Gluten Free Slow Cooker Chicken And Bean Tacos Recipes

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SLOW-COOKER CHICKEN AND BEAN TACOS



Slow-Cooker Chicken and Bean Tacos image

Feed your crowd without any extra fuss, that's the beauty of this recipe. With its easy dump-and-go method and all-day cook time, it's one of our favorite ways to get ahead when hosting. Letting the chicken cook all day ensures it turns out tender and makes it easy to shred. Even better, it gives you time to focus on other things, like making a delicious dessert! Because this meal is so hearty-thanks to the addition of beans-you really don't need sides. Instead, pick up your favorite taco fixings from the grocery store. You can never go wrong with guacamole, fresh limes and cheese.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 7h10m

Yield 24

Number Of Ingredients 12

1 1/4 pounds boneless, skinless chicken thighs (about 6 thighs)
3 tablespoons taco seasoning mix (from 1 1/4-ounce envelope)
1 can (4 1/2 ounces) chopped green chiles, undrained
1 can (8 ounces) tomato sauce
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
1 can (19 ounces) cannellini beans, drained
2 packages (4.6 ounces each) taco shells (12 shells each)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 1/2 cups shredded lettuce
1 container (8 ounces) sour cream (1 cup)
1 cup thick-and-chunky salsa

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.
  • Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
  • Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
  • Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.

Nutrition Facts : Calories 185, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 290 mg

GLUTEN-FREE SLOW-COOKER CHICKEN AND BEAN TACOS



Gluten-Free Slow-Cooker Chicken and Bean Tacos image

Serve these crowd-pleasing slow cooker chicken tacos at your next gathering.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h30m

Yield 12

Number Of Ingredients 19

20 oz boneless skinless chicken breasts, trimmed of fat
1 tablespoon canola oil
2 cups chopped onions (2 large)
1 medium red bell pepper, chopped (1/2 cup)
1 jalapeño chile, diced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (15 oz) great northern beans, drained, rinsed, mashed
1 can (15 oz) black beans, rinsed, drained
24 taco shells or corn tortillas
Lime
Chopped avocado
Chopped tomato
Chopped cilantro
Shredded lettuce
Sour cream

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in slow cooker.
  • In 10-inch skillet, heat oil over medium-high heat. Add onions, bell pepper and jalapeño chile; cook 4 to 5 minutes or until vegetables begin to soften. Add chili powder, cumin, coriander and salt. Cook until onions are soft and spices are fragrant; remove from heat. Add tomato sauce and great northern beans; mix well. Stir in black beans. Pour mixture over chicken.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 2 1/2 hours until chicken is tender and cooked through. Remove chicken to cutting board; shred. Return chicken to slow cooker with beans and sauce. Squeeze lime juice over mixture; stir.
  • Serve in taco shells with toppings.

Nutrition Facts : Calories 430, Carbohydrate 42 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 9 g, Protein 29 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 2 g

SLOW-COOKER CHICKEN & BLACK BEAN TACOS



Slow-Cooker Chicken & Black Bean Tacos image

My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. -Laura Rodriguez, Willoughby, Ohio

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 6 servings.

Number Of Ingredients 13

1 can (8 ounces) crushed pineapple
1/2 cup salsa
2 green onions, sliced
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon each salt, cayenne pepper and pepper
1 pound boneless skinless chicken thighs
1 can (15 ounces) black beans, rinsed and drained
12 flour tortillas (6 inches), warmed
Toppings: shredded Mexican cheese blend, shredded lettuce, peeled medium ripe avocado and hot sauce

Steps:

  • In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 757mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

EASY SLOW COOKER CHICKEN TACOS



Easy Slow Cooker Chicken Tacos image

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

1 ½ (16 ounce) packages chicken breast tenderloins
1 (1 ounce) package taco seasoning
1 (16 ounce) container mango-peach salsa
1 teaspoon cayenne pepper, or to taste
1 teaspoon chili powder, or to taste
1 teaspoon garlic powder, or to taste
salt to taste
1 (20 ounce) can pineapple chunks, drained with juice reserved
1 medium onion, sliced

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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