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Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

These set-it-and-forget-it chicken tacos are perfect for busy weeknights. Tender, flavorful, and crowd-pleasing every single time.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos
Calories 236 kcal

Equipment

  • slow cooker

Ingredients
  

  • 2 lb Boneless Skinless Chicken Breasts
  • 1 can (15 oz) Black Beans, drained and rinsed
  • 1 can (15 oz) Fire-Roasted Diced Tomatoes
  • 1 cup Frozen Corn Kernels
  • 1 can (4 oz) Diced Green Chiles
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Salt
  • 1 Juice of 1 Lime
  • 12 Small Flour or Corn Tortillas
  • Toppings: Avocado, Sour Cream, Cilantro, Shredded Cheese

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Season with chili powder, cumin, garlic powder, smoked paprika, and salt.
  • Add the fire-roasted diced tomatoes with their juices, diced green chiles, black beans, and frozen corn over and around the chicken.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is completely cooked through and shreds easily.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the beans, corn, and tomatoes.
  • Squeeze the lime juice into the mixture and stir well. Let everything sit together for 5 minutes to let the flavors meld.
  • Warm the tortillas in a dry skillet or wrapped in damp paper towels in the microwave for about 30 seconds.
  • Spoon the chicken taco filling into the warmed tortillas and top with avocado, sour cream, fresh cilantro, and shredded cheese. Serve immediately.

Nutrition

Serving: 1servingCalories: 236kcalCarbohydrates: 28gProtein: 22gFat: 4g
Keyword crockpot chicken tacos, easy shredded chicken tacos, slow cooker chicken tacos, slow cooker Mexican chicken
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