Slow cooker salsa taco chicken is 3-ingredient easy, super healthy & flavorful, and can be used for tacos, nachos, fajitas, and more!
This slow cooker salsa taco chicken is one of my family’s favorites. It is super easy to make, and the chicken can be used for tacos, fajitas, salad, wraps, and more. I make a large batch of this so that we will have enough for leftovers, as the chicken tastes as good or better the next day.
This dish calls for only 3-ingredients (plus the chicken). It really couldn’t be easier to throw together. The exact ingredients that I use are pictured below~Trader Joe’s salsas and Penzey’s chicken taco seasoning. I absolutely love the Penzey’s chicken taco seasoning and can’t be without it. I’ve included a snapshot of the ingredients in the seasoning for those of you who may want to make your own version.
I make slow cooker salsa taco chicken almost every Tuesday using fresh boneless skinless breasts from The Fresh Market (#chuckandchickenTuesdaysatFresh). Since I use a casserole Crock-Pot, the chicken only needs 4-5 hours to cook perfectly. Of course any crock will work, but the larger ones tend to take longer due to their size.
I made this chicken earlier in the week, and we used it for chicken fajitas one night and taco salads the next day. See my photos below (and ignore the styrofoam plate in the salad pic:-).
Note: A must-have for this chicken or any taco or Tex-Mex meal is this Chuy’s Jalapeno Ranch Dip. It tastes just like the Chuy’s version and is a great dip for chips. We drizzle it over taco salad or serve in small bowls for fajitas. It makes a huge amount and keeps well for up to a week in the fridge.
I’d love to hear back from you if you try this. If you have any creative tweaks to the recipe, please share them! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!