Slow Cooker Fiesta Chicken
From tacos to dips to rice bowls, this Slow Cooker Fiesta Chicken has you covered! Just dump, cook, and shred for a delicious and effortless meal the whole family will love.
Equipment
Ingredients
- 2 pounds boneless skinless chicken (I did thighs, but breasts would work)
- 1 cup diced onion about 1 large
- 1 diced sweet pepper any color
- 1 can unsalted diced tomatoes drained
- ⅓ cup taco seasoning about two packets
- 1 can black beans drained but not rinsed
- Diced jalapenos optional
Instructions
- Add the chicken to the slow cooker. Sprinkle with the taco seasoning and toss to completely cover. Add in diced onion, pepper, and drained diced tomatoes. Stir once more. Set on low for 8 hours or high for four hours.
- Once the chicken is fully cooked, shred. If you have a family that is opposed to chunky tomatoes, you can use a hand mixer to break down the chicken and subsequently the tomatoes will also break down too. If your family doesn’t mind chunky tomatoes, you can simply shred with a fork.
- Once the chicken is shredded, drain the beans and then add them to the mixture. Stir in and allow to cook for 10-15 minutes or so to heat the beans through. If there was a lot of liquid, you can leave the lid open on your slow cooker.
- Serve up the way you want: as filling for tacos with your favorite toppings, as the protein in a rice bowl, or with chips as a dip.
Notes
If your chicken produced a ton of liquid while cooking, you can scoop some off before shredding. Reserve it, and add it back as needed. If you’re serving tacos, reserve less liquid. If you are putting it over rice, add more back.
I like to have lettuce, additional onion, additional diced tomatoes, salsa, cilantro, and cheese on hand as toppings, but you do you my friend! Enjoy!
Tried this recipe?Let us know how it was!