The must have crockpot taco chicken recipe will make your house smelling so good, and every bite will be absolutely delicious. I absolutely love crockpot meals. Especially knowing if the evening is going to be busy and I don't have time to prep and cook, a crockpot meal is ideal. I am excited to share this recipe with you. I've been making it for years and it's so yummy every time!
Ingredients:
1 large chicken breast (serves 4-6)
Salsa- 15.5oz jar
Can of corn (use only half)
Can of black beans (use only half)
Taco seasoning (your favorite)
white rice (1 cup of dry rice)
guacamole (optional)
shredded sharp cheddar cheese (optional)
sour cream (optional)
jalapenos (optional)
pico (optional)
shredded lettuce (optional)
Prep the crockpot:
Place the chicken breast in the crockpot. The chicken can be frozen. I usually make this meal while the chicken is frozen.
Add the whole jar of salsa on top of the chicken.
Add half a can of corn.
Add half a can of black beans.
Top with your favorite taco seasoning.
Set the crockpot on Low for 6 hours or High for 3-4 hours.
You will have half a can of black beans and half a can of corn left. Dump what's left in a freezer bag. I usually dump both in the same bag. Put it in the freezer and save it for the next time you want to make the meal. You can also put it in the crockpot frozen.
3, 4, or 6 hours Later:
It is time to shred the chicken. I usually use two forks. Using one to hold the chicken and one to shred it. The chicken should shred easily. Then mix all the cooked ingredients together with the shredded chicken and keep heat on low. This will let the flavor sit in with the chicken that was just shredded. I usually let it marinate for 15 minutes. Just to let it soak in all the flavors. But that extra 15 minutes isn't necessary.
While you wait, cook your rice. We just do white rice and the 5 minute rice. You can also do this over lettuce for a salad, in a tortilla for a burrito, over riced cauliflower, or chips. Whatever you prefer, it will still be yummy! But like I said before, we like it over white rice. It makes the perfect taco bowl.
When your rice is cooked, scoop what you want in a bowl. Then add the taco chicken on top. You can then add all your toppings. I usually add lettuce, shredded cheese, sliced jalapeños, guacamole, and sour cream on top. Once you add your toppings, enjoy!
If you need more than 4-6 servings, then I'd suggest using 2 large chicken breasts, the whole can of corn and the whole can of black beans, and a larger jar of salsa, or like a jar and a half of salsa. That will double the recipe to 8-12 servings. There are times that we have had extra and save for lunch the next day. It is just as delicious the next day. So making extra can help meal prep for lunch during the week. You do what works best for you! You might be surprised how much one chicken breast can serve when shredded. We do make sure it is a larger size chicken breast though.
Let me know if you have made this recipe before or plan to make it! I wanna hear all about it!
Enjoy!
Susana
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