Southwestern shredded chicken tacos made with Picante sauce and tossed with diced red peppers, super sweet corn, and black beans.
- 1 pound boneless skinless chicken breast
- 1 tablespoon taco seasoning
- 1 8-oz jar salsa
- 1 15-oz can black beans rinsed and drained
- 1 cup frozen corn
- 1 onion coarsely chopped
- taco shells and toppings you like
Place all ingredients EXCEPT for the taco shells and toppings in your crockpot. Stir, making sure there’s some sauce underneath the chicken so it doesn’t end up sticking to the bottom.
Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.
more instructions please visit site: https://www.themamaneedscake.com/southwestern-shredded-chicken-tacos/