Description
Enjoy these flavorful Southwestern Crockpot Chicken Tacos, a simple and hearty slow-cooked meal perfect for busy days. Tender chicken breasts are seasoned with taco spices and slow-cooked with diced tomatoes, black beans, corn, onion, and garlic for a delicious filling. Serve in warm tortillas with your favorite toppings for an easy, satisfying taco night.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) taco seasoning
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
To Serve
- 12 small corn or flour tortillas
- Optional toppings: shredded cheddar cheese, chopped cilantro, lime wedges, sour cream
Instructions
- Prepare the Crockpot: Place the boneless, skinless chicken breasts in the bottom of the crockpot evenly to form a base layer.
- Add Taco Seasoning: Sprinkle the 1-ounce taco seasoning packet evenly over the chicken to infuse flavor throughout the cooking process.
- Add Remaining Ingredients: Pour in the diced tomatoes with green chilies (undrained), drained and rinsed black beans, frozen corn, chopped onion, and minced garlic on top of the chicken and seasoning.
- Cook: Cover the crockpot with the lid and cook on low heat for 6 hours or until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Remove the chicken breasts carefully from the crockpot, shred them thoroughly using two forks, then return the shredded chicken to the crockpot. Stir well to combine all the ingredients evenly.
- Serve: Warm the tortillas, then spoon the shredded chicken mixture into each tortilla. Add optional toppings such as shredded cheddar cheese, chopped cilantro, lime wedges, and sour cream as desired for extra flavor and garnish.
Notes
- For extra spice, add a diced jalapeño or a sprinkle of cayenne pepper along with the taco seasoning.
- If you prefer a thicker filling, remove the crockpot lid and cook on high for an additional 15–30 minutes to reduce excess liquid.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- Use soft corn tortillas for a gluten-free option or flour tortillas if preferred.
- This recipe can be doubled if you are cooking for a larger group; adjust crockpot size accordingly.
