Description
This Slow Cooker Chicken Tacos recipe offers an effortless and flavorful way to prepare tender shredded chicken infused with salsa and taco seasoning. Cooked low and slow in a crockpot, the chicken becomes juicy and perfect for tossing with black beans and serving in warm tortillas with your favorite toppings for a delicious, family-friendly meal that’s ready in just over 4 hours.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 jar (16 ounces) salsa
- 1 packet (1 ounce) taco seasoning
- Juice from 1 lime
- 1 can (15 ounces) black beans, drained then rinsed (optional)
Serving Suggestions
- Corn or flour tortillas
- Sour cream
- Shredded cheese
- Diced tomatoes
- Cilantro
- Pico de gallo
- Guacamole
Instructions
- Prepare Slow Cooker: Grease the insert of a large slow cooker with cooking spray to prevent sticking. Place the boneless skinless chicken breasts inside the slow cooker insert.
- Add Flavorings: Pour the entire jar of salsa over the chicken breasts to coat them evenly. Sprinkle the taco seasoning packet on top of the salsa-covered chicken. Squeeze the juice of one lime over the seasoning and salsa to add brightness.
- Cook Chicken: Cover the slow cooker with its lid and cook on low heat for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
- Shred Chicken and Add Beans: Remove the lid carefully. Use two forks to shred the cooked chicken directly in the slow cooker. Stir in the drained and rinsed black beans if using. Replace the lid and cook for an additional 30 minutes on low until heated through.
- Serve Tacos: Warm the corn or flour tortillas. Spoon the shredded chicken and bean mixture into the tortillas. Top with your favorite toppings such as sour cream, shredded cheese, diced tomatoes, cilantro, pico de gallo, and guacamole. Serve immediately and enjoy your easy slow cooker chicken tacos!
Notes
- Use cooking spray to prevent chicken from sticking to the slow cooker insert.
- Feel free to omit black beans if preferred.
- Adjust cooking time slightly if your slow cooker runs hot or cold.
- Leftover shredded chicken can be refrigerated for up to 4 days or frozen for longer storage.
- For a spicier version, add jalapeños or hot sauce to the salsa before cooking.
