These Southwestern Crockpot Chicken Tacos are super easy and full of flavor! You just toss chicken, spices, and goodies into a slow cooker and let it do all the work.
I love coming home to the smell of these tacos – it feels like a mini fiesta! 🌮 Just shred the chicken, grab some tortillas, and enjoy a fun and tasty meal with no fuss at all!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe. If you prefer a different protein, try using turkey, or even a plant-based protein like jackfruit for a vegetarian option.
Beans: Black beans bring a nice creaminess and fiber. Kidney beans or pinto beans can be used instead if that’s what you have. Canned beans save time, but dried beans can also work if you soak and cook them ahead.
Salsa: It’s key to flavoring the dish. Use your favorite salsa, whether it’s spicy, mild, or even homemade. Jarred salsa verde offers a twist, too.
Bell Pepper: Red bell pepper is sweet and colorful! You can swap in green or yellow peppers or even use jalapeños for some heat.
Cheese: Cheddar is classic, but feel free to mix it up! Pepper jack adds spice, and a dairy-free cheese can cater to vegan diets.
How Can You Shred Chicken Easily?
Shredding chicken can be a real hassle, but there’s a simple way to make it quick! After cooking, let the chicken sit for a few minutes to cool a bit, then grab two forks. Hold one fork in each hand and use them to pull the chicken apart. Just a few twists and turns will do the job!
- Remove the chicken from the Crockpot and place it on a plate or cutting board.
- Using two forks, pull the chicken apart into shreds. It should come apart easily.
- Add the shredded chicken back into the Crockpot and mix it with the other ingredients for even flavor distribution.
Enjoy your cooking experience, and don’t forget to taste as you go, adjusting flavors to your liking!
How to Make Southwestern Crockpot Chicken Tacos
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1/2 cup salsa (your preferred variety)
- 1 packet (1 oz) taco seasoning
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 cup diced tomatoes (fresh or canned)
For Toppings:
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup shredded lettuce
- Sour cream, for serving
- Tortillas (soft or hard shell)
- Lime wedges, for garnish
- Fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and then cooks in a Crockpot for 6-8 hours on low or 3-4 hours on high. So, you can get it ready in the morning and let it cook all day while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts in the bottom of your Crockpot. This will be the base of your tasty tacos!
2. Make the Taco Mixture:
In a large bowl, combine the drained black beans, drained corn, salsa, taco seasoning, diced red bell pepper, diced onion, and diced tomatoes. Mix all these ingredients together really well, so every bite will be full of flavor!
3. Combine in the Crockpot:
Pour the mixed taco ingredients over the chicken breasts in the Crockpot. Spread it out a bit, ensuring that the chicken is nicely covered with all those delicious toppings!
4. Cook It Up:
Cover the Crockpot and cook on low for about 6-8 hours or on high for 3-4 hours. The chicken is done when it’s cooked through and you can easily shred it with a fork. So, don’t worry if you’re busy—it will be waiting for you!
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the Crockpot and place it on a plate. Using two forks, shred the chicken into bite-sized pieces. Then return the shredded chicken back to the pot and stir it together with the other tasty ingredients.
6. Warm the Tortillas:
As you get ready to serve, warm your tortillas in a dry skillet or pop them in the microwave for a few seconds until they’re nice and soft. This will make them easier to fill and enjoy!
7. Assemble Your Tacos:
Take a warmed tortilla and spoon a generous amount of the chicken mixture into it. Now, it’s time to make it personal! Top it with diced avocado, shredded cheese, shredded lettuce, and a dollop of sour cream. Get creative with the toppings—make it your own!
8. Serve and Enjoy:
Before you dig in, garnish your tacos with some lime wedges and sprinkle fresh cilantro on top if you like it. Serve immediately and enjoy every flavorful bite of your Southwestern tacos!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to add an extra hour or so to the cooking time if you’re using frozen chicken. Defrosting in the fridge overnight is preferred, but if you’re starting with frozen, the Crockpot will make it tender and easy to shred without thawing beforehand.
What Can I Substitute for Black Beans?
If you don’t have black beans on hand, you can substitute them with pinto beans or kidney beans. Both will add a nice texture and flavor to your tacos. Just make sure they are drained and rinsed before adding them to the mix!
How to Store Leftover Taco Filling
Store any leftover taco filling in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop or in the microwave. If you want to freeze it, place it in a freezer-safe container and it will last up to 3 months. Thaw in the fridge before reheating!
Can I Make These Tacos Vegetarian?
Absolutely! To make vegetarian tacos, simply substitute the chicken with a mixture of sautéed mushrooms, zucchini, or jackfruit. You can also increase the amount of beans and corn for protein. Just follow the same cooking instructions, adjusting for the cooking time as necessary!
