Slow Cooker Shredded BBQ Chicken Tacos with Corn Salsa
by Kristy of Mommy Hates Cooking
If you are looking for a break from using the stove and oven this summer, then shredded BBQ
chicken tacos with corn salsa are your answer! These tacos offer a
refreshing taste that is both delicious and healthy.
For the tacos:
- 2 large chicken breasts, thawed
- 1 cup BBQ sauce
- 1 cup red enchilada sauce
- ¼ teaspoon chili powder
- ½ teaspoon BBQ seasoning
- Shredded cheese
For the corn salsa:
- 2 cups frozen corn, cooked and thawed
- 1 14.5-oz. can diced tomatoes, drained
- 1 15-oz. can black beans, drained
- ¼ cup fresh-cut cilantro
- Fresh lime
- Olive oil (optional)
Using a 4-quart slow cooker, place the chicken on the bottom then cover with the BBQ sauce and enchilada sauce. Let this cook on low for 4 hours, then remove chicken and shred it. Once the chicken is shredded, return it to the slow cooker for an additional 2 hours.
Meanwhile, in a large bowl mix the corn, tomatoes, black beans, and cilantro. Cut the lime in half and squeeze the lime juice onto the corn salsa and mix. The olive oil can be added for additional flavor.
Now comes the best part: it’s time to build the taco. Start by putting the shredded chicken on the bottom, a little lettuce, top with corn salsa and cheese, and dinner is served.
Enjoy this dish on a hot summer day!