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Discover the joy of effortless cooking with these Slow Cooker Fiesta Chicken Tacos, a delightful dish that brings the vibrant flavors of Mexican cuisine right to your dinner table. This recipe combines tender, seasoned chicken with a medley of colorful vegetables, all simmered to perfection in a slow cooker. With minimal prep time and a hands-off cooking method, you'll have a delicious meal ready to enjoy with family or friends. Whether it's a casual weeknight dinner or a festive gathering, these tacos are sure to impress.

Crockpot Chicken Tacos with Creamy Slaw

Elevate your taco night with these Slow Cooker Fiesta Chicken Tacos, a simple yet flavorful recipe that brings the essence of Mexican cuisine to your table. With tender, seasoned chicken and a colorful mix of fresh vegetables cooked to perfection, you can enjoy a healthy meal with minimal effort. Perfect for family dinners or gatherings, these tacos are packed with rich flavors, making it easy to impress your guests while keeping the cooking stress-free. Enjoy a delightful blend of taste and convenience!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 packet taco seasoning (about 1 oz)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 medium red onion, diced

1 red bell pepper, diced

1 can (14.5 oz) diced tomatoes (with juices)

1 cup chicken broth

1 lime (juiced)

Salt and pepper to taste

8 small flour or corn tortillas

Fresh cilantro, chopped (for garnish)

For the Creamy Slaw:

2 cups shredded cabbage (green and purple mix suggested)

1 carrot, grated

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey or agave syrup

Salt and pepper to taste

Instructions
 

Prepare the ingredients: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the chicken.

    Add the veggies: Layer the black beans, corn, diced red onion, diced red bell pepper, and diced tomatoes on top of the chicken. Pour the chicken broth over everything, then drizzle the lime juice on top. Season with salt and pepper to taste.

      Cook it up: Cover and cook on low for 6-7 hours or on high for 4 hours until the chicken is cooked through and shreds easily with a fork.

        Make the creamy slaw: In a mixing bowl, combine the shredded cabbage and grated carrot. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until serving.

          Shred the chicken: Once cooked, remove the chicken from the slow cooker, shred it with two forks, and then mix it back into the taco mixture.

            Warm the tortillas: While the chicken is being shredded, warm the tortillas in a skillet or microwave.

              Serve: To assemble, fill each tortilla with a generous portion of the chicken mixture and top with the creamy slaw. Garnish with fresh cilantro if desired.

                Prep Time: 15 minutes | Total Time: 6-7 hours (plus 15 minutes for serving) | Servings: 8 tacos