CROCK-POT CHICKEN TACOS RECIPES

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SOUTH YOUR MOUTH: 3-INGREDIENT CROCK POT CHICKEN TACOS



South Your Mouth: 3-Ingredient Crock Pot Chicken Tacos image

A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients.

Provided by Mandy Rivers | South Your Mouth

Total Time 4 hours 5 minutes

Prep Time 5 minutes

Cook Time 4 hours

Number Of Ingredients 3

2 lbs boneless, skinless chicken breasts
1 packet taco seasoning
1/3 cup butter

Steps:

  • Spray the inside of a small crock pot with cooking spray (optional but makes for easier clean-up). Place chicken breasts in the crock pot.
  • Sprinkle taco seasoning over chicken breasts.
  • Slice butter into pats then arrange on top of seasoned chicken.
  • Cover then cook on Low for 5-7 hours or High for 3-4 hours.
  • If time allows, turn off heat then let chicken rest, covered, for 30-45 minutes.
  • Using two forks, shred chicken then serve with taco shells and favorite toppings.

LIME CHICKEN TACOS RECIPE: HOW TO MAKE IT



Lime Chicken Tacos Recipe: How to Make It image

Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 40 minutes

Prep Time 10 minutes

Cook Time 05 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Optional: Sour cream, pickled onions, shredded lettuce and shredded cheddar or Cotija cheese

Steps:

  • Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

Nutrition Facts : Calories 291 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 674mg sodium, CarbohydrateContent 37g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 28g protein. Diabetic exchanges 3 lean meat

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