Slow Cooker Southwestern Chicken Tacos
These Slow Cooker Southwestern Chicken Tacos are quick, easy and delicious…the perfect comfort food for a cold winter day!
Servings: 7 servings
Calories: 433kcal
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 10-oz. can red enchilada sauce
- 1 4.5-oz. can green chilies
- 1 15.25-oz. can whole kernel corn, drained
- 1 15-oz. can black beans, drained
- 2 Tbsp taco seasoning
- ¼ cup water
- 4 Tbsp lime juice divided
For the Tacos
- 1 package Flatout Flatbreads 7 flatbreads
- avocado sliced
- salsa
- Mexican-blend cheese shredded
- sour cream
- fresh cilantro chopped
Instructions
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.
Nutrition
Calories: 433kcal | Carbohydrates: 33g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 621mg | Potassium: 838mg | Fiber: 8g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 2mg
