Crockpot Chicken Tacos Recipe

Ingredients

• 1 lb Chicken Breast (boneless, skinless; trimmed of excess fat)
• 15 oz Canned Corn (drained)
• 15 oz Canned Black Beans (drained and rinsed)
• 1 medium Onion (diced)
• 2 tbsp Taco Seasoning (store‑bought or homemade blend)
• 8 oz Salsa (mild or medium, your favorite brand)

Instructions

1. Prep Ingredients

   Dice the onion, open and drain the canned corn and black beans, and rinse the beans under cold water.

   Time: PT5M

2. Add Ingredients to Crockpot

   Place the chicken breasts in the crockpot, then add the drained corn, rinsed black beans, diced onion, taco seasoning, and salsa. Stir gently to distribute the seasoning.

   Time: PT2M

3. Cook on High

   Cover the crockpot and set it to HIGH. Cook for 4–6 hours, checking after 4 hours for tenderness.

   Time: PT5H

4. Shred the Chicken

   Remove the chicken breasts with tongs, place them on a cutting board, and shred using two forks until the meat is in bite‑size pieces.

   Time: PT5M

5. Combine and Finish

   Return the shredded chicken to the crockpot, stir to mix with the sauce, and let it sit for 5 minutes on the warm setting.

   Time: PT5M

6. Serve

   Spoon the taco filling into warm tortillas, over rice, or serve with chips. Garnish with fresh cilantro, lime wedges, or shredded cheese if desired.

   Time: PT0M

Nutrition Facts

Calories

240

Protein

20g

Carbohydrates

30g

Fat

5g

Fiber

6g