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  • Writer's pictureFaith Broussard Cade

Taco Tuesday: Crockpot Salsa Chicken

There are few things in life more exciting to me than tacos. They are wonderfully simple and delicious morsels of handheld goodness. Seriously, have you ever eaten a taco you didn't like? Yah, me neither. When I'm not baking ( and eating) sweets, I'm trying to find a new Mexican restaurant to try. And don't even get me started on the cheese dip- SWOON!!

This recipe is for the best chicken to make the absolute yummiest tacos, burritos, burrito bowls, taco salads, enchiladas, nachos, and quesadillas you've ever had! You could literally put this chicken on ANYTHING. And that's exactly what I'm intending to do just as soon as I hit "PUBLISH" on this blog post!

Where I'm from in Southern Louisiana, we don't do cold. AT ALL. So as soon as temps drop below 65 degrees, I'm pulling out sweaters, tights, boots, scarves and planning when I'm gonna make a good gumbo. Like some ancient right of passage, out comes the Crockpot and I'm ready for some real hearty comfort food and the ensuing food coma that will last for the next several months. I really do love Crockpots- I have several in different sizes and colors, but I can always justify why I should add "just one more" to the collection. They're just so handy and convenient and I haven't tried one Crockpot recipe that I didn't like. I've got an entire arsenal of them.

The one I'm sharing today is honestly one of my family's favorite. It's the recipe my husband raves about every time I make it like he's never had it before. It's a ridiculously easy, savory, and versatile dish that is sure to please. Dump everything in the pot, turn the knob to low, and 6-7 hours later, you've got yummy deliciousness flowing throughout your house and a hot meal ready to be devoured.

This Crockpot Salsa Chicken is perfect for a weeknight meal. Or a taco bar party for a big crowd. Add some tortilla chips or taco shells, lettuce, Mexican rice, and your favorite toppings, and you're in for a real treat.

Crockpot Salsa Chicken What You'll Need:

2.5 lbs fresh or frozen boneless, skinless chicken breasts (about 4-5 breasts) 1 packet taco seasoning 1 16 oz jar salsa Optional: Whole kernel corn 1 15 oz can of black beans Goya brand yellow rice Sour cream Salsa Shredded cheese Dole's brand Chipotle and Cheddar Chopped Salad Kit Tostitos brand tortilla chips Flour tortillas What To Do: 1. Spray the bottom of your Crockpot with non-stick spray. 2. Place chicken breasts at the bottom of slow cooker. 3. Pour all other ingredients on top of chicken and cover with lid. 4. Cook on low for 6-7 hours. 5. Use fork to shred chicken. Enjoy!

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