This Cinco de Mayo, let’s keep things simple with an easy, slow-cooker chicken taco recipe.
The idea of slow-cooker chicken tacos made with salsa is not new, in fact it’s been around forever. But choose the wrong salsa and you’ll have a big bowl of mush that’s pretty flavorless as well.
Generally I make this slow-cooker taco recipe with my from-scratch, restaurant-style, fire roasted salsa recipe from here. But this time around, I decide to go a little tropical and went with a mango salsa recipe. Now I don’t know which one I like better, but ask my family and they will tell you the tropical version with the mango salsa is the way to go. It’s sweet and savory and gets better as it sits, since the flavors intensify—gotta love it when leftovers almost taste better than the first day, right?
Now of course you can serve the finished tacos with the salsa from the slow cooker, but I made some fresh mango salsa and threw strawberries in it for a bright burst of flavor. If you want to liven it up more, throw in a chopped jalapeno or better yet, serve it with a pineapple serrano margarita.