Ingredients
Scale
- 2 lbs (900 g) chicken breast, boneless and skinless
- 1 cup (240 ml) chicken broth
- 1 packet taco seasoning
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 cup (150 g) corn, frozen or canned
- 1 cup (150 g) salsa
- Taco shells or tortillas
- Shredded lettuce, for serving
- Diced tomatoes, for serving
- Shredded cheese, for serving
- Avocado slices, for serving
Instructions
- In the slow cooker, add the chicken breasts, chicken broth, and taco seasoning. Stir to coat the chicken.
- Top with black beans, corn, and salsa, mixing gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- Once cooked, shred the chicken using two forks and stir it back into the sauce.
- Serve in taco shells or tortillas with lettuce, tomatoes, cheese, and avocado.
Notes
- For a spicier kick, add diced jalapeños.
- Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken tacos, Cinco de Mayo