Slow Cooker Chicken Taco Chowder Recipes

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SLOW-COOKER CHICKEN TACO CHOWDER

This no-fuss cheesy chowder, made easy with the help of your slow cooker, will have your family thanking you, once they manage to put down their spoons.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h35m

Yield 8

Number Of Ingredients 14



Slow-Cooker Chicken Taco Chowder image

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix potatoes, frozen corn, diced tomatoes, green chiles and onion. Stir in broth, chicken, taco seasoning mix and red pepper. Cover; cook 5 to 6 hours on Low heat setting or until potatoes are tender.
  • Increase heat setting to High; stir in cream. In small bowl, beat cornstarch and water. Beat cornstarch mixture into soup. Cover; cook about 15 minutes or until bubbly and thickened.
  • Add 3 cups Cheddar cheese to slow cooker; stir until melted. Serve soup with remaining ingredients.

Nutrition Facts : Calories 530, Carbohydrate 37 g, Cholesterol 155 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 7 g, TransFat 1 g

4 cups diced Yukon Gold potatoes (about 3 medium)
3 cups frozen corn kernels
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 medium onion, diced (1 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
6 boneless skinless chicken thighs, cut into bite-size pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 teaspoon ground red pepper (cayenne)
1 cup heavy whipping cream
3 tablespoons cornstarch
3 tablespoons water
3 cups shredded Cheddar cheese (12 oz)
Additional shredded Cheddar cheese, sour cream, sliced green onions, as desired

SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY

Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt

Provided by Joey Firoben

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16



Slow-Cooker Chicken Tacos Recipe by Tasty image

Steps:

  • In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  • Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  • Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  • Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  • Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  • Cook the chicken mixture for another 10 minutes so the flavors can marry.
  • Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  • Enjoy!

Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams

1 onion, thinly sliced
1 cup corn
1 can diced tomato, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced
6 boneless, skinless chicken thighs
12 corn tortillas, as desired
guacamole, as desired
salsa, as desired
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon black pepper
salt, to taste

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!

Provided by Tasty

Categories     Dinner

Yield 11 servings

Number Of Ingredients 7



Slow Cooker Shredded Chicken Tacos Recipe by Tasty image

Steps:

  • In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
  • Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
  • Remove the chicken, shred with two forks, and return to the slow cooker and stir.
  • Freeze leftovers in an airtight bag for up to six months!
  • Enjoy!

Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams

16 oz salsa
2 limes, juiced
1 package taco seasoning
3 tablespoons fresh cilantro, chopped
3 lb chicken breast
salt, to taste
pepper, to taste

EASY SLOW COOKER CHICKEN TACOS

So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce.

Provided by Lilliansmommy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h10m

Yield 8

Number Of Ingredients 9



Easy Slow Cooker Chicken Tacos image

Steps:

  • Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
  • Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
  • Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 44.3 g, Cholesterol 47.8 mg, Fat 8.3 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 0.6 g, Sodium 941.7 mg, Sugar 11.6 g

1 ½ (16 ounce) packages chicken breast tenderloins
1 (1 ounce) package taco seasoning
1 (16 ounce) container mango-peach salsa
1 teaspoon cayenne pepper, or to taste
1 teaspoon chili powder, or to taste
1 teaspoon garlic powder, or to taste
salt to taste
1 (20 ounce) can pineapple chunks, drained with juice reserved
1 medium onion, sliced

SLOW COOKER CHICKEN TACO STEW

Easy, filling, low fat and low calorie! What more could you ask of a recipe? Adjust the spice factor according to your family's likes by omitting the chiles (in tomato mixture) or adding some chopped jalapenos.

Provided by DuChick

Categories     Stew

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 8



Slow Cooker Chicken Taco Stew image

Steps:

  • Mix everything together in a slow cooker except chicken.
  • Lay chicken on top and cover.
  • Cook on low for 6-8 hours or on high for 3-4 hours.
  • 30 minutes before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir together.
  • Top with cheese, sour cream, or tortilla chips, if desired.

1 onion, chopped
1 (16 ounce) can black beans (rinsed and drained)
1 (16 ounce) can kidney beans (rinsed and drained)
1 (16 ounce) can corn (drained)
1 (8 ounce) can tomato sauce
2 (14 1/2 ounce) cans diced tomatoes and green chilies
1 (1 1/4 ounce) packet taco seasoning
1 -2 boneless skinless chicken breast

FIESTA SLOW COOKER SHREDDED CHICKEN TACOS

Quick, easy, and tasty!

Provided by Ashlie Boucher

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h10m

Yield 8

Number Of Ingredients 3



Fiesta Slow Cooker Shredded Chicken Tacos image

Steps:

  • Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
  • Cook on Low for 6 to 8 hours. Shred chicken.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 2.4 g, Cholesterol 30 mg, Fat 1.2 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 415.4 mg, Sugar 0.7 g

1 cup chicken broth
3 tablespoons taco seasoning mix
1 pound skinless, boneless chicken breasts

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

These may be the easiest tacos you ever make, but you'd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, tacos, main course

Time 5h

Yield 4 servings

Number Of Ingredients 12



Slow Cooker Chipotle-Honey Chicken Tacos image

Steps:

  • Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
  • Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1167 milligrams, Sugar 16 grams, TransFat 0 grams

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

SLOW COOKER CHICKEN TACOS

I decided to do my own thing with a recipe I saw here on Zaar. Me and my family think these taste great and I love how easy it is to put together.

Provided by Michele Lee

Categories     One Dish Meal

Time 6h5m

Yield 6-8 serving(s)

Number Of Ingredients 10



Slow Cooker Chicken Tacos image

Steps:

  • Mix salsa, refried beans and enchilada mix in a slow cooker til combined.
  • Add the chicken breast and cover and cook on high for 6 hours. Shred chicken and serve with all the fixings. Enjoy!

Nutrition Facts : Calories 348.4, Fat 14.5, SaturatedFat 4.2, Cholesterol 98.8, Sodium 939, Carbohydrate 18.2, Fiber 5.7, Sugar 3.3, Protein 36

6 boneless chicken breasts
1 (20 ounce) jar salsa
1 (16 ounce) can refried beans
1 -1 1/2 ounce dry enchilada mix (powder)
taco shells, soft or taco shell, hard
shredded lettuce
shredded cheddar cheese
sour cream
chopped tomato
jalapeno pepper, slices

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