Easy Slow Cooker Salsa Chicken Tacos

salsa chicken tacosI am almost embarrassed to call this a recipe. It is just too easy. Just two ingredients and two minutes and dinner is ready to go. But here is the thing. This is the kind of recipe I often find myself turning to in order to keep our healthy eating on track, and to stave off the temptation to just order takeout. I love making intricate recipes that are a labor of love. But let’s be honest, I just don’t have time for that kind off cooking most days. And I imagine I’m not the only one. I am sharing this barely recipe so that you can make this easy deliciousness too. Because even on a busy day of running around, I can find 5 minutes to get this cooking.

The secret to this recipe is the slow cooker. Simply throw some chicken in the slow cooker, add a jar or salsa (spicy or mild, it’s up to you) and walk away for 4-6 hours. The chicken can even start from frozen if, like me, you often forget to defrost something for dinner. When the chicken is cooked, all that’s left to do is shred it and cut up your favorite taco fixings. We walked in the door from the kids’ football practice and in the time it took them to set the table I had all the fixings ready to go. Quick, easy, and delicious.

Even better, the same chicken can yield not one but two delicious meals. After removing the chicken from the bones for the tacos, return the bones to the liquid in the bottom of the crockpot. Add more water (enough to cover the bones by about an inch) and cook it on low for another eight hours or overnight. The resulting stock is perfect for a Mexican “tortilla” soup (recipe coming soon).

Two low fuss meals in a row, I am all in.

Easy Slow Cooker Salsa Chicken Tacos

By 04/24/2015

  • Prep Time : 5 minutes
  • Cook Time : 5h 20 min
  • Yield : 4-6 servings
  • Allergens :



Place the chicken thighs in the slow cooker. Top with the salad. Cook on low for 5-6 hours or until the chicken is cooked through. Remove the chicken from the slow cooker. Remove the meat from the bones and shred the meat with a fork. (If making stock return the bones to the slow cooker and add more water, cook overnight).

Serve the shredded chicken wrapped in the large lettuce leaves, and let everyone top the tacos with the fixings of their choice.

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  • Sarah Klinkowitz

    I love how you suggested making stock from the bones – nothing goes to waste!

    • Shoshana

      I am a big fan of getting as much from my ingredients as possible!