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
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
CROCK POT CHICKEN TACO MEAT
I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.
Provided by Pamela
Categories Chicken Breast
Time 6h
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Dissolve taco seasoning into chicken broth.
- Place chicken breasts in crock pot and pour chicken broth over.
- Cover and cook on low for 6-8 hours.
- With two forks, shred the chicken meat into bite-size pieces.
- To freeze, place shredded meat into freezer bags with the juices.
- Press out all the air and seal.
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
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
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
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
SLOW-COOKER CHILE-CHICKEN TACOS
Prepare the spicy chicken filling in a slow cooker in the morning and come home to a mouthwatering Mexican meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
- Cover and cook on Low heat setting 6 to 7 hours.
- Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
- Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Taco, Sodium 310 mg, Sugar 4 g, TransFat 1 g
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
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
CHIPOTLE CHICKEN WITH TASSO CREAM SAUCE
This is a tasty chicken dish with smoky flavors coming from both the tasso (a Cajun cured ham) and the chipotle.
Provided by Spice Boy
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the chicken with the chipotle and ancho chile powders, cilantro, cumin, salt and pepper. Allow the chicken to sit for a bit and come to room temperature, about 15 minutes. Dredge the spiced chicken in the flour.
- Melt the 1 T butter with the olive oil and brown the chicken on both sides, about 5 minutes total. The chicken should not cook through at this point. Remove the chicken from the pan and set aside.
- Add the additional 1 T butter and saute the tasso until it is browned. Add the shallot and garlic and saute an additional minute.
- Deglaze the pan with the wine, stirring, and add the half and half and the hot sauce. Bring to a boil over medium heat and add the chicken back into the pan, including any juices.
- Cook over medium heat until the sauce has thickened and the chicken is cooked through. Taste the sauce and add more salt, pepper, or hot sauce as desired. Serve over pasta or rice.
Nutrition Facts : Calories 465.2, Fat 25.6, SaturatedFat 13.3, Cholesterol 125.9, Sodium 256.9, Carbohydrate 17.3, Fiber 2.2, Sugar 1.2, Protein 31.7
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
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
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