Spicy Crockpot Southwest Shredded Chicken Tacos | 21 Day Fix Recipes


Today was Day #2 of our Clean Eating Crockpot Recipe, and these spicy southwest shredded chicken tacos were ah-mazing!

I thought they were going to be a little too soupy, but the liquid kept the chicken really moist and when serving with a slotted spoon the tacos stayed almost entirely liquid free.  I used a little bit of avocado & some greek yogurt on top of mine and they came out so good! The southwest seasoning is delicious also, flavorful but not too spicy (I didn’t use the Cayenne pepper, which you can if you want some more kick!)

This recipe serves 6, and each serving is (2) southwest shredded chicken tacos!

This recipe is from my free Crockpot Clean Eating eBook!

You can get the full eBook, which includes healthy crockpot meals, healthy sides, & a grocery list by clicking the link below!

Get the Free Clean Eating Crockpot eBook


  • (1.5 – 2) Pounds Boneless Chicken Breast
  • (1) 15 Oz Organic Can White Corn (or Yellow Corn)
  • (1) 15 Oz Organic Can Black Beans (or prepare beans)
  • (4) Tomatoes, rinsed & diced
  • (12) Organic Corn Tortillas
  • Guacamole OR Avocado (optional)
  • Greek Yogurt (optional)
  • Shredded Cheese (optional)

Southwest Seasoning Prep: Makes ¼ Cup

  • 1 Tbsp Chili Powder
  • 1 Tsp Cumin
  • 1 Tbsp Paprika
  • ½ Tsp Black Pepper
  • 1 Tsp Coriander
  • ½ Tsp Cayenne Pepper (optional, if you don’t like it too spicy!)
  • 1 Tsp Garlic Powder
  • 1 Tsp Pink Himalayan Salt
  • ½ Tsp Red Pepper (crushed)


Prep Southwest Seasoning by combining chili powder, cumin, paprika, black pepper, coriander, cayenne pepper, garlic powder, Himalayan salt and red pepper in a small bowl. Store in a zip-lock bag.

Chop chicken breast into 1” by 3” strips and place into crockpot. Drain liquid from corn and pour into crockpot. Pour beans (WITH juice!) into crockpot. Add in the diced tomatoes and (2) TBSP of the Southwest Seasoning.

Cook on LOW 4 – 6 hours. Chicken should shred easily when it is done. Warm tortillas in an oven at 300 degrees for 5 minutes. Serve with a slotted spoon to reduce liquid, and top with guacamole or avocado, greek yogurt, and shredded cheese.

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