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
538
Calories Per Serving
Deliver Ingredients

Notes

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

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.

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.

Nutritional Facts

Total Fat
29g
45%
Sugar
3g
N/A
Saturated Fat
8g
40%
Cholesterol
114mg
38%
Protein
40g
79%
Carbs
28g
9%
Vitamin A
55µg
6%
Vitamin B12
0.6µg
10.2%
Vitamin B6
1mg
54%
Vitamin C
0.9mg
1.5%
Vitamin D
0.7µg
0.2%
Vitamin E
1mg
7%
Vitamin K
24µg
29%
Calcium
80mg
8%
Fiber
3g
14%
Folate (food)
28µg
N/A
Folate equivalent (total)
42µg
11%
Folic acid
9µg
N/A
Iron
2mg
13%
Magnesium
84mg
21%
Monounsaturated
10g
N/A
Niacin (B3)
18mg
92%
Phosphorus
426mg
61%
Polyunsaturated
8g
N/A
Potassium
606mg
17%
Riboflavin (B2)
0.2mg
11.9%
Sodium
629mg
26%
Thiamin (B1)
0.2mg
14%
Trans
0.3g
N/A
Zinc
2mg
14%