Easy Crockpot Salsa Chicken Tacos
Have a busy day? You simply cannot beat a yummy crockpot meal. I’m all about fast, easy, and forget about it. :) I have been making these Easy Crockpot Salsa Chicken Tacos for a long time, and they have always been a family favorite. It’s one of the meals that every single one of my kids love, and every last bite is eaten!
Get this…there are only three ingredients that go in the crockpot! That’s it! This literally takes 3 minutes to put together (I timed myself, lol) and it’s perfect for those busy days when you really only have a few minutes.
It starts with chicken breasts or chicken tenders (it doesn’t matter, because you’re going to shred it)–whatever you have is fine. In fact, most of the time I use frozen chicken because I’ve forgotten to thaw any out! Add a pint of fresh salsa (or pico de gallo) and a can of rinsed and drained black beans. I do use fresh salsa in this recipe year round–I can always find it in the deli or vegetable section of my grocery store. That’s it!! Cook on high for four hours, or low for six to eight hours, or until chicken is tender.
Once the chicken is done, shred the mixture with two forks. We always serve them in corn tortillas, but flour tortillas are yummy too! I do the tortillas a couple of different ways, depending on how much time I have, and how much my kids beg. :) Crispy tacos are their favorite! I add some vegetable oil to my sauté pan, heat the oil to about 350 degrees, then add the tortillas. I use tongs to bend them in half, and hold them there for about 30 seconds or so, so that they’ll form to the taco shape. Super easy! I’ve also just warmed the tortillas in the microwave, wrapped in paper towels so they won’t dry out. I’ve also just quickly browned them in a pan that’s been sprayed with cooking spray. Anyway you like them is fine!
To serve, place the chicken mixture inside your tortilla, then add chopped cilantro and cheese. YUM. Now sit back and watch them be devoured!
Easy Crockpot Salsa Chicken TacosPIN RECIPE PRINT RECIPE
- 3-4 large skinless, boneless chicken breasts
- 1 pint fresh salsa
- 1 can, 12-14 oz. black beans, rinsed and drained
- Corn or flour tortillas
- Shredded cheese
- Fresh cilantro, chopped
- To your crockpot add the chicken, salsa, and black beans.
- Cook on high 4 hours, or low 6-8 hours, or until chicken is tender.
- Shred chicken mixture with two forks, then serve on warm corn tortillas (or make crispy tortillas by frying them in a little oil) with shredded cheese and chopped cilantro.
Kierste Wade is a published author, blogger, and mom to six. With more than 20 years DIY and project experience, she has been sharing ideas on her blog since 2009. Focusing on simple and doable projects, she loves to share attainable ideas for all things home, holidays, and family. Kierste has been featured on Better Homes and Gardens, HGTV, American Farmhouse Magazine (print and online) Taste of Home, Country Living, and more.
YUm!!! Just pinned!!
Thanks, Kristen!!! xoxo
These were so yummy and EASY. I just also put out: guacamole, cheese, fresh tomatoes, cilantro and to not have to make any more sides to fill up the TRIBE I made some yummy rice to go with. Everyone agreed to Keep the Recipe, and make it again. THANKS.
Wahoo!! So glad it’s a “keeper”!!! xo