Southwestern Crockpot Chicken Tacos are easy to make, and you will wonder why you have not been making them together!
My family loves chicken tacos — and I usually create them in the crockpot for super fast and easy prep, which is probably my favourite thing about this meal. Since my Southwestern Crockpot Chicken Tacos are so easy to create, you’ll wonder why you have not been making them along!
I really like new food with pure tastes. I make these with my homemade taco seasoning, but you may use your favourite storebought if you would like. Even though I don’t like the title of these, this is a real”ditch and go” slow cooker recipe, it’s two measures: Add everything to the crockpot and cook on low for 2 hours OR on high for 4 hours, then shred the chicken and serve with your favourite taco toppings and shells. So easy, and yet so yummy!
Chicken: I use raw chicken inside this crockpot recipe, which is deemed perfectly safe by the USDA. You should, however, never use frozen chicken, although some manufacturers claim it’s safe.
Salsa: 1 16-oz jar may include plenty of sauce into your chicken. You can use half the pot if you prefer. We like a mild, chunky salsa (such as Newman’s Moderate ) for this recipe, however it is possible to really go wild here: Jarred pineapple salsa is delicious, and so is black bean and corn salsa.
Spiciness: I create these super gentle for my little kids, but feel free to add warmth with jalapeños or chilli! I utilize my Homemade Taco Seasoning to add flavour to such tacos, so I can control precisely how gentle these are.
Taco Shells: We prefer those with soft taco shells because of the sauce, so hard taco shells make it even more difficult to eat — but they operate, too.
Nutrition: As always an estimate and here WITHOUT taco shells or lettuce, since this will be very individual.
Stirring: Make sure to combine all the ingredients prior to cooking, so there’s liquid underneath the chicken — differently, it might get stuck to the bottom of the crock and burn off.
How I shred the chicken: that I know there are all kinds of excellent tutorials on the way to shred chicken with a mixer, a food processor, a blender. However, I would rather pull the cooked chicken aside with the help of 2 forks. That way I get to control how shredded my chicken is (I prefer it torn into chunks versus super stringy).
Stovetop Instructions: If you don’t have time to create them in the toaster, you can create these on the stovetop: Add everything to a pot, cover with a lid and simmer until the chicken is finished. It’ll take around 20 minutes, depending on how big your chicken breastfeeding. You may need to add a little chicken broth to keep it from becoming burned.
Immediate Pot Instructions: You can make this at the Immediate Pot should you want — this is especially handy if you’ve frozen chicken! Add all ingredients to the interior pot of your electrical pressure cooker. Add 1 cup chicken broth OR water and stir really well. Close the lid, set the valve to”sealing”. Pressure cook “high” to get 10 minutes (for raw poultry ) or 15 minutes (for frozen poultry ). When the cooking time is up, do a natural stress discharge for 45 minutes (switch the IP off and then leave it alone). Gently release any remaining pressure, open the lid and shred the chicken.
The sauce will be runnier, you can either drain some OR place the instantaneous kettle to sauté and simmer until the liquid has reduced to your liking.
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Please, if you recreate this Healthy Southwestern Crockpot Chicken Tacos Recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Healthy Chicken Pot Pie (Easy Recipe)
- Easy Low Carb Baked Chicken Tenders
- Crispy Honey Chicken (Easy Chicken Recipe)
- Easy Baked Crack Chicken Breasts Recipe
- Grilled Pineapple Chicken (Paleo + Whole30)
- Chicken Burrito Bowls Recipe For Lunch
Healthy Southwestern Crockpot Chicken Tacos Recipe
- 1 pound boneless-skinless-chicken-breast
- 1 tbsp taco-seasoning (or more to taste)
- 16 oz salsa use half of your jar for less saucy-chicken (see notes for more info)
- 15 oz black-beans rinsed & drained
- 1 cup frozen corn
- 1 onion (coarsely-chopped)
- taco shells & toppings you like
- Put all composition but for the taco shells and toppings in a 5-6quart crockpot. Stir, making certain that there’s a sauce beneath the chicken so it doesn’t end up sticking to the bottom.
- Cook on LOW for 8 hours or on HIGH for 4 hours. Cut using a fork, then use taco shells and your favorite taco-toppings.