Crock Pot Shredded Taco Chicken

This shredded taco chicken dish I would not really even consider a recipe. I literally threw what I had in a crock pot before leaving one day so I would not have to deal with any preparation when we returned from a day of hiking. It turned out very tasty so I thought I would share it with you all.

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Crock Pot Shredded Taco Chicken

3-4 boneless skinless chicken breasts

2 cups of any salsa (I used Pace)

1 Tbsp. taco seasoning mix

1 cup frozen corn

1-15oz can black beans

Lay the chicken breast in the crock pot and sprinkle them with the taco seasoning. Pour the salsa over the top. Then pour the frozen corn on top of the salsa. Cover and set to low for 6 hours.

Next,after 6 hours, take two forks and shred the chicken breast right in the crock pot. This will be very easy to do at this point. Take your beans and rinse them under cool water. After rinsing, add them to the chicken mixture . Heat them for about 10 minutes and serve.

I chose to serve the chicken on salad greens with our favorite taco toppings. You could also serve this in shells or tortillas with your favorite taco toppings. Which ever you prefer will be just as tasty.

Enjoy!

 

4 thoughts on “Crock Pot Shredded Taco Chicken

  1. Yum… how about a little avocado on top:)? And I often use plain greek yogurt instead of the sour cream for some extra protein.

    • I agree, although the avocado I had was not ripe yet, I was bummed.
      I have heard of others that have used greek yogurt in place of sour cream, I will have to give that a try. Thanks.

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