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Easy Crockpot Salsa Chicken Tacos

Kierste Wade | Old Salt Farm
5 from 1 vote
Course Crockpot, Dinner
Cuisine Mexican


  • 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.
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