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
Scale
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.
