Crock-Pot Chicken Tacos Recipe

Kristl Story

Ingredients

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

More Recipes

by 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.

Click here to see The Ultimate 1-Pot Meal Roundup

Click here to see 101 Ways to Cook Chicken

 

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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.

Notes

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

Nutrition

Calories per serving:

535 calories

Dietary restrictions:

Sugar Conscious

Daily value:

27%

Servings:

6
  • Fat 173g 266%
  • Carbs 166g 55%
  • Saturated 48g 241%
  • Fiber 20g 80%
  • Trans 2g
  • Sugars 16g
  • Monounsaturated 61g
  • Polyunsaturated 49g
  • Protein 237g 474%
  • Cholesterol 684mg 228%
  • Sodium 3,764mg 157%
  • Calcium 438mg 44%
  • Magnesium 493mg 123%
  • Potassium 3,604mg 103%
  • Iron 13mg 71%
  • Zinc 13mg 84%
  • Phosphorus 2,546mg 364%
  • Vitamin A 324µg 36%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 1mg 83%
  • Riboflavin (B2) 1mg 71%
  • Niacin (B3) 111mg 553%
  • Vitamin B6 6mg 324%
  • Folic Acid (B9) 212µg 53%
  • Vitamin B12 4µg 61%
  • Vitamin D 4µg 1%
  • Vitamin E 9mg 44%
  • Vitamin K 105µg 131%
See detailed nutritional info Have a question about nutritional data? Let us know.
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