Light & Easy Crockpot Salsa Chicken Tacos: Best 20-Min Prep
This incredibly easy crockpot salsa chicken taco recipe requires just 20 minutes of active prep and delivers tender, flavorful chicken perfect for taco night. It’s a crowd-pleaser that makes you look like you planned ahead, even when you didn’t.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours (HIGH) or 6-8 hours (LOW)
- Total Time: 3 hours 20 minutes to 8 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 16 oz (1 jar) your favorite salsa (medium-heat, chunky recommended)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- For serving (optional): corn or flour tortillas, shredded lettuce or cabbage, diced tomatoes, shredded cheese (cotija or Monterey Jack), sour cream or Greek yogurt, avocado or guacamole, hot sauce
Instructions
- Mix the spices: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Season the chicken: Place chicken breasts in the bottom of the crockpot. Sprinkle the spice mixture all over, turning to coat both sides.
- Add the salsa: Pour the entire jar of salsa over the chicken. Spread it around so the chicken is mostly covered. Do not stir.
- Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Do not open the lid during cooking.
- Check for doneness: Chicken should be fork-tender and reach an internal temperature of 165°F (74°C). If not, cook another 30 minutes.
- Shred the chicken: Carefully remove chicken from crockpot and shred with two forks. Return shredded chicken to the pot.
- Finish and serve: Stir chicken into salsa juices. Let sit 5-10 minutes. Squeeze fresh lime juice over top and stir. Serve immediately on warm tortillas with desired toppings and fresh cilantro.
Notes
For best results, use a thick, chunky salsa to avoid watery chicken. Thaw chicken in the fridge overnight before cooking. Do not open the lid during cooking. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet with a splash of broth.
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 280
- Sugar: 6
- Sodium: 680
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 38
Keywords: crockpot salsa chicken tacos, easy taco recipe, slow cooker chicken tacos, 20-minute prep, weeknight dinner, crowd-pleaser