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5 from 1 vote

Salsa Chicken Tacos

Salsa Chicken Tacos are such an easy dinner to throw together for Cinco de Mayo or Taco Tuesday! Just toss three ingredients into the slow cooker or pressure cooker for some amazing flavor packed, tender, juicy chicken to fill your tacos with.
Prep Time5 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Salsa Chicken
Servings: 6
Calories: 459kcal
Author: Garnish and Glaze


For the Chicken:

  • 1 1/2 pounds chicken breasts, about 3-4
  • 1 1.25 ounce Our Family Taco Seasoning Mix
  • 1 15 ounce jar Our Family Restaurant Style Mild Salsa

For the Shredded Chicken Tacos:

  • 12 Our Family yellow corn tortillas
  • 1 15 ounce can Our Family black beans, drained and rinsed
  • 2 avocados, slices
  • 2 Limes, cut into wedges
  • 1/2 cup Queso Fresco, crumbled
  • 1/2 cup Cilantro, chopped


For the Chicken:

  • Place chicken breasts in the bottom of the pot. Sprinkle the taco seasoning over the top and then pour the salsa on.

Pressure Cooker Method:

  • Top with the lid, set the pressure valve to seal. Cook on high pressure for 14 minutes with an 6 minute natural release followed by a quick release.

Slow Cooker Method:

  • Cover with lid. Cook on LOW for 4-5 hours or on HIGH for 3 hours.
  • When chicken is done cooking, use two forks to shred it. Use in tacos, burritos, or over rice.

For the Shredded Chicken Tacos:

  • Assemble tacos by filling with the shredded salsa chicken, slices of avocado, and black beans. Sprinkle on Queso Fresco and cilantro and squeeze lime juice over the top. Serve immediately


Calories: 459kcal | Carbohydrates: 51g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1127mg | Potassium: 1213mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 18.6mg | Calcium: 96mg | Iron: 3.1mg