Effortless Crockpot Chicken Tacos for Taco Tuesday


  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (16-oz) jar prepared salsa
  • 2 tsp ground chili powder
  • 1 tsp ground cumin

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp freshly squeezed lime juice
  • 1/4 cup chopped fresh cilantro

  • Whole wheat or corn tortillas
  • Toppings: shredded cheddar cheese, avocado, shredded lettuce


  1. In a slow cooker, combine salsa, chili powder, cumin, garlic powder, onion powder, and lime juice.
  2. Add chicken and spoon some salsa over it.
  3. Cook on low for 2-3 hours, or until chicken reaches 165°F.
  4. Shred chicken with two forks.
  5. Stir in cilantro and cook for 5 minutes.
  6. Warm tortillas and fill with chicken and toppings.


  • Choose a good salsa for optimal flavor.
  • Use a thermometer to prevent overcooking chicken.
  • Don’t leave the chicken in the slow cooker for more than 8 hours.

Leftover Ideas

  • Make Tex-Mex meal bowls with leftover chicken and rice, beans, and toppings.
  • Serve chicken with pickled veggies, slaw, salsa, guacamole, or sour cream.


  • Shredded cheddar cheese
  • Avocado
  • Shredded lettuce
  • Greek yogurt
  • Sour cream
  • Radishes

  • Green onions
  • Black olives


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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