These crock pot chicken tacos are one of our very favorite meals! I have a lot of extended family and friends who have asked for this recipe and now make it all the time. One of the greatest things about it is that you can make enough to serve just a couple people or a huge crowd. We’ve used it often to entertain, but my in-laws make it all the time for just the two of them. It is quite possibly the easiest, most delicious meal EVER!!!
Crock Pot Chicken Tacos
Yields approximately 12 tacos, so adjust the ingredients accordingly.
- 2 large boneless, skinless breast of chicken- I put these in frozen
- 1 jar (16oz) salsa*
- 2 cans black beans (drained)**
- Taco toppings: lettuce, tomato, cheese, olives sour cream etc.
*You can sub the jar of salsa for a packet of taco seasoning if you’d like. No extra water is needed- the chicken has enough juice to keep the meat moist.
** You can also use pinto beans or white beans if you prefer those instead of black
- Combine chicken, salsa and black beans in crockpot. Cook on low 6-8 hours.
- 1/2 hour before serving, remove chicken onto cutting board and shred with 2 forks. Return chicken to crockpot and turn heat to high. Leave the lid off for remaining 1/2 hour to burn off excess liquid around chicken and beans. Depending on how much liquid your chicken distributes, you may even want to strain this a bit in a colander before serving. Sometimes it can be pretty runny and cause for a soggy taco!
- Serve in your favorite tortillas or taco shells and top with your favorite taco toppings!
This post originally published on Somewhat Simple in July 2009