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three shredded chicken tacos on a white plate

Crockpot Salsa Chicken Tacos

These chicken slow cooker tacos offer up plenty of flavor in a hurry. There are so many ways to serve this taco recipe: fill a tortilla, make a burrito bowl, or enjoy tostadas.
4.89 from 9 votes
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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 servings
Author: Kris Bordessa

Ingredients

  • 1 ¼ pounds boneless skinless chicken breasts (preferably organic)
  • 15 ounces low-sodium black beans drained
  • 14 ounces frozen corn (preferably organic, straight from freezer)
  • 16 ounces mild salsa (preferably organic or homemade)
  • ½ cup water
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 cup fresh cilantro minced
  • Whole wheat or organic corn tortillas optional

Instructions

  • Add all the ingredients except the cilantro and tortillas to the slow cooker. (No need to cut the chicken.) Mix the ingredients well.
    1 ¼ pounds boneless skinless chicken breasts, 15 ounces low-sodium black beans, 14 ounces frozen corn, 16 ounces mild salsa, ½ cup water, 1 teaspoon sea salt, 1 teaspoon ground cumin, ½ teaspoon pepper
  • Cook on low for approximately 8 hours, undisturbed. The meal is ready when the chicken is fork tender. Shred all of the chicken using two forks. Add the cilantro (or serve it on the side) and mix well.
    1 cup fresh cilantro

Serving Options

    Soft Chicken Tacos

    • Place the chicken mixture in an organic corn or whole wheat tortilla. Top with grated cheese and sour cream. Roll the tortilla up to create a soft taco or burrito.
      Whole wheat or organic corn tortillas

    Burrito Bowls

    • Place the chicken mixture in a bowl over cooked rice. Top with grated cheese and sour cream.

    Chicken Tostadas

    • Instead of tacos or burritos, another way to enjoy this chicken filling is on a tostada. I place organic corn tortillas flat on a cookie sheet and bake in a 325 oven for about half an hour or until crispy. If you'd like, you can fry them. (I don't buy the pre-made tostadas since I've yet to see any that are organic or non-GMO.) Spread the crockpot salsa chicken filling on the tostada and top with sour cream and avocado.

    Notes

    • To make these slow cooker tacos with chicken that's already cooked use 2-3 cups cooked chicken in place of the chicken breasts and halve the cooking time for this recipe.
    • For extra spice, top your tacos with some finely chopped jalapeños.
    • If you do not have salsa on hand, you can use jarred chopped tomatoes and add 1-2 tablespoons of taco seasoning for flavor.
    • This recipe is used with permission from the What a Good Eater! cookbook by Amy Godiwalla and Alessandra Macaluso

    Nutrition

    Serving: 1cup | Calories: 261kcal | Carbohydrates: 33g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 1271mg | Potassium: 980mg | Fiber: 8g | Sugar: 3g | Vitamin A: 582IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg
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