Southwestern Crockpot Chicken Tacos
Tender, juicy shredded chicken slow-cooked with bold Southwestern spices, black beans, corn, and diced tomatoes with green chilies. Perfect for busy weeknights, taco bars, and meal prep—hands-off cooking with maximum flavor.
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, sour cream or Greek yogurt, avocado, shredded lettuce, diced tomatoes, hot sauce
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle taco seasoning, cumin, chili powder, garlic powder, salt, and pepper evenly over the chicken.
- Add the black beans and corn, then pour in the diced tomatoes with green chilies. Do not stir.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and easily shreds.
- Shred the chicken with two forks directly in the slow cooker and stir to combine with the sauce and vegetables.
- Stir in fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or lime as desired.
- Serve the chicken mixture in warmed tortillas. Top with cilantro and your favorite toppings.
Nutrition
Serving: 1tacoCalories: 250kcalCarbohydrates: 24gProtein: 22gFat: 7gSaturated Fat: 2gSodium: 500mgFiber: 4gSugar: 3g
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