These Slow Cooker Chicken Tacos are a fantastic way to enjoy a tasty meal with little effort. Just toss chicken, spices, and a bit of salsa into your slow cooker, and let it work its magic!
Honestly, who doesn’t love tacos? The chicken comes out so tender that it nearly falls apart. I like to top mine with fresh veggies and a squeeze of lime for that extra zing!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you prefer a different protein, try using shredded rotisserie chicken or even tofu for a vegetarian option!
Black Beans: These add great protein and fiber. If you don’t have black beans, pinto beans or kidney beans work well too. Canned lentils could also be a good option.
Sweet Corn: Canned corn is convenient, but frozen corn or fresh corn cut off the cob can add a nice crunch. Personal tip: I love using grilled corn for extra flavor!
Diced Tomatoes with Green Chilies: This gives a nice kick. If you want less spice, go for regular diced tomatoes or even tomato sauce, and add some chili powder to taste.
Taco Seasoning: If you’re out of packets, mix your own with spices like cumin, chili powder, onion powder, and paprika for a custom blend that suits your taste.
How Do I Ensure the Chicken Is Perfectly Shredded?
Getting the chicken perfectly shredded is key to this recipe. You want it tender enough to easily break apart. Follow these steps:
- Cook the chicken on low heat for a longer time (6-8 hours) as it will make it more tender.
- Use two forks to pull the chicken apart gently after cooking. If it doesn’t shred easily, it might need more cooking time.
- Mix the shredded chicken back into the sauce and veggies for a well-combined flavor.
This technique not only ensures tender chicken but also infuses it with all those delicious flavors from the other ingredients!
How to Make Slow Cooker Chicken Tacos?
Ingredients You’ll Need:
For the Chicken Filling:
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (16 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (about 1 oz)
- 1 bell pepper (any color), diced
- 1 small onion, diced
For Serving:
- 8 small flour or corn tortillas
- 1 avocado, sliced
- 1 cup shredded cheese (cheddar or a Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 6 to 8 hours to cook on low in your slow cooker or 3 to 4 hours on high. You’ll spend some quick minutes adding all your ingredients, and then let the slow cooker do its magic until you have delicious, tender chicken ready for tacos!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Next, add the drained black beans, drained corn, and diced tomatoes with green chilies right over the chicken. Sprinkle the taco seasoning evenly on top, and then add the diced bell pepper and onion. This combination will make a flavorful base!
2. Cooking Time:
Cover the slow cooker with its lid and set it to cook. If you prefer a longer, slow-cooked flavor, set it on the low setting for 6 to 8 hours. If you’re in a hurry, go for the high setting for 3 to 4 hours. The chicken is ready when it’s tender and can easily be shredded with a fork.
3. Shred the Chicken:
Once the chicken is cooked, take two forks and shred it right in the slow cooker. This allows the chicken to soak up all the wonderful sauce and veggies. Stir everything together so the flavors really blend.
4. Prepare the Tortillas and Serve:
To serve, warm the tortillas in a skillet over medium heat until soft, or you can microwave them for a few seconds until they’re warm. Then, take a tortilla and fill it with the chicken mixture you created. Top with shredded cheese, avocado slices, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for that perfect zesty squeeze. Enjoy your delicious tacos!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to add an extra hour to the cooking time if you’re using the slow cooker on low, or about 30 minutes on high. However, for best results, it’s recommended to thaw the chicken in the fridge overnight before cooking.
Can I Make This Vegetarian?
Absolutely! Simply omit the chicken and replace it with an extra can of beans or add some diced mushrooms for texture. You can also include additional vegetables like zucchini or spinach to bulk it up and maintain great flavor.
How to Store Leftover Taco Filling?
Store any leftover chicken taco filling in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, just thaw in the fridge overnight and warm it in the microwave or on the stovetop.
What Should I Serve with These Chicken Tacos?
These tacos pair beautifully with a simple side salad, Mexican rice, or tortilla chips with salsa. You might also consider serving guacamole or a fresh corn salad on the side for a delicious complement!
