Crockpot Salsa Chicken Tacos
Thighs cooked in salsa and taco seasoning, shredded in the pot, and served in tortillas.
Crockpot Salsa Chicken Tacos
Course: Main CourseDifficulty: Easy6
servings5
minutes5
hours30
minutesThighs cooked in salsa and taco seasoning, shredded in the pot, and served in tortillas.
Ingredients
2 lb boneless skinless chicken thighs
1 jar (16 oz) salsa
1 packet taco seasoning
Juice of 1 lime
Tortillas, cilantro, avocado, and sour cream to serve
1 tsp ground cumin
1 tsp garlic powder
½ tsp smoked paprika
1 can (15 oz) black beans, drained (optional)
Salt and black pepper
Directions
- Pat the thighs dry and trim any fat.
- Season the thighs with the cumin, garlic powder, paprika, salt and pepper.
- Spread the beans on the bottom of the insert, if using.
- Stir the salsa and taco seasoning in the insert and add the thighs.
- Cook 5–6 hours on LOW.
- Shred the chicken in the pot and stir in the lime juice.
- Leave it in the sauce 10–20 minutes before filling the tortillas.
- Warm the tortillas and set out the toppings.
Notes
- Breasts work too, but check them at 3 hours on LOW.
Why the chicken rests in the sauce
After shredding, let the chicken sit in the sauce for 10 to 20 minutes. It soaks up the juices and the taco filling turns moist instead of dripping onto the plate. Thighs hold up to five hours without drying out.
Warm the tortillas in a dry skillet for 20 seconds per side. Cold tortillas crack and fall apart under the filling.
Swaps for Crockpot Salsa Chicken Tacos
Breasts work, but check them at 3 hours on LOW. Choose a mild or hot salsa to suit your crowd. Corn tortillas are traditional, and flour ones are softer. Do not pick a salsa with added sugar, which turns sweet after a long cook.
Serving and storing Crockpot Salsa Chicken Tacos
Set out lime wedges, sliced avocado, and cilantro. Leftovers keep 3 to 4 days in the fridge and freeze for up to 3 months. Spoon them over rice for burrito bowls.
People often drain off all the liquid. Keep some, because dry filling makes a sad taco.
Crockpot Salsa Chicken Tacos at a glance
- Prep time: 5 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 6 servings
- Ingredients: 10, led by boneless skinless chicken thighs, jar (16 oz) salsa, packet taco seasoning, Juice of 1 lime
Tips for Crockpot Salsa Chicken Tacos
Breasts work too, but check them at 3 hours on LOW.
Crockpot Salsa Chicken Tacos FAQ
How long does Crockpot Salsa Chicken Tacos take?
Crockpot Salsa Chicken Tacos takes 5 hours 30 minutes of cooking after 5 minutes of prep.
How many people does Crockpot Salsa Chicken Tacos serve?
This recipe makes 6 servings.
What do I need to make Crockpot Salsa Chicken Tacos?
10 ingredients, led by boneless skinless chicken thighs, jar (16 oz) salsa, packet taco seasoning, Juice of 1 lime. Amounts are in the recipe card above.
