Place chicken breasts in the slow cooker in a single layer.
Sprinkle taco seasoning evenly over both sides of the chicken.
Pour chicken broth over the chicken, then spoon salsa evenly over the top.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Do not lift the lid.
Check that chicken reaches an internal temperature of 165°F (74°C).
Remove chicken to a cutting board and shred with two forks.
Return shredded chicken to the crockpot; stir into the cooking liquid.
Let sit on WARM for 10 minutes.
Squeeze lime juice over everything and stir. Taste and adjust seasoning.
Serve in tacos, bowls, or lettuce wraps with desired toppings.
Easy Crockpot Chicken Tacos
Prep time: 2 minutes
Cook time: 6 hours
Serves: 6
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 2 minutes
- Cook time: 6 hours
- Total time: 6 hours 1 minute
- Serves: 6
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa (your favorite jar — mild, medium, or hot)
- 2 tbsp taco seasoning
- ¼ cup low-sodium chicken broth
- 2 tbsp fresh lime juice (added after shredding)
- For serving: taco shells, tortillas, or lettuce wraps; toppings of choice
Method
- 1)
Notes
LOW heat for 7–8 hours produces noticeably more tender, juicy chicken than HIGH heat — use LOW whenever your schedule allows.
Always add lime juice after cooking, not before — it keeps the brightness fresh rather than cooking it away.
Store leftovers with the cooking juices to keep the chicken moist in the fridge for up to 4 days.