Ultimate Chicken Taco Dump Dinner
Ultimate Chicken Taco Dump Dinner
Introduction
Busy weeknights just got a whole lot tastier and easier with our Ultimate Chicken Taco Dump Dinner! This recipe lives up to its name, allowing you to simply "dump" a handful of ingredients into one pot and let the magic happen. The result? Tender, flavorful shredded chicken infused with vibrant taco spices, ready to be piled high into your favorite tortillas. It's a no-fuss, minimal-cleanup meal that delivers big on taste, turning dinner into a delicious escape from stress.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can rotel diced tomatoes with green chilies, undrained
- 1 (16 oz) jar salsa (mild, medium, or hot, to your preference)
- 1 packet (1 oz) taco seasoning mix
- 1/4 cup chicken broth (optional, for extra moisture)
- Warm tortillas (corn or flour), for serving
- Optional toppings: shredded cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, lime wedges, chopped red onion
Instructions
- Step 1: Combine Ingredients. In the basin of a slow cooker (or a large oven-safe dish if using the oven), place the chicken breasts or thighs. Add the rinsed black beans, drained corn, undrained rotel, salsa, and taco seasoning mix. If using, pour in the chicken broth.
- Step 2: Cook.
- For Slow Cooker: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds.
- For Oven: Cover the dish tightly with foil and bake at 375°F (190°C) for 35-45 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
- Step 3: Shred the Chicken. Once cooked, carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine it with the beans, corn, and sauce.
- Step 4: Serve. Serve the chicken taco mixture warm in tortillas with your favorite toppings. A squeeze of fresh lime juice adds a lovely bright finish!
Pro Tips & Notes
- Instant Pot Option: For an even quicker meal, combine all ingredients (chicken, beans, corn, rotel, salsa, seasoning, and 1/2 cup chicken broth) in an Instant Pot. Cook on high pressure for 10-12 minutes, then allow a natural release for 5 minutes before quick-releasing any remaining pressure. Shred chicken and serve.
- Spice It Up: Adjust the heat by choosing a hotter salsa or adding a pinch of cayenne pepper or a diced jalapeño along with the other ingredients.
- Make It a Bowl: Skip the tortillas and serve the chicken mixture over a bed of rice or quinoa for a satisfying taco bowl.
- Meal Prep Friendly: This recipe is fantastic for meal prepping! Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or on the stovetop.
- Vary Your Toppings: Get creative with toppings! Consider pickled red onions, crumbled cojita cheese, a dollop of guacamole, or a sprinkle of hot sauce.
Nutrition Facts (per serving)
- Calories: 350-400 kcal (per serving, without tortillas and toppings)
- Protein: 35-40g
- Fat: 10-15g
- Carbohydrates: 25-30g
- Fiber: 6-8g
Frequently Asked Questions
- Q: Can I use frozen chicken breasts? A: Yes, you can! If using frozen chicken in a slow cooker, add an extra hour to the cooking time on LOW. For the oven or Instant Pot, it's best to thaw the chicken first for even cooking.
- Q: What kind of salsa works best? A: Any salsa you love will work! Choose a chunky style for more texture. You can use classic red salsa, a roasted variety, or even a tomatillo-based salsa verde for a different flavor profile.
- Q: Can I add other vegetables? A: Absolutely! Diced bell peppers, onions, or even some zucchini would be great additions. Just add them in with the other ingredients at the start.
- Q: How do I store leftovers? A: Store any leftover chicken taco mixture in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.