These tacos require almost no work. Seriously.
Chicken + salsa in a slow cooker. Walk away. Come back hours later. Shred. Pile into tortillas. Top with whatever you have. That’s it. No chopping. No seasoning. Just tacos.
Ingredients
Serves 6-8.
- 2 lbs boneless skinless chicken breasts (or thighs)
- 1 jar (16 oz) salsa (any kind: red, verde, chipotle)
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 small onion, diced (optional)
- 2 garlic cloves, minced (optional)
- Corn or flour tortillas
Toppings: Cilantro, onion, lime, avocado, cheese, sour cream, hot sauce
Step-by-Step Instructions
Step 1: Dump and Go
- Place chicken in slow cooker. Add salsa, taco seasoning, onion, and garlic (if using).
- Stir to coat chicken.
Step 2: Cook
- Cover. Cook on LOW for 6 hours or HIGH for 3-4 hours.
Step 3: Shred
- Remove chicken to a cutting board. Shred with two forks.
- Return to slow cooker. Stir into the salsa juice. Let soak 5 minutes.
Step 4: Warm Tortillas
- Heat tortillas in a dry skillet or over a gas flame.
Step 5: Assemble and Devour
- Fill tortillas with shredded chicken. Add toppings. Squeeze lime. Eat standing over the sink (no judgment).
Summary
Prep Time: 5 minutes | Cook Time: 3-6 hours (hands-off) | Total Time: 3-6 hours
Yield: 6-8 servings (lots of tacos)
Difficulty: Laughably Easy
Storage Notes
Fridge:
Shredded chicken keeps for 5 days. Gets more flavorful by day 2.
Freezer:
Freeze in a bag or container for 3 months. Thaw overnight in fridge.
Reheat:
Microwave for 1-2 minutes. Or reheat in a skillet for slightly crispy edges (trust me on this).
Pro Tip:
Make a double batch. Use leftovers for nachos, burrito bowls, quesadillas, or salad.
