Slow Cooker Chicken Tacos

This taco recipe is probably the most popular taco recipe on foodgawker! After making this dish it’s obvious why – you couldn’t come across a simpler recipe! 3 ingredients, set it and forget it. Except that you can’t forget it because your kitchen will start to smell like a Mexican restaurant. I don’t suggest making this when you’re home all day – it’ll just make you hungry!

Stuart has been raving about last month’s Healthy Chicken Tacos so I served my tacos with the same avocado lime sauce.

The shredded chicken also makes for great nacho meat. For lunch the next day I took Tostido’s Scoops, topped them with chicken and cheese, popped it in the microwave for 25 seconds and dipped in salsa!

Slow Cooker Chicken Tacos


  • 5 boneless, skinless chicken breasts
  • 16 oz jarred salsa
  • 1 oz taco seasoning


  1. Place chicken in slow cooker. Sprinkle with taco seasoning and cover with salsa. Cook on LOW 6 hours.
  2. Remove chicken from slow cooker and shred.
  3. Assemble tacos with desired toppings: sour cream guacamole, tomatoes, lettuce, cheese.

*This recipe is adapted from Sarah at*

Slow Cooker Tacos Slow Cooker Tacos

3 thoughts on “Slow Cooker Chicken Tacos

  1. This is what I made Stuart when I stayed with you when you had your wisdom teeth out. It is also the basis for my crockpot chicken salsa – I use the mango or other flavored salsa and eliminate the taco seasoning. I keep the breasts whole and serve over rice (with cream cheese of course! Lol)

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