Description
This tender, flavorful Crockpot Taco Chicken is packed with south-of-the-border spices and slow-cooked to perfection. Perfect for quick weeknight dinners or game-day gatherings, it’s ready whenever you are.
Ingredients
2 lbs boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed (can substitute with pinto or kidney beans)
1 cup chicken broth (can substitute with vegetable broth)
1 packet (1 oz) taco seasoning
1 tsp ground cumin
1 tsp chili powder
1 can (15 oz) crushed tomatoes
1 small onion, chopped
1 clove garlic, minced
Instructions
Pat chicken breasts dry and add them to the bottom of a greased crockpot.
In a small bowl, combine taco seasoning, cumin, and chili powder. Sprinkle the spice mix over the chicken.
Add chopped onion and minced garlic to the crockpot.
Pour in chicken broth and crushed tomatoes.
Stir in drained and rinsed black beans.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Once done, shred the chicken with two forks directly in the crockpot and mix with the sauce.
Scoop into warm tortillas, over rice, or serve as a filling for tacos or bowls.
Notes
Substitute chicken thighs for extra juiciness.
Use your favorite tortillas, rice, or salad as a base for serving.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup of shredded chicken mixture
- Calories: 250
- Sugar: 4g
- Sodium: 1200mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg