Tonight’s taco was 3-Ingredient Crockpot Chicken Tacos!


The Internet review: Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load up my tacos, so they look a bit messy in the pictures. They were like that in real life, too. Messy and delicious. I’ve been told before I have a knack for ordering the messiest foods on any menu. Why? Because the messiest foods are the best foods. It’s a fact.

Our review: I was planning on making Chicken Fried tacos ( but was feeling all sorts of lazy and just got back from a crazy spin class, so I didn’t follow through on that. This morning in prep for chicken fried tacos, I threw 3 chicken breasts in the crockpot with a pack of taco seasoning and a jar of salsa and set it on low for 8 hours.


When I got home I pulled the chicken apart and we assembled (using our giant tortillas again) and enjoyed.

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This one has been an easy favorite of ours for a while. It’s simple to throw together and has a lot of flavor. You can top it with anything which is nice and comes together in a pinch. It does make TONS soooo be prepared.

This one gets 🍍🍍🍍🍍 4/5 pineapples. It’s good and simple.

The Deets:

1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz jar Salsa*

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Pulled from: