Slow Cooker Chicken & Black Bean Tacos

Tasty chicken soft tacos — stuffed with tender shredded chicken, black beans, corn, and your favorite toppings — make for an effortless taco night since the slow cooker does all of the work!


  • 3 boneless, skinless chicken breasts
  • 1 package taco seasoning (or 3 tablespoons Homemade Taco Seasoning)
  • 2 tablespoons mined fresh garlic (or the jarred, refrigerated kind)
  • 2 (15-ounce) cans black beans, rinsed & drained
  • 2 cups frozen corn
  • 16 ounces salsa
  • Optional garnishes: sliced avocado, diced tomatoes, shredded cheese, fresh chopped cilantro, salsa, sour cream, pico de gallo, etc.


  1. Place chicken breasts at the bottom of slow cooker. Sprinkle with taco seasoning and minced garlic. Place black beans and corn on top, and pour salsa evenly over everything. Cover and cook on LOW for 4 to 6 hours.
  2. About 15 minutes before serving, remove chicken breasts from the slow cooker to a cutting board. Slice into big chunks and shred with two forks. Return shredded chicken to the slow cooker and stir all ingredients to combine. Taste and stir in a bit more taco seasoning, if desired. Cover and allow to reheat for a few minutes before serving. Serve on flour tortillas with plenty of your favorite toppings!
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