Slow Cooker Salsa Chicken Tacos

These Slow Cooker Salsa Chicken Tacos are juicy, tender, and bursting with flavor. With just three main ingredients—chicken, taco seasoning, and salsa—the slow cooker does all the work, leaving you with perfectly shredded chicken ready to be piled into warm tortillas with your favorite toppings.

Why You’ll Love This Recipe

This is the ultimate set-it-and-forget-it meal. Just toss the ingredients into your slow cooker and come back to a flavorful, versatile filling for tacos, burritos, salads, and more. It’s ideal for busy weeknights, meal prepping, or feeding a crowd with minimal effort and maximum taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar thick salsa
• 1 packet taco seasoning
• 1/2 cup chopped cilantro
• 2 cups shredded cheese
• 1 package corn tortillas

directions

1. Place chicken breasts in the slow cooker.
2. Sprinkle taco seasoning over the chicken, then pour in the salsa.
3. Cover and cook on high for 3 hours or low for 5 hours, until the chicken is tender and fully cooked.
4. Shred the chicken directly in the slow cooker using two forks, then let it simmer in the juices for 10–15 minutes.
5. Stir in chopped cilantro.
6. Serve the salsa chicken in warm corn tortillas, topped with shredded cheese and your favorite toppings.

Servings and timing

This recipe yields 6 servings.

• Prep Time: 10 minutes
• Cooking Time: 5 hours
• Total Time: 5 hours 10 minutes
• Calories: Approximately 369 kcal per serving

Variations

• Spicy Kick: Use a spicy salsa or add diced jalapeños to the slow cooker.
• Low-Carb Option: Serve the chicken in lettuce wraps or over cauliflower rice.
• Cheesy Bake: After shredding, layer the chicken in a baking dish with cheese and broil until bubbly.
• Protein Swap: Substitute chicken thighs for added richness.
• Add Veggies: Mix in corn, black beans, or bell peppers for extra texture and nutrition.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.

To reheat, warm in a skillet over medium heat or microwave in short intervals until heated through. This dish also freezes well for up to 2 months.

FAQs

Can I use frozen chicken?

Yes, but increase the cooking time and ensure the chicken reaches 165°F internally.

What kind of salsa works best?

Thick, chunky salsa holds up best in the slow cooker without becoming watery.

Can I use homemade taco seasoning?

Absolutely, homemade blends work great and allow you to control the spice level and ingredients.

Are these tacos spicy?

That depends on your salsa and seasoning. Use mild versions for a gentler flavor.

Can I double the recipe?

Yes, just ensure your slow cooker is large enough to accommodate the added volume.

How can I make this dairy-free?

Skip the cheese or use a dairy-free alternative.

What toppings go well with these tacos?

Avocado, sour cream, diced onions, chopped lettuce, and hot sauce all make great additions.

Can I cook this in an Instant Pot?

Yes, pressure cook on high for 15 minutes with natural release, then shred.

What else can I make with the shredded chicken?

Use it in burritos, quesadillas, salads, or rice bowls.

Do I need to add liquid to the slow cooker?

No, the salsa provides enough moisture to cook the chicken thoroughly.

Conclusion

Slow Cooker Salsa Chicken Tacos are a deliciously simple way to enjoy a flavor-packed meal with almost no hands-on time. With just a few ingredients and endless topping possibilities, this crowd-pleasing dish is perfect for weeknights, meal prep, or entertaining.

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