We discovered this recipe when we were first married and it has become a staple in our household. I was searching for slow cooker recipes to try out our lovely new crockpot. I adore Mexican food and was shocked when I discovered it was possible to make tacos in the crockpot! This takes honestly 2 minutes to prepare the slow cooker and 5 minutes of prep to take it from the slow cooker into tacos. After you make it the first time, you won't even need the recipe again - it's that easy!! We've shared this many times with friends because it delicious, easy, and can be made pretty healthy, too!
Crockpot Tacos
Serves 4
2 boneless skinless chicken breasts
1 can black beans, drained
1 can corn, drained
1 cup salsa
Small or medium sized tortillas
Optional: lettuce, shredded cheddar cheese, ranch dressing, hot sauce, peppers and onions, or other taco toppings of your choosing
1. Place chicken breasts in the bottom of the slow cooker. Mix the salsa, corn, and beans and place overtop of the chicken (I skip mixing them and just pour half of each, then repeat).
2. Cook on low for 6-8 hours or on high for 2-3 hours (I recommend low - we tried it on high once, but the flavors did not infuse into the chicken as well). When it is finished, shred the chicken (I just use a fork - it should come apart very easily).
4. Warm tortillas according to package directions or place them directly on the oven racks at 250 degrees for just a couple of minutes until warmed but not crisp.
3. Assemble your tacos. Place a large spoonful of the chicken mixture on the tortilla, then add your favorite toppings. (We took the suggestion from the original recipe I saw and use lettuce, cheese, and ranch, but if you want a healthier version, skip the cheese and dressing and opt for veggies and hot sauce instead.)
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