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Slow Cooker Chicken Tacos (3-Ingredient Salsa Chicken)

Boneless chicken slow-cooked with salsa and taco seasoning until perfectly shreddable — the easiest 3-ingredient crockpot chicken tacos for taco night, bowls, and meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • ​ ​ ​ ​
For the Salsa Chicken
  • 2 lbs boneless, skinless chicken breasts (900g)
  • 1 jar salsa (16 oz / 450g)
  • 2 tablespoons taco seasoning ​
For Serving (Tacos)
  • 12 ​ small corn tortillas warmed
  • 1 cup black beans warmed
  • 1 cup shredded lettuce or cabbage ​
  • 1 cup diced tomatoes ​
  • ½ cup diced red onion ​
  • ½ cup chopped fresh cilantro ​
  • ​ ​ Lime wedges ​
  • ​ ​ Toppings of choice - shredded cheese, sour cream or Greek yogurt, avocado slices, pickled jalapeños, hot sauce ​

Method
 

  1. Place chicken breasts in a single layer in the slow cooker. Sprinkle taco seasoning evenly over, turning each piece to coat. Pour salsa over the top.
  2. Cover and cook on LOW 6 hours or HIGH 3–4 hours, until chicken shreds easily and reaches 165°F/74°C.
  3. Transfer chicken to a bowl; shred with two forks. Keep the cooking liquid.
  4. Return shredded chicken to the slow cooker; stir into the salsa juices. Rest on WARM 10–15 minutes. Taste and adjust with lime juice, cumin, or extra taco seasoning.
  5. Warm the corn tortillas (gas flame 20–30 seconds per side, dry skillet, or microwave in a damp towel).
  6. Pile shredded chicken into tortillas; add black beans, lettuce, tomatoes, red onion, cilantro, and favorite toppings. Serve immediately with lime wedges.

Notes

Use a salsa you love; thaw chicken fully before slow cooking; leftovers keep 4 days refrigerated or 3 months frozen; broil shredded chicken 5–7 min for crispy edges.