These Slow Cooker Chicken Tacos can be used as a Freezer Meal (see the video at the bottom). Just bag it, freeze it, dump it in the slow cooker or Instant Pot, and dinner is ready.
Servings : 6
Ingredients
- 4 boneless, skinless chicken breast
- 1 jar salsa 16 oz, no sugar listed in ingredients
- 1 can black beans rinsed and drained, 14.5 oz
- 1 bag frozen corn 10 oz
- 1 can Diced Tomatoes 14.5 oz
- 1 Tbsp Chili Powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 10 corn tortilla
Optional
- salsa additional
- cheddar cheese
- shredded lettuce
- sour cream
- green chiles
- Black olives
- cilantro chopped
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Instructions
To cook immediately
- Combine all ingredients except tortillas in a slow cooker. Cook on low 6 hours or on high 4 hours. Shred chicken with two forks.
- Fill tortillas with chicken mixture. Top with additional toppings, if desired.
Freezing Instructions
- To use as a freezer meal, combine all ingredients except tortillas and optional toppings in a one gallon zip top freezer bag. When ready to use, place frozen meal in slow cooker and cook for 6 hours on high or 8 hours on low. Shred chicken. Fill tortillas with shredded chicken mixture and optional toppings.
Instant Pot®
- Add all ingredients except tortillas and optional toppings in Instant Pot. Lock lid. Set valve to sealing. Program for manual-high, 22 minutes. Shred chicken. Fill tortillas with shredded chicken mixture and optional toppings.
- Note: if freezing for the Instant Pot, freeze in a freezable container that fits inside the Instant Pot, see notes.
Notes
We used THESE CONTAINERS for freezing.
Tried this recipe?Let us know how it was!
MAKE IT A FREEZER MEAL!
Comments (4)
This is so easy to make, and it freezes well to throw in the crockpot later! And it tastes amazing!
I may turn into this. I love this as a dinner and leftovers for lunch.
I think I’ll try this on my meal plan next week….
Made these tonight…very good! Now have leftovers for the nachos.