Crock Pot Chicken Tacos

Fall has landed in the Panhandle of Florida and boy is it chilly outside! When cold weather hits, I love to pull out my Crock Pot and have a yummy meal ready for my family when we get home at the end of the day. Especially as it gets darker sooner, knowing dinner is ready and waiting is one less thing I have to worry about in the midst of homework and laundry, and well you get the idea. Plus, one-pot cooking saves so much time on the dishes later!

We love Mexican food and Chicken Tacos are a favorite in our house. This recipe is so simple and takes very little time in the morning to put together.

  Chicken Tacos:

1-2lbs. thawed chicken breasts

1 can black beans

1 can of corn (drained)

1 packet of Taco Seasoning

1 can of tomatoes and green chilies

Flour tortillas

Toppings: Tomatoes, sour cream, cheese, salsa, guacamole, olives, etc.


Mix Taco seasoning as directed on package; set aside. (If you do not have taco seasoning, a jar of salsa works fabulously.) Place thawed chicken breasts on the bottom of pot. ( I used leftover rotisserie chicken) Dump corn, beans, and tomatoes on top of chicken. Add seasoning and mix well. Set on low for 6-8 hours.

Shred the chicken using two forks, mix together. Warm up tortillas on a sprayed skillet until pliable. Top tortillas with chicken mixture then toppings of your choice.

 Serve with chips and your favorite dip! Enjoy!!


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