Southwestern Crockpot Chicken Tacos
Easy-to-make Crockpot Chicken Tacos with tender shredded chicken, black beans, sweet corn, and zesty diced tomatoes, all cooked slowly for a perfect flavor infusion.
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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Notes
You can customize the tacos with your favorite toppings. Consider adding a wedge of lime for freshness and serve with a light side like cabbage slaw.