Crock Pot Taco Chicken with Black Beans and Corn


Ignore the skillet, I was just re-heating it!

Yet another Mexican recipe. And no, I’m not sorry!

This taco chicken is so easy and juicy and delicious, you’ll want to make it every night. Because there won’t be any leftovers!

You just throw a bunch of stuff in the crock pot and let it do its magic. You can use this chicken for tacos, burritos, nachos, a mexican lasagna, even a salad… the possibilities are endless!


  • a couple of thawed chicken breasts (I usually use 3-4 big ones)
  • 1 jar of salsa (I like Target brand salsas! They have delicious flavors like Cilantro and Black Bean and Corn…. yum!)
  • 1 bunch of cilantro
  • 1-2 limes
  • jarred jalapenos
  • 1 can of black beans, rinsed and drained
  • 1/2 c. frozen corn kernels
  • a handful of chopped green onions

1. Add the salsa, lime juice, squeezed limes (yes!), cilantro, and a couple jalapenos with about 1/4 c. of the juice from the jar. Mix together.

2. Add the chicken breasts on top.

3. Cook on low for about 5 hours or until the chicken shreds easily.

4. Remove the chicken breasts and shred. Remove and discard the limes.

5. Add the chicken back to the crock pot to soak up all the delicious juices!

6. You can add black beans, green onions, and frozen corn to the chicken after its been shredded to amp up your tacos.

7. Chop a little extra fresh cilantro to sprinkle on top, squeeze a little more lime juice in, and you’re good to go!


If you’re going to go all the way, which I totally suggest you do… don’t forget your refried beans!

Now, I don’t mean just open a can and eat them. Of course not.

You’ve got to jazz them up!

Add about 1/2 c. sour cream (or greek yogurt if you’re trying) and about 1 Tbs. of taco seasoning. And don’t even think about using that pre packaged stuff! It’s way easier (and better) to make some yourself.

1 Tbs. each of the following: onion powder, garlic powder, chili powder, paprika, cumin, dried oregano, red pepper flakes, and 1 tsp of salt and 1 tsp of pepper.


Don’t forget diced red onion, lime wedges, sour cream, homemade guacamole, grated sharp cheddar, and more cilantro to complete your taco-assembling tools (or burrito, or nacho, or… salad).


My well-worn cutting board, always in some state of disarray.


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