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Shredded Chicken Tacos Recipe (CrockPot Taco Meat)
2-Ingredient Crock Pot Taco Meat Recipe: Make fabulous (and healthy) slow cooker chicken tacos with just two simple items. A set it and forget it recipe, enjoy!
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8
Calories: 214 kcal
Course:
Main Course
Cuisine:
Tex-Mex
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts
- 32 ounces salsa verde (two 16-ounce jars)
Instructions
- Turn a 6-quart slow cooker on low. Pour one jar of salsa verde in the bottom of the crock. Place chicken breasts in the salsa verde. Sprinkle 1/2 teaspoon salt over the top. Then pour the remaining jar of salsa verde over the chicken.
- Cover and cook for 6-8 hours on low. (3-4 hours on high.) Once cooked through, remove the chicken from the crock.
- Use two forks to shred the chicken. Stir the shredded chicken back into the salsa verde. Turn the slow cooker on warm until ready to serve.
Cup of Yum
Notes
- INSTANT POT INSTRUCTIONS:
- Place the chicken breasts in the Instant Pot, and pour the salsa verde over the top.
- Lock the lid into place, and set on Pressure Cook High for 15 minutes.
- Once the timer goes off, perform a Natural Release.
- Open the pot and shred the chicken!
Nutrition Information
Serving
1serving
Calories
214kcal
(11%)
Carbohydrates
7g
(2%)
Protein
30g
(60%)
Fat
5g
(8%)
Saturated Fat
0g
(0%)
Cholesterol
90mg
(30%)
Sodium
979mg
(41%)
Potassium
754mg
(22%)
Sugar
7g
(14%)
Vitamin A
750IU
(15%)
Vitamin C
6mg
(7%)
Calcium
7mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214
% Daily Value*
| Serving | 1serving | |
| Calories | 214kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 90mg | 30% |
| Sodium | 979mg | 41% |
| Potassium | 754mg | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.