Go Back
Marco

Crockpot Chicken Tacos: Easy Recipe for Delicious Meals

A simple and delicious recipe for Crockpot Chicken Tacos that is perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Course: Main Dish
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Place the chicken breasts in the crockpot. Sprinkle the taco seasoning over the chicken, then pour the salsa on top.
  3. Add the cooked onion and bell pepper mixture, black beans, and corn to the crockpot. Stir gently to combine.
  4. 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.
  5. Once cooked, shred the chicken in the crockpot using two forks and stir to mix with the other ingredients.
  6. Serve the chicken mixture in taco shells or tortillas and top with your favorite toppings.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 500mgFiber: 8gSugar: 3g

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.

Tried this recipe?

Let us know how it was!