Description
Tender, juicy slow cooker salsa chicken tacos that are incredibly easy to make with simple ingredients. Perfect for busy weeknights or Taco Tuesday, this crowd-pleasing recipe delivers bold flavor with minimal effort.
Ingredients
Scale
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
- 1 jar (16 ounces / 450 grams) of your favorite salsa (chunky, restaurant-style recommended)
- 1 packet (1 ounce / 28 grams) taco seasoning (low-sodium recommended)
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 tablespoon (15 ml) lime juice (fresh preferred)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Small corn or flour tortillas for serving
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese (cheddar or Monterey Jack), sour cream or Greek yogurt, sliced avocado, fresh cilantro, pickled jalapeños, lime wedges
Instructions
- Lightly spray the inside of your slow cooker with nonstick cooking spray.
- Place the chicken breasts or thighs in a single layer at the bottom of the slow cooker.
- Sprinkle the taco seasoning, cumin, garlic powder, and a pinch of salt and pepper evenly over the chicken.
- Pour the entire jar of salsa and the chicken broth over the chicken. Gently stir to coat.
- Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
- Remove the chicken to a cutting board or large bowl and shred with two forks.
- Return the shredded chicken to the slow cooker and stir into the sauce. Let sit on WARM for 10-15 minutes to absorb flavor. Adjust salt or lime juice to taste.
- Warm tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or directly over a gas flame for 15-20 seconds per side.
- Assemble tacos by spooning chicken into warm tortillas and adding desired toppings. Serve immediately.
Notes
Don’t lift the lid during cooking as it releases heat and adds cooking time. Use chicken thighs for extra moisture. Shred chicken while warm for best results. Season at the end to avoid over-salting. Use a thick, chunky salsa for best texture. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with chicken
- Calories: 350400
- Sugar: 6
- Sodium: 800
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 32
Keywords: slow cooker salsa chicken tacos, easy taco recipe, weeknight dinner, Taco Tuesday, shredded chicken tacos, slow cooker recipe, Mexican food