Crockpot Chicken Tacos

Crockpot Chicken Tacos

Health Rating
Prep Cook Ready in Servings
15 min 6 h 6 h 15 min 8


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 tortilla 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 453  
Calories from fat 165  
Calories from saturated fat 66  
Total Fat 18.3  g
Saturated Fat 7.3  g
Trans Fat 0  g
Polyunsaturated Fat 2.1  g
Monounsaturated Fat 7.4  g
Cholesterol 109  mg
Sodium 506  mg
Potassium 1079  mg
Total Carbohydrate 28.8  g
Dietary Fiber 6.7  g
Sugars 4.2  g
Protein 43  g

Dietary servings

Per Portion

Grain 0.7
Meat 1.6
Milk Alternative 0.9
Vegetables 2.2

Energy sources

Pygal 25% 442.901252387 133.81589301 36% 413.99664229 275.896791117 38% 298.306966673 162.963914007 25% 36% 38% Carbohydrates Fat Protein
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