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- 1.5 lbs boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies The base of my crockpot chicken tacos is simple yet full of flavor. I always start with boneless, skinless chicken breasts. They cook well and shred easily. Next, I add black beans and corn. They bring a hearty texture and add fiber. Diced tomatoes with green chilies give a nice kick. The juice from these tomatoes keeps everything moist and tasty. - 2 tablespoons taco seasoning - 1 teaspoon cumin - Juice of 1 lime - Fresh cilantro, for garnish - Optional toppings: Avocado slices, shredded cheese Seasonings are key in this dish. Taco seasoning and cumin add depth to the chicken. A squeeze of lime juice brightens the flavors. Once the tacos are ready, I like to top them with fresh cilantro. It adds a pop of color and taste. For a richer bite, I recommend adding avocado slices or shredded cheese. These toppings make the meal even more satisfying. {{ingredient_image_1}} To make your crockpot chicken tacos, start by layering your ingredients. Place the boneless, skinless chicken breasts at the bottom of the crockpot. This helps the chicken stay moist. Next, add the finely chopped onion and minced garlic over the chicken. Then, add the rinsed black beans, drained corn, and diced tomatoes with their juice on top. For chopping, use a sharp knife for even pieces. This helps all the flavors mix well. Measure the taco seasoning and cumin carefully. A good balance of spices makes your dish pop with flavor. Set your crockpot to low for a long, slow cook. This allows the chicken to become very tender. You can also set it to high if you are short on time. Cooking on low takes about 6 to 8 hours. If you choose high, it will only take 3 to 4 hours. Just make sure the chicken reaches an internal temperature of 165°F. Once the chicken is cooked, it’s time to shred it. Use two forks to pull the chicken apart easily. You can also use a hand mixer for quicker shredding. After shredding, mix the chicken back into the sauce in the crockpot. For serving, warm your tortillas in a pan for a few seconds. Fill each tortilla with the chicken mixture. Top with fresh cilantro, avocado slices, and shredded cheese if you like. Enjoy your savory tacos! To keep your chicken tender, use boneless, skinless breasts. They cook evenly and stay juicy. Add lime juice before cooking. This will help tenderize the meat. Make sure not to overcook it. When chicken is dry, it loses flavor. Adjusting seasoning is easy. After cooking, taste the mixture. If it needs more spice, sprinkle in extra taco seasoning. Add a pinch of salt to bring out the flavors. You can also stir in fresh cilantro for a burst of freshness. Preparing your ingredients ahead of time saves you hassle. Chop the onion and garlic the night before. You can even mix the taco seasoning with the other spices early. This way, everything is ready to go when you start cooking. Shredding chicken can take time, but there are quick methods. Use two forks to shred it in the crockpot. If you're short on time, try using a hand mixer. Just be careful not to over-shred; you want it chunkier, not mushy. Pro Tips Choosing the Right Chicken: Opt for organic or free-range chicken for better flavor and texture. Customize Your Spice Level: Adjust the amount of taco seasoning and add jalapeños if you like it spicy. Prep Ahead: You can prepare the ingredients the night before and store them in the fridge for a quick morning prep. Serving Suggestions: Serve with lime wedges on the side for a zesty kick and extra fresh cilantro for garnish. {{image_2}} You can switch up the beans in this dish. Try pinto beans or chickpeas for a new taste. You can also add more veggies. Bell peppers, zucchini, or spinach work well. For a dairy-free option, skip the cheese. Use guacamole or a dairy-free sour cream instead. Want to add some heat? Toss in sliced jalapeños to the slow cooker. They will bring a nice kick. You can also use other spices for more flavor. Try smoked paprika or chili powder. These spices will elevate the taste of your tacos. Experimenting with spices is a fun way to make this dish your own! Store leftovers in an airtight container. This keeps the chicken moist and fresh. Place the chicken mixture in the fridge within two hours of cooking. It lasts up to three days in the fridge. Before serving, check for any off smells or changes in texture. To freeze the chicken mixture, let it cool completely first. Transfer it to a freezer-safe bag. Remove as much air as possible and seal it tightly. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. For reheating, place the mixture in a pot over low heat. Stir until it’s warmed through. You can also use the microwave, heating in short bursts. Stir in between to avoid hot spots. Serve it with fresh tortillas and toppings for a quick meal. Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time. This will help ensure it cooks through safely. I often use frozen chicken for quick meals. It saves time and still tastes great. What type of tortillas are best for serving? Corn tortillas work best for these tacos. They have a nice flavor and hold up well. You can also use flour tortillas if you prefer a softer bite. Just warm them before filling for the best taste. How can I make this recipe spicier? To spice it up, add sliced jalapeños or extra taco seasoning. Chipotle powder is another great choice for a smoky heat. You can also serve with hot sauce to let everyone add their own spice. Caloric breakdown per serving Each serving has about 300 calories. This makes it a tasty and filling meal without being too heavy. Key nutrients in the recipe This dish is rich in protein from the chicken and beans. It also has fiber from the black beans and corn. Plus, tomatoes add vitamins A and C. This meal is both nutritious and delicious! This recipe for chicken and black bean crockpot is easy and tasty. You learned about the main ingredients, seasonings, cooking steps, and helpful tips. Don't forget the fun variations to suit your taste. Remember, storing leftovers is simple and safe, whether in the fridge or freezer. Try this dish for a quick meal that everyone will enjoy. Cooking can be fun and stress-free! Happy cooking!

Slow-Cooked Fiesta Chicken Tacos

Delicious slow-cooked chicken tacos with a fiesta twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • 1 lime juiced
  • 1 bunch fresh cilantro, for garnish
  • 1 pack tortillas, for serving
  • 1 optional avocado slices and shredded cheese, for topping

Instructions
 

  • In the slow cooker, place the boneless chicken breasts at the bottom.
  • Add the chopped onion, minced garlic, black beans, corn, and diced tomatoes with their juice on top of the chicken.
  • Sprinkle taco seasoning and cumin evenly over the ingredients, then pour lime juice over everything.
  • Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
  • Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot and stir well to combine with the sauce.
  • To serve, warm the tortillas and fill them with the chicken mixture. Top with fresh cilantro, avocado slices, and shredded cheese as desired.

Notes

Serve with optional toppings like avocado and cheese.
Keyword chicken, fiesta, slow-cooked, tacos