Slow Cooker Chile Chicken Tacos Recipes

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SLOW-COOKER CHILE-CHICKEN TACOS



Slow-Cooker Chile-Chicken Tacos image

Prepare the spicy chicken filling in a slow cooker in the morning and come home to a mouthwatering Mexican meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 12

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken thighs
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1 tablespoon packed brown sugar
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup frozen corn, thawed
1 can (10 oz) Old El Paso™ enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 package (4.6 oz) Old El Paso™ taco shells, warmed if desired
3 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
  • Cover and cook on Low heat setting 6 to 7 hours.
  • Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
  • Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.

Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Taco, Sodium 310 mg, Sugar 4 g, TransFat 1 g

SLOW-COOKER CHILI CHICKEN TACOS



Slow-Cooker Chili Chicken Tacos image

Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 4h15m

Number Of Ingredients 8

2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Steps:

  • In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
  • Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Nutrition Facts : Calories 416 g, Fat 15 g, Fiber 2 g, Protein 47 g

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS



Slow Cooker Chipotle-Honey Chicken Tacos image

These may be the easiest tacos you ever make, but you'd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, tacos, main course

Time 5h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

Steps:

  • Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
  • Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1167 milligrams, Sugar 16 grams, TransFat 0 grams

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY



Slow Cooker Shredded Chicken Tacos Recipe by Tasty image

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

16 oz salsa
2 limes, juiced
1 package taco seasoning
3 tablespoons fresh cilantro, chopped
3 lb chicken breast
salt, to taste
pepper, to taste

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 CHICKEN TACOS RECIPE BY TASTY



Slow-Cooker Chicken Tacos Recipe by Tasty image

Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt

Provided by Joey Firoben

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 onion, thinly sliced
1 cup corn
1 can diced tomato, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced
6 boneless, skinless chicken thighs
12 corn tortillas, as desired
guacamole, as desired
salsa, as desired
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon black pepper
salt, to taste

Steps:

  • In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  • Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  • Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  • Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  • Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  • Cook the chicken mixture for another 10 minutes so the flavors can marry.
  • Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  • Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams

LIME CHICKEN TACOS



Lime Chicken Tacos image

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

1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

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

CHILE CHICKEN SLOW COOKED TACOS



Chile Chicken Slow Cooked Tacos image

I have made this recipe several times for parties and it is always greeted with rave reviews. Since it is made in the crockpot, it is easy to put together in the morning and forget until serving time.

Provided by Adie264

Categories     Chicken Thigh & Leg

Time 7h15m

Yield 6-12 serving(s)

Number Of Ingredients 12

1 1/4 lbs boneless skinless chicken thighs
1/16 ounce taco seasoning mix
1 tablespoon packed brown sugar
4 1/2 ounces chopped green chilies
1 cup frozen corn
10 ounces mild enchilada sauce
4 medium green onions, sliced
12 taco shells, warmed or 12 flour tortillas
3 cups shredded lettuce
1 medium tomatoes, chopped
olive (optional)
shredded cheese, if desired (optional)

Steps:

  • Spray a 3-4 quart slow cooker with cooking spray.
  • Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and /2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
  • Cover and cook on low heat setting for 6-7 hours.
  • Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions.Cover and cook on low heat setting 15 minutes.
  • Heat remaining enchilada sauce. Serve chicken mixture in taco shells with toppings and warm enchilada sauce.

Nutrition Facts : Calories 325.6, Fat 9.6, SaturatedFat 2.6, Cholesterol 78.7, Sodium 601.5, Carbohydrate 37.6, Fiber 4.3, Sugar 7.7, Protein 23.9

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

SLOW COOKER SHREDDED CHICKEN TACOS



Slow Cooker Shredded Chicken Tacos image

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

3 pounds skinless, boneless chicken breast halves
3 tablespoons salt
1 ½ tablespoons ground cumin
1 ½ tablespoons paprika
1 ½ tablespoons chili powder
1 ½ tablespoons cayenne pepper
2 (14 ounce) cans diced tomatoes
2 white onions, diced
2 jalapeno peppers, diced
2 habanero peppers, diced
6 cloves garlic, pressed
1 lime, halved
18 corn tortillas

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

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From skinnytaste.com


SLOW-COOKER CHILE-CHICKEN TACOS RECIPE
Slow-cooker chile-chicken tacos recipe. Learn how to cook great Slow-cooker chile-chicken tacos . Crecipe.com deliver fine selection of quality Slow-cooker chile-chicken tacos recipes equipped with ratings, reviews and mixing tips. Get one of our Slow-cooker chile-chicken tacos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% …
From crecipe.com


SLOW COOKER CHICKEN CHILI TACOS - PLAIN CHICKEN
2015-01-13 1 (15oz) can chili beans, undrained. ½ cup salsa. tortillas. cheese. taco toppings. Place chicken, chili beans and salsa in slow cooker. Cook on LOW for 4-6 hours. Remove chicken from slow cooker. Shred chicken and place back into slow cooker.
From plainchicken.com


SLOW COOKER HOISIN CHILI CHICKEN TACOS - MELANIE MAKES
2019-08-15 Remove chicken to cutting board to shred and return to slow cooker. Cook on HIGH for 30 minutes uncovered to reduce liquid. Meanwhile, in a large bowl, add Napa cabbage, red cabbage, carrots, vinegar and sugar. Toss slaw ingredients together to combine. To serve tacos, warm tortillas and layer with cabbage slaw and chicken.
From melaniemakes.com


SLOW COOKER CHICKEN TACO CHILI | THE RECIPE CRITIC
2012-10-11 Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.
From therecipecritic.com


SLOW COOKER CHICKEN AL PASTOR TACOS | CHICKEN.CA
Set slow cooker to low and cook until chicken can be pulled apart with 2 forks, about 4 hours. Remove chicken from sauce to a plate. Using 2 forks, pull apart chicken. Stir chicken into sauce. Pineapple salsa: Stir all ingredients together in a small bowl until combined. Lime crema: Stir all ingredients together in a small bowl until smooth.
From chicken.ca


CHICKEN CHILI TACOS {IN THE SLOW COOKER} RECIPE - MIX & MATCH …
2017-02-22 In your slow cooker, place your chicken breasts and enough water to cover the chicken. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. (You’re just poaching the chicken.) About 45 minutes before you’re ready to eat, remove the chicken from the slow cooker and empty it of all the water. Place the chicken back inside the slow ...
From mixandmatchmama.com


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