Southwestern Crockpot Chicken Tacos

Southwestern Crockpot Chicken Tacos

Ingredients

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• 1 pound chicken breast I used boneless, skinless
• 1 tablespoon taco seasoning or more to taste
• 1 (16-oz) jar salsa use half of your jar for less saucy chicken; see notes for more info
• 1 (15-oz) can black beans rinsed and drained
• 1 cup frozen corn
• 1 onion coarsely chopped
• taco shells and any toppings you like

Instructions

• Place all ingredients EXCEPT for the taco shells and toppings in a 5-6 quart crockpot. Stir, making sure there’s some sauce underneath the chicken so it doesn’t end up sticking to the bottom.
• Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.