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Tacos have long been a beloved staple in many households, celebrated for their ability to accommodate a wide range of flavors and ingredients. From classic beef and cheese to inventive vegetarian options, tacos are versatile enough to satisfy a variety of palates. In recent years, the slow cooker has become a go-to appliance for busy home cooks, allowing them to prepare meals with minimal effort while maximizing flavor. When these two culinary favorites come together, you get the Slow Cooker Fiesta Chicken Tacos—a dish that not only embodies the vibrant flavors of Mexican cuisine but also offers the convenience that modern families crave.

Crockpot Chicken Tacos with Creamy Slaw

Discover the joy of Slow Cooker Fiesta Chicken Tacos, a delightful meal perfect for busy weeknights. Combining tender, flavorful chicken seasoned with zesty spices, black beans, corn, and fresh vegetables, this recipe offers both convenience and taste. Pair it with a creamy slaw for a refreshing crunch. Easy to prepare, this dish caters to taco lovers and families alike, making it a go-to favorite in your recipe collection. Dive into this vibrant, hearty meal that brings the fiesta home!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 packet taco seasoning (approximately 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 (including juices)

1 cup chicken broth

Juice of 1 lime

Salt and pepper to taste

8 small flour or corn tortillas

Fresh cilantro, chopped (for garnish)

For the Creamy Slaw:

2 cups shredded cabbage (a mix of green and purple is recommended)

1 carrot, grated

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey or agave syrup

Salt and pepper to taste

Instructions
 

Layer the Chicken: Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the top, ensuring each piece is well-coated.

    Add the Vegetables: Next, layer on the black beans, corn, diced red onion, diced red bell pepper, and diced tomatoes. Carefully pour the chicken broth over the layered ingredients, then squeeze the fresh lime juice on top. Lastly, season with salt and pepper to your liking.

      Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 4 hours. The chicken is ready when it is cooked through and easily shreds with a fork.

        Prepare the Creamy Slaw: While the chicken is cooking, you can prepare the slaw. In a large mixing bowl, combine the shredded cabbage and grated carrot. In another bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Drizzle this creamy dressing over the cabbage and carrot mixture, tossing well to ensure everything is coated. Cover and refrigerate until it's time to serve.

          Shred the Chicken: Once the chicken is done cooking, carefully remove it from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Mix the shredded chicken back into the flavorful taco mixture.

            Warm the Tortillas: As you’re shredding the chicken, you can warm the tortillas. Heat them in a skillet for a few seconds on each side, or you can wrap them in a damp paper towel and warm them in the microwave for about 20-30 seconds.

              Assemble the Tacos: To serve, take a warmed tortilla and fill it generously with the fiesta chicken mixture. Top it off with a spoonful of creamy slaw and garnish with fresh chopped cilantro for a burst of color and freshness.

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

                  - Presentation Tips: Serve the tacos on a large platter, allowing guests to assemble their own. Consider adding lime wedges on the side for an extra zesty touch!