Get ready to indulge in the tantalizing flavors of Southwestern cuisine with these easy-to-make Crockpot Chicken Tacos. This dish brings together tender shredded chicken, zesty black beans, sweet corn, and a kick of diced tomatoes with green chilies, all cooked to perfection in the slow cooker. Perfect for busy weeknights or gatherings, this recipe ensures that you can serve a delicious meal without spending hours in the kitchen.
Why We Love This Southwestern Crockpot Chicken Tacos Recipe
There are countless reasons to fall in love with Southwestern Crockpot Chicken Tacos. First and foremost, this recipe is incredibly easy to prepare, allowing you to throw everything into the slow cooker and go about your day while it does the hard work for you. The combination of spices gives the chicken a bold and rich flavor that pairs beautifully with the freshness of the toppings. Moreover, it’s a versatile dish; you can customize it with your favorite toppings and make it your own. Whether you’re serving a family dinner or hosting friends for a casual taco night, this recipe is sure to impress everyone at the table.
Ingredients about Southwestern Crockpot Chicken Tacos
- 1.5 lb boneless skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1 tbsp fresh lime juice (plus more to taste)
- 2 tbsp chopped fresh cilantro, for garnish
- 8 small tortillas (corn or flour), warmed
- Optional toppings: shredded cheese, sour cream or Greek yogurt, avocado, shredded lettuce, diced tomatoes, hot sauce
How to Make Southwestern Crockpot Chicken Tacos Directions
Making Southwestern Crockpot Chicken Tacos is a breeze! Start by placing your boneless, skinless chicken breasts in the bottom of your slow cooker. This is where the magic begins. Next, sprinkle the taco seasoning over the chicken. The seasoning packet is left to flavor the chicken, and you get to boost it even more with ground cumin, chili powder, garlic powder, salt, and black pepper. These spices create a furious flavor burst that penetrates the chicken as it cooks.
Now it’s time to add the black beans and corn. Drain both thoroughly to avoid excess liquid in your dish. Layer them on top of the chicken to ensure that every component blends nicely. Then comes the pièce de résistance—the diced tomatoes with green chilies. Pour this can over everything, but do not stir! Trust me on this; the layering allows for different textures and flavors to meld together wonderfully during cooking.
Once everything is layered, cover your slow cooker and set it to cook. You can choose to cook on LOW for 6–7 hours for a slow and steady flavor infusion or on HIGH for 3–4 hours if you’re short on time. When you hear that cooking is done, it’s time to shred the chicken. Use two forks—this will be easy, as the chicken will be very tender. After shredding, stir in fresh lime juice for a zesty kick that elevates the entire dish.
To serve, warm your tortillas and fill each one generously with the shredded chicken mix. This is where you can let your creativity run wild! Sprinkle fresh cilantro on top and add any desired toppings like shredded cheese, sour cream or Greek yogurt, avocado slices, shredded lettuce, diced tomatoes, or a drizzle of hot sauce to complement the flavors.
How to Serve Southwestern Crockpot Chicken Tacos
Serving Southwestern Crockpot Chicken Tacos is one of the best parts of this recipe. The beauty of tacos is that they are highly customizable based on your preferences, making them a hit for both groups and solo diners alike. Warm your tortillas gently on a skillet or in the microwave until they are pliable. This adds to the experience and enhances the overall taste.
Prepare a taco station with bowls of your favorite toppings: shredded cheese, sour cream or Greek yogurt, sliced avocados, shredded lettuce, diced tomatoes, and hot sauce. This way, everyone can build their tacos just the way they like. Encourage your guests to mix and match toppings to find their perfect combination. To add a refreshing touch, consider serving the tacos with a wedge of lime on the side. The zing from the lime juice balances the richness of the chicken and toppings perfectly.
When it comes to sides, think about something light and refreshing. A simple cabbage slaw dressed with lime juice can add crunch and color to your meal, making every bite of your tacos feel vibrant and fresh.
Expert Tips: Southwestern Crockpot Chicken Tacos
To ensure that your Southwestern Crockpot Chicken Tacos turn out perfectly every time, here are some expert tips to consider:
- Choose Quality Ingredients: Using high-quality canned tomatoes, beans, and spices can elevate your dish tremendously. Organic options are often more flavorful.
