Description
A super simple and flavorful slow cooker chicken taco recipe featuring tender shredded chicken, black beans, and green chilies, perfect for a busy weeknight dinner.
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 homemade 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, and tomatoes for serving
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the slow cooker. Add chicken broth, black beans, green chilies, and the homemade taco seasoning.
- Cook: Cover and cook on low for 3-4 hours or until the chicken is fork tender.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, mixing it with the sauce.
- Serve: Warm the tortillas in a pan or microwave. Fill each tortilla with the chicken mixture and top with sour cream, diced red onions, and any additional toppings you like.
- Enjoy: Serve with sides like cilantro lime rice or Mexican rice for a complete meal.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and can be repurposed into taco salads, burrito bowls, or chicken enchiladas.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Mexican Cuisine
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: slow cooker, chicken tacos, easy dinner, Mexican cuisine, CrockPot