Slow Cooker Salsa Chicken Tacos with Slaw and Lime

Why You’ll Love This Recipe

• Three main ingredients in the slow cooker; big, bright flavor with minimal effort.
• Hands-off cooking that delivers juicy, shred-tender chicken every time.
• Fresh cabbage-lime slaw adds crunch and acidity to balance the saucy chicken.
• Great for meal prep and crowd-pleasing taco nights.

Grocery List

• Produce: 1 small green cabbage (or bagged shreds), fresh cilantro, 3–4 limes
• Dairy: Optional cotija or sour cream
• Pantry: Boneless skinless chicken thighs, 24 oz jar chunky red salsa, taco seasoning packet, olive oil, tortillas, kosher salt

Full Ingredients

Salsa Chicken

• 2 lb boneless, skinless chicken thighs (about 6–8 pieces)
• 1 jar (24 oz) thick, chunky red salsa
• 1 packet (1 oz) taco seasoning (about 2 tbsp)
• 1 tbsp fresh lime juice
• Optional: 1 tsp brown sugar (balances very tangy salsa)

Cabbage-Lime Slaw

• 3 cups finely shredded green cabbage (about 8 oz)
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/8 tsp black pepper (optional)
• Pinch of sugar (optional, to soften acidity)

For Serving

• 12 small (6-inch) corn or flour tortillas
• Lime wedges
• Optional toppings: crumbled cotija, sliced radishes, diced avocado, pickled jalapeños, extra cilantro

Step-by-Step Instructions

Step 1: Mix the salsa and seasoning

In a 5- to 6-quart slow cooker, stir the 24 oz jar of chunky red salsa with the taco seasoning until evenly combined. If your salsa is very tangy, stir in the optional 1 tsp brown sugar to round the flavor.

Step 2: Load the slow cooker

Trim excess fat from the chicken thighs if needed. Nestle the chicken into the salsa mixture, turning to coat so every piece is covered. Arrange in an even layer for consistent cooking.

Step 3: Cook until shred-tender

Cover and cook on Low for 4 hours or on High for 2 hours 30 minutes, until the chicken is easily shredded and registers 175–190°F in the thickest parts. Avoid lifting the lid during the first 2 hours so the cooker maintains temperature.

Step 4: Make the cabbage-lime slaw

While the chicken cooks, combine cabbage, cilantro, 2 tbsp lime juice, olive oil, kosher salt, and black pepper (if using) in a large bowl. Toss well and let rest at least 10 minutes to lightly wilt and marinate. Adjust salt and lime to taste.

Step 5: Shred and reduce the sauce

Transfer the cooked chicken to a cutting board and shred with two forks. Pour the cooking liquid from the slow cooker into a saucepan and simmer over medium heat for 5–8 minutes, stirring occasionally, until slightly thick and glossy. Return the shredded chicken to the slow cooker, pour in enough reduced sauce to generously coat (you may not need all of it), and stir in 1 tbsp fresh lime juice. Keep warm on Warm setting.

Step 6: Warm the tortillas

For best texture, warm tortillas just before serving. Skillet method: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable with light char. Microwave method: wrap tortillas in a slightly damp kitchen towel and microwave on High for 45–60 seconds. Keep warm in a towel-lined basket.

Step 7: Assemble and serve

Fill each tortilla with a generous spoonful of salsa chicken. Top with a handful of cabbage-lime slaw and any optional toppings you like. Serve immediately with lime wedges for squeezing over the top.

Pro Tips

• Choose a thick, chunky salsa so the sauce reduces to a rich, clingy glaze rather than a thin broth.
• For even deeper flavor, sear the thighs 2 minutes per side in a hot skillet before slow cooking (optional).
• If the sauce tastes too salty, balance with an extra squeeze of lime juice or a pinch of brown sugar.
• Warm tortillas are essential—heat them until soft and steamy so they don’t crack when folded.
• Short on time? Skip reducing on the stovetop and simmer the sauce uncovered in the slow cooker on High for 10–15 minutes.

Variations

• Chipotle-Lime: Add 1–2 chopped chipotle peppers in adobo and 1 tsp adobo sauce for smoky heat.
• Salsa Verde: Swap red salsa for 24 oz salsa verde and add 1/2 tsp ground cumin; garnish with radishes and queso fresco.
• Pineapple Salsa: Use 20 oz pineapple salsa and add 1 tbsp apple cider vinegar; top with pickled red onions.

Storage & Make-Ahead

Refrigerate chicken (with sauce) in an airtight container for up to 4 days; store slaw separately for 2 days. Freeze chicken (without slaw) for up to 3 months; thaw overnight in the fridge. Reheat chicken gently in a saucepan over medium-low with a splash of water until hot, 5–8 minutes. Warm fresh tortillas and toss a quick slaw just before serving for best texture.

Nutrition (per serving)

Approximate for two tacos with slaw (no optional toppings): 450 calories; 32 g protein; 38 g carbohydrate; 17 g fat; 4 g fiber; 1100 mg sodium. Values will vary based on salsa, seasoning, and tortilla brand.