Easy Crockpot Salsa Chicken Tacos
A simple, slow-cooker meal featuring tender shredded chicken, black beans, and corn in a savory salsa sauce, perfect for busy weeknights and meal prep.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 to 3 pounds boneless, skinless chicken breasts
- 16-ounce jar medium or mild salsa
- 1 packet taco seasoning
- 15-ounce can black beans, rinsed and drained
- 15-ounce can corn kernels, drained
- Flour or corn tortillas for serving
Instructions
- Rinse chicken breasts and pat dry. Place them in the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together the salsa and taco seasoning packet until dissolved. Pour the mixture evenly over the chicken.
- Add the rinsed black beans and drained corn to the slow cooker. Stir gently to distribute ingredients.
- Cover and cook on low for 6 to 8 hours until the chicken is tender and easily shredded.
- Turn off the slow cooker. Use two forks to shred the chicken directly in the pot. Discard excess liquid if too soupy.
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by spooning the chicken mixture onto warm tortillas. Add desired toppings and serve immediately.
Notes
Avoid overcrowding the slow cooker. Do not cook on high heat as it may make the chicken tough. For a thicker consistency, mix 1 teaspoon cornstarch with cold water and stir in during the last 30 minutes. Add fresh toppings like cilantro and lime juice after cooking to preserve flavor.
Nutrition
- Serving Size: 1 taco with shredded
- Calories: 325
- Sugar: 4
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 6
- Protein: 28
Keywords: crockpot, slow cooker, salsa chicken, tacos, meal prep, easy dinner, 5-ingredient, gluten-free option