Slow cooker chicken tastes unbelievably delicious, especially in tacos filled with spinach, beans, salsa, and cheese. Tease your Insta followers by taking a pic that’ll make ’em drool.

Recipe and photo by Krista Miller of On Instagram @Robinsbite


  • 2 skinless, boneless chicken breasts
  • 1 (16 oz) jar of commercial salsa
  • 1 Tbsp taco seasoning mix
  • 1 (15.5 oz) can Cuban-style black beans, drained and rinsed
  • 8 jicama tortillas (corn or whole wheat tortillas can also be used)
  • 2 cups chopped fresh spinach
  • 1 cup light Mexican shredded cheese


  1. Place chicken, beans, salsa and lime juice in a Crock Pot. Cover with lid and cook on low heat for 4 hours.
  2. Remove chicken from Crock Pot and place on a large cutting board. Shed chicken apart with two forks.
  3. Return shredded chicken to the Crock Pot and keep warm until ready to eat.
  4. Once ready to eat, remove chicken with tongs to drain juices before serving in tortillas.
  5. Place shredded chicken mixture in each jicama tortilla, top with spinach, cheese, and any additional garnishes as desired.
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