If you have been searching for a flavorful, fuss-free meal that comes together with minimal effort, this Crockpot Chicken Tacos Recipe is about to become your new weeknight hero. Imagine juicy, tender chicken simmered slowly in a zesty salsa and taco seasoning blend, with hearty black beans and sweet corn adding bursts of color and texture. This dish brings together everything you love about tacos without any last-minute scrambling, making dinner effortless and delicious every time.
Ingredients You’ll Need
The magic of this Crockpot Chicken Tacos Recipe lies in its simplicity. Each ingredient is straightforward but essential, combining to create layers of flavor and vibrant texture that transform plain chicken into something truly mouthwatering.
- Salsa: The flavorful base that infuses the chicken with tangy and spicy notes.
- Taco seasoning: A perfect blend of spices that brings authentic Mexican flair to the dish.
- Boneless skinless chicken breasts: The tender protein that absorbs all the delicious flavors as it slowly cooks.
- Frozen corn kernels: These add a sweet crunch and beautiful splash of yellow color.
- Black beans: Rich, hearty, and full of fiber, they provide wonderful texture and nutritional boost.
How to Make Crockpot Chicken Tacos Recipe
Step 1: Combine Salsa, Taco Seasoning, and Chicken
Start by placing the salsa, taco seasoning, and chicken breasts directly into your crockpot. This simple mix sets the stage for the distinctive flavors we’re aiming to achieve. Make sure the chicken is fully coated with the salsa and seasoning for even flavor distribution as it cooks low and slow.
Step 2: Slow Cook on Low
Cover your crockpot and let the chicken cook on low for 6 to 8 hours. This slow cooking process is what makes the meat incredibly tender, allowing it to soak in all the tangy, spicy goodness of the salsa and seasoning. It’s ideal because it requires almost no hands-on time while you get your day going.
Step 3: Shred the Chicken
Once the chicken is cooked through and tender, remove each breast from the crockpot and shred it using two forks. This shredding step turns the chicken into perfect taco-sized pieces that will easily absorb the remaining juices in the pot when returned.
Step 4: Add Corn and Black Beans
Return the shredded chicken to the crockpot and stir in the frozen corn and rinsed black beans. Cover again and cook on low for an additional 15 minutes, just long enough to warm everything through and marry the flavors together.
How to Serve Crockpot Chicken Tacos Recipe
Garnishes
Enhance the richness of your Crockpot Chicken Tacos Recipe by topping your tacos with vibrant garnishes. Fresh cilantro, a squeeze of lime, diced onions, or creamy avocado slices bring brightness and freshness that contrast beautifully with the warm, spicy chicken filling.
Side Dishes
To round out the meal, consider classic Mexican-inspired sides like Mexican rice, a simple cabbage slaw, or even a zesty corn salad. These sides bring complementary textures and flavors, making your meal feel complete and satisfying.
Creative Ways to Present
Use soft corn or flour tortillas for a traditional tortilla taco experience. For a fun twist, serve the filling in crispy taco shells or turn the shredded chicken mixture into taco bowls using crispy tortilla bowls. You can also pile it on top of nachos to share with friends at your next casual gathering.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making your leftovers even tastier for another meal or quick lunch.
Freezing
If you want to make the Crockpot Chicken Tacos Recipe well in advance, it freezes beautifully. Portion the shredded chicken mixture into freezer-safe bags or containers and freeze for up to 3 months—perfect for those busy weeks when cooking feels impossible.
Reheating
Reheat your leftovers gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if the mixture seems dry to keep the chicken nice and juicy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a slightly richer, more succulent flavor due to their higher fat content, and they work wonderfully in this recipe.
Is it necessary to thaw the frozen corn before adding?
Not at all. You can add the frozen corn directly to the crockpot, and it will cook perfectly during the final 15 minutes.
Can I make this recipe spicy?
Yes! Feel free to add extra chili powder, jalapeños, or hot sauce to the salsa to bring up the heat level according to your preference.
What tortillas work best for these tacos?
Soft corn tortillas hold the authentic flavor and texture of traditional Mexican tacos, but soft flour tortillas also work well if you prefer a milder taste and softer bite.
Can this recipe be doubled or halved?
This recipe scales beautifully. Just adjust the appliance size and cooking time slightly if you are doubling, and keep a close eye to avoid overcooking if halving.
Final Thoughts
There is something incredibly satisfying about coming home to a crockpot full of tender, savory chicken ready to be transformed into tacos bursting with vibrant flavors. I can’t recommend this Crockpot Chicken Tacos Recipe enough for anyone wanting a delicious meal without the usual hassle. Give it a try, and watch how it quickly becomes a beloved staple in your recipe rotation.
Print
Crockpot Chicken Tacos Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Crockpot Chicken Tacos recipe is an easy and flavorful way to prepare tender, shredded chicken with classic taco seasonings. Cooked slowly in a crockpot with salsa, black beans, and corn, the chicken becomes juicy and infused with rich Mexican-inspired flavors. Perfect for busy weeknights, this recipe yields a delicious and versatile filling for tacos that the whole family will enjoy.
Ingredients
Main Ingredients
- 1½ cups salsa
- 1 (1-oz) package taco seasoning
- 3 boneless skinless chicken breasts
- 1 cup frozen corn kernels
- 1 (15-oz) can black beans, drained and rinsed
Instructions
- Combine Ingredients: Place the salsa, taco seasoning, and boneless skinless chicken breasts into the slow cooker. Stir to ensure the chicken is evenly coated with the seasoning and salsa.
- Cook Chicken: Cover the slow cooker and cook on LOW heat for 6 to 8 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks until the meat is pulled apart into bite-sized pieces.
- Return Chicken: Put the shredded chicken back into the slow cooker, mixing it well with the cooking juices.
- Add Veggies: Add the frozen corn kernels and the drained and rinsed black beans to the slow cooker.
- Final Cooking: Cover the slow cooker and continue cooking on LOW for an additional 15 minutes to warm the corn and beans through and allow flavors to meld.
Notes
- For extra flavor, garnish the tacos with fresh cilantro, diced onions, cheese, and a squeeze of lime.
- Serve with warm tortillas, or use as a topping for nachos or burrito bowls.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- If you prefer a homemade taco seasoning, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
