SLOW COOKER MEALS DELIVERED RECIPES

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SLOW COOKER CHICKEN TACOS - SKINNYTASTE



Slow Cooker Chicken Tacos - Skinnytaste image

These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!

Provided by Gina

Categories     Dinner    Lunch

Total Time 242 minutes

Prep Time 2 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 12

1-1/2 lbs boneless skinless chicken breast
adobo seasoning (or salt to taste)
1/4 tsp garlic powder
3/4 tsp ground cumin
1 cup chunky mild or medium salsa
1 cup shredded red cabbage
juice of 1/2 lime
1/4 cup chopped cilantro
1/4 teaspoon kosher salt
6 ounces from 1 medium haas avocado, sliced
lime wedges for squeezing
12 corn tortillas

Steps:

  • Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
  • Top chicken with salsa (no water needed).
  • Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
  • When cooked, drain excess liquid from the pot keeping as much as the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
  • Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
  • Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
  • To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.

Nutrition Facts : ServingSize 3 tacos, Calories 474 kcal, CarbohydrateContent 44.5 g, ProteinContent 45.5 g, FatContent 13.5 g, SaturatedFatContent 2.5 g, CholesterolContent 124.5 mg, SodiumContent 470.5 mg, FiberContent 9.5 g, SugarContent 4 g

POTATO LEEK SOUP - EASY SLOW COOKER RECIPE | KITCHN



Potato Leek Soup - Easy Slow Cooker Recipe | Kitchn image

With the arrival of warmer weather, switch from a heavier baked potato soup to a light and elegant potato leek soup.

Provided by Patty Catalano

Categories     Lunch    Dinner    Soup    Appetizer

Total Time 0S

Yield 6

Number Of Ingredients 8

1 pound Yukon gold potatoes, peeled and diced
12 ounces sliced fresh or frozen leeks, white and light green parts only (from 4 leeks)
4 cups low-sodium vegetable broth
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh thyme leaves, plus extra for serving
1/4 teaspoon freshly ground white or black pepper
1/4 cup sour cream, plus extra for serving

Steps:

  • Place the potatoes, leeks, broth, butter, salt, thyme, and pepper in a 3- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until potatoes are very tender, about 8 hours.
  • Blend the soup with an immersion blender until smooth. (Alternatively, transfer the vegetables, in batches, to a stand blender. Blend on low speed until smooth. Return the blended soup to the slow cooker.) Add the sour cream and whisk to combine. Ladle into bowls and serve with an extra swirl of sour cream and a sprinkle of chopped fresh thyme.

Nutrition Facts : SaturatedFatContent 2.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.5 g, SugarContent 2.9 g, ServingSize Serves 6, ProteinContent 2.5 g, FatContent 4.1 g, Calories 128 cal, SodiumContent 510.7 mg, FiberContent 2.8 g, CholesterolContent 0 mg

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SLOW COOKER CHICKEN TACOS - SKINNYTASTE
These easy Slow Cooker Chicken Tacos made in the crock pot with chicken breast, salsa, and spices are on repeat in my house!
From skinnytaste.com
Reviews 5.0
Total Time 242 minutes
Category Dinner, Lunch
Cuisine Mexican
Calories 474 kcal per serving
  • To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.
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