The Pioneer Woman Tasty Kitchen
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Shredded Chicken Tacos

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

We found this recipe and doctored it up to make it our own and better. We love it. It’s awesome as leftovers in a taco salad!

Ingredients

  • 1 package Frozen Corn, We Love Trader Joe's Fire Roasted Corn
  • 1 can Black Beans, Drained
  • 4 pieces Chicken Breasts; Frozen, Skinless, Boneless
  • 1 jar Salsa
  • 1 envelope Taco Seasoning, Penzy's Or Chi-Chi's

Preparation

Pour the bag of frozen corn in the bottom of the crock pot. Add the drained black beans. Place the frozen chicken breasts on top of the beans and sprinkle with the taco seasoning. Pour the jar of salsa over the top.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Remove the chicken, shred it, then add it back to the crock pot and toss with the corn and beans. Serve with all your normal taco fixings. It’s delish with cilantro-lime rice.

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