Easy Crockpot Chicken Tacos
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning (or homemade)
- 1 can (14 oz) diced tomatoes with green chilies (undrained)
- 1 cup corn (frozen or canned, drained)
- 1 can (15 oz) black beans (drained and rinsed)
- For Serving:
- Tortillas (soft or hard shell)
- Shredded lettuce
- Diced tomatoes
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Salsa or hot sauce
- Avocado or guacamole (optional)
Directions:
- Prepare the Chicken:
- Place the boneless, skinless chicken breasts at the bottom of the Crockpot.
- Add Seasoning and Veggies:
- Sprinkle the taco seasoning evenly over the chicken.
- Pour the diced tomatoes with their juices over the chicken.
- Add the corn and black beans on top.
- Cook:
- Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken:
- Once done, use two forks to shred the chicken right in the Crockpot, mixing it with the other ingredients.
- Serve:
- Spoon the chicken mixture onto tortillas and top with your favorite toppings like shredded lettuce, diced tomatoes, cheese, sour cream, salsa, and avocado.
Tips:
- Meal Prep: You can prepare the chicken and seasoning in advance and freeze it. Just thaw and cook when you’re ready.
- Customize: Feel free to add additional toppings or ingredients like jalapeños, olives, or peppers based on your preferences.
- Sides: Serve with rice, chips, or a side salad for a complete meal.
Enjoy your easy and tasty Crockpot dinner! 🌮✨
