Description
This Crockpot Chicken Tacos recipe is simple, flavorful, and makes the best weeknight dinner for busy families.
Ingredients
Scale
- 8–16 ounces salsa of choice*
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 3 tablespoons taco seasoning
- 12 flour or corn tortillas
- 1 pound boneless, skinless chicken breasts
- salt and pepper
Instructions
- Place the salsa, black beans, corn, and taco seasoning in the slow cooker. Stir to combine.
- Lightly salt and pepper the chicken on both sides. Add it to the top of the other ingredients.
- Cook in the slow cooker on low for 8 hours or high for 4 hours.
- At the end of the cooking time, shred the chicken breasts. You can do this right in the crockpot using two forks.
- Stir to combine the shredded chicken with the rest of the ingredients.
- Serve with tortillas and toppings of your choice. Enjoy!
Notes
*8 ounces salsa will yield a less saucy chicken mixture, while 16 ounces will yield a more saucy mixture. I prefer 16 ounces, my family likes 8 ounces, so it really is a personal preference. The result pictured in this post is 8 ounces of salsa used.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: crockpot recipes
- Method: crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 317
- Sugar: 4 gramas
- Fat: 4 grams
- Saturated Fat: 0.8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 28 grams