Southwestern Crockpot Chicken Tacos
An easy and flavorful slow-cooker recipe for tacos, packed with tender chicken, zesty spices, and vibrant vegetables.
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
- 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)
- 2 tbsp chopped fresh cilantro, for garnish
- 8 small tortillas (corn or flour), warmed
Optional Toppings
- shredded cheese to taste
- sour cream or Greek yogurt to taste
- avocado to taste
- shredded lettuce to taste
- diced tomatoes to taste
- hot sauce to taste
Instructions
Preparation
- Place the boneless skinless chicken breasts at the bottom of your slow cooker.
- Sprinkle taco seasoning, ground cumin, chili powder, garlic powder, salt, and black pepper over the chicken.
- Add black beans and corn to the slow cooker.
- Pour the can of diced tomatoes with green chilies over everything. Do not stir!
Cooking
- Cover the slow cooker and set it to cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Once done, use two forks to shred the chicken right in the slow cooker, mixing it with the sauce and vegetables.
- Stir in the fresh lime juice just before serving.
Serving
- Fill warmed tortillas with the chicken mixture.
- Top with fresh cilantro and your favorite toppings.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results: Use a homemade spice blend, experiment with proteins, or add more veggies. Adjust cooking time as needed. Store leftovers in an airtight container.