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Healthy Southwestern Crockpot Chicken Tacos Recipe

Southwestern Crockpot Chicken Tacos are easy to make, and you will wonder why you have not been making them together!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Dinner, Keto, low carb, Snack, Tacos
Cuisine: daily free, Italian, low carb, Mexican
Keyword: Southwestern Crockpot Chicken Tacos
Servings: 12 small tacos
Calories: 95kcal
Author: Feodora Nastashia


  • 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.


Serving: 1quarter of recipe (no shells or toppings) | Calories: 95kcal | Carbohydrates: 45g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 986mg | Potassium: 1282mg | Fiber: 13g | Sugar: 6g | Vitamin A: 637IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 3mg