Prep time: 10 mins | Cook time: 8 hrs | Total time: 8 hrs 10 mins | Servings: 4 servings
I am a huge fan of tacos. Recently I have been researching for easy and quick recipes online and this southwestern Crockpot Chicken Tacos recipe quickly caught my attention. And I realized, why the heck I have not been making these all along?
Ingredients
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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 of 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, add all the ingredients except for the taco shells and toppings. Stir well until there is some sauce in the bottom so the chicken does not stick.
Step 2: Set the crockpot on low and cook for 8 hours. Or 4 hours on high.
Step 3: When done, use a fork to shred the chicken.
Step 4: Serve with taco shells and your preferred taco toppings. Enjoy!
Notes:
For this recipe, I used raw chicken.
One 16-ounces jar of salsa will add plenty of sauce to the chicken. If you like, you can use only half a jar. Also, feel free to use any of your preferred salsa.
This salsa is pretty mild. You can add a bit of heat to this if you’d like and add in some jalapenos or chilli.
I like to use soft taco shells because of the sauce but hard tacos will work fine, too.
TIPS:
Before cooking, ensure to stir all the ingredients. This way there will be liquid underneath the chicken.
You can use any method to shred the chicken but I prefer to just pull the cooked chicken apart using two forks.
To make this on the stovetop, simply add everything to a pot, cover, and simmer for about 20 minutes until the chicken is cooked through. However, the cooking time will vary depending on the size of the chicken breast. To keep the chicken from getting burned, add a little chicken broth to the pot.
If you like, you can easily make this in an Instant Pot especially if you are using frozen chicken. Just add all the ingredients to the inner pot of an electric pressure cooker followed by a cup of broth or water, then stir well. Cover the IP, seal, then set on high. Cook the raw chicken for about 10 minutes or 15 minutes if using frozen chicken. Natural release for about 5 minutes once the time is up, then manually release the rest of the pressure. Open the Ip and shred the chicken. For the sauce, either drain some or simmer (setting the IP to “saute”) until it is reduced to your liking.
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 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 of 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, add all the ingredients except for the taco shells and toppings. Stir well until there is some sauce in the bottom so the chicken does not stick.
Step 2: Set the crockpot on low and cook for 8 hours. Or 4 hours on high.
Step 3: When done, use a fork to shred the chicken.
Step 4: Serve with taco shells and your preferred taco toppings. Enjoy!
Notes
For this recipe, I used raw chicken. One 16-ounces jar of salsa will add plenty of sauce to the chicken. If you like, you can use only half a jar. Also, feel free to use any of your preferred salsa. This salsa is pretty mild. You can add a bit of heat to this if you’d like and add in some jalapenos or chilli. I like to use soft taco shells because of the sauce but hard tacos will work fine, too. TIPS: Before cooking, ensure to stir all the ingredients. This way there will be liquid underneath the chicken. You can use any method to shred the chicken but I prefer to just pull the cooked chicken apart using two forks. To make this on the stovetop, simply add everything to a pot, cover, and simmer for about 20 minutes until the chicken is cooked through. However, the cooking time will vary depending on the size of the chicken breast. To keep the chicken from getting burned, add a little chicken broth to the pot. If you like, you can easily make this in an Instant Pot especially if you are using frozen chicken. Just add all the ingredients to the inner pot of an electric pressure cooker followed by a cup of broth or water, then stir well. Cover the IP, seal, then set on high. Cook the raw chicken for about 10 minutes or 15 minutes if using frozen chicken. Natural release for about 5 minutes once the time is up, then manually release the rest of the pressure. Open the Ip and shred the chicken. For the sauce, either drain some or simmer (setting the IP to “saute”) until it is reduced to your liking.