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Slow Cooker Chicken Tacos

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Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 4
Calories: 515kcal

Ingredients

  • 1 cup Iceberg Lettuce
  • 1 cup Avocado
  • 1 teaspoon Lime Juiced
  • 1 cup Cilantro Chopped
  • 2 lb Boneless & Skinless Chicken Breast
  • 1 14.5 oz can Diced Tomatoes w/ Green Chiles
  • 1 ¼ cup Chicken Broth
  • 4 Taco Shells (or Tortillas)
  • ¼ cup Shredded Cheese
  • 1 cup Sour Cream

Seasoning

  • 1 1 oz pkg Taco Seasoning

Instructions

  • In a small-medium sized bowl, combine the Diced Tomatoes, Green Chilies, Chicken Broth, Taco Seasoning and a pinch of Salt. Stir to combine.
  • Oil the inside surface of your crock-pot. Remove the chicken from its packaging, rinse and pat dry. Place into the bottom of the crock-pot. Pour the tomato mixture over the top and cook for 6-8 hours on high heat. PRO TIP: You are trying to increase contact between tomato mixture and the chicken. Try to prevent the chicken breasts from overlapping as it will prevent the marinade from doing its job.
  • When the chicken is cooked throughout, shred the chicken using two forks without removing. Place the lid back on and set to the side until ready for serving. Feel free to remove some of the juice if its too wet.
  • Chop Cilantro and lettuce. Peel, remove pit and slice/dice Avocado. Set out Shredded Cheese, Sour Cream and your favorite Hot Sauces on the table or buffet for a build-your-own taco or burrito night.

Nutrition

Calories: 515kcal | Carbohydrates: 14g | Protein: 53g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 181mg | Sodium: 677mg | Potassium: 1235mg | Fiber: 4g | Sugar: 3g | Vitamin A: 912IU | Vitamin C: 14mg | Calcium: 136mg | Iron: 2mg
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