Slow-Cooker Chicken Tacos

18 380 568
Ingredients Minutes Calories
Prep Cook Servings
20 min 6 h 6
Slow-Cooker Chicken Tacos
Health Highlights

Ingredients


2 tsp Cumin (ground)
1/2 tsp Salt
1/2 tsp Black pepper
12 thigh(s) Chicken thighs, boneless, skinless
1 tbsp Canola oil (for chicken)
1/2 tbsp Canola oil (for vegetables)
1 large Yellow onion (chopped)
2 large stalk(s) Celery (chopped)
1 large Carrots (peeled and chopped)
1 medium pepper(s) Jalapeno pepper (sliced into thin rings; optional)
4 clove(s) Garlic (minced)
2 cup Salsa verde, ready to serve (for cooking)
1/2 cup Chicken broth (stock), low sodium
12 small tortilla(s) Whole wheat tortilla
1/2 cup Queso fresco cheese (crumbled)
1/4 cup Cilantro (coriander) (fresh, destemmed)
2 fruit Lime (cut into wedges; optional)
1/2 cup Salsa verde, ready to serve (for serving)

Instructions


  1. In a small bowl, combine cumin, salt, and pepper. 
  2. Rub seasoning mixture evenly over chicken thighs. 
  3. Heat oil in a large nonstick skillet over medium-high heat. Add half of the chicken and cook 3 minutes per side or until browned. Transfer to a 5-or 6-quart slow cooker. Repeat procedure with remaining chicken.
  4. Heat remaining oil in the same skillet over medium heat. Add onion, celery, carrot, jalapeño, and garlic. Cook, stirring frequently, 5 to 7 minutes or until vegetables are tender and begin to brown. Transfer to slow cooker. 
  5. Add salsa verde and broth to the slow cooker. Cover and cook on low for 4 to 6 hours or until chicken shreds easily with a fork.
  6. Remove chicken to a large bowl, using a slotted spoon, and shred with 2 forks.
  7. Warm tortillas according to package instructions. 
  8. Fill each tortilla with about ¼ cup chicken mixture and top with queso fresco, remaining salsa verde, and cilantro. Serve with lime wedges if desired.

Nutrition Facts

Per Portion

Calories 568
Calories from fat 204
Calories from saturated fat 66
Total Fat 22.7 g
Saturated Fat 7.3 g
Trans Fat 0.2 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 8.2 g
Cholesterol 207 mg
Sodium 1835 mg
Potassium 1144 mg
Total Carbohydrate 44 g
Dietary Fiber 10.2 g
Sugars 7.9 g
Protein 52 g

Dietary servings

Per Portion


Fruit 0.3
Grain 1.8
Meat 2.3
Milk Alternative 0.2
Vegetables 1.1

Energy sources


Pygal27%446.17552543291276137.3730763125610736%406.20134840026645278.746951240077137%299.63644892892546159.761354179724827%36%37%CarbohydratesFatProtein

Meal Type(s)

Main
  • Mary Beth Penjuke Mary Beth Penjuke (June 8, 2022, 5:37 a.m.)

    For dinnee





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