Crockpot Spicy Chicken Tacos
These Crockpot Spicy Chicken Tacos are a flavorful weeknight meal featuring tender chicken, spices, and customizable toppings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs yield a juicier taco.
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14-ounce) diced tomatoes With green chilies, if desired.
- 1 can (15-ounce) black beans, drained and rinsed Can be replaced with pinto or kidney beans if preferred.
- 1 cup corn Frozen or canned.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ tablespoon smoked paprika
- 1 teaspoon cayenne pepper Adjust to taste.
- 1 teaspoon lime juice Optional, for freshness.
- 8-10 pieces small flour or corn tortillas
Toppings
- shredded lettuce
- diced tomatoes
- sliced jalapeños
- sour cream
- avocado
- cilantro
Instructions
Preparation
- Place the chicken thighs or breasts at the bottom of your crockpot.
- Sprinkle the diced onion and minced garlic over the chicken.
- Pour in the diced tomatoes, black beans, and corn. Make sure to drain and rinse the black beans.
- Add chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Gently stir the ingredients together.
- Cover your crockpot and set it on low for 6 to 8 hours.
Cooking
- Once cooking time is up, carefully remove the chicken from the crockpot and shred it with forks.
- Return the shredded chicken to the pot and mix with the remaining ingredients.
- Stir in the lime juice for added zest.
Serving
- Warm your tortillas and fill each with the spicy chicken mixture.
- Top with your choice of garnishes.
Notes
Choose the right chicken for juicier tacos. You can optionally brown the chicken before adding it to the crockpot for more flavor. Adjust spice levels to your liking.