easy crockpot recipes
These easy crockpot chicken tacos are a perfect solution for a hassle-free meal. With tender, flavorful chicken that cooks slowly in the crockpot, you’ll have a delicious filling ready for tacos, burritos, or salads. Just set it and forget it!
Equipment
- 1 slow cooker (crockpot)
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 serving spoon
- 1 taco shells or tortillas
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa Preferably medium or hot.
- 1 packet taco seasoning About 1 oz.
- 1 can black beans Drained and rinsed, 15 oz.
- 1 cup corn Frozen or canned.
- optional toppings Shredded cheese, sour cream, lettuce, diced tomatoes, avocado.
Instructions
- Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
- Pour the salsa over the chicken, followed by the taco seasoning. Mix gently to ensure the chicken is covered.
- Add the black beans and corn on top of the salsa and chicken mixture.
- Cover the slow cooker with the lid and set it on low heat for 6 hours.
- After 6 hours, check for doneness. The chicken should shred easily with a fork. If necessary, cook for an additional hour.
- Once done, use two forks to shred the chicken directly in the slow cooker, stirring it into the sauce.
- Serve immediately in taco shells or tortillas, and top with your choice of toppings like cheese, sour cream, lettuce, diced tomatoes, and avocado.
Notes
For best results, do not open the lid during cooking as it extends the cooking time.
This recipe can easily be doubled or halved to suit your serving needs.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.