Southwest Chicken Taco Filling


This chicken taco filling is quite good, and it’s made in the crockpot.  It’s important to use a flavorful salsa (I used Arriba! Fire Roasted Mexican Chipotle Salsa), and DO NOT use a mild salsa as there just isn’t enough flavor.

After the dish is cooked squeeze some fresh lime juice to give the dish a nice bright flavor, and then adjust the seasoning.  Since all salsas are different you may need to add some additional salt.

Next time I think I’ll try adding some ground cumin to the crockpot.


  • 1 bag of frozen corn
  • 2 large frozen chicken breasts
  • 1 can black beans, drained and rinsed
  • 16 oz jar of medium salsa
  • 1-2 limes, juiced
  • salt to taste
  • Top tacos with: avocado, tomatoes, cilantro, cheese, sour cream guacamole etc.


  1. Spray your crock with cooking spray; then add the frozen corn; then add the frozen chicken breasts; then add the black beans; then top with the salsa.  Cover and cook on HIGH for 1 hour and then turn to LOW for 4 hours.
  2. Shred the chicken and then add the lime juice and salt and any other seasonings you like.

Southwest Chicken Taco Filling:


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