Crock-Pot Chicken Tacos Recipe


Nutrition

Cal/Serving: 539
Daily Value: 27%
Servings: 6

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat29g45%
Saturated8g39%
Trans0g0%
Carbs28g9%
Fiber3g10%
Sugars2g0%
Protein40g80%
Cholesterol115mg38%
Sodium626mg26%
Calcium80mg8%
Magnesium85mg21%
Potassium608mg17%
Iron3mg14%
Zinc2mg15%
Phosphorus419mg60%
Vitamin A300IU6%
Vitamin C1mg2%
Thiamin (B1)0mg14%
Riboflavin (B2)0mg11%
Niacin (B3)18mg90%
Vitamin B61mg54%
Folic Acid (B9)36µg9%
Vitamin B121µg10%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K23µg29%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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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

 

Click here for more of the 101 Best Slow Cooker Recipes

4.25
Ratings24

INGREDIENTS

  • 6 frozen chicken breasts
  • 1 cup salsa
  • 1 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.

Recipe Details

Servings: 6

Notes and Substitutions:

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



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