Crockpot Salsa Chicken Tacos (3 Ingredients)
These crockpot salsa chicken tacos require just three ingredients: chicken breasts, salsa, and taco seasoning. The slow cooker creates perfectly tender, flavorful shredded chicken ideal for tacos, burritos, or bowls.
Equipment
- Slow cooker (4-6 quart)
- Two forks for shredding
- Measuring spoons
- - Can opener
- Cutting board and knife
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 cup salsa your favorite variety
- 1 packet 1 oz taco seasoning mix
- 8 taco shells or tortillas
- Toppings: lettuce tomatoes, cheese, sour cream, cilantro, lime
Instructions
- Spray slow cooker with non-stick spray.
- Place chicken breasts in bottom of slow cooker.
- Pour salsa over chicken. Sprinkle taco seasoning on top.
- Cover and cook on LOW 5-6 hours or HIGH 3-4 hours until chicken reaches 165°F.
- Use two forks to shred chicken directly in slow cooker.
- Stir shredded chicken into remaining salsa mixture. Let sit on warm 10-15 minutes.
- Warm taco shells according to package directions.
- Fill shells with chicken and desired toppings. Serve immediately.
Notes
Frozen chicken works—add 1-2 hours to cooking time.
Chicken thighs stay even more moist than breasts.
Store leftover chicken up to 4 days refrigerated.
Freezes well for up to 3 months.
Any salsa variety works—choose your heat level. Servings: 4 (2 tacos each)
Calories: 320
Protein: 35g
Chicken thighs stay even more moist than breasts.
Store leftover chicken up to 4 days refrigerated.
Freezes well for up to 3 months.
Any salsa variety works—choose your heat level. Servings: 4 (2 tacos each)
Calories: 320
Protein: 35g