Salsa Chicken Baked Tacos
These Salsa Chicken Baked Tacos are an easy weeknight dinner made with tender slow cooker salsa chicken, crispy taco shells, and plenty of melty cheese. Make a batch of the salsa chicken at the beginning of the week and turn it into tacos, nachos, quesadillas, chicken spaghetti, and more!
Ingredients
For the Salsa Chicken
- 2 lbs boneless, skinless chicken breasts
- 1 (16 oz) jar salsa
- 1 packet taco seasoning
For the Tacos
- 8 crunchy taco shells
- 2 cups shredded Mexican cheese blend
Optional Toppings
- shredded lettuce
- diced tomatoes
- black olives
- sour cream
- sliced avocado
- fresh cilantro
- jalapenos
- salsa or pico de gallo
- lime wedges
Instructions
- Place the chicken breasts in a slow cooker. Pour the salsa over the chicken and sprinkle with the taco seasoning.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the chicken is tender and shreds easily.
- Remove the chicken and shred with two forks. Stir it back into the cooking juices until well coated.
- Preheat oven to 400°F.
- Arrange taco shells in a 9x13-inch baking dish or on a baking sheet.
- Fill each taco shell with the shredded salsa chicken and top generously with shredded cheese.
- Bake for 8-10 minutes, or until the cheese is melted and the taco shells are hot and crispy.
- Top with lettuce, tomatoes, sour cream, avocado, cilantro, jalapeños, or your favorite taco toppings. Serve immediately.
Notes
- Make the salsa chicken up to 4 days in advance for quick meals throughout the week.
- Leftover salsa chicken is delicious in nachos, burrito bowls, quesadillas, taco salads, enchiladas, or chicken spaghetti.
- Want a little heat? Use a medium or hot salsa or add diced jalapeños to the slow cooker.
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.