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, avocado, sour cream, cilantro
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 bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken.
- Add the sautéed onion and bell pepper mixture on top of the chicken. Pour the salsa, black beans, and corn over everything.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
- Once cooked, shred the chicken directly in the crockpot using two forks and mix everything together.
- Serve the chicken mixture in taco shells or tortillas, and top with your favorite toppings.
Notes
- For extra flavor, add a tablespoon of lime juice and a handful of chopped cilantro to the mixture before serving.
- Substitute the chicken with ground beef or turkey for a different protein option. You can also use a vegetarian protein like lentils or tofu for a meatless version.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg