Go Back
+ servings
slow cooker chicken tacos

Slow Cooker Chicken Tacos

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Author: Heidi Boortz
Servings : 6

Ingredients

  • 4 boneless, skinless chicken breast
  • 1 jar salsa 16 oz, no sugar listed in ingredients
  • 1 can black beans rinsed and drained, 14.5 oz
  • 1 bag frozen corn 10 oz
  • 1 can Diced Tomatoes 14.5 oz
  • 1 Tbsp Chili Powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 10 corn tortilla

Optional

  • salsa additional
  • cheddar cheese
  • shredded lettuce
  • sour cream
  • green chiles
  • Black olives
  • cilantro chopped

Instructions

To cook immediately

  • Combine all ingredients except tortillas in a slow cooker. Cook on low 6 hours or on high 4 hours. Shred chicken with two forks.
  • Fill tortillas with chicken mixture. Top with additional toppings, if desired.

Freezing Instructions

  • To use as a freezer meal, combine all ingredients except tortillas and optional toppings in a one gallon zip top freezer bag. When ready to use, place frozen meal in slow cooker and cook for 6 hours on high or 8 hours on low. Shred chicken. Fill tortillas with shredded chicken mixture and optional toppings.

Instant Pot®

  • Add all ingredients except tortillas and optional toppings in Instant Pot. Lock lid. Set valve to sealing. Program for manual-high, 22 minutes. Shred chicken. Fill tortillas with shredded chicken mixture and optional toppings.
  • Note: if freezing for the Instant Pot, freeze in a freezable container that fits inside the Instant Pot, see notes.

Notes

We used THESE CONTAINERS for freezing.
Tried this recipe?Let us know how it was!