If you love smooth, tangy flavors and perfectly tender chicken, this recipe is here to save your busy weeknights. With just five ingredients tossed into your trusty slow cooker, you’ll come home to a potful of mouthwatering, zesty chicken that can be piled high on tortillas for an effortless taco night.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 (16-ounce) jar salsa verde
- 1 packet taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 4 ounces cream cheese
Instructions
Begin by placing the chicken breasts in the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the chicken, then spoon the black beans atop. Next, pour in the jar of salsa verde, spreading it around so all the flavors meld together. Set the slow cooker to low heat for about 5–6 hours, or high heat for around 3–4 hours. If you have a chance, give everything a gentle stir halfway through to ensure even distribution.
When the chicken is fork-tender and easily shreds, carefully remove it to a plate. Stir the cream cheese into the warm salsa-bean mixture until it’s nice and creamy. Then, shred the chicken and return it to the slow cooker, folding everything together into a velvety blend of flavors. Now you’ve got a magical, tangy chicken filling ready to go!
Serve the chicken in warm tortillas, topped with any extras that spark your taste buds—like crunchy cabbage, chopped cilantro, a squeeze of lime, or your favorite shredded cheese. It’s hard not to love a dinner that takes so little work yet delivers big bold flavor!
This simple recipe is great for novice cooks, families on the go, or anyone looking for a fail-proof crowd-pleaser. Using only five ingredients keeps things budget-friendly while offering plenty of flavor. If you’re watching your carb intake, swap the tortillas for lettuce cups or cauliflower rice.
You can also substitute chopped tomatoes or pinto beans for black beans, or try a roasted tomatillo salsa for extra punch. Whatever you do, you’ll have a comforting, savory meal that practically makes itself—and that’s the best kind of cooking there is.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
