These slow cooker chicken tacos are a family favorite in our house. We have both chicken and beef taco fans, so I throw these in the crockpot for dinner, and then whip up a quick batch of taco meat for dinner…and everyone is happy!

Slow Cooker Chicken Tacos are a constant staple in our house. I menu plan by the month, of course leaving room for some flexibility and changes. But for the most part, I tend to stick to it. It makes my evenings much less stressful, and keeps me on grocery budget. What I love about these chicken tacos is they are not only easy, but versatile! Fresh salsa, canned salsa, more onion, less pepper…whatever you have on hand works! I am super excited to share this recipe with you today!

Looking at my menu plan, I must have about two to three days a week when I am REALLY going to be motivated. The other days are filled in with slow cooker meals, leftovers, and usually pizza on Fridays. When we have dance, gymnastics, or a meeting during the week, my slow cooker is my preferred method of cooking.

Ingredients for Slow Cooker Chicken Tacos

3 Boneless, skinless chicken breasts

One large onion, sliced {you can use two medium sized onions instead}

Two Bell Peppers, sliced

16 ounces salsa, divided

2 T Taco Seasoning

**OPTIONAL** 1 can black beans, rinsed and drained

How to Make Slow Cooker Chicken Tacos:

First, slice your onions and peppers. Layer these in the bottom of your slow cooker.

Next, place your chicken breasts on top of the onions and peppers. Add about 2/3 of the salsa, black beans, and taco seasoning. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

Before serving, remove the chicken to a cutting board. Shred it with a fork, and then return it to the slow cooker, giving it a nice stir.

Serve with your favorite toppings. We like to serve these in either soft or hard shells…either works great! Topped with some cheese, sour cream, taco sauce, and extra salsa, and these are amazing!

Tips for Serving Chicken Tacos:

If your mixture has too much liquid for your liking, you can certainly drain it. After that, if it is still too much liquid for you, adding a little cornstarch will thicken it.

This makes a great topping for rice, or even shredded lettuce. I like to use the leftovers in a salad for lunches during the week.

Store this in an airtight container in the refrigerator for about a week. Our family will eat this for lunches a few days a week.

This chicken makes a great topper for nachos, and also in quesadillas! This recipe is really versatile!

Easy Slow Cooker Chicken Tacos

Easy, tasty, and perfect for a busy family. These Slow Cooker Chicken Tacos couldn't be more frugal or easy to throw together!

Ingredients

3 Boneless, skinless chicken breasts
One large onion, sliced {you can use two medium sized onions instead}
Two Bell Peppers, sliced
16 ounces salsa, divided
**OPTIONAL** 1 can black beans, rinsed and drained

Instructions