Crock-Pot Chicken Tacos Recipe
Daily Value: 27%
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||36µg||9%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||9g||0%|
Exclusive from The Daily Meal
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.
- 6 frozen chicken breasts
- 1 cup salsa
- 1 packet of taco seasoning
- 1/4 cup ranch dressing
- 18 hard or soft tacos
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.
Recipe DetailsServings: 6
Notes and Substitutions:
Read more recipes and tips from Kristl on her website The Budget Diet.
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