Crockpot Shredded Chicken Tacos
Servings: 4 servings
These Crockpot Shredded Chicken Tacos could not be easier to make, and they are so delicious!
- 2-3 frozen chicken breasts
- 1 can corn drained
- 1 can black beans drained
- 1 can Rotel diced tomatoes with green chiles or a small jar of salsa (if using rotel, drain half the water)
- 1 packet taco seasoning
Place all ingredients in the Crockpot and cook on low for 8-10 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
Calories: 344kcal | Carbohydrates: 45g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 849mg | Potassium: 1057mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1248IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 4mg