These simple Slow Cooker Chicken Tacos with Salsa are an easy recipe the whole family will love and the perfect easy dinner for taco night! You can use the shredded chicken for burrito bowls, or chicken enchiladas too.
As a dietitian who lives in Austin, Texas, I love a good taco Tuesday! And these easy slow cooker chicken tacos are such an easy way to take your own tacos up a notch even on busy weeknights. These are minimal effort - all it takes is a couple minutes of prep time. So next time you have a busy day and want dinner to be ready & waiting for you when you get home, give these a try!
Some of my favorite toppings to serve with this chicken taco recipe are avocado crema, homemade guacamole, a bit of romaine lettuce, and cherry tomatoes!
If you like this recipe, you may enjoy my Turkey Taco Skillet, Crockpot Chicken, Potatoes & Green Beans, or Unstuffed Peppers Skillet.
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Key Ingredients and Substitution Ideas
These Crockpot Salsa Chicken Tacos are made with a handful of ingredients. Below are some ingredient notes. Check the printable recipe card at the bottom for ingredient measurements.
- Chicken - I use boneless skinless chicken breast for this recipe but boneless, skinless chicken thighs work too. Chicken is a high quality lean protein and also provides important nutrients including iron and vitamin B6.
- Salsa - choose your favorite salsa. I use Siete brand or Mark's Lone Star salsa. Salsa is an easy way to add so much flavor! If you prefer to use tomatoes instead, try fire-roasted tomatoes and add a small can of green chiles.
- Yellow Onion & Garlic - aromatics to add flavor, texture, and depth. Feel free to use red onion instead if you prefer.
- Jalapeno - optional to add a bit of heat.
- Cilantro - fresh cilantro adds a ton of fresh flavor and also some antioxidants. Feel free to substitute with parsley if you don't like cilantro.
- Fresh Lime Juice - for added flavor!
- Taco Seasoning - I suggest making your own homemade taco seasoning because it is so easy, and you can customize it with your favorite flavors. Simple ingredients like chili powder, garlic powder, cumin, and paprika add flavor to these crockpot chicken tacos. If you're in a time pinch and have a favorite packaged taco seasoning, feel free to use it instead! Siete brand has a good one.
- Kosher Salt & Black Pepper - just a pinch of salt and pepper to tie all the flavors together
- Tortillas - flour tortillas, corn tortillas or hard taco shells all work.
- Toppings - I love to make a simple avocado crema & elote corn salsa to serve with these tacos! Other topping ideas are black beans, red onions, green onions, tomatoes, avocado, guacamole, sour cream or Greek yogurt, cheese, or cilantro lime rice.
How to Make Slow Cooker Chicken for Tacos
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Rough chop the onion and jalapeno. Remove the jalapeno seeds and pulp. Combine the onion, garlic cloves, jalapeno, cilantro, seasonings, and water to a blender or food processor and blend until smooth.
- Step 2: Place chicken breasts in the bottom of your slow cooker in a single layer. Add the blended mixture and salsa on top.
- Step 3: Cook on low heat for 6-7 hours or high heat for 3-4 hours until the internal temperature of the chicken reaches 165℉ (75°C). Cook time will vary depending on your slow cooker. If using chicken thighs, they will take a bit longer to cook.
- Step 4: Shred chicken in the crockpot with 2 forks. Add a squeeze of lime on top and assemble your tacos or taco salad!
Hint: Make your own homemade taco seasoning! It's super easy and you can make a big batch to keep on hand for recipes like this one.
Dietitian Tip
Using a slow cooker is such a great way to ensure a healthy meal is on the table in time for dinner! And it's one of my favorite ways to cook chicken breasts because they end up more moist than other cooking methods which can tend to dry them out.
Variations
The great thing about these crock pot chicken tacos is you can customize the recipe to your liking. Below are some suggestions for variations, but feel free to get creative.
- Spicy - add red pepper flakes or cayenne for a bit of a kick.
- Salsa Verde - if you prefer the tangy and herby flavor of salsa verde over red salsa, feel free to use that instead!
Ideas for Serving
- Add your favorite taco toppings - it doesn't get much better than this chicken filling in warm tortillas with your favorite taco fillings!
- Have a Taco Bar - set up a taco bar with a variety of fun sauces to serve with this slow cooker salsa chicken recipe on game day!
- On top of a salad - turn this taco meat into taco salad by adding crisp romaine lettuce and your favorite dressing like this smoky Southwest dressing and pico de gallo or hot sauce.
- With tortilla chips - Have a side of tortilla chips or crunch some up and mix them in!
- Low Carb - serve this weeknight dinner in lettuce wraps or with cauliflower rice for a low-carb option.
How to Store Leftover Slow Cooker Chicken for Tacos
- Refrigerator - store leftover chicken in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
Equipment
You'll need a blender or food processor and a slow cooker for this recipe. I use my Ninja blender and have a 6 Quart Crockpot.
Expert Tips
- Be careful when chopping a jalapeno and be sure to wash your hands with soap and water after touching a jalapeno.
- If you prefer it more spicy, leave more of the jalapeno seeds intact. If you like it more mild, remove the seeds from the jalapeno.
- Pour the liquids evenly over the chicken.
- If you can help it, don't open the lid to check on slow cooker recipes. Every time you open the lid, you let the heat out and it adds to the cooking time.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Chicken provides high-quality lean protein and important nutrients like vitamin B6 and B12, zinc, and iron.
Yes, this is a gluten-free recipe.
Of course! Feel free to use your favorite seasoning packet instead. Siete brand has a good one. No need to add extra salt if using a seasoning packet.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Slow Cooker Chicken Tacos with Salsa:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian.
📖 Recipe
Easy Slow Cooker Chicken Tacos with Salsa & Lime
Equipment
- 1 blender or food processor
Ingredients
- 2 lb boneless, skinless chicken breasts or chicken thighs
- ½ white onion
- 3 cloves garlic
- 1 small jalapeno
- ¼ cup fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ water
- 1 cup salsa
Instructions
- Rough chop the onion and jalapeno. Remove the jalapeno seeds and pulp. Combine the onion, garlic cloves, jalapeno, cilantro, seasonings, and water to a blender or food processor and blend until smooth.
- Place chicken breasts in the bottom of your slow cooker in a single layer. Add the blended mixture and salsa on top.
- Cook on low heat for 6-7 hours or high heat for 3-4 hours until the internal temperature of the chicken reaches 165℉ (75°C). Cook time will vary depending on your slow cooker. If using chicken thighs, they will take a bit longer to cook.
- Shred chicken in the crockpot with 2 forks. Add a squeeze of lime on top and assemble your tacos or taco salad!
- Hint: Make your own homemade taco seasoning! It's super easy and you can make a big batch to keep on hand for recipes like this one.
Notes
- Be careful when chopping a jalapeno and be sure to wash your hands with soap and water after touching a jalapeno.
- If you prefer it more spicy, leave more of the jalapeno seeds intact. If you like it more mild, remove the seeds from the jalapeno.
- Pour the liquids evenly over the chicken.
- If you can help it, don't open the lid to check on slow cooker recipes. Every time you open the lid, you let the heat out and it adds to the cooking time.
- Refrigerator - store leftover chicken in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
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