SLOW COOKER CHICKEN TACO STEW
This is a very low fat, high fiber recipe. It is so easy to do and makes a lot! If you want to make it less spicy, leave out the red pepper flakes. For a vegetarian version, leave out the chicken breasts and only use half a can of beer.
Provided by Michelle Mullen @mimullen
Categories Chicken
Number Of Ingredients 19
Steps:
- Place onion, chili beans, black beans, corn, tomato sauce, beer and died tomatoes in slow cooker. Add taco seasonings (oregano, paprika, chili powder, garlic powder, red pepper flakes, cumin, salt, & black pepper) and stairwell. Lay chicken breasts on top and push down just enough to be covered by mixture. Set slow cooker for medium/low heat for 5 hours.
- Take chicken breasts out and shred them with a fork. Put shredded chicken back into the slow cooker and stir. Cook for another 1 - 2 hours.
- Serve with sharp cheddar cheese, sour cream, and tortilla chips. I like using the thin tortilla chips, but any will do.
SLOW COOKED CHICKEN STEW
Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.
Provided by MyNutriCounter
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 7h25m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
- Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
- Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 27.8 g, Cholesterol 29.3 mg, Fat 3.5 g, Fiber 4.4 g, Protein 16.3 g, SaturatedFat 0.6 g, Sodium 355.8 mg, Sugar 5.1 g
LIME CHICKEN TACOS
Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. -Tracy Gunter, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.
Nutrition Facts : Calories 291 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 674mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges
SLOW COOKER CHICKEN TACO SOUP
You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!
Provided by RaisinKane aka Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 7h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 42.3 g, Cholesterol 67.8 mg, Fat 17.7 g, Fiber 8.8 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 1596.8 mg, Sugar 6 g
SLOW COOKER CHICKEN TACO STEW
Easy, filling, low fat and low calorie! What more could you ask of a recipe? Adjust the spice factor according to your family's likes by omitting the chiles (in tomato mixture) or adding some chopped jalapenos.
Provided by DuChick
Categories Stew
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in a slow cooker except chicken.
- Lay chicken on top and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, remove chicken and shred.
- Return chicken to slow cooker and stir together.
- Top with cheese, sour cream, or tortilla chips, if desired.
SLOW-COOKER CHICKEN TACO CHOWDER
This no-fuss cheesy chowder, made easy with the help of your slow cooker, will have your family thanking you, once they manage to put down their spoons.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h35m
Yield 8
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix potatoes, frozen corn, diced tomatoes, green chiles and onion. Stir in broth, chicken, taco seasoning mix and red pepper. Cover; cook 5 to 6 hours on Low heat setting or until potatoes are tender.
- Increase heat setting to High; stir in cream. In small bowl, beat cornstarch and water. Beat cornstarch mixture into soup. Cover; cook about 15 minutes or until bubbly and thickened.
- Add 3 cups Cheddar cheese to slow cooker; stir until melted. Serve soup with remaining ingredients.
Nutrition Facts : Calories 530, Carbohydrate 37 g, Cholesterol 155 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 1 g
SLOW-COOKER CHICKEN TACO SOUP
Combine chicken, corn, black beans and seasonings in your slow cooker with chicken broth for an effortless-but-impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 16
Steps:
- In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
- While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
- When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.
Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 7 g, TransFat 0 g
BEEF BRISKET TACOS
Birthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or carne deshebrada, appeared, along with frijoles, tostadas, salsas and huge bowls of salad. Brisket was the dish we always counted on because it could be made in the oven or a slow cooker. -Yvette Marquez, Littleton, Colorado Muy Bueno Recipes + Stories
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 947mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein.
EASY SLOW COOKER CHICKEN TACOS
So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.
Provided by Lilliansmommy
Categories World Cuisine Recipes Latin American Mexican
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
- Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
- Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 44.3 g, Cholesterol 47.8 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 0.6 g, Sodium 941.7 mg, Sugar 11.6 g
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