling chicken breasts (or any super lean meat) that long is going to yield dry, tough chicken. Sure, it’s going to be sitting in liquid when you shred it, but the chicken itself will be dry and the texture will be tough and stringy. 

Which leads me to the other conundrum I had with the salsa chicken recipes. I want my taco meat to be moist, but I don’t want my tacos to get soggy once I assemble them. So, having the meat swimming in liquid wasn’t going to work for me.

I was thinking about giving it a try anyway then stepped back and approached things from a new perspective. 

I have to do that sometimes. When we see a thing over and over and over we start to think that it’s just the way. The way it is, the way it’s done, the way it’s best, the way it must be.

And I ain’t just talking about recipes.

So, OK. What did I want?

I wanted chicken taco meat that was:

1. Very EASY to make
2. Moist but not submerged in liquid
3. Tender with maybe a crisp bit here and there
4. Flavorful and delicious

Alright. Got it.

So, how do you get that?

1. Very EASY to make – use the crock pot and use minimal ingredients
2. Moist but not submerged in liquid– let it cook in its own juices and don’t add liquid
3. Tender with maybe a crisp bit here and there – add butter since chicken breasts are so lean
4. Flavorful and delicious – use a taco seasoning packet!

So I threw everything in the crock pot and hoped for the best. And it was! It was THE BEST! The chicken was so delicious and tender and the family LOVED it!

I made a double batch then used leftovers two nights later in baked burritos (I assembled burritos, placed them in a baking dish then covered them with shredded white American cheese and whipping cream – the cream and cheese melt together to make a queso sauce).

WHAT TO SERVE WITH 3-INGREDIENT CHICKEN TACOS

• Mexican Restaurant-Style Rice -A simple recipe with just a few ingredients just like the rice at our favorite Mexican restaurant!
• Borracho Beans - Savory, saucy pinto beans cooked low and slow with pork, spices and beer. The PERFECT side dish for your next Mexican feast! 
• Taco Rice with Queso - A one-pan skillet meal with ground beef and Mexican style rice drenched in an easy queso sauce.
• Mexican Street Corn - An easy recipe for Esquites served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder. 

NOTES ABOUT MAKING CROCK POT CHICKEN TACOS

• Use the chicken in burritos, rice bowls, soft tacos, crunchy tacos, taco salad and anything else you might use traditional beef taco meat.
• This recipe doubles beautifully. The only change would be to assemble ingredients in layers rather than to add all of the seasoning and butter to the top. Literally assemble the recipe twice (half of the chicken, 1 packet taco seasoning, 1/3 cup butter then repeat).
• Trim all the fatty bits and any other undesirable parts from the chicken breasts before cooking.
• You can absolutely use chicken thighs in this! 
• The chicken is so much better if you have time to let it rest before shredding so try to plan for that!

Recipe for 3-Ingredient Crock Pot Chicken Tacos

3-Ingredient Crock Pot Chicken Taco Meat

Yield: 12 servings

Author: Mandy Rivers | South Your Mouth

Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M

A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1/3 cup butter

Instructions

1. Spray the inside of a small crock pot with cooking spray (optional but makes for easier clean-up). Place chicken breasts in the crock pot.
2. Sprinkle taco seasoning over chicken breasts.
3. Slice butter into pats then arrange on top of seasoned chicken.
4. Cover then cook on Low for 5-7 hours or High for 3-4 hours.
5. If time allows, turn off heat then let chicken rest, covered, for 30-45 minutes.
6. Using two forks, shred chicken then serve with taco shells and favorite toppings.

Notes

• Use the chicken in burritos, rice bowls, soft tacos, crunchy tacos, taco salad and anything else you might use traditional beef taco meat.
• This recipe doubles beautifully. The only change would be to assemble ingredients in layers rather than to add all of the seasoning and butter to the top. Literally assemble the recipe twice (half of the chicken, 1 packet taco seasoning, 1/3 cup butter then repeat).
• Trim all the fatty bits and any other undesirable parts from the chicken breasts before cooking.
• You can absolutely use chicken thighs in this! 

https://www.southyourmouth.com/2021/05/3-ingredient-crock-pot-chicken-tacos.html

Images and text © South Your Mouth LLC 2021

chicken, breasts, mexican, shredded, taco meat, tacos, burritos, filling, easy, butter, taco seasoning, no salsa, best, how to, slow cooker, crock pot

main dishes, supper, dinner, crock pot, slow cooker

Mexican

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