1.3 KiB
1.3 KiB
| title | subtitle | date | draft | tags | cuisine | course | prepTimeMinutes | cookTimeMinutes | servings | parenturl | ||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Southwestern Crockpot Chicken Tacos | 2023-10-14T00:00:00-07:00 | false |
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10 | 8 - 10 | 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
- 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.
- 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