Cooking & Eating

Crock-Pot Southwestern Chicken Tacos

I love recipes where you can dump everything in the Crock-Pot, turn it on, and dinner is ready in a few hours!  My Southwestern Chicken Tacos is one of those fabulous recipes!


4-5 boneless skinless chicken breasts (can be frozen)

1 can black beans drained and rinsed 1 can corn drained and rinsed

1 jar salsa

1 jalapeño

1 c cilantro


Dump everything in your slow cooker and set to low.  Cook for 4-6 hours, shred chicken and stir well before serving on warm tortillas with your favorite garnishes.


5 thoughts on “Crock-Pot Southwestern Chicken Tacos

  1. Similar to mine, I just use the froze cilantro cubes and no corn or jalapenos. Perfect in the summer when you don’t want to heat up the kitchen! I also make taco salads or put over baked potatoes with my filling!

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