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  • Alexa Rose

Crock Pot Cilantro Lime Chicken Tacos

I am a huge fan of easy dinners, and this one is almost mindless to make! Pop your ingredients in the slow cooker, forget about it for four hours, slice up some taco topping and YOU'RE DONE. Plus, I use the leftovers to make enchiladas the next night. Double win!


1 lb boneless, skinless chicken breasts

1 16 oz jar salsa (fire roasted, black bean and corn, spicy, a mix...whatever you want!)

Juice of 2 limes

1/4 cup chopped cilantro

1 packet taco seasoning (or pour enough from a jar to liberally cover the chicken)

Taco fixings: tortillas, lettuce, onions, cilantro, shredded cheese, tomatoes, etc.


1) Lay chicken on bottom of slow cooker/instant pot. Shake taco mix over top. I have a big jar of it from Costco, so I just use what looks like a packets worth. Next, dump the jar of salsa on top. Follow with the lime juice, then the cilantro.

2) Set on high for 4 hours or low for 6-7 hours.

3) When done, remove chicken and shred with two forks. Add back to the pot and mix.


These tacos are incredibly juicy, so I use the trick of lining the tortilla or taco shell with lettuce first to prevent the juice from making it soggy. Follow up with chopped onions and tomatoes, the chicken, and top with cheese, cilantro, and hot sauce. These tacos are to die for!

Make sure to check out my enchilada recipe to use up the leftovers for the next nights dinner (if there are any leftovers that is!)