If you’re looking for a simple and delicious dinner option, look no further than Southwestern Crockpot Chicken Tacos. This dish is perfect for busy weeknights or when you want a tasty meal without all the fuss. With just a few ingredients and some time in the crockpot, you can have flavorful tacos ready to enjoy.
Why Make This Recipe
Southwestern Crockpot Chicken Tacos are not just easy to make; they are incredibly versatile and packed with flavor. With the combination of tender chicken, hearty black beans, and sweet corn, this dish is satisfying and delicious. Plus, the leftovers are perfect for lunches or future dinners. You can also customize them with your favorite toppings, making them a hit for everyone in the family.
How to Make Southwestern Crockpot Chicken Tacos
Making Southwestern Crockpot Chicken Tacos is a breeze. Follow these simple steps to create a meal that will impress your family and friends.
Ingredients:
- 1 (16-oz) jar salsa
- 2 pounds chicken breast (I used boneless, skinless, about 4 medium-large)
- 2 tablespoons taco seasoning (or more to taste)
- 1 (15-oz) can black beans (rinsed and drained)
- 1 cup corn (frozen or canned)
- 1 onion (coarsely chopped, about 1 cup)
- Taco shells (and any toppings you like; for serving)
Directions:
Prep Chicken: Spread 1/3 of the 16-oz jar of salsa over the bottom of the crockpot. Place the 2 pounds of chicken breast on top and sprinkle with 2 tablespoons of taco seasoning.
Add Vegetables and Salsa: Add the 15-oz can of black beans, 1 cup of corn, and 1 chopped onion on top of the chicken. Spread the remaining salsa over the mixture.
Slow Cook: Cover the crockpot and cook on LOW for 8 hours or on HIGH for 4 hours.
Shred Chicken and Serve: Once cooked, remove the chicken, shred it, and stir it back into the salsa mixture. Allow it to sit for 5-10 minutes before serving with your favorite taco toppings.
How to Serve Southwestern Crockpot Chicken Tacos
Serve your Southwestern Crockpot Chicken Tacos in warmed taco shells. Let everyone add their favorite toppings, such as cheese, sour cream, guacamole, or fresh cilantro. Enjoy with a side of rice or a simple salad for a complete meal.
How to Store Southwestern Crockpot Chicken Tacos
To store leftovers, let the chicken and salsa mixture cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze the dish for up to 3 months. Just thaw in the fridge overnight before reheating.
Tips to Make Southwestern Crockpot Chicken Tacos
- Adjust the spice level by using mild or hot salsa and varying the amount of taco seasoning.
- Add extra veggies by incorporating bell peppers or zucchini for added flavor and nutrition.
- Use shredded rotisserie chicken for a quicker option if you’re short on time.
Variation
If you want a different twist, you can easily turn this recipe into a Southwestern burrito bowl by serving the chicken mixture over rice instead of in taco shells.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken breasts directly in the crockpot. Just add an extra hour to the cooking time.Can I make this recipe in advance?
Absolutely! You can prepare everything in the crockpot the night before and refrigerate it. Just plug it in the next morning for a hassle-free dinner.What can I use instead of taco seasoning?
If you don’t have taco seasoning, you can make your own using chili powder, cumin, garlic powder, and paprika. Adjust the amounts to your taste.
Southwestern Crockpot Chicken Tacos
Ingredients
Main Ingredients
- 2 pounds chicken breast (boneless, skinless) About 4 medium-large breasts
- 1 16-oz jar salsa
- 2 tablespoons taco seasoning Adjust to taste
- 1 15-oz can black beans Rinsed and drained
- 1 cup corn Frozen or canned
- 1 medium onion Coarsely chopped, about 1 cup
- to taste taco shells For serving
Instructions
Preparation
- Spread 1/3 of the salsa over the bottom of the crockpot.
- Place the chicken breasts on top and sprinkle with taco seasoning.
- Add the black beans, corn, and chopped onion on top of the chicken.
- Spread the remaining salsa over the mixture.
Cooking
- Cover the crockpot and cook on LOW for 8 hours or on HIGH for 4 hours.
Serving
- Once cooked, remove the chicken, shred it, and stir it back into the salsa mixture.
- Allow it to sit for 5-10 minutes before serving with your favorite taco toppings.
