cookbook/content/recipes/2023/10/chicken-tacos/index.md

---
title: "Southwestern Crockpot Chicken Tacos"
subtitle: 
date: 2023-10-14T00:00:00-07:00
draft: false

tags: [Chicken, Tacos, Tex-Mex, Lunch, Dinner, Crockpot]
categories: [Tex-Mex, Crockpot]
image: thumbnail.jpg
#cuisine: [Tex-Mex]
#course: [Lunch, Dinner]

#prepTimeMinutes: 10
#cookTimeMinutes: 
#servings: "8 - 10"
#parenturl: https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/
---

Prep Time: **10 Minutes**  
Cook Time: **8 Hours**  
Servings: **8 - 10**

Original Link: [Link](https://www.savorynothings.com/southwestern-crockpot-chicken-tacos/)

## Ingredients

- 1 pound chicken breast I used boneless, skinless
- 1 tablespoon taco seasoning or more to taste
- 1 (16-oz) jar salsa use half of your jar for less saucy chicken; see notes for more info
- 1 (15-oz) can black beans rinsed and drained
- 1 cup frozen corn
- 1 onion coarsely chopped
- taco shells and any toppings you like

## Instruction

1. Place all ingredients EXCEPT for the taco shells and toppings in a 5-6 quart crockpot. Stir, making sure there’s some sauce underneath the chicken so it doesn’t end up sticking to the bottom.
2. Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.

## Augmentation

- Place the Chicken in the crocpot and add seasoning over chicken.
- Add onion and Salsa in the crockpot
- Cook for 8 hours.
- Cook the corn in a skillet to brown the corn.
- Cook the beans on their own

## Sides

- Instance Pot Mexican Rice
- [Instant Pot Pinto Beans](https://cookbook.jamestombleson.com/recipes/2022/06/instant-pot-pinto-beans/)