Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Servings: 4
Freaking good, you’ll be surprised that this Southern favourite is super easy to make. You can throw this together either in your crockpot, on the stovetop, or Instant Pot. Serve this flavour-packed shredded chicken with taco shells topped with your preferred toppings.
Ingredients
1 (15 ounces) can of black beans rinsed and drained
1 lb. chicken breast I used boneless, skinless
1 (16 ounces) jar salsa use half of your jar for less saucy chicken
1 onion coarsely chopped
1 c. frozen corn
taco shells and any toppings you like
1 tbsp taco seasoning or more to taste
How to make Southwestern Crockpot Chicken Tacos
Step 1: In a 5-6 quart crockpot, add all the ingredients except for the taco shells. Mix well and ensure that some of the sauce is on the bottom of the chicken.
Step 2: Cover the pot and set it to low for 8 hours or high on 4 hours.
Step 3: Using two forks, shred the chicken when done and serve with taco shells and your preferred taco toppings. Enjoy!
Notes:
Stovetop:
If making this on the stovetop, simply add all the ingredients to a pot except for the taco shells. Put the lid on and simmer for about 20 minutes until the chicken is cooked through. Pour in a bit of chicken broth into the pot to prevent the chicken from getting burned. Note that the cooking time of the chicken varies depending on the size of the chicken.
Instant Pot:
To the inner pot of an electric pressure cooker, add all the ingredients except for the taco shells. Then, add a cup of chicken broth or water. Stir well, then put the lid on. Seal the valve and set to cook for 10 minutes on a high setting (if using raw chicken) or 15 minutes (for frozen chicken). Perform a natural release of pressure for about 5 minutes when the time is up, then manually release the rest of the pressure.
When done, shred the chicken.
At this point, the sauce is runnier. You can either drain some of the sauce or set the IP to saute and simmer until the sauce has reduced.
Nutrition Facts:
Serving: 1 serving (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
Ingredients
- 1 (15 ounces) can of black beans rinsed and drained
- 1 lb. chicken breast I used boneless, skinless
- 1 (16 ounces) jar salsa use half of your jar for less saucy chicken
- 1 onion coarsely chopped
- 1 c. frozen corn
- taco shells and any toppings you like
- 1 tbsp taco seasoning or more to taste
Instructions
Step 1: In a 5-6 quart crockpot, add all the ingredients except for the taco shells. Mix well and ensure that some of the sauce is on the bottom of the chicken.
Step 2: Cover the pot and set it to low for 8 hours or high on 4 hours.
Step 3: Using two forks, shred the chicken when done and serve with taco shells and your preferred taco toppings. Enjoy!
Notes:
Stovetop:
If making this on the stovetop, simply add all the ingredients to a pot except for the taco shells. Put the lid on and simmer for about 20 minutes until the chicken is cooked through. Pour in a bit of chicken broth into the pot to prevent the chicken from getting burned. Note that the cooking time of the chicken varies depending on the size of the chicken.
Instant Pot:
To the inner pot of an electric pressure cooker, add all the ingredients except for the taco shells. Then, add a cup of chicken broth or water. Stir well, then put the lid on. Seal the valve and set to cook for 10 minutes on a high setting (if using raw chicken) or 15 minutes (for frozen chicken). Perform a natural release of pressure for about 5 minutes when the time is up, then manually release the rest of the pressure.
When done, shred the chicken.
At this point, the sauce is runnier. You can either drain some of the sauce or set the IP to saute and simmer until the sauce has reduced.
