Easiest Slow Cooker Salsa Chicken for Tacos

These slow cooker shredded chicken tacos are tender, juicy and so easy to prepare! Made with chicken breasts seasoned with salsa, the chicken cooks low and slow for the perfect Mexican-inspired dinner.

Taco night is a staple in our house. As an experienced home chef, it’s one of my favorite nights for two reasons. One, tacos are delicious and customizable, which makes everyone happy. And two, tacos are simple to prepare and cook, especially when using your slow cooker!

This recipe uses chicken breasts, a jar of your favorite salsa, homemade taco seasoning, corn, and black beans. This ingredient combo gets placed in the slow cooker, so the low and slow heat tenderizes the chicken while infusing it with Mexican flavor.

My family is always looking for easy dinner ideas with chicken and while my family prefers chicken breasts, chicken thighs work well as they can be juicier and add more flavor.

Homemade Taco Seasoning

What really makes this dish stand out is the addition of homemade taco seasoning. Making your own taco seasoning allows for full control over the ingredients. It’s cost-effective and allows you to adjust the spice levels and flavors to suit your palate. Plus, it’s as easy as measuring the spices, adding them to a bowl, and mixing until everything is combined! 

Shredded chicken tacos are perfect for any event, from a quick dinner to a party. Ideal for game days, potlucks, or family taco nights, they’re easy and adaptable. Serve them with sides like cilantro lime cauliflower rice or instant pot Mexican street corn for a complete, crowd-pleasing meal! 

Ingredients You’ll Need

• Chicken Breast – can also use thighs.
• Homemade Taco Seasoning – can use store bought, but I think homemade makes a difference.
• Jar of Salsa – your favorite kind.
• Frozen Corn – easy peasy.
• Canned Black Beans – pantry staple.
• Tortillas (corn or flour) – whatever you like!

How To Make Shredded Chicken Tacos In The Slow Cooker

Recipe Tips

• Use a mild salsa for a kid-friendly version or a spicier one to add extra heat to your tacos.
• Allow the shredded chicken to sit in the cooker on ‘warm’ setting for an extra 10-15 minutes after shredding to soak up more flavor.
• Prepare toppings ahead of time and keep them refrigerated so you can assemble your tacos quickly once the chicken is ready.

Chicken Taco Topping Ideas

• Shredded lettuce
• Shredded cheese
• Fresh cilantro
• Diced avocado
• Sour cream
• Pico de gallo
• Pickled red onions
• Sliced jalapeños
• Chopped tomatoes
• Grilled pineapple
• Black olives
• Corn salsa
• Lime wedges
• Guacamole
• Feta cheese
• Radish slices
• Sautéed peppers + onions

Storing & Freezing

Storing: Place leftover shredded chicken in an airtight container and make sure it’s cooled down. It will keep well for up to five days. 

Freezing: Cool the shredded chicken completely before transferring it to a freezer-safe bag or container. Squeeze out excess air and freeze for up to three months. 

Reheating: Thaw frozen chicken in the refrigerator overnight. Reheat in a saucepan over medium heat until thoroughly warmed, adding a splash of water or broth if it seems dry. 

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