Southwestern Crockpot Chicken Tacos
A simple and delicious recipe for flavorful chicken tacos made in a crockpot, perfect for busy weeknights.
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.
Notes
For serving, include toppings like cheese, sour cream, guacamole, or fresh cilantro. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months. Adjust spice level using mild or hot salsa.