The best thing about using a slow cooker is convenience. For me, it means dinner is already underway by the time I walk in the door. A slow cooker handles the long, gentle cooking while I handle the rest of the evening, so a satisfying dinner comes together with very little effort.
For years I associated the slow cooker mostly with cool-weather comfort food — soups, stews, and braised meats — but it’s just as useful in warmer months. In summer I want to spend less time standing over a hot stove, so a slow cooker that can be prepped in the morning and left to do its work all day is ideal.
One recent week we decided to make chicken tacos for dinner using the slow cooker. I had previously prepared freezer-ready meal bags on a Sunday, and this was one of them. When it was time to cook, I simply poured the frozen contents into the slow cooker, set it on low before leaving for work, and came home to fully cooked chicken that only needed shredding and a few quick finishing touches.
The whole process makes Taco Tuesday (or any night) effortless: the slow cooker does the long, slow cooking, and assembling the tacos takes under ten minutes once the chicken is shredded. A squeeze of fresh lime and a light sprinkle of ground cumin brightens the flavors and keeps the tacos fresh and lively.
These Southwest-style chicken tacos are a simple, flexible meal that works well straight from fresh ingredients or from a frozen freezer bag. They serve well for weeknight dinners, casual gatherings, or as an easy meal to prepare ahead when you know a busy day is coming.
Smiles all around when dinner is this easy and satisfying.
Southwest Chicken Tacos (Slow Cooker / Freezer Meal)1 can corn, drained
1 can black beans, drained
1 can diced tomatoes, including juice
4 tablespoons taco seasoning (or to taste)
Taco shells or tortillas for serving
Limes, optional (for squeezing over finished tacos)
Ground cumin, optional (for a light finish)
If cooking right away: Place the chicken breasts, drained corn, drained black beans, diced tomatoes (with their juice), and taco seasoning into the slow cooker. Cook on low for 7–8 hours, or until the chicken is tender and easily shredded. When done, remove the chicken carefully and place it in a large bowl. Shred with two forks.
Use a slotted spoon to scoop some of the corn, beans, and tomatoes from the slow cooker into each taco shell or tortilla, then add shredded chicken. Finish with a few squeezes of fresh lime juice and a light sprinkle of ground cumin if desired.
If making this as a freezer meal: Add the raw chicken breasts to a freezer-safe bag, then add the drained corn, drained black beans, diced tomatoes, and taco seasoning. Seal the bag and freeze. When you are ready to cook, dump the entire frozen bag into the slow cooker and cook on low for 7–8 hours (you may need a bit longer if frozen solid). Remove and shred the chicken, then assemble tacos as above.
Taste and adjust seasoning before serving. This recipe yields about 8–10 tacos, depending on portion size and shell type.
Storage tip: Leftover shredded chicken keeps well in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze portions in meal-sized bags for another quick dinner option.
