Crockpot Chicken Tacos

12 375 469
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 8
Crockpot Chicken Tacos
Health Highlights


2 cup slices Avocado (topping)
1 cup, shredded Cheddar cheese
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)
1 cup Sour cream, 14% M.F.
3 tbsp Taco seasoning mix, McCormick
2 cup Crushed tomatoes canned
8 medium tortilla(s) Tortilla, corn
3/4 cup Yellow onion


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.

Nutrition Facts

Per Portion

Calories 469
Calories from fat 182
Calories from saturated fat 65
Total Fat 20.3 g
Saturated Fat 7.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 7.3 g
Cholesterol 131 mg
Sodium 531 mg
Potassium 1186 mg
Total Carbohydrate 32 g
Dietary Fiber 7.1 g
Sugars 6.8 g
Protein 43 g

Dietary servings

Per Portion

Grain 0.9
Meat 1.6
Milk Alternative 0.9
Vegetables 2.2

Energy sources


Meal Type(s)