There is something steady about coming home to Crockpot Chicken Taco Casserole that has been cooking all day. The cilantro and cheese settle into a rich, spoonable sauce, and all I really do is add the ingredients in the morning. My family tends to go back for seconds before I have sat down.
With layers of chicken, beans, corn, and cheese, this casserole is a crowd-pleaser. It’s a great addition to your collection of Crockpot Recipes, making dinner time stress-free.
Simple and Flavorful Crockpot Chicken Taco Casserole
This casserole features tender chicken cooked with taco seasoning, black beans, corn, and topped with melted cheese. The recipe takes about 6 hours in the Crockpot and serves 6 people.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup salsa
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of the Crockpot.
- Add Ingredients: Pour the black beans, corn, diced tomatoes, taco seasoning, and salsa over the chicken. Stir to combine.
- Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and easily shredded.
- Shred the Chicken: Remove the chicken from the Crockpot and shred it with two forks. Return the shredded chicken to the pot and mix well.
- Add Cheese: Sprinkle the shredded cheese on top and cover for an additional 10-15 minutes, until the cheese is melted.
- Serve: Garnish with chopped cilantro if desired and serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 25g
Whenever I make Crockpot Chicken Taco Casserole, I set aside a portion for lunch the next day since it seems to taste even better then. Feel free to swap in whatever vegetables you have on hand. Small changes like that are how this became a recipe I actually rely on.
