Shredded chicken, black beans, diced tomatoes, cooked in the slow cooker with just a few Mexican spices make an easy and delicious taco filling!
Making shredded chicken in the slow cooker is one of the easiest things and is a favorite of mine for weekend meals. Throw chicken breasts alongside your desired flavor into the slow cooker and cook on high for about four hours- voila, you’ll have perfect shredded chicken! I love doing this with buffalo sauce, barbecue sauce- the possibilities are endless!
This recipe, inspired by Skinnytaste, makes the perfect filling for tacos! It’s also great as part of a Mexican inspired salad as well if tacos aren’t your thing. Hope this recipe (which makes about 6 good size tacos) makes it way into your next Taco Tuesday 🙂
- 1 pound chicken breast
- 15 ounce can of black beans
- 15 ounce can of diced tomatoes (no seasoning)
- 1 and a 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth
- Your favorite taco shells
- Your favorite taco toppings (I have to have shredded mexican cheese and avocado on mine!)
Season chicken with chili powder, cumin and garlic powder. Place in slow cooker.
Drain and rinse black beans. Place in slow cooker.
Open can of tomatoes and pour can into slow cooker- no need to drain.
Add 1/2 cup of chicken broth to slow cooker- this should create a layer of liquid over the chicken with the broth and the tomato juice.
Cover and cook on high for 4 hours (or low for 8 hours).
After cooked, remove chicken from slow cooker and place on separate plate to shred. Shred chicken.
Leave beans and tomatoes in slow cooker, but Drain the juice from the slow cooker, reserving 1/2 a cup of liquid on the side.
Return the shredded chicken back to the slow cooker, mixing well with beans and tomatoes. Drizzle with reserved liquid as needed for additional moisture.
Grab your favorite taco shells, scoop shredded chicken mixture into shell or tortilla, and top with your favorite toppings!