Today I’m sharing with you my favorite slow cooker meal of all time!!
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We eat Mexican food at least once a week. It’s our go-to food, its ingredients we already keep in the house, and you can mix it up enough to never get tired of it.
Best of all, this dish is absurdly easy. When I need an easy meal to throw together for friends over, or I know we have a busy week ahead, I pull out the slow cooker and make these crock pot chicken tacos.
If you have 15 minutes the night before (or morning of), and 10 minutes right before serving, you’ve got time to throw this together. It makes enough to serve at least 8, or enough to freeze half and feed two people for days.
The ingredients won’t surprise you – the basic taco essentials.
Dump everything in first, except the chicken.
Mix everything up, then put the chicken on top!
When it’s fully cooked, shred the chicken and mix well!
With tacos, topped with cheese and whatever else your heart desires, or just eat it by the bowl!
Just like all great tacos, they’re 100% customizable. You can adjust the sauce level or type of beans and veggies. Plus the toppings are completely up to you! Our version is based on this recipe.
Crock pot tacos
- 2 16 oz cans black beans
- 8 oz tomato sauce
- 1 14.5 oz can Rotel
- 1 onion, diced
- 10 oz bag frozen corn
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 3-4 boneless skinless chicken breasts
- Combine everything except chicken in the slow cooker and mix well. Top with chicken breasts.
- Cook on low for 8-10 hours.
- When nearly done, shred the chicken. The easiest way I think, is take two forks to them and pull them apart. Mix well, then serve!
That’s it – my favorite crock pot meal! What’s your favorite thing to make in the slow cooker?