Crock-Pot Chicken Tacos Recipe
Daily Value: 18%
Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||9µg||2%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
Pairs Well With
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.