Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 16 oz chunky salsa
  • 1 packet taco seasoning
  • 1/2 cup chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 12 small corn or flour tortillas
  • 1/2 cup fresh cilantro, chopped
  • 1 small red onion, finely diced
  • 2 limes, cut into wedges

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the meat, then pour the salsa and chicken broth over the top. Stir gently to ensure the seasoning is integrated and the chicken is well-coated.
  2. Cover with the lid and cook on Low for 6–8 hours (or High for 3–4 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  3. Using tongs, move the chicken to a plate or leave it in the pot. Use two forks to pull the meat apart into bite-sized shreds.
  4. Stir in the drained black beans and thawed corn. Cover for 15–20 minutes to warm through, then toss the shredded chicken back into the sauce until fully coated.
  5. Warm tortillas in a skillet and assemble tacos with shredded chicken, topped with diced red onion, chopped cilantro, and a squeeze of fresh lime juice.