Why only Taco “Tuesday?” With this easy weekday meal that practically cooks itself, any day can be taco day! My family loves taco night (especially loading their little taco trucks themselves) and I love its versatility in helping feed healthy yet simple-to-prepare meals to them. With just a few ingredients, shopping is as simple as the cooking and cleanup. For a change, serve this chicken on top of rice, a salad, or a potato—add a little taco fun to any meal!
Slow Cooker Chicken Tacos
- Yield: 6-8 servings
- 4 boneless skinless chicken breasts
- 2 cups prepared salsa
- Salt and freshly ground pepper
- Taco shells or lettuce leaves, for serving
- Toppings: Shredded lettuce, diced tomatoes, diced onions, sliced jalapeños, shredded Cheddar or Mexican-style cheese, guacamole
- Place the chicken inside the slow cooker and cover with the salsa. Toss to combine and place the lid on the cooker
- Cook for 4 hours on high or 6 to 8 hours on low, or until the chicken shreds easily with a fork. Using two forks shred the chicken in the slow cooker and toss it with the cooking liquid until everything is thoroughly mixed.
- Fill the taco shells or lettuce leaves with equal amounts of chicken (or let everyone make their own!) and serve immediately with your favorite toppings.
- Refrigerate any leftovers in an airtight container to use throughout the week
- You can use just about any cut of chicken for this recipe. For easy shredding though (so you don't have to mess with bones), I recommend boneless chicken breasts or thighs.
- Cooking times will always vary depending on your slow cooker. I've found that newer crockpots cook faster since they tend to be hotter. If you can, set your cooking time and then set the crockpot to the warm setting.