Slow Cooker Chicken Tacos
User Reviews
5.0
489 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
3 hrs 5 mins
-
Total Time
3 hrs 25 mins
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Servings
4
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Calories
129 kcal
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Course
Main Course
Slow Cooker Chicken Tacos
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Our favorite Slow Cooker Chicken Tacos recipe is delicious and healthy and easy to throw together and let the slow cooker do the work.
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Ingredients
- 1 pound boneless skinless chicken breasts , or thighs
- 1/2 cup low-sodium chicken broth (or use salsa)
- 1/3 cup Italian salad dressing (or use salsa)
- 3 teaspoons fresh lime juice
- 3 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon EACH garlic powder, paprika, cumin
- 1/2 teaspoon Salt and freshly ground black pepper
Optional, for Serving:
- 8 corn tortillas , or 4 flour tortillas
- Desired toppings: shredded lettuce or cabbage, shredded cheese, Salsa or hot sauce, pico de gallo, guacamole, onion, cilantro, lime wedges
Instructions
- Add chicken to slow cooker.
- Whisk remaining ingredients in a small bowl and pour over chicken.
- Cover and cook on LOW for about 3-4 hours (or 4-5 hours for chicken thighs).
- Shred chicken. Cook for 30 more minutes.
- Serve in flour or corn tortillas, with desired toppings. Or, use shredded taco chicken for enchiladas, quesadillas, tostadas, burritos, taco salads etc.
Equipments used:
Notes
- Serving size: about 4oz shredded chicken
- Make Ahead Instructions: The shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.
- Freezing Instructions: Freeze the shredded chicken in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Instant Pot Instructions: Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and 1 cup salsa (or use broth and Italian dressing). Cook on Manual, High Pressure, for 8 minutes. Quick release the pressure and carefully remove the lid. Shred chicken.
- Instant Pot Instructions: Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and 1 cup salsa (or use broth and Italian dressing). Cook on Manual, High Pressure, for 8 minutes. Quick release the pressure and carefully remove the lid. Shred chicken.
- Gluten-free Adaptations: Use corn tortillas, and gluten-free Italian dressing / or salsa in replacement.
Nutrition Information
Show Details
Calories
129kcal
(6%)
Carbohydrates
3g
(1%)
Protein
17g
(34%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
48mg
(16%)
Sodium
241mg
(10%)
Potassium
350mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
451IU
(9%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 241mg | 10% |
| Potassium | 350mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
489 reviews
Excellent
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