Make your taco night easy with these crockpot salsa chicken tacos. Two ingredients and you have a meal ready to serve.
Crockpot Chicken Tacos with Salsa
One of the reasons I love these chicken tacos with salsa is because I throw all TWO ingredients in the slow cooker and let it do its thing. You can cook an entire meal inside and only dirtying one appliance! Easiest clean-up ever.
Plus, taco nights are the perfect vessel to add a little variety to your family's meals. Gone are the days I rotated between black beans and ground beef to fill my tacos. With The Taco Tuesday Cookbook, my family and I are never bored of taco night.
Best Salsa for Crockpot Chicken
The best salsa to use is the one you already love for its flavor. Look for a jarred salsa that has a pourable consistency, similar to a sauce (not fresh salsa, which is typically pico de gallo). Both smooth and chunky styles work. If your house enjoys spicy food, grab a hot or spicy version. Since the flavor of the salsa is absorbed into the chicken, a tasty one always works best.
How to Make Chicken Salsa Tacos in the Crockpot
As the video below shows, dump the chicken and salsa into the slow cooker and cook for 4 hours on high or 6 hours on low. After cooking the chicken slowly in the crockpot, it will turn out super tender, so you can easily shred it with your hands or two forks and assemble the tacos. In this post, I share all the methods and tips for shredding chicken.
What to Serve with Salsa Chicken Tacos
These crockpot salsa chicken tacos go great with cilantro lime rice, corn and black bean salsa, and homemade nachos. Tons of nutrition and fun!
How to Use Slow Cooker Salsa Chicken
You can use salsa chicken to make a burrito bowl, stuff a baked potato, as added protein to your salads, make delicious quesadillas… Amazing! However you use it, I recommend serving with an ice-cold margarita or a tall glass of tequila & sweet tea.
Slow Cooker Salsa Chicken Tacos (2-Ingredients)
Watch how it’s made:
Ingredients
- 1.5 lbs boneless skinless chicken breasts, about 2-3pcs
- 2 cups salsa, divided
- 8-12 tortillas, flour or crunchy
- 1 cup shredded cheese
- 1 heart of romaine lettuce, finely shredded
Instructions
Prep:
- Place chicken and 1.5 cups of salsa inside the slow cooker. Mix it around to combine and cover it with the lid.
Slow cook:
- Set the slow cooker on HIGH and cook for 4 hours or on LOW and cook for 6 hours, until the chicken meat separates easily with a fork.
- Once cooked, shred the chicken inside the slow cooker dish and mix it with the salsa to get all the chicken nicely covered with the sauce.
Assemble the tacos:
- Fill each tortilla or crunchy taco with shredded chicken, and top it with shredded cheese, shredded lettuce, and the remaining salsa or Pico de Gallo.
Store:
- Once cooled, refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
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Tara says
Supper easy to make I used medium salsa and soft shell taco shells my whole family loved it even my toddler and it wasn’t spicy at all.