SLOW COOKER SHREDDED CHICKEN TACOS
Chicken is slow-cooked with salsa and spicy seasoning until pull-apart tender. Serve on tortillas with your favorite taco toppings!
Provided by Heather
Categories Main Course
Time 2h35m
Number Of Ingredients 9
Steps:
- In a 6 quart slow cooker, add thawed chicken in a single layer. Add taco seasoning and toss to coat. Top chicken with salsa in an even layer. Cover with lid.
- Cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours, or until chicken shreds apart with a fork (time will depend on thickness of chicken). Shred all of your chicken, stir to combine with salsa.
- Serve hot on flour or corn tortillas with your favorite taco toppings.
Nutrition Facts : Calories 403 kcal, Carbohydrate 39 g, Protein 31 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1042 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
SLOW COOKER SHREDDED CHICKEN TACOS
I needed a dinner entree I could make for a pretty large party that wouldn't break the bank and wouldn't take me all day to cook. So, I decided tacos would do the trick! I threw together some ingredients for shredded chicken tacos, and it turned out great. I served them on corn tortillas, with diced white onion, cilantro, and freshly quartered limes for a more "authentic" feel, but the meat is great for nachos or other dishes as well.
Provided by Brendan Dailey
Categories World Cuisine Recipes Latin American Mexican
Time 5h
Yield 18
Number Of Ingredients 13
Steps:
- Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
- Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
- Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.
Nutrition Facts : Calories 170 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 3 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 0.7 g, Sodium 1290.4 mg, Sugar 2.7 g
FIESTA SLOW COOKER SHREDDED CHICKEN TACOS
Quick, easy, and tasty!
Provided by Ashlie Boucher
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
- Cook on Low for 6 to 8 hours. Shred chicken.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 2.4 g, Cholesterol 30 mg, Fat 1.2 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 415.4 mg, Sugar 0.7 g
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
SLOW-COOKER SHREDDED CHICKEN TACOS
Prepare these Slow-Cooker Shredded Chicken Tacos. Made with juicy chicken, these Slow-Cooker Shredded Chicken Tacos will be the best you've ever tasted.
Provided by My Food and Family
Categories Chicken
Time 6h10m
Yield 12 servings, 2 tacos each
Number Of Ingredients 7
Steps:
- Mix salsa and taco seasoning in slow cooker until blended. Top with chicken; cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove chicken from slow cooker, reserving sauce in slow cooker. Shred chicken with fork. Return to slow cooker; stir until chicken is evenly coated with sauce.
- Bake taco shells as directed on package. Fill with chicken mixture; top with remaining ingredients.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 590 mg, Carbohydrate 22 g, Fiber 4 g, Sugar 3 g, Protein 22 g
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
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