Southwestern Crockpot Chicken Tacos
Effortless and flavorful tacos made in a slow cooker, perfect for busy weeknights or casual gatherings with family and friends.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed Can substitute with pinto beans.
- 1 can corn, drained Can use frozen corn if preferred.
- 1 packet taco seasoning Homemade seasoning can be made using chili powder, cumin, paprika, garlic powder, and salt.
- 1 cup salsa Experiment with different flavors for variety.
- 1 pack taco shells
For Serving
- 1 cup guacamole For topping.
- 1 cup shredded cabbage For topping.
Instructions
Preparation
- Place the boneless chicken breasts at the bottom of your slow cooker.
- Add the drained black beans and corn on top of the chicken.
- Sprinkle the taco seasoning evenly over the ingredients.
- Pour the salsa over everything, ensuring the chicken is well coated.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- When done, use two forks to shred the chicken and stir it with the other ingredients.
Serving
- Serve the delicious mixture in taco shells, topped with guacamole and shredded cabbage.
Notes
Leftovers can be stored in an airtight container for up to 3 days in the fridge. For longer storage, freeze in a safe container after cooling. Reheat by thawing in the refrigerator and warming on stovetop or microwave. Avoid overcooking the chicken; it should be tender yet easy to shred. Feel free to add fresh cilantro or diced tomatoes as toppings, and pair with avocado salad or seasoned Mexican rice for sides.