Southwestern Crockpot Chicken Tacos

Southwestern Crockpot Chicken Tacos

from savorynothings.com
490 min
4 servings

My crockpot chicken tacos are so easy to make, you'll wonder why you haven't been making them all along! The chicken will cook in your slow cooker all day long, then just shred it into tender Mexican chicken you can serve up with taco shells and your favorite toppings.

Ingredients

  • 1 pound chicken breast (I used boneless, skinless)
  • 1 tablespoon taco seasoning (or more to taste)
  • 1 (16-oz) jar salsa (use half of your jar for less saucy chicken; see notes for more info)
  • 1 (15-oz) can black beans (rinsed and drained)
  • 1 cup frozen corn
  • 1 onion (coarsely chopped)
  • taco shells (and any toppings you like)

Directions

  1. 1

    Place all ingredients EXCEPT for the taco shells and toppings in a 5-6 quart crockpot. Stir, making sure there's some sauce underneath the chicken so it doesn't end up sticking to the bottom.

  2. 2

    Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.