The slow cooker, often hailed as the busy cook’s best friend, is a kitchen gadget that offers you the power of time and patience to turn simple ingredients into delicious, hot meals. With Slow Cooker Salsa Chicken Tacos, this crockpot dinner comes to life, as chicken thighs cooked low & slow allowing your favorite salsa and taco mix to meld those flavors together and effortlessly fall apart. The result? A melt-in-your-mouth taco filling that is easy as 1-2-3 and perfect for weeknight meals or even batch cooking!
While the classic taco assembly isn’t time consuming at all, the hands free versions are very helpful for busy days. Although as easy as it is for family style meals Take your flavor adventure to the next level by serving the slow-cooked salsa chicken over rice, in quesadillas, or atop a bed of vibrant greens for a hearty salad., it is also fantastic for entertaining. Transform a taco night into a DIY taco bar, with an array of toppings—from avocado slices and pickled onions to diced jalapeños, crumbled queso fresco, a classic Pico de Gallo or my favorite Roasted Red Salsa for extra heat!
What You’ll Need:
Slow Cooker- I always use my Instant Pot Ultra. It has a slow cooking feature (you will need a glass lid). I set it in the morning on HIGH for about 6 hours. The chicken will be cooked and ready by dinner time.
NOTE: I have tried this recipe on the pressure cooker setting with no luck, any way I try it… I always get a burn notice. My advice is to stick with the slow cooker method.
Chicken– I prefer boneless thighs, but you can use chicken breast if you prefer.
Salsa– Use a chunky kind, red or green… take your pick. Go spicy with something hot or take it easy with a mild salsa. The heat level is in your control. See how I make my own Restaurant Style Salsa, it’s easy and perfect in this recipe.
Taco Seasoning– You will need 2 tablespoons of my pre-made Taco Seasoning Mix or your favorite brand.
Salt & Pepper- To taste after cooking.
Tortillas & Toppings– 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, if you want to add heat use hot sauce. Some of our favorite toppings are avocados, shredded cheddar cheese, lettuce, tomato and avocado.
Serving Suggestions
- This makes a great Southwest Style Salad. Add some chopped greens to a bowl. Top with the salsa chicken, black beans. sweet corn, and shredded cheese, and a dollop of sour cream. You can even add some crushed corn tortilla chips for a little bit of crunch.
- Want to mix it up for Taco Tuesday? Just make a Simple Taco Salad Bowl. Add some chopped greens to a bowl. Top with the salsa chicken, black beans, sweet corn, shredded cheese, and a dollop of sour cream. You can even add some crushed tortilla chips for a little bit of crunch.
- 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 we have chicken that is ready to go for quick tacos, burritos, rice bowls, or salads. It is as simple as defrosting and re-heating.
- If you typically meal prep in separate containers for each day of the week, you can serve this over rice and steamed vegetables for a healthy lunch that is easily re-heated. Top it off with a sprinkle of Monterey Jack cheese with chopped Roma tomatoes.
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 Meyer Lemon Risotto
Instant Pot Shredded Beef Chili
If you try these Slow Cooker Salsa Chicken Tacos or any of my other recipes, comment & rate below.
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Slow Cooker Salsa Chicken Tacos
Equipment
- 1 3 or 6 quart Slow Cooker, or Instant Pot with slow cooking feature
Ingredients
- 6 boneless, skinless chicken thighs or breast
- 3 tablespoons homemade taco seasoning mix, or any 1 oz packet of taco seasoning
- 2 cups chunky red or green salsa, jarred or homemade, see post.
- salt & pepper to taste, after cooking
Instructions
- 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 salt & pepper to taste if needed. You could also add more taco seasoning if you like. Shred the chicken with two forks and serve on your favorite tortillas and choice of toppings.
Southwest Style Salad:
- Add some chopped greens to a bowl. Top with the salsa chicken, black beans, sweet corn, shredded cheese, and a dollop of sour cream. You can even add some crushed tortilla chips for a little bit of crunch.
Simple Taco Salad Bowl:
- Serve the chicken over steamed rice, add some pinto beans, shredded iceberg lettuce, diced fresh tomatoes, and shredded cheese. Sliced black olives also make a great addition.
Meal Prep:
- 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 we have chicken that is ready to go for quick tacos, burritos, rice bowls, or salads. It is as simple as defrosting and re-heating.
- If you typically meal prep in separate containers for each day of the week, you can serve this over rice and steamed vegetables for a healthy lunch that is easily re-heated. Top it off with a sprinkle of Monterey Jack cheese with chopped Roma tomatoes.
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