Crockpot Shredded Chicken Tacos

5 from 11 votes

Crockpot shredded chicken tacos are an easy dump-and-go dinner made with frozen chicken, black beans, corn, tomatoes with chilies, and taco seasoning. Serve the tender shredded filling in warm tortillas with your favorite toppings.

Prep Time10

Cook Time8

Total Time8 10

Course: dinner, Main Course

Cuisine: American, Mexican

Servings: servings

Author: Holly

Equipment

Crockpot

Ingredients

2 to 3 frozen chicken breasts
1 (15 ounce) can canned corn drained
1 (15 ounce) can canned black beans drained
1 (10 ounce) can canned diced tomatoes with chilies such as Rotel, drained, or salsa
1 (1 ounce) packet taco seasoning about 2 tablespoons

Instructions

Place all ingredients in the Crockpot and cook on low for 8 to 10 hours
Two hour before cooking cycle is complete, remove chicken breasts to a cutting board or tray. Shred the chicken using two forks, then return it to the Crockpot to finish cooking.
Serve on tortillas with your choice of toppings

Video

Notes

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition