Slow cooker salsa chicken is the ultimate weeknight dinner solution—it’s incredibly easy to make, and the slow cooking process ensures the chicken is tender, juicy, and packed with flavor. It’s perfect for filling tacos, burritos, or serving over rice.
Slow Cooker Salsa Chicken Tacos
This recipe makes enough filling for approximately 8-10 tacos.
Ingredients for the Chicken:
- 2 lbs (about 900g) boneless, skinless chicken breasts or thighs
- 1 (16 oz) jar of your favorite salsa (mild, medium, or hot)
- 1 (1.25 oz) packet taco seasoning
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 (15 oz) can corn, drained (optional)
Ingredients for Serving:
- Taco shells or soft tortillas
- Shredded cheese (Cheddar, Monterey Jack, or a Mexican blend)
- Lettuce, shredded
- Tomatoes, diced
- Sour cream or Greek yogurt
- Avocado or guacamole
- Fresh cilantro, chopped
Instructions:
- Prepare the Chicken: Place the chicken breasts in the bottom of your slow cooker. Pour the entire jar of salsa over the chicken, making sure it is well-covered. Sprinkle the taco seasoning packet evenly over the salsa.
- Cook: Cover the slow cooker with the lid. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is ready when it is tender and shreds easily.
- Shred the Chicken: Once the chicken is cooked, use two forks to shred the chicken directly in the slow cooker. The meat will absorb the salsa and seasoning, becoming incredibly flavorful.
- Add Optional Ingredients: If you are using black beans and corn, stir them into the shredded chicken mixture and heat through for about 15-20 minutes on HIGH.
- Assemble the Tacos: Warm your taco shells or tortillas according to package directions. Fill each shell with the salsa chicken mixture and top with your favorite taco toppings, such as shredded cheese, lettuce, tomatoes, and a dollop of sour cream or guacamole.
Enjoy! What other slow cooker recipes are you interested in trying?