Slow Cooker Taco Chicken

Slow Cooker Taco Chicken… Dump frozen mini chicken tacos in the slow cooker with 3 simple add-ins. Create a tasty dish your family loves and wants seconds of!

After a tough day with bills and math, try this easy 4-ingredient slow cooker meal. Frozen mini chicken tacos mix with salsa, black beans, and cheese for saucy, cheesy taco fun. No thawing needed! Scoop with chips or rice. Family favorite with low work and big flavor smiles. (48 words)

This 4-thing slow cooker chicken with frozen mini tacos is a super easy win that feels like a party after hard days of papers and counting. We use a bag of frozen mini chicken tacos as a quick way to get tasty shredded chicken and soft wraps all at once. Just three pantry helpers—salsa from a jar, canned black beans, and shredded cheese—make those frozen tacos into a gooey, easy-to-eat taco mix that seems fancy but is simple. It’s a fun new take on cozy slow cooker food that uses smart shortcuts without losing yumminess.

Scoop this cheesy taco chicken right from the slow cooker with tortilla chips, or put it on hot rice or cauliflower rice for a full meal. Add a fresh green salad with lime dressing, or plain lettuce, tomatoes, and radish slices to cut the richness. Put out sour cream, yogurt, jalapeño slices, avocado, and more salsa so kids and grown-ups make it their way. Pair with light beer like in Mexico, fizzy water with lime, or cool iced tea to match the mild spice and savory taste.

Post-Tax Day Chicken Tacos Slow Cooker 4-Ingredient
Servings: 4

Ingredients

• 1 (20–24 ounce) bag frozen mini chicken tacos (do not thaw)

• 1 (16 ounce) jar mild or medium red salsa

• 1 can (15 ounces) black beans, drained and washed

• 1 1/2 cups shredded cheese (Mexican blend or cheddar), split into two parts

Slow Cooker Taco Chicken: Directions

1. Put the frozen mini chicken tacos in a flat layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they touch a little; keep them mostly single layer for even heating.

2. Pour the jar of salsa all over the frozen tacos. Make sure most get covered. Tip the cooker a bit if needed to let salsa sink around them.

3. Spread the drained and rinsed black beans over the salsa and tacos in an even layer.

4. Sprinkle 1 cup of the shredded cheese on top. Save the other 1/2 cup for the end.

5. Put the lid on and cook on LOW for 4–5 hours or HIGH for 2–2 1/2 hours. Tacos get soft, filling hot, and edges bubble.

6. When done, use a big spoon to break up and mix the soft tacos into the salsa, beans, and cheese. Make a chunky mix with tortilla bits and chicken shreds.

7. Add the last 1/2 cup cheese on top. Cover and set to WARM or LOW for 5–10 minutes until cheese melts.

8. Taste and add salt or lime squeeze if you want. Serve hot from the cooker with toppings and sides.