Description
This Slow Cooker Chicken Tacos recipe offers a flavorful and easy way to prepare tender shredded chicken infused with salsa and taco seasoning. Perfect for a quick weeknight meal, this recipe allows the chicken to cook slowly for hours, resulting in juicy, tasty meat ready to be served with your favorite taco toppings.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 jar (16 ounces) salsa
- 1 packet (1 ounce) taco seasoning
- Juice from 1 lime
- 1 can (15 ounces) black beans, drained and rinsed (optional)
To Serve
- Corn or flour tortillas
- Sour cream
- Shredded cheese
- Diced tomatoes
- Cilantro
- Pico de gallo
- Guacamole
Instructions
- Prepare Slow Cooker: Grease the insert of a large slow cooker with cooking spray to prevent sticking. Place the boneless, skinless chicken breasts inside the slow cooker.
- Add Flavorings: Pour the salsa evenly over the chicken breasts, then sprinkle the taco seasoning on top. Squeeze the juice of one lime over everything for freshness and extra zest.
- Cook Chicken: Cover the slow cooker with the lid. Cook on low heat setting for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is thoroughly cooked and tender.
- Shred Chicken and Add Beans: Carefully remove the lid and shred the chicken directly in the slow cooker using two forks. Stir in the drained and rinsed black beans, then cover again with the lid and cook for an additional 30 minutes to heat everything through.
- Serve: Warm the corn or flour tortillas. Serve the shredded chicken mixture inside the tortillas and top with sour cream, shredded cheese, diced tomatoes, cilantro, pico de gallo, guacamole, or your favorite taco toppings. Enjoy your homemade slow cooker chicken tacos!
Notes
- For spicier tacos, add some chopped jalapeños or hot sauce to the salsa before cooking.
- Black beans are optional but add a nice texture and extra protein.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Warming tortillas before serving improves their pliability and taste.
- Use gluten-free tortillas if you need a gluten-free version.
