Crock-Pot Chicken Tacos
This recipe for Crock-Pot Chicken Tacos creates flavorful, incredibly tender shredded chicken that works beautifully in a variety of Mexican dishes.
- 5 boneless, skinless chicken breasts
- 3 heaping tablespoons Homemade Taco Seasoning Mix or store-bought
- ¾ cup diced onion
- 14.5 ounce can Diced Fire Roasted Garlic Tomatoes (or similar variety)
- 4.5 ounce can diced green chiles undrained
- ½ cup chopped cilantro
For the Tacos
- corn or flour tortillas
- vegetable oil optional
- Toppings - cheese, tomatoes, lettuce, avocado, etc.
Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion and then pour tomatoes over the top. Top with the undrained green chiles. Cover and cook on LOW for 6 to 8 hours.
Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.
To Prepare the Tortillas:
For soft tacos - Heat flour tortillas in a dry skillet over medium heat for about 30 seconds per side. Just long enough to get them slightly toasted and warm.
For crispy tacos - Heat a generous amount of vegetable oil in a small frying pan over medium high heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Only allow to cook about 1 minute per side then remove to paper towels to drain. Blot top of tortilla with paper towel to remove excess oil. Repeat with remaining tortillas.
Nutrition values were based on chicken filling only. Tortillas and toppings were not included.
Calories: 175kcal | Carbohydrates: 2g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 76mg | Potassium: 205mg | Vitamin A: 95IU | Vitamin C: 1.3mg | Calcium: 16mg | Iron: 0.8mg