Flavorful crispy salsa chicken tacos feature slow-cooked shredded chicken, gooey Monterey jack cheese and pan-crisped tortillas. Serve with your favorite garnishes for the ultimate taco Tuesday!

6 crispy salsa chicken tacos on a cutting board with garnishes around them.

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I cannot believe it has taken me almost four years to get a taco recipe up on my blog. These crispy salsa chicken tacos are the tacos I make most often so I figured it was fitting they be my inaugural taco recipe.

These crispy salsa chicken tacos could not be easier! They require minimal ingredients and prep, no chopping and the slow cooker does most of the work for you!

Once the chicken is done slow cooking in your favorite salsa, it will super flavorful and so fall-apart-tender you will just need tongs to shred it.

These salsa chicken tacos are crisped to perfection in a pan, so much better than store bought crispy tortilla shells. Serve these tacos with my street corn fritters and my cilantro avocado crema for dipping!

Ingredient Notes

The 5 ingredients needed to make these slow cooker salsa chicken tacos.

Chicken: this recipe calls for boneless skinless chicken breasts.
Salsa: use your favorite salsa!
Taco seasoning: I used a low sodium store bought taco seasoning.
Corn tortillas: I like the La Banderita yellow corn tortillas for a easy to find option.
Cheese: Monterey Jack is my favorite cheese to use for these crispy tacos.
Garnishes: cilantro, red onion, sliced jalapeño, lime wedges and avocado (all optional).

Equipment

Slow cooker
Cheese grater
Non-stick frying pan
Tongs

How to Make Crispy Salsa Chicken Tacos

1. Combine chicken, taco seasoning and salsa in a slow cooker and cook on low for 6-8 hours or high for 4-6 hours.
2. Remove the chicken from the slow cooker, shred, add a ladle of salsa to the shredded chicken and mix.
3. Heat a large non-stick pan over medium heat. Add a little bit of neutral oil and coat the tortillas. Add a small about of cheese to one half of each tortilla, then about 1/4 cup of the shredded chicken.
4. Fold over the tortilla to close the taco and cook until the tortilla is crispy on the bottom, about 2-3 minutes. Flip and cook until the other side is crispy, another 3 minutes.
5. Garnish with desired toppings and fillings.

The steps of cooking the chicken in the slow cooker, shredding the chicken, assembling the tacos and crisping them in the pan.

Tips for Making the Best Crispy Tacos

Highly recommend a non-stick pan for the best results. Tortillas may stick to stainless steel pans.
Grate your own cheese for better melting.
If the cheese oozes out of the taco, that’s ok! It will get nice and crispy on the pan. It’s my favorite part!
Storage: store assembled tacos in aluminum foil or a resealable bag in the fridge for up to 3 days. You can freeze leftover shredded chicken and tortillas for up to 3 months.
Reheating: an air fryer or the oven are the best options for reheating. 400°F for 5-8 minutes, or until warmed through.

Substitutions

Chicken: chicken thighs could also be used here. Just make sure they are skinless and trim off any excess fat. If bone-in chicken thighs, remove any bones when shredding after cooking.
Salsa: to switch things up a bit, I’ve also made this recipe using salsa verde. This is also a great way to use up leftover salsa so use whatever you have on hand.
Taco seasoning: feel free to make your own taco seasoning or you can omit altogether. It adds some additional flavor to the chicken but I’ve made this many times without taco seasoning and still comes out delicious.
Cheese: alternative options to Monterey Jack include pepper jack, cheddar,
Tortillas: corn tortillas are my personal preference, especially when crisping but flour tortillas can be used instead.

A close up of crispy salsa chicken tacos.

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If you make this Crispy Salsa Chicken Tacos, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

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