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Easy Slow Cooker Salsa Chicken Tacos: Best Budget Dinner

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Tender, flavorful slow cooker salsa chicken tacos made with simple, affordable ingredients. A set-it-and-forget-it dinner that’s perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • 16 ounces salsa (one jar, medium heat recommended)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons lime juice (from about 1 lime)
  • 1/4 cup fresh cilantro, chopped (optional, for garnish)
  • Corn or flour tortillas (for serving)
  • Shredded lettuce (for serving)
  • Diced tomatoes (for serving)
  • Shredded cheese (for serving)
  • Sour cream (for serving)

Instructions

  1. Trim the chicken: Place chicken thighs on a cutting board and trim off excess fat or skin. Pat dry with paper towels.
  2. Mix the spices: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir together.
  3. Season the chicken: Sprinkle the spice mixture all over the chicken thighs, turning to coat both sides. Rub in with your fingers.
  4. Add salsa to the slow cooker: Pour about half the jar of salsa (8 ounces) into the bottom of a 4-6 quart slow cooker and spread evenly.
  5. Layer the chicken: Place seasoned chicken thighs in a single layer on top of the salsa. Pour remaining salsa over the top.
  6. Cook low and slow: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is fork-tender and shreds easily.
  7. Shred the chicken: Using two forks, shred the chicken right in the slow cooker. Stir into the salsa juices to coat well.
  8. Add lime juice and cilantro: Squeeze lime juice over the shredded chicken and stir. Add cilantro if using and stir again. Taste and adjust seasoning.
  9. Warm the tortillas: Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
  10. Assemble and serve: Spoon shredded salsa chicken into warm tortillas and top with desired fixings. Serve immediately.

Notes

For best results, don’t skip the spice rub and shred the chicken while still warm. Let shredded chicken sit in the salsa juices for 10-15 minutes before serving to absorb flavor. If chicken comes out watery, use a slotted spoon to serve or let liquid cook down in a skillet. Double the recipe for leftovers; freezes well for up to 3 months.

Nutrition

Keywords: slow cooker salsa chicken tacos, easy chicken tacos, budget dinner, slow cooker tacos, salsa chicken, weeknight dinner, meal prep

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