Nothing better than a simple dinner like these easy crockpot salsa chicken tacos! They are full of flavor, spice and everything nice. Pair with some quickly heated tortillas and fresh toppings and the meal is good to go!
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This recipe has been a lifesaver on multiple occasions because all you have to do is make sure you have defrosted chicken breasts and you can throw everything in the crockpot while you rush out the door. It’s flavorful, juicy, and it is ready to go once you get home. The can custom the toppings completely, as well as the tortillas. My favorites for the salsa chicken combo are fresh avocado, red bell pepper, red onion, cilantro and a squeeze of lime – no extra cooking needed!
I typically pair mine with a corn tortilla or cassava flour tortilla depending on what I have on hand, but #leftoverhack, I love to use the extra to make a hearty taco salad for a work lunch the next day.
Let me know if you give this recipe a try and what toppings you have paired it with!
What do you need for this incredibly easy recipe?
- Crockpot: I have not tested this recipe with an Instant Pot but if you do, please let me know!
- A jar of your favorite salsa: my to go salsa’s are from Tostito’s, Trader Joe’s and Wegman’s
- A couple spices
- Chicken breasts
- Tortillas and toppings to serve
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Ready to make this easy crockpot salsa chicken tacos?
Crockpot Salsa Chicken Tacos
- 1 15 oz jar of salsa
- 2 lbs chicken breast
- 1 tbsp smoked paprika
- 1/2 tbsp garlic powder
- salt and pepper to taste
- corn tortillas to serve
- Add chicken breast, jar of salsa and spices to a 5-6 quart crockpot
- Cook on low for 6-7 hours, or high for 3-4 hours
- Once chicken is done, use two forks to shred the chicken breast and mix well with the salsa and spices
- Serve with tortillas and toppings of choice.
- 1. I used a medium salsa. If you are using one that has more heat, you may want to use less smoked paprika.
- 2. I have not tested this recipe with an Instant Pot, but please let me know if you do in the comments!