Description
An easy, crowd-pleasing slow cooker chicken taco recipe perfect for busy weeknights. Tender shredded chicken seasoned with aromatic spices, black beans, and green chilies, ready for your favorite taco toppings.
Ingredients
Scale
- 2 lbs boneless chicken breasts or skinless chicken thighs
- 1 cup chicken broth
- 1 can black beans, drained and rinsed
- 1 can green chilies, diced
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- Corn or flour tortillas for serving
- Sour cream, lettuce, tomatoes, and red onions for serving
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the slow cooker.
- Combine: Add the chicken broth, black beans, green chilies, olive oil, taco seasoning, garlic powder, onion powder, and cayenne pepper to the slow cooker.
- Cook: Cover and cook on low for 3-4 hours or until the chicken is fork tender.
- Shred: Remove the chicken from the slow cooker and shred it using two forks.
- Mix: Return the shredded chicken to the slow cooker and mix it thoroughly with the sauce.
- Serve: Warm the tortillas and fill each with the chicken mixture. Top with sour cream, diced onions, lettuce, and tomatoes as desired.
Notes
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Use leftover chicken in taco salads, burrito bowls, or enchiladas.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: taco night, slow cooker, crockpot, chicken tacos, Mexican, easy dinner