Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup mild salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 16 small corn tortillas
  • 1 medium avocado, sliced
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the crockpot to create a flavor base.
  2. Lay the chicken thighs on top of the aromatics, then sprinkle the taco seasoning, cumin, and salt evenly across the meat.
  3. Pour the salsa, black beans, and corn over the top of the chicken. Do not stir; keep the ingredients layered.
  4. Cover with the lid and cook on Low for 6 to 8 hours or on High for 3 to 4 hours until the chicken registers an internal temperature of 165°F (74°C).
  5. Remove the lid and use two forks or a handheld electric mixer on the lowest setting to shred the chicken directly in the pot.
  6. Stir in the fresh lime juice and chopped cilantro before serving.
  7. Assemble by portioning the chicken mixture into tortillas and topping with sliced avocado, sour cream, and shredded cheese.