Looking for a no-fuss dinner that practically cooks itself? This recipe for Crock Pot Salsa Chicken is the answer!
With just a few simple ingredients and your slow cooker doing all the work, you’ll have tender, flavorful meat that's perfect for tacos, rice bowls, salads, or wraps.
It’s a family favorite crock pot recipe that's perfect for busy weeknights—and a lifesaver during the summer when you don’t want to heat up the kitchen!
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Table of Contents
We all have those busy days when dinner feels impossible to pull together—yesterday was one of them for me.
I was out most of the day, tempted to grab takeout, but I wanted to stick to my healthy eating goals and avoid the drive-thru.
Thankfully, I threw this chicken tacos recipe together before leaving the house, and by the time I got home, dinner was ready without stopping for takeout!
Looking for more Family Friendly Chicken Recipes? Try my Hasselback Chicken, Grilled Chicken Sandwiches or my Chicken Cutlets Italian Style.
Tips for making this Easy Chicken Tacos Recipe
Prep Your Crock Pot: Lightly spray the inside of your slow cooker with non-stick cooking spray to make cleanup easier. You can also use a slow cooker liner if you prefer, but I find a quick spray works just fine.
Season the Chicken: Before adding the salsa, season the chicken breasts with a little salt and pepper to boost the flavor from the start. Even though the taco seasoning adds plenty, that extra touch makes a difference.
Skip the Water: You don’t need to add any water to this recipe. The salsa provides enough liquid on its own—adding water can actually thin out the sauce and leave you with a soupy texture instead of a rich, chunky finish.
Easy Shredding Tip: Once the chicken is fully cooked, shred it right in the crock pot using two forks, a shredding tool or use a hand mixer for quick, effortless shredding.
Helpful Kitchen Tools
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel (CPSCVC60LL-S), Ideal for Portable Cooking
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 20 CountAlpha Grillers Meat Shredder Claws - Fathers Day Gifts for Dad - BBQ Grilling Accessories Gift for Men Him Husband Boyfriend Birthday - Barbecue Grill Puller for Shredding Pulled Pork Chicken24PCS Disposable Taco Holders for Party, Premium Paper Taco Plates with 3 Dividers, Fiesta Tacos Holder Tray for Taco Tuesday Bar Serving Set, Decorations Supplies
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Chicken thighs instead of breasts: Use boneless, skinless thighs for a juicier, more flavorful result.
Out of the packet? Mix your own Homemade Taco Seasoning using chili powder, cumin, paprika, garlic powder, onion powder, and salt.
Add beans or corn: Toss in a drained can of black beans or corn during the last hour of cooking for added texture and flavor.
Spice it up: Add chopped jalapeños, chipotle peppers in adobo, or a dash of hot sauce if you like more heat.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Lightly coat the inside of your slow cooker with non-stick cooking spray. This helps prevent the chicken from sticking and makes cleanup easier.
Step 2: Arrange the chicken breasts in a single layer at the bottom of the crock pot. Sprinkle the taco seasoning evenly over the top of the chicken.
Step 3: Pour the entire bottle of salsa over the seasoned chicken. Make sure the chicken is fully covered to lock in flavor and moisture.
Step 4: Cover and cook on high for 4 to 6 hours, or on low for 6 to 8 hours. The chicken should be tender and easy to shred with a fork when done.
How to Store, Freeze and Reheat
Refrigerate: Store leftover salsa chicken in an airtight container in the refrigerator for up to 4 days.
Freezer: Place cooled chicken in a freezer-safe container or zip-top bag. Label and freeze for up to 3 months.
Thaw and Reheat: Thaw overnight in the refrigerator. Reheat in the microwave or on the stovetop until warmed through, adding a splash of salsa or broth to keep it moist.
More Taco Recipes to Enjoy!
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📖 Recipe Card
Crock Pot Salsa Chicken
Video
Ingredients
- 2 - 4 boneless skinless chicken breasts
- 1 16 oz. jar jar salsa your favorite brand and heat level
- 1 1.25 oz packet taco seasoning
Method
- Spray the inside of the crock pot with non-stick cooking spray.
- Place the chicken breasts in the crock pot.
- Sprinkle the chicken breasts with the taco seasoning.
- Pour the entire bottle of salsa on top.
- Cook on high 4 hours or low 6 hours.
- Shred with two forks when chicken is done.
Nutrition
Notes
- Spoon it over freshly cooked rice or quinoa for a hearty, satisfying meal.
- Turn it into a burrito bowl by adding black beans, corn, avocado, and a sprinkle of shredded cheese.
- My favorite way? Pile it on top of a bowl of crisp romaine or iceberg lettuce for a taco salad vibe.
- Don’t forget the toppings—crushed tortilla chips, sour cream, sliced jalapeños, or a drizzle of ranch dressing all add great flavor and texture.
Tried this recipe?
Let us know how it was!
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This recipe has been updated since it first appeared in 2019 with new photos and recipe tips to help you prepare an easy dinner recipe for your family!
Joanne says
That sounds so yummy and so easy!
Lois says
Thank you so much! I hope you and your family enjoy the recipe.
Jowpie Petunia says
Will definitely give this a try! Thanks!! I mostly eat low carb, keto-ish so this is great! I'll cook the chicken and mild salsa since my young children think everything is spicy!! For myself I'll serve on a bed of crunchy lettuce with some guacamole and salsa. Yum!!! Maybe sour cream with cilantro. For the kids I'll put it in a tortilla wrap and hubby too. Thanks! Easy, peasy! I make Tex-Mex chicken soup which is similar to the recipe. 1 jar salsa, chicken breasts, 1 block cubed pepper jack, and chicken broth. I also add whatever I have on hand. Have used extra bell pepper that was on the fridge. Zucchini. Used up jarred fire roasted peppers. Have tried many different varieties and it is AMAZING. I've done it without adding extra veggies and still delicious and very versatile. I bet this will be just as yummy, a non soup version.
Patti @ Pandora's box says
This looks easy and tasty!! Do you really suggest keeping cooked chicken for 5 days?? I wouldn't!
Lois says
I've never had any problems keeping chicken that long in the refrigerator, but I just checked with Food Safety Gov and they recommend 3 to 4 days. I will adjust my post. Thank you for visiting!
Jowpie Petunia says
I've never had issues. I make a very similar recipe to hers, but it's a soup version, basically of this recipe. Pretty much only I eat it, so it lasts me almost a week and still delicious. The saltiness of the salsa will help preserve it a bit longer.
Lois says
Thank you!
Michele Morin says
Will definitely be trying this very soon! I have jars of homemade salsa in my basement waiting to be put to good use!
Lois says
Thanks for visiting!
Jenny says
What a delicious & easy dinner. I love tacos! Thanks for sharing at Merry Monday!