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Delicious Slow Cooker Chicken and Black Bean Tacos topped with fresh ingredients.

Slow Cooker Chicken and Black Bean Tacos

Easy and flavorful tacos made with tender shredded chicken and black beans, perfect for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 can black beans, drained and rinsed
  • 1 cup salsa your favorite kind, mild to spicy
  • 1 small onion, chopped optional but nice
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 juiced lime
  • tortillas as needed corn or flour

Method
 

Preparation
  1. Add chicken to the slow cooker. Sprinkle on chili powder, cumin, garlic powder, salt, and pepper.
  2. Pour in salsa, then add black beans and onion if using. Give it a quick stir around the chicken.
Cooking
  1. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until chicken pulls apart easily with a fork.
  2. Shred the chicken right in the slow cooker using two forks. Stir it back into the juices.
Finishing Touches
  1. Squeeze lime juice over the top and taste. Adjust seasoning with more salt or salsa as needed.

Notes

For a toppings bar, consider fresh ingredients like shredded lettuce, chopped cilantro, diced red onion, sliced jalapenos, sour cream, and guacamole. If the filling is too soupy after shredding, leave the lid off for 10-15 minutes on high to thicken.