Classic Slow Cooker Chicken and Black Bean Tacos
This classic slow cooker recipe features tender chicken, black beans, and corn, all seasoned with taco flavors for an easy and delicious meal. Simply set it and forget it, then shred and serve with your favorite toppings.
Equipment
- Slow cooker
- Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained
- 1 (10-oz) can diced tomatoes with green chilies (Rotel), undrained
- 1 packet (1.25 oz) taco seasoning
- 1/2 cup chicken broth
Optional for Serving
- Fresh cilantro
- lime wedges
- tortillas
- your favorite taco toppings
Instructions
Instructions
- Place chicken breasts or thighs at the bottom of your slow cooker.
- Add rinsed black beans, drained corn, undrained diced tomatoes with green chilies, taco seasoning, and chicken broth over the chicken.
- Gently stir to combine the seasonings and liquids with the chicken.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is easily shredded.
- Remove the chicken, shred it with two forks, and return it to the pot, stirring to combine.
- Serve the chicken mixture hot in warm tortillas with your preferred taco toppings like cilantro, lime, cheese, sour cream, or salsa.
Notes
For extra flavor, consider marinating the chicken in a little lime juice before adding it to the slow cooker. This recipe is also great for meal prepping; simply store leftovers in an airtight container for up to 3-4 days.