Crock Pot Chicken Taco Bites Recipe - Food Fanatic

Crock Pot Chicken Taco Bites Recipe

    15 Servings


For the Chicken:
  • 1 15 ounce can Salsa Style Fire Roasted Tomatoes
  • 1/3 cup Chunky Salsa
  • 2 tablespoons Taco Sauce
  • 8 thighs Boneless Skinless Chicken Thighs
  • 1 tablespoon Chili Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Cumin
  • 1/2 teaspoon Kosher Salt
  • Black Pepper, To taste
For the Taco Bites:
  • 15 Frozen Mini Phyllo Dough Shells
  • 1 Ear of Corn, Kernels removed
  • 3/4 cup Romaine Lettuce, Finely shredded
  • 1/2 cup Grape Tomatoes, Quartered
  • 1/4 cup Mexican Style Shredded Cheese
  • 1/4 cup Light Sour Cream


For the Chicken:

  1. Pour tomatoes, salsa and taco sauce into a slow cooker.
  2. Lay chicken thighs in a single layer onto of the tomato mixture.
  3. Sprinkle chicken with chili powder, garlic, cumin, salt and pepper.
  4. Cover and cook on low for 6-8 hours.
  5. Using two forks, shred chicken and stir into sauce.

For the Taco Bites:

  1. Preheat oven to 350°F.
  2. Place phyllo shells on a rimmed baking sheet.
  3. Fill each shell with about 1 tablespoon of chicken mixture.
  4. Bake for 10 minutes or until shells are warm.
  5. Divide the remaining ingredients between the baked taco bites and serve. 


  • This recipe makes a large batch of chicken. Use extra chicken to fill burritos, top salads or make entree style tacos throughout the week.
  • When assembling the taco bites, chicken can be cold and pulled straight from the fridge. It will reheat in the oven while the shells are baking. Top as directed.
Crock pot chicken taco bites photo