Description
Tender, flavor-packed Southwestern Crockpot Chicken Tacos made with juicy shredded chicken, beans, corn, and bold spices slow-cooked to perfection. Perfect for busy nights or casual gatherings.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 8 to 10 small flour tortillas
Instructions
- In a slow cooker, add chicken thighs, black beans, corn, diced tomatoes with green chiles, chopped onion, minced garlic, and taco seasoning.
- Stir gently to distribute the seasoning evenly.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
- Shred the cooked chicken using two forks directly in the slow cooker and stir to combine with the rest of the mixture.
- Before serving, add fresh lime juice and chopped cilantro. Mix well.
- Warm tortillas and spoon the filling into each tortilla.
- Add desired toppings and serve hot.
Notes
- Use chicken thighs for juicier, more flavorful results.
- Don’t skip the lime juice—it brightens the whole dish.
- Drain beans and corn well to avoid excess liquid.
- Leftovers can be used in salads, burritos, or rice bowls.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: slow cooker tacos, crockpot chicken tacos, southwestern chicken, easy taco recipe, chicken taco filling