The Set-It-and-Forget-It Dinner That Saves My Sanity

I can’t tell you how many nights this recipe has saved me. Between work, school pickups, and trying to figure out what’s actually in the fridge… dinner used to feel like a mad scramble. Until I found my go-to solution: Crockpot Salsa Chicken Tacos.

This recipe is like a little dinner miracle. You just toss a few things into the slow cooker, and by dinnertime, your house smells amazing and the chicken is so tender it basically shreds itself.

It’s juicy, a little smoky, and totally customizable. We serve it taco-style with soft tortillas, avocado, and whatever toppings we’ve got on hand — but it’s also great over rice bowls, nachos, or even stuffed into lettuce wraps if you’re keeping it light.

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs)

• 1 jar (16 oz) of your favorite salsa

• 1 tsp chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper, to taste

• Juice of 1 lime (optional, but brightens the flavor!)

For serving:

• Small tortillas (corn or flour)

• Sliced avocado

• Fresh cilantro

• Sour cream or Greek yogurt

• Shredded lettuce

• Diced tomatoes or pico de gallo

Instructions

1. Add everything to the crockpot: Place chicken in the bottom of the slow cooker. Pour salsa over top. Sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and pepper.

2. Cook low and slow: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender.

3. Shred the chicken: Use two forks to shred the chicken right in the crockpot. Stir it into the juices to soak up all that flavor.

4. Assemble your tacos: Load up warm tortillas with the shredded salsa chicken and your favorite toppings.

Sarah’s Tips

• Chicken breasts or thighs? Both work — thighs are juicier, but breasts shred beautifully too.

• Shortcut idea: Use pre-shredded rotisserie chicken and simmer with salsa + spices in a pan for a super quick version.

• Make it a freezer meal: Add raw chicken, salsa, and spices to a zip-top bag and freeze. Thaw overnight and dump in the crockpot the next day.

Flavorful Conclusion

This recipe is everything I love about slow cooker meals: minimal effort, maximum flavor, and zero stress when 5:00 rolls around. Whether it’s taco Tuesday or just a busy weeknight, these crockpot salsa chicken tacos are always a win at our table — and I bet they’ll be a hit at yours too.

Nutrition (per 2 tacos with toppings, serves 6):
Calories: 370
Protein: 32g
Carbs: 20g
Fat: 18g
Fiber: 4g
Sugar: 4g