Slow Cooker Salsa Chicken Tacos

5/5 – (2 votes)

Throwing together a quick dinner doesn’t get much easier than this Slow Cooker Salsa Chicken. With a jar of your favorite red (or green salsa) and a little bit of taco seasoning, you can “set it and forget it” in your crockpot for a simple meal.

I love an easy recipe that can be thrown together last minute, or make ahead for meal prep. It’s only 3 simple ingredients, plus your tortillas and toppings. It is easily doubled if your cooker is big enough. I do this often if I am filling my freezer with pre-made meals that are ready to go with just re-heating.

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      What You’ll Need:

      Instant Pot or Slow Cooker- I always use my Instant Pot Ultra. It has a slow cooking feature (all you need is a glass lid). I will set it in the morning on HIGH for about 6 hours. The chicken will be cooked and ready by dinner time.

      NOTE: Pressure cooking is not recommended. I have tried several times and I always get a burn notice, even if I add water. Perhaps if you use a cup or more of broth or water and give it a good stir it might work. But I don’t like to water down the salsa and the seasoning so I stick with slow cooking.

      Chicken– You can use chicken breast or chicken thighs. As long as they are boneless and skinless you will be able to get this from your kitchen to your table with minimal effort or ingredients.

      Salsa– Use a chunky kind, red or green… take your pick. If you love spicy, look for something labeled hot.

      Taco Seasoning– You will need 1 tablespoon of my pre-made Taco Seasoning Mix or your favorite brand. A tablespoon is what I use, but if you want more flavor feel free to add another 1/2 – 1 tablespoon to taste after cooking and before you shred it.

      Tortillas & Toppings– The options are endless here. I prefer the almond flour tortillas, but we have used corn or flour. All are great. As far as toppings, it really doesn’t need more salsa unless you want to add heat. Some of our favorites are avocados, shredded cheddar cheese, lettuce, tomato and avocado.

      Serving Suggestions

      • This makes a great Southwest Style Salad. Add some chopped lettuce to a bowl. Top with some black beans. sweet corn, and shredded cheese or sour cream. You can even add some crushed corn tortilla chips for a little bit of crunch.
      • Makes the perfect filling for taquitos.
      • If you typically meal prep separate containers for each day of the week, you can serve this over rice or steamed vegetables for a low carb lunch that is easily re-heated. I will often prepare it this way for my husband to take to work. We prefer it over half rice, half veggies and a sprinkle of Monterey Jack cheese & chopped roma tomatoes.
      • On those days that I am in a serious meal prep mode, I’ll cook one batch with red salsa then another with green. All I have to do is portion it into freezer bags, label, and you have chicken that is ready to go for quick tacos, burritos, rice bowls, or salads. It is as simple as defrosting and re-heating.

      Looking for more Instant Pot or Slow Cooker Recipes?

      Instant Pot Honey Ginger Drumsticks

      The BEST Slow Cooker Pulled Pork

      Easy One Pot White Chicken Chili

      Instant Pot Cuban-Style Pork

      Instant Pot Meyer Lemon Risotto

      Instant Pot Al Pastor Tacos

      Instant Pot Shredded Beef Chili

      If you try these tacos or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!

      Instant Pot Salsa Chicken Tacos

      Throwing together a quick dinner doesn't get much easier than this Slow Cooker Salsa Chicken. With a jar of your favorite red (or green salsa) and a little bit of taco seasoning, you can "set it and forget it" and have dinner on the table with no effort!
      Prep Time 5 mins
      Cook Time 35 mins
      Course Main Course
      Cuisine American, Mexican
      Servings 10
      Calories 139 kcal


      • 1 3 or 6 quart Slow Cooker, or Instant Pot with slow cooking feature


      • 6 Boneless, Skinless Chicken Thighs or Breast
      • 1 tablespoon Taco Seasoning Mix, or more to taste
      • 2 cups Chunky Red or Green Salsa


      • Pour the salsa into the pot. Place the chicken on top, sprinkle with the taco seasoning and give it a stir.
      • Cook for 6 hours on HIGH on the slow cook setting.
      • When cooked, add more taco seasoning to taste if needed. Shred the chicken with two forks and serve on your favorite tortillas and choice of toppings.


      Nutritional values and cooking times are estimates only. 


      Calories: 139kcalCarbohydrates: 8.2gProtein: 12.7gFat: 6.5gSaturated Fat: 1.8gCholesterol: 53mgSodium: 638mgFiber: 1.3gSugar: 4.1gCalcium: 20mg
      Keyword 3 quart instant pot, 6 quart instant pot, crockpot, dinner, freezer meals, instant pot, lunch, make ahead, meal prep, slow cooker
      Tried this recipe?Let us know how it was!

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      2 responses to “Slow Cooker Salsa Chicken Tacos”

      1. love all your recepies

      2. […] needed. We love to have this salsa with our scrambled eggs, Cuban-style pork, and even on top of my shredded salsa chicken tacos. You can easily double this recipe if you want salsa for the freezer. It can be frozen for up to 6 […]

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