Crock-Pot Chicken Tacos Recipe

Jul 16, 2012 @ 3:52 PM
Posted by Kristl Story, Special Contributor

Nutrition

Cal/Serving: 359
Daily Value: 18%
Servings: 6

Low-Carb
Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	21g	33%
Saturated	5g	27%
Trans	0g	0%
Carbs	3g	1%
Fiber	1g	3%
Sugars	2g	0%
Protein	37g	74%
Cholesterol	115mg	38%
Sodium	476mg	20%
Calcium	34mg	3%
Magnesium	50mg	13%
Potassium	517mg	15%
Iron	2mg	9%
Zinc	2mg	11%
Vitamin A	274IU	5%
Vitamin C	1mg	2%
Thiamin (B1)	0mg	8%
Riboflavin (B2)	0mg	9%
Niacin (B3)	17mg	86%
Vitamin B6	1mg	50%
Folic Acid (B9)	9µg	2%
Vitamin B12	1µg	10%
Vitamin D	1µg	0%
Vitamin E	1mg	7%
Vitamin K	14µg	18%
Fatty acids, total monounsaturated	8g	0%
Fatty acids, total polyunsaturated	6g	0%

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Kristl Story

This chicken taco recipe will soon be one of your favorite quick and easy dinners because of its effortless process with the Crock-Pot. It takes less than 5 minutes to put the ingredients in the pot, and 6 hours later you'll have a delicious shredded chicken taco.

INGREDIENTS

6 frozen chicken breasts
1 cup salsa
1 packet of taco seasoning
1/4 cup ranch dressing
18 hard or soft tacos

DIRECTIONS

Place the frozen chicken breasts in a Crock-Pot. Add the salsa and taco seasoning and cook on low for 6 hours, or until chicken shreds easily with the back of a spoon. Shred all of the chicken and add the ranch dressing.

Fill hard or soft tacos with cheese and garnish with a Mexican blend of cheese, shredded lettuce, and diced tomatoes.