Slow Cooker Fiesta Chicken Tacos and More: Your Pressure Cooker Guide
Perfectly tender slow-cooked chicken is combined with salsa, black beans, corn, and taco seasoning to create these flavorful and hassle-free Fiesta Chicken Tacos. A dump-and-go recipe that’s ideal for busy nights and guaranteed to satisfy!
Equipment
- 1 Slow Cooker 6 QT recommended
Ingredients
Main Ingredients
- 3-4 Boneless skinless chicken breasts about 2 pounds, can be halved
- 1 jar Salsa 16 oz
- 1 Chicken taco seasoning packet
- 1 can Black beans 15 oz, drained and rinsed
- 1 cup Frozen corn
- 1 Cooking spray for coating the cooker insert
- Tortillas flour or corn, for serving
- Taco toppings shredded cheese, diced tomatoes, sour cream, shredded lettuce, avocado slices
Instructions
Instructions
- Spray the inside of your slow cooker with cooking spray so nothing sticks.
- Dump the salsa into the bottom of the cooker and spread it around to make a base.
- Lay the chicken breasts on top of the salsa and sprinkle with taco seasoning.
- Add the drained black beans and frozen corn on top.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- Shred the chicken in the pot using two forks. Mix everything together and serve with tortillas and toppings.
Notes
Use fresh deli salsa for best taste. For extra spice, add hot salsa, jalapeños, or hot sauce. Refrigerate leftovers for 3–4 days or freeze up to 3 months.