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Tender chicken slow-cooked in Pace Salsa until juicy and flavorful. Topped with quickly sautéed bell peppers, onions and guacamole, this naturally gluten-, dairy-, egg-, soy-, peanut- and tree-nut-free dinner comes together easily—perfect for busy school nights.
First, congratulations to Rachel Todd for winning the giveaway! Jodi from Talk For Me Tees will reach out to you. If you didn’t win, this recipe should at least help fill a hungry tummy.
I can’t believe summer is almost over. With my kids in school, the days feel shorter and the routine comes back fast. I’m not ready for early mornings or packed schedules, but I’m preparing for busier afternoons by pulling out favorite slow-cooker meals and other fast, kid-friendly dinners.
This salsa chicken is a lifesaver on hectic days. Pace Salsa is allergy-friendly and adds fresh garden flavor with no fuss—just open the jar and pour. On busy mornings I drop two frozen chicken breasts into the slow cooker, pour 1½ cups of Pace Salsa over them, cover, and let it cook all day. The salsa infuses the chicken with flavor while it becomes tender.
When it’s time for dinner, I julienne bell peppers and onion, then sauté them in a bit of olive oil with salt until tender.
Assembling the tacos is quick and customizable. Use soft or hard corn tortillas—either works. Fill each tortilla with shredded salsa chicken, top with the sautéed peppers and onions, and finish with guacamole and chopped cilantro. If dairy isn’t an issue for you, a sprinkle of cheese is nice; otherwise, guacamole adds creaminess similar to cheese. A little extra salsa on top never hurts.
This meal offers lean protein and vegetables, and with corn tortillas it’s naturally gluten-free—simple, filling and family-friendly.
These tacos are especially helpful when school routines start again. They’re easy enough for nights when you need a quick, satisfying meal. Leftovers are great too—store chicken and vegetables separately for best results, and feel free to double the recipe.
If you prefer a different presentation, shredded salsa chicken also works wonderfully in a taco salad. For a refreshing pick-me-up the next morning, try a V8 + Energy drink alongside your breakfast or snack.
Tip: I found Pace Salsa and V8 + Energy at Walmart during a weekly shop. Pace Salsa is usually in the Hispanic foods section. V8 + Energy may be stocked near single-serve drinks at the end of the juice aisle rather than with larger juice bottles.
Slow Cooker Salsa Chicken Tacos (Top-8-Free)
8 tacos
15 minutes
6 minutes
9 hours 54 minutes
10 hours 15 minutes
Tender chicken slow-cooked in Pace Salsa and finished with sautéed peppers, onions and guacamole. Naturally free of common allergens, this quick dinner is ideal for hectic evenings.
Ingredients
- 2 frozen chicken breasts
- 1 and 1/2 cups Pace Salsa (choose your preferred heat; Mild is used here)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1/2 yellow onion
- 1 Tablespoon olive oil
- Salt and pepper to taste
- Corn tortillas
- FOR GARNISH:
- Guacamole
- Chopped cilantro
Instructions
Set your slow cooker to low. Place the frozen chicken breasts in the bottom of the cooker, pour the salsa over them, and cover. Cook on low for 6 hours.
When ready to serve, heat a skillet with olive oil over medium-high heat. Wash and julienne the bell peppers and onion, then sauté until tender. Season with a pinch of salt and pepper.
Shred the chicken directly in the slow cooker and mix with the salsa juices.
Assemble tacos by placing shredded chicken in corn tortillas, topping with sautéed peppers and onions, then adding guacamole, cilantro and any extra salsa or cheese you like.
Store leftovers separately for 1–2 days for best freshness.
To save on ingredients, use the available coupon for $1 off two bottles of Pace Salsa.
