Description
These Southwestern Crockpot Chicken Tacos are a flavorful and effortless meal, perfect for busy weeknights. The chicken is slow-cooked with southwestern spices and shredded for easy taco filling.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 packet taco seasoning
- 1/2 cup chopped onion
- 1/2 cup chicken broth
- Taco shells or tortillas
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add black beans, corn, diced tomatoes with green chilies, chopped onion, and taco seasoning on top of the chicken.
- Pour in the chicken broth.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the chicken with two forks inside the crockpot and stir to combine with other ingredients.
- Serve the mixture in taco shells or tortillas with your choice of toppings.
Notes
- This recipe can be doubled for meal prep or large gatherings.
- Leftover chicken mixture can be used in burritos, salads, or nachos.
- Add sliced jalapeños for extra heat.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg