Best 2 Slow Cooker Chicken And Bean Tacos Recipes

Are you craving a delicious and easy-to-make meal that's perfect for busy weeknights? Look no further than slow cooker chicken and bean tacos! This recipe combines the convenience of a slow cooker with the bold flavors of Mexican cuisine, resulting in a fiesta of flavors that will tantalize your taste buds. With just a few simple ingredients and minimal prep work, you can have a mouthwatering dinner that the whole family will love. So gather your ingredients, turn on your slow cooker, and let's embark on a culinary journey to create the ultimate slow cooker chicken and bean tacos!

Here are our top 2 tried and tested recipes!

GLUTEN-FREE SLOW-COOKER CHICKEN AND BEAN TACOS

Gluten-Free Slow-Cooker Chicken and Bean Tacos image

Serve these crowd-pleasing slow cooker chicken tacos at your next gathering.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h30m

Yield 12

Number Of Ingredients 19

Ingredients

20 oz boneless skinless chicken breasts, trimmed of fat
1 tablespoon canola oil
2 cups chopped onions (2 large)
1 medium red bell pepper, chopped (1/2 cup)
1 jalapeño chile, diced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (15 oz) great northern beans, drained, rinsed, mashed
1 can (15 oz) black beans, rinsed, drained
24 taco shells or corn tortillas
Lime
Chopped avocado
Chopped tomato
Chopped cilantro
Shredded lettuce
Sour cream

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in slow cooker.
In 10-inch skillet, heat oil over medium-high heat. Add onions, bell pepper and jalapeño chile; cook 4 to 5 minutes or until vegetables begin to soften. Add chili powder, cumin, coriander and salt. Cook until onions are soft and spices are fragrant; remove from heat. Add tomato sauce and great northern beans; mix well. Stir in black beans. Pour mixture over chicken.
Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 2 1/2 hours until chicken is tender and cooked through. Remove chicken to cutting board; shred. Return chicken to slow cooker with beans and sauce. Squeeze lime juice over mixture; stir.
Serve in taco shells with toppings.

Nutrition Facts : Calories 430, Carbohydrate 42 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 9 g, Protein 29 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 2 g

SLOW-COOKER CHICKEN AND BEAN TACOS

Slow-Cooker Chicken and Bean Tacos image

Feed your crowd without any extra fuss, that's the beauty of this recipe. With its easy dump-and-go method and all-day cook time, it's one of our favorite ways to get ahead when hosting. Letting the chicken cook all day ensures it turns out tender and makes it easy to shred. Even better, it gives you time to focus on other things, like making a delicious dessert! Because this meal is so hearty-thanks to the addition of beans-you really don't need sides. Instead, pick up your favorite taco fixings from the grocery store. You can never go wrong with guacamole, fresh limes and cheese.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 7h10m

Yield 24

Number Of Ingredients 12

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 6 thighs)
3 tablespoons taco seasoning mix (from 1 1/4-ounce envelope)
1 can (4 1/2 ounces) chopped green chiles, undrained
1 can (8 ounces) tomato sauce
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
1 can (19 ounces) cannellini beans, drained
2 packages (4.6 ounces each) taco shells (12 shells each)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 1/2 cups shredded lettuce
1 container (8 ounces) sour cream (1 cup)
1 cup thick-and-chunky salsa

Steps:

Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.
Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.

Nutrition Facts : Calories 185, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 290 mg

Tips:

Chicken and Bean Tacos in the Slow Cooker:
Begin by seasoning the boneless, skinless chicken breasts with your preferred taco seasoning.
In your slow cooker, arrange the chicken breasts and top with a can of diced tomatoes with green chilies and a cup of chicken broth.
Cook on low heat for 4-6 hours or until chicken is fork tender.
Shred the chicken with two forks, then mix in 2 cans of black beans that have been drained and washed.

Black Bean and Corn Tacos Made in a Slow Cooker:
Follow the same steps as above, but before adding the chicken, stir in a drained can of corn kernels and two cups of vegetable broth.
After shredding the chicken, add 2 cans of black beans that have been drained and washed.

Chicken Tacos in a Crock Pot with Salsa Verde and Roasted Tomatoes:
Follow the same steps as the first recipe, but before adding the chicken, pour 1 cup of prepared salsa verde and a can of diced tomatoes with green chilies into the slow cooker.
After shredding the chicken, add 1 cup of roasted corn kernels.

Conclusion:

These three slow cooker chicken and bean taco recipes will provide you with delectable and practical meals that are ideal for busy weeknight dinners. The straightforward preparation and minimal cleanup make these recipes ideal for quick and easy weeknight meals. Experiment with various taco toppings and side dishes to create distinct flavor combinations that cater to your preferences. These slow cooker chicken and bean tacos are not just delicious but also versatile, making them a popular choice among food enthusiasts.