SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY
Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!
Provided by Tasty
Categories Dinner
Yield 11 servings
Number Of Ingredients 7
Steps:
- In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
- Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
- Remove the chicken, shred with two forks, and return to the slow cooker and stir.
- Freeze leftovers in an airtight bag for up to six months!
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams
YUMMY CROCK POT SHREDDED CHICKEN FOR TACOS!
This is sooo good and healthy too! Use this shredded chicken for your tacos, enchiladas or whatever else! Got this recipe from a crockpot cookbook.
Provided by navy wifey
Categories Chicken Breast
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put the chicken into the crockpot.
- Pour rotel and seasoning on top.
- Cook on low for 6-8 hours and it's done!
SHREDDED CHICKEN TACOS
Tinga de Pollo Recipe: For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
CROCK POT SHREDDED CHICKEN TACOS
This is so easy and it makes the entire house smell so good. I use mine in burritos with my tex mex rice and beans topped with sour cream and guacamole. Its one of my family's favorites.
Provided by deborah.junger
Categories Chicken Breast
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put everything in your crock pot and cook on low for about 4-6 hours. The great thing is it will be ready when everyone gets home from work or school and you only have one pot to clean.
Nutrition Facts : Calories 155.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 867.5, Carbohydrate 5.7, Fiber 1.3, Sugar 1.4, Protein 25.5
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