This easy taco recipe requires no pre-cooking, just throw it all in the crock pot and you'll have a delicious weeknight meal. Black beans and chicken breast, simmered in the slow cooker make the perfect filling for tacos, burritos, enchiladas, or even a burrito bowl and it's loaded with fiber.

Slow Cooker Chicken Black Bean Tacos

This easy, no-prep taco recipe is perfect for busy weeknights. Simply add the ingredients to a slow cooker and let them simmer: tender chicken and black beans cooked together with tomatoes and warm spices create a flavorful, high-fiber filling. Use it for tacos, burritos, enchiladas, or build a satisfying burrito bowl.

Slow cooker chicken and black beans cooking together

Why you’ll love it

This recipe is low-effort but high on flavor. The slow cooker melds the spices into the beans and chicken, producing a rich filling without any stovetop work. The combination of black beans and chicken adds fiber and protein, while simple fresh toppings like cabbage slaw, pico de gallo, and avocado add brightness and texture. It’s a healthy alternative to typical taco fillings and easy to scale for meal prep.

Ingredients

Yield: 4 servings — Serving size: about 3 tacos

12 oz raw skinless chicken tenders or chicken breast
15 oz can low-sodium black beans, drained and rinsed
10 oz can tomatoes with mild green chiles (e.g., diced tomatoes with chiles)
1 1/8 tsp chili powder (split between steps)
3/4 tsp ground cumin plus 1/8 tsp (split between steps)
1/4 tsp garlic powder
1/4 tsp dried oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

For the slaw

1 1/3 cups shredded red cabbage
1 tsp red wine vinegar or fresh lime juice (add more to taste)
Salt and black pepper, to taste

For the tacos and toppings

12 crisp corn taco shells
Pico de gallo or fresh salsa (store-bought or homemade)
1 medium Hass avocado, sliced
Other optional toppings: chopped cilantro, lime wedges, hot sauce

Instructions

Season the chicken with a pinch of salt, the garlic powder, oregano, 1/8 tsp chili powder, and 1/8 tsp ground cumin.
In the slow cooker, add the drained black beans and the canned tomatoes with mild green chiles. Season these with the remaining chili powder and cumin.
Place the seasoned chicken on top of the beans and tomatoes. Cover and cook on HIGH for 2 hours, or until the chicken is cooked through and tender.
While the chicken cooks, prepare the slaw: combine the shredded red cabbage with the red wine vinegar or lime juice. Season with salt and pepper and adjust acidity to taste. Set aside to chill slightly so it softens a bit and develops flavor.
When the chicken is done, remove it from the slow cooker and shred it with two forks. If desired, return the shredded chicken to the slow cooker to keep warm and mingle with the juices.
Drain the beans if you prefer them less saucy, or leave them in the slow cooker to serve warm. Transfer the beans to a platter or leave in the pot, then top with the shredded chicken, diced scallions, and chopped cilantro if using.
To serve, warm the corn taco shells according to the package directions. Fill each shell with equal portions of the bean-and-chicken mixture, top with a spoonful of cabbage slaw, pico de gallo, and sliced avocado. Finish with a squeeze of lime or your favorite hot sauce.

Tips and variations

Make it spicier: add a diced jalapeño or increase the chili powder. For a milder version, reduce the chili powder or choose tomatoes without chiles.
Swap the beans: navy or pinto beans can be used instead of black beans for a different texture and flavor.
Use chicken thighs for richer flavor and more forgiving cooking; adjust cook time if pieces are larger.
To save calories but keep creaminess, use fat-free Greek yogurt as a topping instead of sour cream.
If you prefer to use an electric pressure cooker, reduce the cooking time and follow your device’s guidelines for poultry and beans.

Storage and reheating

Store the bean-and-chicken mixture in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. The slaw is best when made fresh, but you can prepare it a day ahead and keep it chilled—toss again before serving.

Nutrition per serving (approx.)

Serving: 3 tacos — Calories: 313 kcal — Carbohydrates: 41 g — Protein: 22 g — Fat: 8 g — Fiber: 8 g — Sodium: 716 mg — Sugar: 4 g

Final notes

This slow cooker chicken and black bean filling is a flexible, crowd-pleasing option for taco night. It’s fast to assemble, freezes well in portions, and pairs beautifully with crunchy slaw, fresh salsa, and creamy avocado. Enjoy this healthy, family-friendly recipe that makes weeknight dinners simple and delicious.