1.6 KiB
1.6 KiB
| title | subtitle | date | draft | tags | categories | image | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Southwestern Crockpot Chicken Tacos | 2023-10-14T00:00:00-07:00 | false |
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Prep Time: 10 Minutes
Cook Time: 8 Hours
Servings: 8 - 10
Original Link: Link
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