CROCKPOT CHICKEN TACOS
Crockpot Chicken Tacos are an easy dinner idea that the whole family will love! You'll need just 3 ingredients for this flavorful shredded chicken taco filling.
Provided by Kristine Rosenblatt
Categories Main Dish Slow Cooker
Time 3h10m
Number Of Ingredients 4
Steps:
- Place chicken in bottom of slow cooker. Sprinkle with taco seasoning. Spoon salsa on top of chicken and spread to cover chicken.
- Cook on low for 3 to 4 hours, or on high for 2 hours, until chicken is cooked through. Chicken is done when it registers 165° F on an instant read thermometer.
- Remove chicken to a plate to cool slightly, along with any salsa that is on top of the chicken. Shred chicken with two forks or your fingers and place in a bowl. Stir in some of the liquid from the slow cooker, starting with ¼ cup and adding more as desired.
- Serve chicken in tortillas with toppings as desired.
Nutrition Facts : ServingSize 1 /8 recipe, Calories 139 kcal, Carbohydrate 2 g, Protein 24 g, Fat 2 g, Cholesterol 72 mg, Sodium 385 mg, Sugar 1 g
3 INGREDIENT CHICKEN TACOS {INSTANT POT OR SLOW COOKER}
These 3 ingredient chicken tacos are so easy to make and so tasty - the perfect meal for those busy weeknights. A 30 minute meal in your Instant Pot (from fresh or frozen) or let it cook all afternoon in your slow cooker for amazing chicken tacos! This chicken taco meat is amazing in soft or hard tacos, or on nachos!
Provided by Bake. Eat. Repeat.
Categories Instant Pot
Time 17m
Number Of Ingredients 3
Steps:
- Place salsa in the Instant Pot, with the chicken breasts on top.
- Sprinkle the chicken with the taco seasoning.
- Secure the lid, making sure the valve is closed.
- Cook on high pressure for 12 minutes for frozen chicken, 8 for fresh chicken.
- The Instant Pot will take 10-15 minutes to come to pressure before the cook time starts.
- When the cook time is finished, let the Instant Pot naturally release for 5 minutes and then quick release the rest of the pressure.
- Use two forks to shred the chicken and mix it with the salsa in the pot.
- Place the salsa in the crock of the slow cooker, with the chicken breasts on top.
- Sprinkle the chicken with the taco seasoning.
- Put the lid on the slow cooker and cook on low for 4-5 hours or high for 2-3 hours.
- Shred the chicken with two forks and mix it with the salsa in the slow cooker.
Nutrition Facts : Calories 201 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 426 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CROCKPOT CHICKEN TACOS
Crockpot Chicken Tacos are a staple in our house. This recipe is only three ingredients and makes for a perfect easy dinner.
Provided by Lisa Longley
Categories Main Course
Time 4h5m
Number Of Ingredients 3
Steps:
- In the base of a slow cooker wisk together the taco seasoning and chicken stock. Add in the chicken.
- Cook on low for four hours.
- Remove the chicken breasts from the crockpot, shred and serve with tortillas and taco toppings.
EASY SLOW COOKER CHICKEN TACOS
So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.
Provided by Lilliansmommy
Categories World Cuisine Recipes Latin American Mexican
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
- Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
- Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 44.3 g, Cholesterol 47.8 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 0.6 g, Sodium 941.7 mg, Sugar 11.6 g
FIESTA SLOW COOKER SHREDDED CHICKEN TACOS
Quick, easy, and tasty!
Provided by Ashlie Boucher
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
- Cook on Low for 6 to 8 hours. Shred chicken.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 2.4 g, Cholesterol 30 mg, Fat 1.2 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 415.4 mg, Sugar 0.7 g
3 INGREDIENT SLOW COOKER CHICKEN TACOS
Can you say TACO TUESDAY?! Our 3 Ingredient Slow Cooker Chicken Tacos are the perfect recipe for juicy, flavorful, absolutely delicious, but simple chicken tacos. Grab your favorite shells, chips, guacamole and get the fiesta started.
Provided by Camille
Yield 12
Number Of Ingredients 10
Steps:
- Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning.
- Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
- When chicken is done cooking, it will shred easily when stirred with a fork.
- Place the chicken on crunchy taco shells or flour tortillas.
- Top with guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love.
Nutrition Facts : Servingsize 1 serving, Calories 20 kcal
SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY
Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt
Provided by Joey Firoben
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
- Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
- Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
- Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
- Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
- Cook the chicken mixture for another 10 minutes so the flavors can marry.
- Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
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