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Several times a month, we will have a “Mexican” night with beef tacos for the twins and we’ll have Southwest Chicken Wraps….or now these Slow Cooker Chicken Tacos.
Of course I love them, because I use the crock pot :). But, they actually turned out really well. I try to shy away from chicken in the slow cooker, unless it’s in a soup. It turns out dry for me sometimes, or over cooked. However, these were super good, easy to make, and we had leftovers to eat for lunches and a couple dinners.
Slow Cooker Chicken Tacos
*4 boneless, skinless chicken breasts
*2 cups of salsa
*1 cup frozen corn
*1 can black beans, rinsed and drained
*1 green or red bell pepper, chopped
*1 Tablespoon chili powder
*1/2 Tablespoon cumin
*1/2 Tablespoon garlic
*1/2 teaspoon oregano
*1/4 teaspoon cayenne pepper
*1/4 teaspoon salt
*2 cups uncooked white rice
*Shredded cheese, sour cream, and tortillas
*Lay the chicken breasts in the slow cooker. (I put mine in frozen)
*Add the salsa, corn, black beans, and pepper.
*Add the spices. Give it a little stir.
*Cover and cook on low for about 8 hours. Stir every once in awhile.
*After 8 hours, remove the chicken to shred it. (I put mine in the stand mixer, fitted with the paddle attachment, and gave it a whirl for a few minutes. It shredded perfectly).
*Return the chicken back to the crock pot and add the uncooked rice. Stir it and cover the crock pot again.
*Let the rice cook. It’ll only take a few minutes. Just enough time to get your tortillas warmed up and everything out.
*Spoon into a tortilla. Top with cheese, sour cream, etc.
Note: I like to also use the Market Day Southwestern Corn Blend in a pinch. It already has the corn, black beans, and pepper in it. Plus, it’s a little seasoned, so it adds a boost of flavor. This is also really good served with tortillas chips as a dip of sorts, or on chips as a chicken nacho appetizer or snack.