Southwestern Crockpot Chicken Tacos
Flavorful and easy Southwestern crockpot chicken tacos made with tender shredded chicken, bold spices, and simple ingredients, perfect for a fuss-free weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Taco shells or tortillas, for serving
- Optional toppings: shredded cheese, avocado, salsa, sour cream, chopped cilantro
Instructions
- Place the chicken breasts in the bottom of a crockpot.
- Top with black beans, corn, diced tomatoes with green chilies, taco seasoning, cumin, chili powder, garlic powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easy to shred.
- Shred the chicken directly in the crockpot using two forks and stir to combine with the other ingredients.
- Serve the shredded chicken mixture in taco shells or tortillas with your favorite toppings.
Notes
- Double the batch for meal prepping — the filling freezes well.
- Add a squeeze of lime juice before serving for extra freshness.
- Use a slow cooker liner for easier cleanup.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
Find it online: https://ukfinda.com/southwestern-crockpot-chicken-tacos/