You guys already know that Taco Tuesday is by far my favorite day of the week. What makes them epic for this full-time working mama is when I have a killer recipe like this one. These crockpot chicken tacos have 2 ingredients are they are super juicy!
Check out thow they are made in this video:
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. With The Taco Tuesday Cookbook my family and I are never bored of taco night.
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!
The possibilities for this crockpot salsa chicken are endless by changing up how you serve it. You can use it to make tacos, quesadillas, burritos, rice bowls, on top of salads, inside a lettuce cup… and more.
How to make Salsa Chicken in the slow cooker
There’s no real secret to my juicy pulled chicken tacos. I always ask people, do you know how to make salsa chicken in the slow cooker? If so, you have your crockpot chicken tacos made!
In all seriousness, you dump the chicken and salsa inside the slow cooker and turn it on. Go do laundry, go to the grocery, or binge on Netflix. Whatever rocks your boat. When you come back hours later… boom! Your crockpot chicken tacos are ready.
Crockpot Tacos Recipe
Is there a secret to the crockpot tacos recipe? Not really. But the salsa you use really makes a difference. I say use your favorite kind but since they slow cook for a long time in the crockpot, I suggest going up a notch in heat.
Meaning, if you usually buy mild salsa, go up to a medium heat salsa. If you buy medium heat salsa, go up to spicy. Chicken tends to be a bland meat so it’s important to add a bit extra flavor. The more flavorful the salsa, the better your crockpot tacos will be.
Easy Tacos for Weeknights
Once my kids became fans of the fun that taco night brings, I made tacos every single Tuesday for three years. Ok, sometimes on other nights because there’s nothing like easy tacos for weeknights where you don’t know what to make!
Tacos are people pleasers. Tacos are the type of meal that can be turned interactive and it pleases picky eaters. Tacos are life to a busy mom who just wants an easy recipe to pull off dinner.
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 clean up ever.
What to do with leftover salsa chicken
You can serve this chicken on top of rice with some salsa and make a burrito bowl. You can stuff a baked potato with it, you can use it to add protein to your salads, make delicious quesadillas…
This crockpot chicken taco recipe is just the foundation to help you make awesome meals throughout the week! So now you know what to do with leftover salsa chicken: eat it or freeze it.
How to freeze crockpot salsa chicken
I like to freeze leftovers in 2 and 4 portion servings. This way, I can thaw out what I need to make another meal later in the month.
To freeze, simply allow the salsa chicken to cool down completely and freeze it in freezer-safe storage bags or containers. Thaw, heat, and enjoy.
You can also make freezer meals with this sala chicken. Make a base of rice, top with chicken, salsa, and freeze.
And you know what? If you like uncooked freezer meals, just add the chicken breasts inside a zip bag with the salsa, label it, and freeze it. 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!
How are you going to use this crockpot salsa chicken recipe?
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.
- Calories: 185
- Sugar: 8g
- Sodium: 890.7mg
- Fat: 3g
- Saturated Fat: 0.6g
- Trans Fat: og
- Carbohydrates: 12g
- Protein: 25.5g