Crock Pot Chicken Tacos
Easy slow-cooker shredded chicken seasoned with salsa and taco seasoning for quick tacos.
Equipment
- 6-qt Slow Cooker
Ingredients
- 1 1/2 cups salsa
- 1 package taco seasoning (1 oz)
- 3 boneless skinless chicken breasts
- 1 cup frozen corn kernels
- 1 can black beans (15 oz), drained and rinsed
Instructions
- Place 1 1/2 cups salsa, the 1-oz package of taco seasoning, and the chicken breasts into the slow cooker and stir to coat.
- Cover and cook on LOW for 6 to 8 hours, or until the chicken is cooked through and tender.
- Remove the chicken to a cutting board and shred with two forks; return shredded chicken to the slow cooker.
- Add 1 cup frozen corn and the drained, rinsed 15-oz can of black beans to the slow cooker, stir to combine, then cover and cook on LOW for an additional 15 minutes to heat through.
- Stir, taste, and adjust seasoning if needed, then serve in tortillas with desired toppings.
Notes
- Use mild salsa if you prefer less heat.
- Chicken thighs or tenderloins can be substituted for breasts.
- Try adding chopped onions or bell pepper for extra flavor.
- Add lime juice or taco sauce to taste before serving.
- Homemade taco seasoning can be used instead of a packet.