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A stack of four soft tortillas filled with shredded Crockpot Salsa Chicken Tacos.

Crockpot Salsa Chicken Tacos

Crockpot Salsa Chicken Tacos are the ultimate dump and go dinner for busy days. With only three simple ingredients, the slow cooker transforms chicken into tender, flavorful taco filling that works perfectly for tacos, bowls, salads, and meal prep. This easy high protein recipe is packed with bold flavor and requires almost no effort.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 2 cups salsa Use a thick chunky salsa for the best texture and flavor without making the chicken watery.
  • 1 packet taco seasoning
  • 12 small corn tortillas

Equipment

  • Crockpot
  • Forks
  • Food Thermometer

Method
 

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Sprinkle the taco seasoning evenly over the chicken.
  3. Pour the salsa on top.
  4. Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender and easy to shred.
  5. Remove the chicken from the crockpot and shred using two forks.
  6. Return the shredded chicken to the crockpot and stir into the salsa mixture.
  7. Warm the corn tortillas before serving.
  8. Fill each tortilla with salsa chicken and serve immediately. For food safety, cook chicken to an internal temperature of 165°F as measured with a food thermometer.

Notes

Use a thick chunky salsa for the best texture and flavor without making the chicken watery.