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Quick Crockpot Salsa Chicken Tacos (Easy 4-Ingredient Recipe)

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Tender, shredded chicken cooked in a tangy, smoky salsa sauce with minimal effort. This 4-ingredient crockpot recipe is perfect for busy weeknights and delivers incredible flavor with just five minutes of prep.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 16 ounces salsa (your favorite jar, medium or mild recommended)
  • 1 packet (or 3 tablespoons) taco seasoning
  • Juice of 1 lime
  • Optional: fresh cilantro for garnish, salt to taste, diced jalapeño for extra heat

Instructions

  1. Place the chicken breasts in a single layer at the bottom of the crockpot. Pat dry with a paper towel if desired.
  2. Pour the entire jar of salsa over the chicken, spreading evenly. Sprinkle taco seasoning on top, then squeeze lime juice over everything. Do not stir.
  3. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until chicken reaches an internal temperature of 165°F and shreds easily.
  4. Shred the chicken directly in the pot using two forks. Stir the shredded chicken back into the salsa mixture.
  5. Simmer with the lid off for 5 to 10 minutes to thicken the sauce, stirring occasionally.
  6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or in a 350°F oven for 5 minutes.
  7. Assemble tacos by piling shredded chicken onto warm tortillas. Add desired toppings and serve immediately.

Notes

For best results, shred chicken while hot and simmer with lid off to thicken sauce. If using frozen chicken, add 1 hour to cook time on low. Double the recipe for meal prep; freezes well for up to 3 months.

Nutrition

Keywords: crockpot salsa chicken tacos, easy chicken tacos, 4-ingredient recipe, slow cooker tacos, weeknight dinner, shredded chicken tacos

Find it online: https://tablemira.com/quick-crockpot-salsa-chicken-tacos-easy-4-ingredient-recipe/