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Close-up of crockpot chicken tacos filled with shredded chicken, black beans, and corn in flour tortillas garnished with fresh cilantro

Crockpot Chicken Tacos

Tender slow-cooked shredded chicken with salsa, black beans, corn, and bold taco spices — all piled into warm flour tortillas for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 569
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts about 3 to 4 chicken breasts
  • 2 tbsp olive oil
  • 3/4 cup salsa mild, medium, or hot — chunky recommended
  • 4 tbsp brown sugar
  • 8 oz diced green chiles 2 small cans
  • 20 oz diced tomatoes, drained about 2/3 of a large can
  • 15 oz corn, drained 1 can — fire-roasted adds smoky depth
  • 15 oz black beans, drained and rinsed 1 can
  • 1 oz taco seasoning 1 packet — low-sodium preferred
  • 7 oz chipotle peppers in adobo sauce 1 can, optional
  • 6 medium flour tortillas for serving
  • fresh cilantro optional, for garnish

Equipment

  • Slow cooker (Crockpot)
  • Two forks for shredding
  • Cutting board

Method
 

  1. Place the chicken breasts in a single layer at the bottom of the crockpot. Drizzle with olive oil and flip each piece to coat all sides.
  2. Add the salsa, brown sugar, diced green chiles, drained diced tomatoes, corn, black beans, taco seasoning, and chipotle peppers on top of the chicken. No stirring needed.
  3. Cover and cook on LOW for 6 hours until the chicken shreds easily with a fork. For a faster option, cook on HIGH for 2 to 3 hours. Do not lift the lid during cooking.
  4. Remove the chicken from the crockpot onto a cutting board and shred using two forks. If the chicken feels tough, return it and cook for another 30 minutes.
  5. Return the shredded chicken to the crockpot, stir into the juices, and cook uncovered on LOW for an additional 20 to 30 minutes until the filling thickens slightly.
  6. Warm flour tortillas and serve loaded with the chicken filling. Garnish with fresh cilantro and your favorite toppings.

Notes

Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. Also great for burrito bowls, nachos, or quesadillas. Omit chipotle peppers for a milder version.