Crockpot Chicken Tacos

Crockpot Chicken Tacos

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


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

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.

Nutrition Facts

Per Portion

Calories 471
Calories from fat 167
Calories from saturated fat 66
Total Fat 18.6 g
Saturated Fat 7.4 g
Trans Fat 0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 7.4 g
Cholesterol 109 mg
Sodium 510 mg
Potassium 1094 mg
Total Carbohydrate 32 g
Dietary Fiber 7.2 g
Sugars 4.3 g
Protein 44 g

Dietary servings

Per Portion


Grain 0.9
Meat 1.6
Milk Alternative 0.9
Vegetables 2.2

Energy sources


Pygal 27% 446.711582588 137.994498085 35% 405.881215314 278.84643817 37% 299.442732149 160.206479103 27% 35% 37% Carbohydrates Fat Protein
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