Crockpot Chicken Tacos ( Copy )

10 375 338
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 8
Crockpot Chicken Tacos ( Copy )
Health Highlights

Ingredients


2 cup slices Avocado (topping)
5 breast Chicken breast, boneless, skinless
1/2 cup Cilantro (coriander) (fresh, chopped)
3 cup shredded or chopped Iceberg lettuce (topping)
1/2 cup chopped or diced Red chili pepper (also chile or chilli) (optional)
2 cup chopped Tomato (topping)
3 tbsp Taco seasoning mix, McCormick
2 cup Crushed tomatoes canned
8 tortilla Tortilla, corn
3/4 cup Yellow onion

Instructions


To make the filling: Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion.

Then pour over the tomatoes and un-drained green chilies. Cover and cook on low for 6 to 8 hours.

Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.

Tortillas: Warm tortillas individually in the microwave for 20 to 30 seconds.

Toppings: Place a scoop of filling in the centre of each tortilla and top with toppings of your choice.

Notes:

This recipe has been modified from the original MealGarden cookbook to reduce fat.

Nutrition Facts

Per Portion

Calories 338
Calories from fat 98
Calories from saturated fat 16.2
Total Fat 10.9 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.0 g
Cholesterol 106 mg
Sodium 409 mg
Potassium 1099 mg
Total Carbohydrate 26.0 g
Dietary Fiber 6.6 g
Sugars 6.5 g
Protein 37 g

Dietary servings

Per Portion


Grain 0.7
Meat 1.6
Vegetables 2.2

Energy sources


Pygal27%445.49724031183473136.6033047892796629%425.3711649753011270.1100518491633744%293.74327967843885178.8804249631703827%29%44%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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