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Zippy, tender slow cooked salsa chicken is the perfect filling for these Crockpot Chicken Tacos! Pile on your favorite toppings and enjoy a dinner so easy, it’s practically effortless.
Have you tried Salsa Chicken yet? I absolutely love the ease of simply cooking chicken with salsa in the crockpot, but I wanted to jazz that basic recipe up a bit for making some epic tacos. And that’s exactly what you get with these crockpot chicken tacos!
The chicken absorbs the tangy, bright flavor of the salsa, making it extra flavorful and juicy. I add diced tomatoes and chiles to make our chicken taco filling a little more substantive, and homemade taco seasoning to spice things up a bit. But just like the original salsa chicken recipe, it’s the slow cooker that does all the hard work!
Whether you prefer to pile your tacos high with cheese, Spicy Pineapple Guacamole, sour cream, or fresh cilantro, these tacos are endlessly customizable and sure to be a hit with your whole family. (Taco Night is always a win, right?!)
Ingredients for Crockpot Chicken Tacos
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Chicken Breasts – Boneless, skinless chicken breasts require little prep and shred easily once they’re cooked.
- Salsa – You can use mild, medium, or spicy, depending on your tastes.
- Diced Tomatoes with Chilies – Adds a chunky texture to the taco filling, along with a little Tex-Mex flair.
- Taco Seasoning – Use either store-bought or the Taco Seasoning Mix recipe in the card below.
- Diced green chilies – These also come in spicy or mild, so choose whichever you prefer!
- Onion – To enhance the overall flavor.
How to Make Crockpot Chicken Tacos
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Place the chicken in a crock pot and top with onions. Stir in the salsa, canned tomatoes, taco seasoning, and green chiles.
- Cook the chicken. Cover and cook the chicken on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken reaches 165˚F.
- Finish. Shred the chicken then cook for another 10-15 minutes to absorb the sauce.
- Serve. Add the crockpot chicken to tacos, rice bowls, or burritos.
Tips for Making Slow Cooker Chicken Tacos
This recipe is easy, but here are some additional tips to make sure it turns out perfect!
- Buy chicken that’s similar in size. This ensures that each chicken breast will be done at the same time.
- Don’t over-cook. Chicken breasts will get rubbery when cooked too long. Using an instant read thermometer and watching for the chicken to reach 165ºF is the most reliable way to know when it’s done.
- Make it creamy. For a creamier chicken taco filling, stir in a dollop of sour cream or cream cheese just before serving.
More Ways to Serve This Recipe
- Burritos. Use the crockpot chicken as a filling for burritos with Refried Beans.
- Nachos. Layer tortilla chips with the crockpot chicken, cheese, black beans, corn, and your favorite toppings. Use these Grilled Fajita Nachos as inspiration!
- Quesadillas. Use the crockpot chicken as a filling for quesadillas along with shredded cheese, similar to my Easy Chicken Fajitas.
- Salads. The crockpot chicken can also be used to top salads for a protein-packed meal. Try it with Crunchy Dorito Taco Salad!
How to Store and Reheat Leftovers
Transfer the crockpot chicken to an airtight container and store it in the refrigerator for up to 5 days. For longer storage, you can freeze the chicken in a freezer-safe container or zip-top freezer bag for up to 3 months.
You can reheat crockpot chicken in the microwave or on the stovetop over medium heat and then use it to make tacos.
What to Serve With Crockpot Chicken Tacos
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CrockPot Chicken Tacos Recipe
Equipment
- slow cooker
- chef's knife
- cutting board
- small mixing bowl
- whisk
Ingredients
- 4 boneless skinless chicken breasts
- 8 oz jar salsa
- 15.5 ounce can diced tomatoes with chilies
- 2 tablespoons taco seasoning, from a seasoning packet or homemade
- 4 ounce can diced green chilies
- 1 small onion, diced
For the Homemade Taco Seasoning:
- 4 tablespoons Ancho chili powder
- 2 tablespoons ground cumin
- 4 teaspoons cornstarch
- 4 teaspoons kosher salt
- 3 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1 ½ teaspoons ground cayenne pepper
- ½ teaspoon garlic powder
Instructions
- Arrange the chicken breasts in the bottom of a 6-quart crock pot and top with the onions.
- In a medium bowl, combine the salsa, canned tomatoes, taco seasoning and green chilies.
- Pour the salsa mixture over the chicken. Stir a little bit to cover the chicken breasts completely then cover.
- Cook on LOW for 4-5 hours or HIGH for 2-3 hours or until registers 165˚F on an instant read thermometer.
- Shred the chicken with tongs or two forks and continue to cook for an additional 10-15 minutes. The shredded chicken will soak up the taco sauce.
- Serve immediately in taco shells, on rice bowls or in burritos. Store in an airtight container, refrigerated for up to 5 days.
Notes
- Buy chicken that’s similar in size. This ensures that each chicken breast will be done at the same time.
- Don’t over-cook. Chicken breasts will get rubbery when cooked too long. Using an instant read thermometer and watching for the chicken to reach 165ºF is the most reliable way to know when it’s done.
- Make it creamy. For a creamier chicken taco filling, stir in a dollop of sour cream or cream cheese just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
