Easy Slow Cooker Chicken Tacos with Salsa & Lime
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!
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 cup 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.
Video
Notes
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.
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
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