Slow Cooker Chicken Tacos
Make taco night easy with these Slow Cooker Chicken Tacos! Tender shredded chicken, beans, and taco seasoning cook low and slow for a flavorful weeknight dinner.
Servings: 6 servings
Calories: 532kcal
Ingredients
- 4 large chicken breasts
- ¼ cup taco Seasoning (2 packets store-bought seasoning)
- 1 cup cilantro, chopped
- 1 large onion, chopped
- 8 ounces chopped green chiles (2 4-ounce cans)
- 30 ounces black beans drained (2 15-ounce cans)
- 4-6 cloves garlic, chopped fine
- 2 cups chicken broth (or 1 cup chicken broth & 1 cup salsa)
- 12 6" soft flour tortillas
- 1 lime squeezed over chicken
- Garnishes: chopped lettuce & tomatoes, grated cheddar cheese, sliced avocado, sour cream, salsa
Instructions
- Season chicken breasts with taco seasoning. Place in bottom of slow cooker. Add remaining ingredients then pour chicken broth over all.
- Cover and cook 3-4 hours on low.
- When done, remove chicken and shred with fork. Squeeze a lime over chicken. Place the chicken back into the slow cooker so that it can absorb some of the broth. When ready to serve, remove chicken to a serving bowl.
- Serve with soft tortillas (I like to brown mine slightly in hot dry pan), chopped lettuce & tomato, grated cheddar cheese, avocado, salsa, & sour cream.
Notes
STORE/FREEZE/REHEAT
Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days.
Freeze cooled chicken in a freezer-safe container for up to 3 months.
Reheat mixture in a saucepan on the stove over medium heat or in the microwave until warmed through.
Nutrition
Calories: 532kcal | Carbohydrates: 65g | Protein: 47g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 2399mg | Potassium: 1196mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1211IU | Vitamin C: 29mg | Calcium: 176mg | Iron: 7mg
