This crockpot chicken tacos recipe has been a family favorite for a very long time around here and I’m happy to get the chance to share it with you today on GSM. It’s a simple recipe, which is exactly what you need when you have tiny kids and soccer practice and a full time job.
I no longer have the tiny kids, or the soccer practice on my calendar, but I still appreciate the opportunity to dump all of my ingredients in one pot and forget about it for the rest of the day.
Forgetting about it can be hard when you work from home and smell it cook all day though.
It’s been a staple in our home for so many years that I can’t event begin to guess where it originated.
Crockpot Chicken Taco Ingredients:
- (1) 16oz jar Pace Picante Sauce
- 2lbs boneless, skinless chicken breasts
- (1) 11oz can mexicorn
- (1) 15oz can black beans (you only need half the can of black beans but I can’t convince my store to just sell me the half I need)
- (1) handful of Cilantro, corsely chopped
- (1) package Gluten Free mission tortillias
- Diced onion
- Shredded Cheese
- Sour Cream
Crockpot Chicken Tacos Directions:
Place chicken breasts in the bottom of the crockpot and cover with 1/2 the can of black beans, the entire can (eyeball it) of mexicorn and about 2 Tbs (a handful) of chopped cilantro.
Don’t try the recipe without the cilantro – it really does make all the difference.
Cover and cook on low for 6 hours.
When chicken is fully cooked, shred between two forks.
Stuff the tortillias full of meaty goodness, and then stuff your face.
I usually make Zatarains gluten free spanish rice mix to go along with our crockpot chicken tacos.
Like spaghetti, this has even more flavor the next day. The mixture can also be enjoyed on top of chips or rice.