Description
This easy and flavorful Crock Pot Chicken Tacos recipe is perfect for a hands-off, delicious meal. Tender chicken breasts are slow-cooked in salsa and taco seasoning, then shredded and combined with black beans for a hearty taco filling. Serve in warm tortillas with your favorite toppings for a crowd-pleasing dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ to 2 lbs. boneless skinless chicken breasts
- 1 jar (16 ounces) salsa
- 1 packet (1 ounce) taco seasoning
- Juice from 1 lime
Beans
- 1 can (15 ounces) black beans, drained and rinsed (optional)
To Serve
- Flour or corn tortillas, warmed
- Favorite taco toppings (such as shredded cheese, lettuce, sour cream, chopped tomatoes, cilantro, avocado, lime wedges)
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of a large greased crock pot. Pour the jar of salsa evenly over the chicken.
- Season the chicken: Sprinkle the taco seasoning packet over the salsa-covered chicken. Squeeze the fresh lime juice on top for added zest and flavor.
- Cook the chicken: Cover the crock pot with a lid and cook on low heat for 3 to 4 hours, allowing the chicken to become tender and infused with seasoning.
- Shred the chicken: Remove the lid carefully, then shred the chicken breasts inside the crock pot using two forks. Stir in the drained and rinsed black beans.
- Finish cooking: Cover the crock pot again and cook for an additional 1 hour on low heat to warm the beans and blend flavors.
- Serve: Scoop the shredded chicken and bean mixture into warmed flour or corn tortillas. Add your favorite taco toppings and enjoy a delicious, easy meal.
Notes
- You can substitute chicken thighs for a juicier and more flavorful result.
- Adjust the taco seasoning amount to your preferred spice level.
- Black beans are optional; for a different texture, try substituting with pinto beans or omit altogether.
- For a low-carb option, use lettuce wraps instead of tortillas.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Reheat gently to avoid drying out the chicken.
