I love easy midweek meals that practically cook themselves and this crockpot salsa chicken tacos recipe is one you’ll want to add into your meal rotation.
Taco nights are the perfect vessel to add a little variety to your family’s meals. Gone are the days where I rotate between black beans and ground beef to fill my tacos. Once my kids became fans of the fun and crispy tortilla shells, variety was on! From chicken, chickpeas, sautéed veggies, fish, leftover beans and chorizo, to even veggie meatloaf. No joke.
Tacos hold everything neatly inside and then I top each of them with a little cheese, salsa, and guacamole. Since I discovered these taco trucks, my kids have LOVED taco night even more. I tell them it’s their job to load up the tuck – and they do it!
One of the reasons I love this Salsa Chicken Recipe is because I throw all TWO ingredients in the crockpot and I let it do its thing. While most people tend to use their crockpots mostly in the winter, I use it year round. You can cook an entire meal inside and only dirtying one appliance! Easiest cleanup ever.
Alternatively, you can serve this chicken on top of rice or even a potato. This will take a loaded baked potato to a whole new level. Don’t you think? As far as the salsa, you can use your favorite brand and variety. I buy fresh Sabra salsa in the refrigerated section, but of course, you can use your favorite variety as well.
The recipe is simple and one you can easily freeze after you cook it. Or, alternatively, if you like to have pre-prepped meals in the freezer, you can place all the ingredients in a freezer zip bag and freeze. When you are ready to use, you’ll have to add an extra hour to the cook time on high and 2-3 on low if you throw everything in there frozen.
What’s your favorite taco filler?
Slow Cooker Salsa Chicken
- Yield: 4-6
- 4 boneless, skinless chicken breasts*
- 2 cups Sabra salsa
- salt and pepper
- Place chicken inside the slow cooker and cover with salsa. Toss to combine and cover.
- Cook on high for 4 hours, on low for 6-8 hours, or until the chicken shreds easily with a fork.
- Shred the chicken in the slow cooker and toss with the remaining salsa and juices until everything is thoroughly combined.
- Serve immediately and store leftovers in an airtight container to use throughout your week.
*You can really use just about any cut of chicken for this recipe. For easy shredding though (so that you don’t have to mess with bones), I recommend boneless chicken breasts or thighs.
Cooking times will always vary by crockpots. I’ve found that newer crockpots cook faster since they tend to be hotter. If you can, set your cooking time and then set the crockpot to the warm setting.
Disclosure: Partnering with awesome companies from time to time helps maintain the upkeep of my personal blog. This recipe was developed partnering with Sabra Dipping Co. The content and opinions are always my own.