Crockpot Shredded Chicken Tacos

13 510 167
Ingredients Minutes Calories
Prep Cook Servings
20 min 8 h 10 min 12
Crockpot Shredded Chicken Tacos
Health Rating


4 breast Chicken breast, boneless, skinless
1 can (15oz) Whole tomato, canned
1 clove(s) Garlic
1 medium Yellow onion (chopped)
1 medium pepper(s) Jalapeno pepper
1 tbsp Cumin
1 tbsp Chili powder
4 tomato Plum tomatoes (seeded and diced)
1/4 cup Red onion (diced)
1/4 cup chopped Red bell pepper
1/4 cup Cilantro (coriander) (chopped)
1 tbsp Garlic powder
12 medium shell(s) Taco shell


1. For the tacos:
Place chicken, cumin, chili powder, garlic powder, onion powder, yellow onion, jalapeno pepper, and canned tomatoes into a crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours or until meat is easily shred with a fork.

2. Preheat oven to 350°F. Arrange taco shells in a 9x13 baking dish.

3. Spoon meat sauce into taco shells and top with cheese (optional).

4. Bake for 10 minutes.

5. Remove from oven and sprinkle with chopped cilantro and fresh salsa.

6. For the salsa:
Combine plum tomatoes, red onion, bell pepper, cilantro and garlic in a bowl and set aside until ready to use.

Nutrition Facts

Per Portion

Calories 167
Calories from fat 39
Calories from saturated fat 10.3
Total Fat 4.3 g
Saturated Fat 1.1 g
Trans Fat 0
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.3 g
Cholesterol 44 mg
Sodium 150 mg
Potassium 398 mg
Total Carbohydrate 12.9 g
Dietary Fiber 1.7 g
Sugars 2.3 g
Protein 19.2 g

Dietary servings

Per Portion

Grain 0.4
Meat 0.9
Vegetables 0.7

Energy sources

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