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Crockpot Salsa Chicken Tacos

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: Serves 6 1x



  • 34 boneless skinless chicken breasts, uncooked
  • 1 cup chicken broth
  • 1 cup salsa
  • 16 ounce can black beans, drained
  • 14 ounce can corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • White corn tortillas for serving
  • Toppings: queso fresco, fresh cilantro, lime, sour cream, avocado, etc.


  1. Place chicken, broth, salsa, beans, corn and seasoning into the crockpot and set to low. Cook for 6-8 hours, and then remove chicken, shred, and return to the crockpot. Serve with a slotted spoon or tongs.

For the Tortillas

  1. In a medium size pan on high heat, add one or two teaspoons of oil. When the pan and oil are hot, add the tortilla and cook on each side until bubbly and slightly browned. Set on a paper towel and repeat with remaining tortillas.


  • Serving Size: 1 Serving of Salsa Chicken
  • Calories: 245
  • Sugar: 4.1g
  • Sodium: 897mg
  • Fat: 3.9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6.8g
  • Protein: 31g
  • Cholesterol: 69mg