These family-friendly tacos feature shredded chicken and assorted peppers. Mixing up a quick sauce containing tomatoes, smokey chilies and an array of spices takes all but a few moments and it can be refrigerated overnight. While you’re at it, get the peppers and onions ready to go and toss them in the fridge until morning.

Marry the sweet and spicy sauce, colorful veggies and some chicken breasts in a slow cooker when you wake up and confidently walk out the door. Allow the mixture to simmer the day away and you’ll come home to delightful smells. Toss in some black beans and corn before shredding the chicken and serving up these simple tacos. My survival chicken tacos are the perfect way to take control of a busy day.

Survival Chicken Tacos

This makes a generous amount of taco filling, but it freezes beautifully! Make a bunch and freeze it in smaller containers for another easy dinner later on.

For the sauce:

  • 1 (14.5-ounce) can diced tomatoes
  • 2-3 tablespoons crushed canned chipotle chilies
  • 2 large garlic cloves, minced
  • 1 tablespoon brown sugar
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cinnamon

For the filling:

  • 3 pounds boneless skinless chicken breasts
  • 1 Spanish onion, halved and sliced
  • 2 red peppers, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 orange pepper, cut into strips
  • 1 (10-ounce) bag frozen roasted corn
  • 1 (15-ounce) can black beans drained and rinsed

To serve:

  • Corn and/or flour tortillas (I used “street size” tortillas)
  • Lime wedges
  • Crumbled queso fresco cheese
  • Snipped scallions
  • Chopped cilantro
  • Sour cream

Combine the tomatoes, chipotle chilies, garlic, sugar and spiced in a small bowl and mix well. Spray the inside of your 6-8 quart slow cooker with non-stick spray. Pour 1/2 the sauce into the crock pot and top with the chicken breasts. Toss the sliced onions and peppers on top of the chicken and pour the remaining sauce over the veggies. Cover and cook on low for 6-7 hours. Add the roasted corn and black beans to the pot. Continue cooking for 1 hour. Remove the chicken from the crock pot and shred it with 2 forks. Remove the tomatoes, corn and beans from the pot using a slotted spoon and mix it with the shredded chicken. Serve the chicken and peppers on warmed tortillas with a generous squeeze of lime. Garnish the tacos with crumbled cheese, scallions, cilantro and sour cream if desired.

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