Description
Easy, flavorful Southwestern Crockpot Chicken Tacos! Toss everything in the slow cooker for a delicious, customizable weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (1 ounce) packet taco seasoning
- 1/2 cup chicken broth
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, chopped cilantro, lime wedges
- Taco shells or tortillas, for serving
Instructions
- Place chicken breasts in the bottom of a crockpot.
- Add drained black beans and corn.
- Pour in the undrained diced tomatoes and green chilies (Rotel).
- Sprinkle taco seasoning, cumin, and chili powder evenly over the chicken and vegetables.
- Pour in chicken broth.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is easily shredded.
- Remove chicken from crockpot and shred with two forks.
- Return shredded chicken to the crockpot and stir into the sauce.
- Simmer for another 15-20 minutes to heat through and meld the flavors.
- Warm taco shells or tortillas.
- Spoon chicken mixture into taco shells or tortillas.
- Add your favorite toppings and serve immediately.
Notes
- Spice it up: Add cayenne pepper or hot sauce for extra heat.
- Add more vegetables: Diced bell peppers, onions, or zucchini can be added to the crockpot.
- Use different beans: Pinto beans or kidney beans can be substituted for black beans.
- Make it creamy: Stir in cream cheese or sour cream for a creamier texture.
- Serve it as a salad: Serve the chicken mixture over a bed of lettuce with your favorite toppings for a delicious and healthy salad.
- Make it ahead: You can prepare the chicken mixture ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving.
- Freezing instructions: Let the chicken mixture cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Chicken is dry: If the chicken is dry after cooking, add a little more chicken broth or water to the crockpot. You can also shred the chicken and stir in a dollop of sour cream or cream cheese to add moisture.
- Tacos are too spicy: If the tacos are too spicy, add a dollop of sour cream or guacamole to each taco to cool it down. You can also use a milder taco seasoning or reduce the amount of chili powder.
- Tacos are too bland: If the tacos are too bland, add a pinch of salt, pepper, or garlic powder to the chicken mixture. You can also add a squeeze of lime juice to brighten up the flavor.
- Too much liquid: If there’s too much liquid in the crockpot after cooking, remove the lid and let the mixture simmer for a while to allow some of the liquid to evaporate. You can also thicken the sauce with a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot).
- Prep Time: 5 minutes
- Cook Time: 360 minutes