Slow Cooker Chicken Taco Filling

Slow Cooker Chicken Taco Filling

September 24, 2016   5 Comments

Tacos are a staple in my house because we can all agree that this slow cooker chicken taco filling is delicious.

This is a DUMP dinner, which means all you have to do is dump it into the slow cooker (except for chopping the garlic) and you are done cooking. I wish every recipe could be so easy but most of mine involve chopping, chopping, and more chopping.

My family loves to customize their tacos which helps with the arguing over food. My daughter adds more beans and no cheese – my son adds only cheese (oh well).

I skip the tortilla and simply eat this on a bed of lettuce. It doesn’t really matter what you do to this filling because chicken breast is very low in calories.

Chicken Tacos

When you have time to plan, this recipe for slow cooker chicken taco filling is SO easy. The nice thing about it is that it combines corn and beans with the chicken so you get a “stew like” filling with many flavors.

The slow cooker is an easy and tasty way to cook chicken. If you haven’t tried my chinese honey garlic chicken recipe or my slow cooker whole chicken you are missing out on an inexpensive and easy mode for making a weeknight meal.

This taco filling has corn and beans with the chicken meat (which is very lean) so this is low in calories when compared to cooked ground beef. It also helps you stretch the meat so the meal turns out to be less expensive – a win-win!

I pile the beans and corn on top of the chicken in the slow cooker so that it doesn’t dry out. This chicken is moist and I even tricked my husband (who thought it was thigh meat).

This made enough for my family of four and then some. We froze over half of it for another night.

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Slow Cooker Chicken Taco Filling

Makes 24 tacos, 4 ounces (1/2 cup) of filling per taco

3 chicken breasts, skinless and boneless (about 2 pounds)
1 package taco seasoning or homemade taco seasoning (see below)
2 tablespoons minced garlic
2-15 ounce cans black beans (or one 30-ounce can), rinsed
1 pound frozen corn
16 ounces jarred or fresh salsa

Place chicken in the bottom of a 6 quart slow cooker and sprinkle seasoning and garlic on top. Add the beans, corn, and salsa and cook for 6 hours on low or 3 hours on high.

After the filling has finished cooking, take two forks and shred the chicken. Serve with taco shells, chopped avocado, tomato, and lettuce.

Homemade Taco Seasoning - combine 2 teaspoons cumin, 1 tablespoon chili powder, a minced garlic clove, and 1/2 teaspoon of salt and use in place of packaged seasoning.

One ½ cup serving of taco filling is 103 calories, 1.8 g fat, 0.5 g saturated fat, 10.8 g carbohydrates, 1.4 g sugar, 11.3 g protein, 2.5 g fiber, 173 mg sodium, 2 SmartPts

Points values are calculated by Snack Girl and are provided for information only.
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Since garlic is not a traditional Mexican ingredient, we leave it out of all of out Mexican dishes.
The homemade seasoning here is not bad though. We add oregano. Be careful of Mexican oregano though because it is really potent. We don't have chicken tacos at our house
If you are going to use black beans, you should add orange juice. Black beans are an Eastern Mexico, tropical bean. Tropical Mexican food uses a lot of citrus and black beans and fish.
We make all of our tacos from carnitas, roast pork. We pressure cook it and using no seasoning in this process. Once cooked we pull it and fry it on the stove top in a dry frying pan stirring often. This makes the pork crispy in the typical street taco fashion. It can also be put under the broiler but watch it closely so it does not burn.
Tacos are served in corn tortillas always unless you live in Texas and like Tex-Mex food. We do and we don't.
We make a pico de gallo to top our tacos. Seeded tomatoes, lots of ciantro, scallions (green part only) make a great pico de gallo. Don't use seasoning, it will make your pico de gallo watery and mushy and so do tomatoes with the seeds. Season carnitas after it is in your tortilla(s). Serve with a lime wedge. Enjoy! : )

on September 24, 2016

I have made this several times since you posed it before and my family all love it. My daughter does not love corn so sometimes I dont put it in and it still turns out well. It makes a ton too! I have 4 meat eaters in the house and we always have left overs that I usually freeze.

on September 24, 2016

Thanks for re-posting this! I used to make it all the time but have somehow forgotten about it. It is really wonderful by itself, with a grain side, cold, hot, whenever. It freezes beautifully. thanks!

on September 24, 2016

I am starting to pull out the slow cooker recipes and this one sounds great. Just wondering how you think this would come out if I left out the black beans? My husband and I love them, but my son won't eat anything with black beans. Would it be too dry?

on September 25, 2016

@Anne - I think it would still be great. I use the beans primarily to stretch the meat. Thanks for your question!

on September 29, 2016

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