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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6
Servings
79
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • frozen chicken breasts
  • 1  Cup  salsa
  • 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.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
11µg
2%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
29mg
3%
Choline, total
3mg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
63mg
9%
Selenium, Se
1µg
2%
Sodium, Na
305mg
20%
Water
29g
1%

Crock-Pot Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Crock-Pot Chicken Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.