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Easy Dump-and-Go Loaded Chicken Tacos Recipe for Busy Weeknights

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A simple and flavorful slow cooker chicken taco recipe perfect for busy weeknights, featuring juicy chicken and fresh toppings with minimal prep.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 small onion, finely chopped
  • 3 cloves minced garlic
  • 2 tablespoons taco seasoning (mild blend recommended)
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 8–10 small tortillas (corn or flour)
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Sour cream (optional)
  • Fresh cilantro, chopped (a handful)
  • Avocado slices or guacamole
  • Fresh lime wedges

Instructions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
  2. Place chicken breasts in the slow cooker. Pour sautéed onion and garlic on top.
  3. Add diced tomatoes with juices, black beans, and corn kernels to the slow cooker.
  4. Sprinkle taco seasoning evenly over the ingredients. Pour in chicken broth.
  5. Gently stir to distribute seasoning and ingredients without disturbing the chicken breasts too much.
  6. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until chicken is tender and shreds easily.
  7. Remove chicken breasts and shred with forks. Return shredded chicken to the slow cooker and stir to combine.
  8. Warm tortillas in a dry skillet for about 30 seconds per side or wrap in foil and warm in a 350°F oven for 10 minutes.
  9. Spoon chicken mixture into tortillas and top with shredded lettuce, cheese, sour cream, cilantro, avocado slices, and a squeeze of fresh lime.
  10. Serve immediately while warm.

Notes

Sautéing onion and garlic before slow cooking adds caramelized flavor. Add extra broth if slow cooker runs hot to prevent drying. Warm tortillas separately to avoid sogginess. Leftovers keep well refrigerated for up to 3 days. For Instant Pot, cook on high pressure for 15 minutes with quick release.

Nutrition

Keywords: chicken tacos, slow cooker, dump-and-go, easy dinner, weeknight meal, loaded tacos, family-friendly, taco recipe

Find it online: https://tastytuck.com/easy-dump-and-go-loaded-chicken-tacos-recipe-for-busy-weeknights/