Description
A simple and delicious recipe for Crockpot Chicken Tacos that is perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning (about 1 ounce)
- 1 cup salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup diced bell peppers (any color)
- 1 medium onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Taco shells or tortillas for serving
- Toppings: shredded cheese, lettuce, diced tomatoes, sour cream, avocado, lime wedges
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, cooking until softened, about 5 minutes. Season with salt and pepper.
- Place the chicken breasts in the crockpot. Sprinkle the taco seasoning over the chicken, then pour the salsa on top.
- Add the cooked onion and bell pepper mixture, black beans, and corn to the crockpot. Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.
- Once cooked, shred the chicken in the crockpot using two forks and stir to mix with the other ingredients.
- Serve the chicken mixture in taco shells or tortillas and top with your favorite toppings.
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the crockpot.
- Substitute the chicken with ground beef or turkey for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg