Cooking

Recipe: Crockpot Chicken Tacos

IMG_8901About a year ago, I embarked on a mission to create a menu of 30 meals, one for every night of the month! (Truth be told, I decided this after an unfortunate incident involving a chicken strip, pepperoni, and mustard…)

Anyhow, I am still in the process of creating our 30-meal menu; however, we have discovered a few favorites that have become staples our home! I would like to share one that is fast, easy, and tasty: Crockpot Chicken Tacos.

My family has a delicious recipe for beef enchiladas (I’ll be sharing it in the future!) but unfortunately, chicken enchilada meat was always absent. I assumed it was because chicken was so much harder to deal with than ground beef. Not so! I have an easy recipe for delicious, multipurpose spicy chicken filling that can be used for tacos, enchiladas, burritos – you name it! Original recipe inspiration goes to The Nina Show.

Ingredient List:

3-4 boneless, skinless chicken breasts (32 oz)
1 can Rotel (regular or hot)
1 packet taco seasoning
1 can cream of chicken soup
12 Corn Tortillas
3 Fresh jalapeños (optional)

Possible taco toppings: shredded cheese, sour cream, lettuce, tomato, onion, pickled jalapeños

Ingredient tips: Sam’s Club has the BEST frozen chicken breast. For the Rotel, the No Salt Added variety reduces the sodium inherent in using canned goods. Taco Seasoning is also available in a reduced sodium option. I also traditionally use Campbell’s 98% Fat Free Cream of Chicken Soup.

Instructions: Dump it and leave it! Really, it’s that simple.

Add the chicken to a large crock pot. Sprinkle the taco seasoning on top of the chicken. Add the Rotel and the soup to the crockpot. At this point, you may also finely dice 2-3 jalapeños (or other peppers) and add them to the mix. We tend to like things spicy in our household!


Cook on high for 3-4 hours. During the last 20 minutes, shred the chicken completely with two forks.


Serve on warm corn tortillas and top with desired toppings. We prefer cheese, sour cream, and pickled jalapeños.

IMG_8900

This recipe is so versatile, it can be used as a filling for anything! Tacos, burritos, enchiladas – you name it! It’s quick, easy, and a huge hit! Pair alongside your favorite beef enchilada recipe for another tasty option.

Servings: 12 

Nutrition Information: (1 taco w/ cheese and sour cream on a corn tortilla):

200 calories
6 fat
16 carb
19 protein

The protein is great here, with relatively low fat and calories. This is a great chicken-based meal for your family!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s