- Adjust Seasoning to Taste: If you prefer bolder flavors, don’t hesitate to adjust the amount of taco seasoning and spices to suit your palate.
- Add Veggies: If you want to sneak in some additional nutrition, consider adding bell peppers or diced onions to the slow cooker. They contribute great texture and flavor.
- Cooking Time Matters: If you’re using frozen chicken, remember it may take longer to cook, so plan accordingly. Always ensure chicken is fully cooked to an internal temperature of 165°F.
- Shredding Method: For effortless shredding, you can also use a hand mixer. Just incorporate the chicken for a few seconds on low speed to achieve perfectly shredded meat.
How to Store Southwestern Crockpot Chicken Tacos
If you find yourself with leftovers—lucky you! Storing the chicken filling is easy. Allow it to cool completely before transferring it into an airtight container. It can stay in the refrigerator for up to 3–4 days. If you want to store it for a more extended period, consider freezing it. Place the cooled filling in a freezer-safe container, making sure to label it with the date. The filling can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight before reheating on the stove or in the microwave.
Variation of Southwestern Crockpot Chicken Tacos
While the classic recipe provides a fantastic base, there are many ways to tweak it and make it your own. Consider these variations:
- Swap Proteins: If you want a twist, try using boneless skinless turkey breasts or shredded beef instead of chicken. Each option will offer a distinct flavor profile.
- Add Salsa: Mix in your favorite salsa to the slow cooker for a fresh and zesty flavor that enhances the dish even more.
- Vegetarian Version: To create a vegetarian taco, omit the chicken and replace it with extra beans and vegetables like zucchini, mushrooms, or bell peppers.
- Different Spices: Experiment with adding a dash of smoked paprika or cayenne pepper for additional heat or a smokey flavor.
- Taco Bowls: If you want to skip the tortillas altogether, serve the chicken mixture over a bed of rice or lettuce for tasty taco bowls—perfect for a low-carb option.
FAQs about Southwestern Crockpot Chicken Tacos
What is the best way to serve Southwestern Crockpot Chicken Tacos?
The best way to serve these tacos is to set up a taco bar. Warm the tortillas and provide a variety of toppings for everyone to personalize their own tacos.
How can I customize the level of spiciness in the recipe?
To adjust the spiciness, you can add more or less chili powder when seasoning the chicken. For an extra kick, top the tacos with a spicy salsa or jalapeños.
Can I make this recipe in advance?
Yes! You can prepare the chicken filling in advance and either refrigerate or freeze it for later use. Just make sure to store it in an airtight container.
What kind of tortillas work best for this recipe?
You can use either corn or flour tortillas, depending on your preference. Corn tortillas are traditional and gluten-free, while flour tortillas are soft and flexible, perfect for folding.
How should I store leftovers from Southwestern Crockpot Chicken Tacos?
Store any leftover chicken filling in an airtight container in the refrigerator for up to 3–4 days. For long-term storage, freeze it for up to 3 months. Just remember to thaw it in the fridge before reheating.
Enjoy your delightful journey with Southwestern Crockpot Chicken Tacos! These easy and flavorful tacos are not only great for dinner but can also be your go-to dish for parties and casual gatherings.
Southwestern Crockpot Chicken Tacos
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies Do not stir after adding.
Seasoning and Flavoring
- 1 packet taco seasoning
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1 tbsp fresh lime juice Plus more to taste.
Toppings and Tortillas
- 2 tbsp chopped fresh cilantro For garnish.
- 8 small tortillas (corn or flour), warmed
- Optional toppings: shredded cheese, sour cream or Greek yogurt, avocado, shredded lettuce, diced tomatoes, hot sauce
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
- Sprinkle the taco seasoning over the chicken, followed by ground cumin, chili powder, garlic powder, salt, and black pepper.
- Add the rinsed black beans and drained corn on top of the chicken.
- Pour the diced tomatoes with green chilies over everything, but do not stir.
Cooking
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- Once cooking is done, shred the chicken using two forks.
- Stir in fresh lime juice before serving.
Serving
- Warm tortillas and fill each with the shredded chicken mix.
- Garnish with cilantro and add toppings as desired.
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