Dinner S.O.S.: Slow cooker chicken salsa tacos

Is there anything better than a slow cooker dinner that does double-duty as lunch the next day?


Are you struggling to get meals on the table for your family? Don’t sweat it! We’ve got a brand new web series, Dinner S.O.S., featuring our friends Ceri Marsh and Laura Keogh of Sweet Potato Chronicles. We’ll be solving your dinnertime dilemmas with time-saving ingredients, double-duty meals, and one-pot wonders. So breathe a sigh of relief, and come join us in the kitchen!

Is there anything better than a slow cooker dinner that does double-duty as lunch the next day? These slow cooker chicken salsa tacos are just that! Throw everything into the slow cooker in the morning and you have tacos waiting for you when you get home! The best part about this recipe is the next day you can use the leftovers to make a delicious and filling sandwich.

Slow cooker chicken salsa tacos

Ingredients: 

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  • 6 boneless, skinless chicken thighs
  • 1 1/2 cup prepared pico de gallo or salsa
  • 1/4 cup fresh lime juice
  • 2 tsp cumin seeds, lightly toasted
  • 1/4 cup chopped fresh cilantro
  • 12 taco shells (crisp or soft/flour or corn)
  • Optional extras
  • Avocado
  • Salsa
  • Grated cheese
  • Sour cream
  • Chopped fresh tomato

Method: 

Place chicken, pico de gallo or salsa, lime juice and cumin seeds in a slow cooker and stir to combine. Cover and cook on low for 6 hours or on high for 3.

Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place in a large serving dish. Use two forks to pull and shred the meat. Stir in some cooking juices and add the cilantro.

Place shredded chicken, your warmed taco shells and desired fixings on the table and let everyone pull together their own perfect taco!

Two more slow cooker recipes from Sweet Potato Chronicles:

Pork and Black Bean Chili

Slow Down Chicken Stew

Photo by Maya Visnyei

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