This Southwestern Crockpot Chicken Tacos are really simple to create, you will wonder why you have not been making them along!
My family like a chicken tacos and I usually create them in the crock pot for super fast and effortless prep. That’s probably my favourite thing about this particular meal, since my Southwestern Crockpot Chicken Tacos are really simple to create, you will wonder why you have not been making them along!
I really like food with easy tastes. I make these with my homemade taco seasoning. This slow cooker recipe it’s 2 steps: Insert everything to the crockpot & cook on low for 2 hours OR on high for 4 hours, then shred the chicken and serve with your favorite taco toppings and shells. So Simple, and yet so yummy!
Chicken: I use raw chicken inside this crock pot recipe, never use frozen chicken.
Taco Shells: We favor those with soft taco shells due to the sauce, therefore hard taco shells make it even more challenging to eat.
Salsa: 1 16-oz jar will add lots of sauce into your chicken. It is possible to use half the jar if you prefer. We like a mild, chunky salsa with this recipe, however it is possible to really go crazy here: Jarred pineapple salsa is delicious, and so is black bean and corn salsa.
Spiciness: I create these super gentle for my small children, but don’t hesitate to incorporate warmth with jalapenos or chili! I utilize my own Homemade Taco Seasoning to add taste to such tacos, so that I can control just how gentle these really are.
Stirring: make certain to stir all of the ingredients prior to cooking, so there’s liquid beneath the chicken, otherwise it may get stuck into the bottom of the crock and burn off.
Stovetop Instructions: In case you do not have the time to create them in the slow-cooker, it is possible to create these on the stovetop. Simply add whatever to a pot, cover with a lid and simmer till the chicken is finished. It’ll take about 20minutes, depending on how size big your chicken-broth. You might have to add a little chicken broth to keep it from becoming burned.
The way I shred chicken: I understand there is all sorts of fancy tutorials about the way best to shred chicken using a mixer, a food processor, a blender. However, I really like to simply pull the cooked chicken aside with the support of 2 forks. This way I get to control how shredded my chicken is.
Instant-Pot Instructions: You are able to make this at the Instant-Pot should you want this is particularly handy when you’ve frozen chicken!
Add all ingredients into the inner pot of your electrical-pressure-cooker. Add 1 cup chicken-broth or water and stir really well. Close the lid, then place the valve to sealing. Pressure cook “high” to get 10minutes (for uncooked-chicken ) or 15minutes (for frozen-chicken).
When the cooking time is up, do a pure strain discharge for 45minutes (only switch the IP off and leave it alone). Gently release any residual pressure, open the lid and then shred the chicken
The sauce will probably be runny, you may either drain some or place the instant-pot kettle to saute and simmer till the liquid has decreased to a own liking.
Southwestern Crockpot Chicken Tacos
- 1 lb boneless-skinless chicken-breast
- 1 can black-beans, rinsed and drained (15 oz)
- 1 jar salsa, use half of your jar for less saucy chicken (16 oz)
- 1 tbsp taco-seasoning, more to taste
- 1 onion, coarsely chopped
- 1 cup frozen-corn
- taco-shells and toppings you like
- Put all ingredients but for the taco-shells and topping in the 5-6 quart crockpot. Stir, making certain that there's a sauce beneath the chicken so that it will not wind up adhering to the ground.
- Cook on Low for 8 hours or on High for 4 hours. Shred using a fork, then for serving use taco-shells along with your favorite taco toppings.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest. Please, if you recreate this Southwestern Crockpot Chicken Tacos recipe, don’t forget too give me star rate or comment below. Thanks!
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