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–+ servings
Jessica Morgan

Crockpot Chicken Tacos: Discover the Ultimate Recipe!

A delicious and easy recipe for Crockpot Chicken Tacos that is perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
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 cup corn frozen or canned
  • 1 cup diced bell peppers any color
  • 1 medium onion diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Tortillas for serving
  • Toppings: shredded cheese sour cream, avocado, cilantro, lime wedges

Method
 

  1. In a large crockpot, add the olive oil, diced onion, and bell peppers. Stir to combine.
  2. Place the chicken breasts on top of the vegetables. Sprinkle the taco seasoning evenly over the chicken, then pour the salsa over everything.
  3. Add the black beans and corn on top of the salsa. Season with salt and pepper to taste.
  4. 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.
  5. Once cooked, shred the chicken in the crockpot using two forks and mix everything together.
  6. Serve the chicken mixture in tortillas and top with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, and lime wedges.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 600mgFiber: 8gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the crockpot before cooking.
  • To make it a vegetarian option, substitute the chicken with 2 cans of drained and rinsed chickpeas or additional beans.

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