Best Slow Cooker Shredded Taco Chicken Recipes
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 CHEESY CHICKEN AND BEAN DIP RECIPE BY TASTY
Here's what you need: rotisserie chicken, refried beans, cream cheese, sour cream, shredded cheddar cheese, taco seasoning, tortilla chip
Provided by Dhruv Vohra
Categories Appetizers
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set aside 1 cup (100 grams) of shredded cheddar cheese. Combine all other ingredients in crockpot and mix well.
- Cook on high for 1 ½ hours. Stir dip and add remaining cheddar cheese on top. Let cheese melt then eat with tortilla chips
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 20 grams, Fat 60 grams, Fiber 3 grams, Protein 43 grams, Sugar 5 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 PULLED CHICKEN TACOS
Tacos always keep the family running home for dinner. Here's a new take on classic pulled chicken tacos, with a hint of sweet orange, tangy lime and savory soy sauce. There's minimal chopping and prep work, so you can get out of the kitchen fast. Use a slow cooker liner in this recipe to make clean-up even easier.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Line a 4-6 quart slow cooker with a Reynolds® Slow Cooker Liner.
- Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
- Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine.
- Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
- Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through.
- Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
- Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary.
- Warm tortillas in oven or on stove top.
- To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 31.5 g, Cholesterol 63.8 mg, Fat 13 g, Fiber 4.5 g, Protein 21.7 g, SaturatedFat 3.4 g, Sodium 620.4 mg, Sugar 4.1 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 TACO CHICKEN
An easy, delicious, tasty, and versatile way to cook chicken with a Mexican flair. Basically, place the chicken in the slow cooker, add Mexican seasoning, and let the Crock Pot do its magic. In a few hours, the entire house smells like a Mexican restaurant. This chicken is super flavorful and has a little bit of a kick. You can...
Provided by Karie Houghton
Categories Tacos & Burritos
Time 6h5m
Number Of Ingredients 11
Steps:
- 1. Put all ingredients into the slow cooker. Cook on high for 3 hours or low for 6 hours.
- 2. Using a fork, shred chicken. Taco seasoned chicken can be used in a number of recipes.
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
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