Ingredients
Boneless, skinless chicken breasts or thighs
Taco seasoning
Salsa
Frozen or fresh corn kernels
Black beans (canned, rinsed or cooked from dry)
Tortillas (flour or corn)
Cheese (shredded cheddar, Monterey Jack, or dairy-free alternative)
Instructions
1-Place chicken: Place boneless, skinless chicken breasts or thighs in the bottom of a slow cooker.
2-Season chicken: Sprinkle taco seasoning evenly over the chicken and rub in slightly for deeper flavor.
3-Add salsa: Pour salsa over the chicken until mostly covered to keep it moist.
4-Layer toppings: Add corn and black beans on top without stirring.
5-Cook slowly: Cover and cook on low for 6-8 hours or on high for 3-4 hours; avoid lifting the lid.
6-Shred and mix: Remove chicken, shred with two forks, return to pot, and stir everything together.
7-Serve in tortillas: Warm tortillas (chill first to prevent cracking), fill with chicken mixture, and top with cheese and desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Garnish with fresh cilantro, basil, or dill just before serving, as fresh herbs lose their punch if cooked too long.
🧀 If adding cheese or cream, stir it in during the last 30 minutes of cooking to prevent curdling.
🌶️ Add a teaspoon of smoked paprika to the seasoning for a subtle smoky depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup filling (without tortilla)
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg