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Crock-Pot Salsa Chicken Tacos

Cook Time 4 hrs
Total Time 4 hrs
Course Main Course


  • Slow Cooker


  • 1 lb chicken breasts boneless and skinless
  • 1 jar salsa 15-16 oz
  • 1 6 oz. container nonfat plain greek yogurt
  • 1 clove fresh garlic
  • 1 handful fresh cilantro
  • 2 tbsp fresh lime juice
  • 1/2 fresh jalapeno more or less based on desired spice
  • salt and pepper to taste
  • 1 bag coleslaw mix cabbage and carrots
  • fresh cilantro for topping



  • Place chicken breasts in Crock-Pot and cover with salsa.
  • Cook on high heat for approximately four hours (or low for six hours) until chicken shreds easily with fork.
  • Once done, remove chicken breasts, shred with two forks, and return to liquid to keep warm until ready to eat.

Slaw Dressing

  • Combine Greek yogurt, garlic, cilantro, lime juice, jalapeƱo, salt and pepper in a blender or food processor and blend until smooth.
  • For best flavor, make the sauce when you put the chicken in the crock pot, cover, and let flavors develop in the fridge
  • Toss coleslaw mix with desired amount of sauce and keep the rest to drizzle on top of tacos or use another day.
  • Sauce can be kept in an airtight container in the fridge for up to five days.
Keyword crock pot, slow cooker