The Dump-and-Go Chicken Tacos I Make on Busy Weeknights

These slow cooker chicken tacos are the weeknight lifesaver you didn't know you needed—just five ingredients, minimal effort, and maximum flavour that tastes like you actually tried.

Ingredients:

• 2 lb boneless, skinless chicken thighs
• 1 cup salsa (fresh or jarred)
• 1 packet taco seasoning (or 2 tablespoons homemade mix)
• 1 lime, juiced
• Corn or flour tortillas, plus toppings (lettuce, cheese, cilantro, sour cream)

Method:

1. Add chicken thighs, salsa, taco seasoning, and lime juice to your slow cooker.
2. Cook on low for 6–8 hours or high for 3–4 hours, until the chicken shreds easily with a fork.
3. Shred the chicken directly in the cooker and stir to coat with the sauce.
4. Warm your tortillas and load them up with the chicken and your favourite toppings.
5. Serve immediately, or store in the fridge for easy reheating all week.

Full recipe at Skinnytaste →

Chef's tip: Use chicken thighs instead of breasts—they stay juicy and tender through the long cooking time, and they're often cheaper too.