Southwestern Crockpot Chicken Tacos (Print-Friendly Version)
Tender shredded chicken, salsa, black beans, and corn wrapped in warm taco shells for a simple Southwest-inspired meal.
# Ingredients:
01 -
1 (16-oz) jar salsa
02 -
2 pounds boneless, skinless chicken breasts (about 4 medium-large)
03 -
2 tablespoons taco seasoning
04 -
1 (15-oz) can black beans, rinsed and drained
05 -
1 cup corn (frozen or canned)
06 -
1 onion, coarsely chopped (about 1 cup)
07 -
Taco shells and desired toppings, for serving
# Steps:
01 -
Spread 1/3 of the salsa over the bottom of the crockpot. Place the chicken breasts on top and sprinkle with taco seasoning.
02 -
Add the black beans, corn, and chopped onion on top of the chicken. Spread the remaining salsa over the top.
03 -
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
04 -
Once cooked, remove the chicken, shred it with two forks, and stir it back into the salsa mixture. Let sit for 5-10 minutes before serving with taco shells and your preferred toppings.
# Notes:
01 -
Boneless, skinless chicken thighs can be used as an alternative to chicken breasts.
02 -
Mild, chunky salsa is recommended, but feel free to experiment with flavors like pineapple salsa or black bean and corn salsa.
03 -
For added spiciness, include jalapeños or chili peppers.
04 -
Do not use frozen chicken in slow cooker recipes to ensure safety.
05 -
Layer ingredients as described to avoid the chicken sticking to the crockpot.