These Slow Cooker Southwestern Chicken Tacos are quick, easy and delicious…the perfect comfort food for a cold winter day!
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I know it might be strange, but I actually look forward to these big storms. It is so darned peaceful outside when it’s snowing! Sometimes I just go out on the back porch and stand there watching the snow fall. Then I get cold and come inside to the warm fireplace! In our pre-Robbie days, we’d just curl up on the couch with a good book on these stormy days. Or perhaps we’d watch The Sopranos or Breaking Bad on Netflix.
Now we just chase the little man around the house…and then watch tv and read our books while he naps. (Or we do the dishes because as anyone with a baby knows, household chores often get pushed aside while they’re awake.)
My Mom is visiting later this week, and I’m excited to just sit back and catch up with her. She lives down in Nashville, so we only get to visit a couple of times a year. The plan is to hang out by the fireplace, play with Robbie and just generally relax a bit. And that’s where the slow cooker comes in! The last thing I want to be doing is standing in the kitchen all day while my Mom is here. But that doesn’t mean we have to have boring food. Nope. These Slow Cooker Southwestern Chicken Tacos are anything but boring!
These Slow Cooker Southwestern Chicken Tacos are nice and easy to make. Just some chicken, enchilada sauce and a couple cans of beans, corn and chilies. Turn that slow cooker on low and let it cook away all day. (Note: After about 4+ hours, your kitchen will start to smell amazing. Your stomach might start rumbling. I speak from experience!) But there’s a fun little twist to these tacos. I used Flatout flatbreads to make the taco shells themselves.
I’ve joked before that Laura can turn any of our leftovers into tacos. Well this time I actually made tacos…so the leftovers are already in taco form! Cheers!
Slow Cooker Southwestern Chicken Tacos
For the Chicken
For the Chicken
- Place chicken breasts in slow cooker. Add enchilada sauce, green chilies, corn, black beans, taco seasoning, water and 2 Tbsp of lime juice. Flip chicken to coat. Cover and cook on low for 6-7 hours.
- Once cooked, remove the chicken breasts to a plate and shred with 2 forks. Remove cooking liquid from slow cooker. Return shredded chicken to slow cooker along with ~½ cup of cooking liquid and remaining 2 Tbsp of lime juice; stir. (Note: Reserve the remaining cooking liquid for soups, rice, or other recipes.)
For the Tacos
- Preheat oven to 375°F.
- Cut flatbreads in half (widthwise) and brush both sides with the reserved cooking liquid. Hang flatbreads over oven rack (see video in post). Bake for 12-15 minutes, or until crispy. Remove shells and let cool.
- Assemble the tacos with shredded chicken, avocado, salsa, Mexican cheese and sour cream. Garnish with fresh cilantro before serving.
This Slow Cooker Southwestern Chicken Tacos post was sponsored by Flatout Flatbread, but the recipe and opinions are entirely my own.
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