Easy and flavorful slow-cooker Santa Fe chicken tacos – a no-fuss dinner for busy weeknights!
Slow cooker meals are some of my absolute favorites for three reasons. 1) Slow cooker meals are E to the Z. You just throw a whole bunch of stuff in the pot, set it, and literally forget it for a few hours. When dinner time rolls around, it’s Hey look! Food! 2) I feel like it’s hard to mess up a slow cooker meal since you can give or take with the cooking time and it’s easy to add ingredients if you feel like it needs something more. This sort of adds to the whole no-fuss aspect of slow cooker meals. 3) Slowly cooking food tends to lend a lot of flavor to your dish. More flavor = more goodness.
Okay there is actually a fourth reason I really like slow cooker meals. We usually end up with a lot of leftovers and I am a big ever-lovin fan of leftovers. You get to enjoy the yumminess of last night’s dinner for another day and don’t have to think about what to have for lunch.
The other thing I’m a big fan of? TACOS. I’ve come to a realization lately. I am 99.3 percent sure that tacos are on my Top Five Forever Favorite Foods list. I could eat tacos every single day and never get sick of them. Ever. These easy slow cooker Santa Fe chicken tacos hit the spot for taco-lovers and make weeknights a little less crazy and a lot more delicious!
Slow Cooker Santa Fe Chicken Tacos
Easy and flavorful slow-cooked Santa Fe chicken tacos - a no-fuss dinner for busy weeknights!
- 2 boneless skinless chicken breasts
- 1 15-ounce can black beans
- 1 cup yellow corn, frozen or fresh
- 1 4-ounce can diced green chiles
- 1 cup chicken broth
- 1/3 cup condensed tomato soup
- 1/2 red or white onion, diced
- 1 15-ounce can rotel (diced tomatoes and chiles)
- 8 6-inch corn or flour tortillas
- 1 avocado, diced
- 1/2 cup cilantro, roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 1/2 teaspoons cumin
Add chicken breasts, black beans, corn, green chiles, chicken broth, tomato soup, white onions, and rotel to slow cooker. Mix spices in a small bowl and add to slow cooker. Cook on high 4 hours or low 8 hours.
Minutes before serving, shred chicken breasts with two forks, then allow to cook 30 minutes longer. Taste and add salt and pepper to taste.
Fill tortillas with chicken mixture and top with diced avocados. Serve with lime wedges and garnish with tomatoes, onions, and additional cilantro if desired. Enjoy!