Easy Crockpot Salsa Chicken Tacos: 5-Ingredient Dinner
A simple, slow-cooker salsa chicken taco recipe that requires minimal prep time and delivers tender, flavorful chicken with a rich salsa sauce. Perfect for busy weeknights and meal prep.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- Boneless, skinless chicken thighs
- 1 jar (16 oz) medium or mild salsa
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium yellow onion, diced
- 1 teaspoon ground cumin
- Flour or corn tortillas
- Optional toppings: fresh cilantro, lime wedges, shredded cheese, sour cream, avocado
Instructions
- Rinse chicken thighs and pat dry. Trim excess fat and place in the bottom of a 6-quart slow cooker.
- Dice the onion and sprinkle it over the chicken in the slow cooker.
- Pour the jar of salsa evenly over the chicken and onions, scraping the jar to get all the liquid.
- Sprinkle the cumin over the top and gently stir to combine.
- Drain and rinse the black beans, then add them to the slow cooker and stir gently.
- Cover and cook on low for 6 to 8 hours, or until the chicken is tender and shreds easily.
- Remove the chicken from the pot and shred it using two forks, then return it to the pot and stir to combine with the sauce.
- Warm tortillas in a dry skillet or microwave before serving.
Notes
Do not lift the lid during the first 4 hours of cooking to retain heat. If the sauce is too thin, leave the lid off for the last 30 minutes to reduce. Store chicken and sauce separately from tortillas to prevent sogginess. Leftovers last up to 4 days in the fridge or 3 months in the freezer.
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 8
- Protein: 32
Keywords: slow cooker, crockpot, salsa chicken, tacos, easy dinner, meal prep, gluten-free option, weeknight dinner