Crockpot Chicken Tacos
Ingredients
The filling
-
1
can
diced tomatoes (14.5 oz)
-
1
can
green chilis (4 oz)
-
1
tbsp
taco seasoning
-
1 ¼
lbs
chicken breast
-
1
can
refried beans (16 oz)
The toppings
-
12
pieces
corn tortillas
-
12
leaves
lettuce
-
2
pieces
avocados (chopped)
-
1
cup
cherry tomatoes (cut in half)
-
1
cup
corn
-
1
tbsp
cilantro leaves
Instructions
- In a slow cooker, combine the diced tomatoes, green chilis, and taco seasoning.
- Place the chicken breast on top and cook on low for 1 ½ to 2 hours until the chicken reaches 165°F.
- Once cooked, shred the chicken in the slow cooker or on a cutting board and return it to the slow cooker.
- Stir in the refried beans and cook on low for an additional 10 minutes.
- Preheat the oven to 250°F and wrap the tortillas in aluminum foil to warm them.
- Assemble the tacos by placing lettuce on each tortilla, adding ½ cup of the chicken mixture, and topping with cherry tomatoes, avocado, corn, and cilantro.
Nutrition Facts (estimated)
Servings
12
Calories
213
Total fat
7g
Total carbohydrates
24g
Total protein
15g
Sodium
392mg
Cholesterol
30mg
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