Slow Cooker Chicken Tacos
This recipe is from Plain Chicken reader – Lucy Smith. She emailed me this recipe and said her family loved it and that I should try it. I read over it and it was really similar to a recipe I made forever ago and forgot about. I immediately added it to our menu.
This is super simple and a great weeknight meal. I added a can of black beans and some corn to the slow cooker about 15 minutes before serving. It was so easy and really delicious! We served the chicken in soft taco shells. This makes a lot, so for the leftovers we made some quesadillas. Really good too! You could even serve the chicken mixture over a salad for a yummy chicken taco salad.
If you are worried about the heat in this dish, make sure to use mild salsa. I used a jar of Trader Joe’s salsa and it wasn’t spicy. You can also kick it up with spicy salsa or some sliced fresh jalapeños.
Slow Cooker Chicken Tacos
serves 6 to 8
(Printable Recipe)
- 1 (12-oz) jar salsa
- 1 (1-oz) package taco seasoning
- 3 boneless skinless chicken breasts
- 1 cup frozen corn kernels
- 1 (15-oz) can black beans, rinsed and drained
- soft taco shells
- favorite taco toppings – cheese, sour cream, jalapeños, cilantro, tomatoes
Place salsa, taco seasoning, and chicken in slow cooker. Cover and cook on LOW for 6 to 8 hours. Remove chicken from slow cooker and shred. Return chicken to slow cooker. Add corn and black beans. Cover and cook on LOW for an additional 15 minutes.
Serve chicken in taco shells, in a quesadilla or on top of a salad.
