Easy Slow Cooker Chicken Tacos
This easy taco recipe requires no pre-cooking—just throw everything into the crock pot and enjoy a delicious, fiber-rich weeknight meal. Shredded chicken and black beans simmer with spices and tomatoes for the perfect taco filling!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 oz raw skinless chicken breast
- 15 oz low sodium black beans drained and rinsed
- 10 oz canned tomatoes with mild green chiles Rotel brand
- 1.125 tsp chili powder
- 0.875 tsp ground cumin
- 0.25 tsp garlic powder
- 0.25 tsp oregano
- 1 medium scallion diced
- 1 tbsp chopped cilantro optional
- 1.33 cups shredded red cabbage
- 1 tsp red wine vinegar or lime juice
- salt and black pepper to taste
- 12 crisp corn taco shells
Instructions
Preparation Steps
- Season chicken with a pinch of salt, garlic powder, oregano, 0.125 tsp chili powder, and 0.125 tsp cumin.
- Add black beans and canned tomatoes to the slow cooker, then season with remaining 1 tsp chili powder and 0.75 tsp cumin.
- Place seasoned chicken into the crock pot, cover, and cook on HIGH for 2 hours.
- Meanwhile, combine shredded red cabbage with red wine vinegar, season with salt to taste, and let sit to marinate.
- Remove chicken from the slow cooker and shred with two forks.
- Drain excess liquid from the beans and transfer bean mixture to a platter (or keep warm in the crock pot). Top with shredded chicken, scallions, and cilantro.
- Warm the taco shells according to package instructions.
- Assemble tacos by filling each shell with equal parts bean-chicken mixture, top with vinegar cabbage and optional toppings like pico de gallo or avocado.
Notes
Great for meal prep—store filling in the freezer for up to 3 months. Serve as tacos, bowls, or on salads. For extra heat, add diced jalapeños or hot sauce.