Crockpot Chicken Tacos Recipe

Name: Crockpot Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning; 3 T. chili powder; 1/2 tsp onion powder; 1/2 tsp dried onion flakes; 3/4 tsp garlic powder; 3/4 tsp oregano; 1 tsp crushed red pepper flakes; 1/4 tsp cayenne pepper; 1 tsp paprika; 1 1/2 T. cumin; 2-2 1/2 tsp kosher salt; 1 T. black pepper; Chicken; 2 1/2 T. of the taco seasoning mix or 1 packet; 15 oz LOW SODIUM chicken broth; 1 14.5oz can diced tomatoes and liquid; 4 boneless skinless chicken breasts; 1 avocado; 1/2 chopped sweet onion; 1/2 chopped or sliced red bell pepper; Non-fat sour cream; Hot sauce; Soft taco size tortillas or pitas

Servings: persons

Seasoning
3 T. chili powder
1/2 tsp onion powder
1/2 tsp dried onion flakes
3/4 tsp garlic powder
3/4 tsp oregano
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1 tsp paprika
1 1/2 T. cumin
2-2 1/2 tsp kosher salt
1 T. black pepper
Chicken
2 1/2 T. of the taco seasoning mix or 1 packet
15 oz LOW SODIUM chicken broth
1 14.5oz can diced tomatoes and liquid
4 boneless skinless chicken breasts
1 avocado
1/2 chopped sweet onion
1/2 chopped or sliced red bell pepper
Non-fat sour cream
Hot sauce
Soft taco size tortillas or pitas

1
In a large bowl or bigole measuring cup pour the chicken broth in, and use a fork to whisk in the taco seasoning mixture (add a few dashes of hot sauce if you want!)
2
Spray the slow cooker with non-stick cooking spray.
3
Open the diced tomato can and pour all contents over the bottom of the slow cooker.
4
Lay the chicken breasts on top of the tomatoes and pour the broth/seasoning over that.
5
Cover and cook on LOW for 6 hours- chicken should fork apart easily.
6
Use a slotted spoon to remove the cooked chicken to a large bowl and use 2 forks to shred it up.
7
Use the slotted spoon to get all the diced tomatoes out of the slow cooker and add to the shredded chicken. Then grab a large cereal spoon and add about 4-6 spoon fulls of the liquid from the slow cooker to the shredded chicken bowl and stir it all up!
8
As I said, I totally forgot to pick up tortillas at the store so I served these in a 1/2 toasted whole wheat pita.
9
Top with red bell pepper, avocado, onion and a wee bit of fat-free sour cream (and, of course, a dash of hot sauce!)

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Seasoning, 3 T. chili powder, 1/2 tsp onion powder, 1/2 tsp dried onion flakes, and more.

Yes, Crockpot Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Chicken Tacos

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