Southwestern Crockpot Chicken Tacos
Southwestern Crockpot Chicken TacosCourse: Main, DinnerCuisine: MexicanDifficulty: Easy
1 pound boneless skinless chicken breast
1 tablespoon taco seasoning, homemade or store bought
1 can (15oz) black beans, rinsed and drained
1 jar (16oz) salsa
1 cup frozen corn
1 onion, coarsely chopped
taco shells and toppings of your choice
- Gather chicken breasts, taco seasoning, black beans, salsa, corn and onion in a 5-6 quart crockpot. Stir to well combined.
- Cook on LOW for 8 hours or on HIGH for 4 hours.
- Once done, transfer chicken to a place and let cool a little. Shred with 2 forks.
- Serve with taco shells and favorite toppings.