Southwestern Crockpot Chicken Tacos
Enjoy a flavorful and easy meal with these Southwestern Crockpot Chicken Tacos, made with tender chicken and vibrant veggies that slow cook to perfection.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts Base of the tacos
- 1 can (15 oz) black beans, drained and rinsed Adds protein and fiber
- 1 can (15 oz) corn, drained Adds sweetness
- 1 small onion, diced Enhances flavor
- 1 red bell pepper, diced Adds color and crunch
- 1 green bell pepper, diced Adds color and crunch
- 2 cloves garlic, minced Enhances flavor
- 1 packet taco seasoning Provides spice
- 1 cup salsa Keeps everything moist
- to taste Salt and pepper For seasoning
- as needed Corn or flour tortillas For serving
Optional Toppings
- as needed Avocado For creaminess
- as needed Cilantro For freshness
- as needed Cheese For richness
- as needed Sour cream For creaminess
- as needed Lime wedges For a zesty kick
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the black beans and corn on top of the chicken.
- Scatter the diced onion, red bell pepper, and green bell pepper over the chicken.
- Add minced garlic to the mix.
- Sprinkle the taco seasoning evenly over all the ingredients.
- Pour salsa on top and season with salt and pepper to taste.
- Cover the crockpot with a lid.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking time is complete, carefully remove the chicken and shred it with two forks.
- Mix the shredded chicken back with the other ingredients.
Serving
- Warm up your tortillas in a pan or microwave.
- Spoon a generous portion of the chicken mixture into each warm tortilla.
- Add optional toppings as desired.
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Notes
To enhance the flavors, consider adding more spices or experimenting with different veggies. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to three months.