Crock-Pot Chicken Tacos Recipe

Crock-Pot Chicken Tacos Recipe
Staff Writer

Kristl Story

Crock-Pot Chicken Tacos

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.

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Notes

Read more recipes and tips from Kristl on her website The Budget Diet.

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.

Nutrition

Calories per serving:

18 kcal

Daily value:

1%

Servings:

6
  • Carbohydrate, by difference 4 g
  • Vitamin A, IU 105 IU
  • Ash 2 g
  • Calcium, Ca 4 mg
  • Cholesterol 1 mg
  • Fiber, total dietary 1 g
  • Folate, DFE 1 µg
  • Folate, food 1 µg
  • Folate, total 1 µg
  • Magnesium, Mg 1 mg
  • Phosphorus, P 9 mg
  • Potassium, K 9 mg
  • Sodium, Na 314 mg
  • Sugars, total 3 g
  • Water 35 g
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