Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 red bell pepper, chopped (approx. 1 cup / 150g)
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 (15 oz / 425g) can corn, drained (or equivalent of frozen corn)
  • 1 (10 oz / 280g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 packet (approx. 1 oz / 30g) taco seasoning
  • 1 tsp (5ml) ground cumin
  • 1/2 tsp (2.5ml) chili powder
  • 1/2 tsp (2.5ml) smoked paprika
  • 1/4 tsp (1.25ml) garlic powder
  • Salt and pepper to taste
  • 1/2 cup (120ml) chicken broth or water
  • Taco shells or tortillas
  • Shredded lettuce
  • Shredded cheese
  • Sour cream or Greek yogurt
  • Salsa
  • Guacamole
  • Chopped cilantro
  • Lime wedges

Instructions:

  1. Chop the onion and bell pepper.
  2. In the slow cooker, add the chicken breasts, chopped onion, bell pepper, black beans, corn, diced tomatoes and green chilies, taco seasoning, cumin, chili powder, smoked paprika, garlic powder, salt, pepper, and chicken broth.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
  4. Remove the chicken breasts from the slow cooker and shred with two forks.
  5. Return the shredded chicken to the slow cooker and stir to coat in the sauce.
  6. Warm your taco shells or tortillas according to package directions (optional).
  7. Fill the tortillas with the chicken mixture and your favorite toppings.
  8. Serve immediately with your desired sides and enjoy your chicken tacos crockpot recipe!