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Crockpot Chicken Tacos



  • 2 pounds boneless skinless chicken breasts
  • 16 oz salsa
  • 1 teaspoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ¼ to ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

For serving (optional): Tortillas, sour cream (or Greek yogurt), cheese, guacamole, onions, radishes, chopped fresh cilantro


  1. In the container of a slow cooker, add salsa, lime juice and seasonings. Stir to combine.
  2. Add chicken breasts and stir to ensure they are covered with the salsa mixture.
  3. Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.
  4. Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.
  5. Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).
  6. Serve in tortillas with your favorite taco toppings!

Yields 12 tacos

Serves 6

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