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–+ servings
A plate of four folded chicken tacos, with a side of salsa in a small bowl.

Crock Pot Salsa Chicken Tacos

Print Recipe
This easy recipe for Crock Pot Salsa Chicken Tacos is the ultimate way to make taco night a breeze! Just cook, shred, and serve.
Course Dinner, Main Dishes
Cuisine Tex-Mex
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Author Dorothy Bigelow

Equipment

Ingredients

  • 4 large boneless, skinless chicken breasts (about 2 pounds)
  • 2 cups salsa good quality*
  • 1 package taco seasoning about 2 tablespoons (optional)

For serving

  • Flour tortillas or corn tortillas
  • Salsa (optional)
  • Sour cream (optional)
  • Favorite taco toppings cilantro, lime wedges, shredded lettuce, cabbage, chopped onions, etc.

Instructions

  • Combine the salsa and chicken. Arrange the chicken breasts in a single layer in the bottom of a slow cooker, sprinkle on the taco seasoning (if using), and pour the salsa on top of the chicken in an even layer.
    A slow cooker filled with chicken and salsa.
  • Cook. Set the slow cooker to “low” and cook for 4-5 hours, or until it easily shreds with a fork and the thickest portion of each piece reaches a minimum internal temperature of 165ºF (74ºC).
    Using tongs to remove salsa chicken from a slow cooker.
  • Shred. Remove the chicken to a cutting board and shred it using two forks (or a meat shredder).
    Using meat shredders to shred chicken breasts on a wooden cutting board.
  • Return the shredded chicken to the slow cooker and mix it with the salsa.
    A slow cooker filled with shredded chicken.
  • Serve the shredded chicken with tortillas and your favorite taco fixings. Salsa, sour cream, cilantro, chopped onion, and lime wedges are a few popular options.
    A plate filled with four chicken tacos, with a bowl of salsa on the side.

Notes

Adapted from my recipe for Crock Pot Salsa Chicken.
*Salsa: Since the flavor of this dish relies mostly on the salsa, I recommend selecting a good quality brand or using a flavorful fresh salsa. My favorite type to use for dishes like this is Organic Jack’s AKA Garden Fresh Gourmet, which can be found at Costco and chain grocery stores in the deli section.
Instant Pot: Add the chicken, salsa, taco seasoning (if using), and ½ cup of water to the Instant Pot. Cook on high pressure for 10 minutes, then do a natural pressure release for 5 minutes. Finally, release all the pressure, shred, and serve. 
Storage: Store leftover salsa chicken in an airtight container for 3-4 days.
Chicken: You can substitute the boneless, skinless chicken breasts for boneless, skinless chicken thighs, but be sure to check the internal temperature to ensure the darker meat doesn’t need more time to come to temperature.