Southwestern Crockpot Chicken Tacos

Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Servings: 4

Making this Southwestern Crockpot Chicken Taco is as easy as eating them. The chicken is cooked in the pot all day, then shredded. For a complete Mexican experience, serve this flavorful, melt-in-your-mouth shredded chicken in taco shells with your preferred toppings.

Ingredients

1 lb chicken breast I used boneless, skinless

1 tbsp taco seasoning or more to taste

1 (16-ounces) jar salsa use half of your jar for less saucy chicken

1 (15-ounces) can black beans rinsed and drained

1 c. frozen corn

1 onion coarsely chopped

taco shells and any toppings you like

How to make Southwestern Crockpot Chicken Tacos

Step 1: In a 5 to 6-quart crockpot, place all the ingredients except for the taco shells and toppings. Stir well, making sure some of the sauce is underneath the chicken. This way, the chicken will not stick to the bottom of the pot.

Step 2: Put the lid on and set to cook on low for 8 hours or high for 4 hours. When done cooking, shred the chicken using two forks.

Step 3: Serve with taco shells and your preferred taco toppings. Enjoy!

Notes:

For this recipe, use 1 16-ounces jar of salsa or half if desired. I prefer mild and chunky salsa, but you can also use jarred pineapple salsa, black bean, or corn salsa.

You can make this extra spicy if desired by adding jalapenos or chilli.

I like this with soft taco shells. You can serve this with hard taco shells, however, it’ll be difficult to work with.

Tips:

Make sure that there will be no liquid underneath the chicken before you start cooking. Stir all the ingredients so no liquid will get stuck/burn on the bottom of the pot.

I suggest shredding the chicken using two forks instead as you’ll have more control as to your preferred result, either chunks or super stringy.

Easily make this on a stovetop by placing all the ingredients in a pot. Put the lid on and let the ingredients simmer for about 20 minutes until the chicken is done. To keep the dish from getting burned, I suggest adding a bit of chicken broth.

If using frozen chicken, this Instant Pot version is your best option! Start by placing all the ingredients in the inner pot of the IP. Pour in a cup of chicken broth or water, then stir. Seal the pot and set it to high for 10 minutes (if using raw chicken) or 15 minutes (if using frozen chicken). Perform a natural release of pressure when the time is up for about 5 minutes, then release the remaining pressure manually.

For the sauce (if making in an IP), drain some or set your IP to saute and simmer the sauce until reduced to your liking.

Nutrition Facts:

Serving: 1serving (without taco shells or topping)
Calories: 355kcal | Carbohydrates: 45g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 986mg | Potassium: 1282mg | Fiber: 13g | Sugar: 6g | Vitamin A: 637IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 3mg

Southwestern Crockpot Chicken Tacos

Rebecca Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board… General Recipes Southwestern Crockpot Chicken Tacos European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 355 calories 4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb chicken breast I used boneless, skinless
• 1 tbsp taco seasoning or more to taste
• 1 (16-ounces) jar salsa use half of your jar for less saucy chicken
• 1 (15-ounces) can black beans rinsed and drained
• 1 c. frozen corn
• 1 onion coarsely chopped
• taco shells and any toppings you like

Instructions

Step 1: In a 5 to 6-quart crockpot, place all the ingredients except for the taco shells and toppings. Stir well, making sure some of the sauce is underneath the chicken. This way, the chicken will not stick to the bottom of the pot.

Step 2: Put the lid on and set to cook on low for 8 hours or high for 4 hours. When done cooking, shred the chicken using two forks.

Step 3: Serve with taco shells and your preferred taco toppings. Enjoy!

Notes

For this recipe, use 1 16-ounces jar of salsa or half if desired. I prefer mild and chunky salsa, but you can also use jarred pineapple salsa, black bean, or corn salsa. You can make this extra spicy if desired by adding jalapenos or chilli. I like this with soft taco shells. You can serve this with hard taco shells, however, it'll be difficult to work with. Tips: Make sure that there will be no liquid underneath the chicken before you start cooking. Stir all the ingredients so no liquid will get stuck/burn on the bottom of the pot. I suggest shredding the chicken using two forks instead as you’ll have more control as to your preferred result, either chunks or super stringy. Easily make this on a stovetop by placing all the ingredients in a pot. Put the lid on and let the ingredients simmer for about 20 minutes until the chicken is done. To keep the dish from getting burned, I suggest adding a bit of chicken broth. If using frozen chicken, this Instant Pot version is your best option! Start by placing all the ingredients in the inner pot of the IP. Pour in a cup of chicken broth or water, then stir. Seal the pot and set it to high for 10 minutes (if using raw chicken) or 15 minutes (if using frozen chicken). Perform a natural release of pressure when the time is up for about 5 minutes, then release the remaining pressure manually. For the sauce (if making in an IP), drain some or set your IP to saute and simmer the sauce until reduced to your liking.