Let Me Tell You About My Go-To Taco Night
Alright, you know that feeling when you walk in the door smelling something so good, you kinda want to skip the pleasantries and dive straight into dinner? That’s what these Southwestern Crockpot Chicken Tacos do, every time. I started making them years ago—think I forgot about the chicken a few times, too, so, yes, it’s pretty forgiving. I even remember one game night, my sister grabbed the slow cooker and went in with a spoon before tortillas were even on the table. (Can’t say I blame her.) Tacos have saved me from many a Monday meltdown, especially when I’m too tired to do more than mash the button on the Crockpot and hope for the best.
Why I Keep Coming Back To This Recipe
I make this whenever I’m craving something spicy but can’t be fussed to stand over a stove—so most weeks, let’s be honest. My family goes a bit wild for these tacos, probably because you get that that saucy, shredded chicken kind of flavor you’d expect from a fancy taco truck but with like zero actual work. Plus, and this is important, the leftovers basically disappear overnight, unless I hide them (which I do; sorry kids). Oh, and I figured out over time it’s totally fine if you forget the cilantro…my cilantro always goes suspiciously limp in the fridge anyway.
Let’s Talk Ingredients (Swap Away!)
- 4 boneless, skinless chicken breasts (thighs work too, actually, and sometimes they’re juicier)
- 1 can (14 oz) diced tomatoes with green chilies (I sometimes just use regular diced tomatoes with a dash of hot sauce if I’m out)
- 1 can (15 oz) black beans, drained & rinsed (if I’m feeling rebellious, I swap pintos—my grandma swore by them, but you do you)
- 1 cup frozen corn (or half a can, no one’s judging)
- 1 packet taco seasoning (try homemade if you’re feeling extra, but honestly the store stuff is fine—who has time, right?)
- ½ teaspoon garlic powder (I just eyeball it, if I’m being totally honest)
- ½ cup chicken broth (or water in a pinch)
- Squeeze of lime (optional, but tasty)
- Soft taco shells or tortillas, for serving
- Your favorite toppings: shredded cheese, avocado, salsa, sour cream, shredded lettuce (my dad once used coleslaw—uh, jury’s still out)
Here’s How I Make ‘Em (But Don’t Stress)
- Layer it up in the Crockpot: Plop your chicken in first (try to avoid that cold raw chicken feeling, yuck), then add tomatoes, beans, corn, broth, taco seasoning, and garlic powder. Give it a big (but gentle) stir. If it looks a tad…soupy, that’s fine. Stuff always thickens after.
- Cook it low and slow: Put the lid on, set to low for 6-7 hours or high for 3-4 if you’re in a rush. That’s when I forget about it and do something else (like fold laundry and, okay, maybe watch half an episode of something).
- Shred & mix: About 30 minutes before you want to eat, fish out the chicken (tongs help, but a fork works), shred it up. It’ll look like a mess, but trust me—this is the good part. Toss it back in, stir, and let it soak up all those flavors.
- Taco time! Grab those tortillas, pile in chicken, and top with whatever you’ve got on hand. This is where I steal a bite, promise it’s for ‘quality control.’
A Few Notes (From My Messy Kitchen)
- Don’t worry about perfectly draining your beans. A little extra juice won’t hurt.
- Whenever I skip the broth and go straight tomatoes, it’s a tad thicker—your call.
- Don’t have frozen corn? Sometimes I just use leftover roasted corn form last night (yep, cold right out the fridge). No harm done.
- Running late? I once left the crockpot an hour longer than planned and eh, if anything, it just gets more tender—so no panic if you go over.
Experiments That Actually Work (and One That Didn’t)
- I tried using rotisserie chicken once—totally fine, just cook for less time.
- Jackfruit instead of chicken: surprisingly good, if you want to go veggie.
- I mixed in a spoonful of chipotle in adobo once—delicious if you like smoky spice!
- Attempted quinoa instead of beans. Bit mushy, not my finest hour, but hey—you live and learn.
What If You Don’t Have a Crockpot?
Honestly, don’t sweat it. A heavy pot with a lid on super low heat will work given enough patience. I even did it in an ovenproof dish at 300F once. Not quite the same, but tacos still happened.
Keeping Leftovers (If You Even Have Any)
Store any extra filling in an airtight container in the fridge, up to 3 days (though honestly, in my house it never lasts more than a day—people go hunting for midnight tacos). Freezer-wise, it keeps for a couple months. Thaw overnight and you’re golden. I have this weird thing where I think it tastes even better the next day, but maybe that’s just me?
How I Serve These (With Zero Shame)
Taco bar, always. Set out all the toppings and let everyone pile on what they want—less pressure, more fun. Sometimes I’ll toss everything onto a bed of greens for my “I’m pretending to eat healthy” moments. Or you can do what my uncle did, ladle it over nachos, game-night style. Totally not authentic but, trust me, nobody complains.
Things I’ve Learned (Usually the Hard Way)
- Don’t rush shredding the chicken; if you do, it ends up clumpy. Once, I did and regretted it the whole meal (‘stringy chicken sadness’ is real).
- Mix the seasoning well—unless you love random spicy pockets (I really, truly don’t).
- Taste before adding extra salt. Some taco mixes are salty enough to knock your socks off.
- Actually, I find it works better if you let everything sit a few minutes after shredding, just so the chicken really soaks up that sauce.
FAQ (Because Folks Always Ask)
Q: Can I use frozen chicken?
Yeah, but tack on another hour or so to the cook time. I’ve forgotten to thaw it, and it worked out fine—just keeps it easy.
Q: Can I make it less spicy?
Of course. Just grab mild tomatoes and maybe use half the taco seasoning (it’s your dinner, not a contest; unless you like to live on the wild side, then by all means).
Q: My sauce came out thin! Did I do something wrong?
Happens to the best of us. Take the lid off and let it cook a little while longer; or scoop some out for a soup-y taco kind of vibe. Not gonna lie, I sometimes like it that way.
Q: Can I prep this ahead?
Totally! Mix everything but the chicken in a bowl the night before. Then by the next morning, just dump, add chicken, and go. Half the effort, all the flavor. Or maybe that’s just me wanting more coffee time.
Sidebar: One time, I forgot to buy tortillas so we just scooped the filling onto rice and—surprise—it was still pretty good. Tacos are a state of mind, my friend.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) taco seasoning
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 12 small corn or flour tortillas
- Optional toppings: shredded cheddar cheese, chopped cilantro, lime wedges, sour cream
Instructions
-
1Place the chicken breasts in the bottom of a crockpot.
-
2Sprinkle the taco seasoning evenly over the chicken.
-
3Add the diced tomatoes with green chilies, black beans, corn, onion, and minced garlic to the crockpot.
-
4Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
-
5Remove the chicken from the crockpot, shred it with two forks, and return it to the crockpot. Stir to combine with the mixture.
-
6Serve the shredded chicken mixture in warm tortillas and top with cheese, cilantro, lime, and sour cream if desired.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
32gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
37gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
