Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 can (10 oz) diced tomatoes and green chilies, undrained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 12-16 small corn or flour tortillas
  • Shredded cheese
  • Sour cream
  • Salsa
  • Guacamole
  • Chopped cilantro
  • Lime wedges
  • Shredded lettuce
  • Chopped tomatoes
  • Diced onions
  • Jalapeños

Instructions:

  1. Chop the onion and mince the garlic. Rinse and drain the black beans.
  2. Place the chicken breasts in the bottom of the crockpot. Top with the chopped onion and minced garlic. Pour in the diced tomatoes and green chilies (undrained), black beans, corn, and chicken broth. Sprinkle with taco seasoning.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be easily shredded with a fork when done.
  4. Remove the chicken breasts from the crockpot and shred them with two forks.
  5. Return the shredded chicken to the crockpot and stir to combine with the sauce.
  6. Warm the tortillas according to package instructions.
  7. Fill each tortilla with the shredded chicken mixture and your favorite toppings.
  8. Serve immediately with your chosen sides and enjoy these chicken tacos crockpot!