Crock-Pot Chicken Tacos
A warming and flavorful Taco dish made effortlessly in a Crock-Pot, perfect for gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs for juiciness)
- 1 packet taco seasoning (or homemade) Homemade options can add unique flavors.
- 1 cup salsa Use your favorite variety for a personalized touch.
- 0.5 cup onion, finely chopped
- 1 can (15 oz) black beans, drained and rinsed Can swap for pinto beans or lentils.
- 1 can (15 oz) corn, drained Alternatively, use 2 cups fresh corn in season.
- Flour or corn tortillas For serving the tacos.
- Toppings: diced avocados, shredded lettuce, pico de gallo, cheese, sour cream, fresh cilantro
Instructions
Preparation
- Place the chicken breasts or thighs at the bottom of your Crock-Pot.
- Sprinkle the taco seasoning over the chicken and coat well.
- Pour in the salsa, then add chopped onions, black beans, and corn.
- Cover the Crock-Pot and let it cook on low for about 6-8 hours, or on high for 3-4 hours.
- Once cooked, remove the chicken and shred it with two forks, returning it to the mixture to soak up the juices.
Serving
- Serve the taco filling in warm tortillas with your preferred toppings.
Notes
Storage: Refrigerate leftover filling for up to 3 days. Reheat gently. Freezing: Store in freezer-safe bags for up to 3 months.