Want a quick Cinco de Mayo dish for the family or to take to a party? Here ya go! Crockpot chicken tacos offer a delightful fusion of convenience and flavor, promising a mouthwatering meal with minimal effort. This recipe involves only three ingredients: tender, juicy chicken slow-cooked to perfection, a jar of salsa, and oregano. Yep. That’s it. But don’t let the simplicity fool you! The beauty of this dish lies in its versatility, as you can customize the seasonings and toppings to suit your preferences. You can also make enchiladas or dish the goodness over a salad or some spicy rice. Whether you’re hosting a casual gathering or simply craving a comforting dinner, these tacos never fail to satisfy! And, did we mention the simplicity?

Crockpot Chicken Tacos

2 – 16 oz containers of fresh chunky salsa (mild or spicy as per your preference, I used La Mexicana from Publix)
4 boneless, skinless chicken thighs (around 2 pounds)
2-3 sprigs of fresh oregano


1. Place chicken in the crockpot and put salsa and oregano sprigs on top of it.

2. Cook on low for 6-8 hours or on high for 4 hours. It’s better to cook it longer and on low.

3. Once cooked, shred the chicken mixture and add your favorite toppings. Add salt as per your taste.