Slow Cooker Chicken Taco Filling
This six ingredient Slow Cooker Chicken Taco Filling couldn't be easier and makes the perfect healthy filling for tacos, burritos, rice bowls, and salads.
I couldn't be more excited to share this recipe from Lisa over at Snack Girl. It has quickly become one of my go-to recipes for meal prep since it's delicious, healthy, and super affordable. And it doesn't hurt that with only six ingredients, you might already have everything you need for this recipe on hand so all you have to do is dump it into your slow cooker and wait for the magic to happen.
In terms of meal prep, this recipe is incredibly versatile, which is why I love it for meal prep. Start by cooking up a full batch of the recipe on Sunday. I usually serve it that night with tortillas and all sorts of toppings so everyone can customize it to their liking. Then I save the leftovers in individual servings for quick lunches and meals on the go. I use one serving with some cooked brown rice and frozen peppers and onions for a quick burrito bowl. I use another with a low carb wrap and some shredded mozzarella for a quick quesadilla. Another becomes lettuce wraps and the last serving gets scrambled into some eggs for a hearty weekend breakfast.
This recipe is also very easy to customize and I love trying different variations. Depending on how spicy you like things, it's easy to customize this recipe as well. Use a mild salsa if you only like a little spice or kick things up with a hot salsa if you love heat. You can use red or green salsa, although I personally prefer red salsa with this recipe. You can also add some extra veggies by throwing a couple chopped bell peppers into the slow cooker or adding some chopped zucchini during the last 30 minutes of cooking. Finally, while I prefer black beans, you can use almost any bean in the recipe and even use black soy beans if you want to cut back on the carbohydrates.
Slow Cooker Chicken Taco Filling
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Ingredients
- 2 lbs chicken breasts, skinless and boneless
- 4 tbsp taco seasoning (or homemade taco seasoning, see notes)
- 2 tablespoons garlic, minced
- 30 oz canned black beans, rinsed and drained
- 1 lb frozen corn
- 16 ounces salsa (jarred or fresh)
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Instructions
(Hide Photos)Place chicken in the bottom of your slow cooker. Add the seasoning and garlic on top. Add the black beans, frozen corn, and salsa on top. Cover ad cook for 6 hours on low or 3 hours on high. After the filling has finished cooking, take two forks and shred the chicken. Serve with taco shells, chopped avocado, tomato, and lettuce.
Once the filling has finished cooking, shred the chicken the taco with four forks. Serve with your favorite taco shells, avocado, chopped tomato, lettuce, or your favorite toppings.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Notes
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a medium salsa. Have made it with extra salsa and ended up with lots of liquid that made a great soup base.
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