Slow Cooker Taco Chicken Drumsticks with Black Beans and Corn Tips, FAQ & printable recipe

Tips for success

For a more robust flavor, you can let the seasoned chicken, beans, and corn sit in the refrigerator for up to 30 minutes before turning on the slow cooker. This allows the spices to begin marinating the meat, although it is not strictly required. If you choose to marinate, always keep the slow cooker insert in the refrigerator until you are ready to start the cooking process to ensure food safety.

If you find the sauce is too thin after the cooking time is complete, you can remove the chicken and set the slow cooker to high for 15 to 20 minutes to reduce the liquid.

Alternatively, gently stir in a small amount of cornstarch mixed with water to thicken the sauce quickly. Always taste the sauce before serving to adjust the seasoning with additional salt or lime juice if desired, though the taco seasoning usually provides sufficient flavor.

Variations

• Spicy Taco Chicken: Add a finely diced jalapeño or a teaspoon of crushed red pepper flakes to the slow cooker along with the taco seasoning to provide an extra kick of heat.
• Tex-Mex Loaded Chicken: In the last 30 minutes of cooking, sprinkle a half cup of shredded cheddar cheese over the top of the chicken and let it melt into the sauce for a creamy finish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a microwave-safe dish on medium power until hot, or in a saucepan over low heat, adding a splash of water if the sauce has thickened too much.

Store any leftovers in an airtight container to maintain freshness and prevent the chicken from drying out. Place the container in the refrigerator promptly after the meal has cooled to room temperature, ideally within two hours. Properly stored, the chicken and vegetable mixture will remain good for up to three days. Ensure the container is sealed tightly to prevent other odors in the refrigerator from affecting the flavor of the dish.

This recipe is excellent for meal preparation. You can assemble the raw ingredients in the slow cooker insert, cover it tightly, and keep it in the refrigerator for up to 24 hours before cooking.

When ready to cook, simply place the insert into the slow cooker base and proceed with the cooking time as directed. This makes it a perfect option for busy mornings when you want to have dinner ready to go with minimal effort at the end of the day.

Serving ideas

Serve the drumsticks warm, spooning a generous amount of the black bean, corn, and salsa mixture over each piece. This dish pairs beautifully with a side of steamed white rice or warm flour tortillas to help soak up the flavorful sauce.

For a fresh finish, consider topping the plates with a garnish of chopped fresh cilantro or a squeeze of lime juice, which cuts through the richness of the chicken and enhances the overall taco-inspired flavors.

If you are serving this for a casual gathering, you can present the drumsticks on a large platter with the bean and corn mixture arranged around them. Provide extra salsa or a small bowl of sour cream on the side for those who enjoy additional toppings.

This rustic presentation is inviting and highlights the simplicity of the dish, making it a great option for relaxed dinners where guests can serve themselves and customize their portions according to their own preferences.

Frequently asked questions

Recipe card

Slow Cooker Taco Chicken Drumsticks with Black Beans and Corn

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 8 bone-in skin-on chicken drumsticks
• 1 can black beans, rinsed and drained
• 1 cup yellow corn
• 2 tbsp taco seasoning
• 1 cup chunky red salsa

Instructions

1. Place the chicken drumsticks into the bottom of the slow cooker insert. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
2. Scatter the black beans and yellow corn over the chicken drumsticks. Sprinkle the taco seasoning evenly over the top of the ingredients, then spoon the chunky red salsa over the entire mixture.
3. Cover the slow cooker and cook on low for 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the chicken rest for 5 minutes before plating.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

18 g

Fat

14.5 g

Fiber

4.2 g

Sugar

3.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.